What’s holding insects back? Challenges in the rise of insect-based diets

Consumer acceptance

Consumer reluctance remains a major obstacle, with food neophobia and disgust preventing widespread acceptance of insect-based foods. Studies indicate that individuals with adventurous eating habits, particularly younger consumers and males, are more open to trying insects. Research suggests that improving flavor, texture, and presentation could be more effective in increasing acceptance than merely promoting familiarity. Also, making insects less visible in processed products, such as protein powders and bars, has been proposed as an alternative to enhance consumer acceptance.

Food safety

Food safety concerns in the insect industry include allergenicity, chemical contamination, physical and microbial hazards. Individuals with shellfish allergies (mostly shrimp, lobsters, and crayfish) may also react to edible insects due to shared proteins like tropomyosin and arginine kinase. While some studies aim to reduce allergens in insect-based foods, only a few techniques, such as fermentation and hydrolysis, have shown promise in minimizing allergic reactions.

Chemical contaminants, including heavy metals like cadmium, mercury, lead, and arsenic, as well as pesticides and hormones, pose another challenge. Their presence depends on factors like insect species, growth phase, and feed source. However, proper production and harvesting practices can help control these risks by regulating feed sources and farming conditions.

Physical hazards, such as hard insect exoskeletons and spines, can damage the digestive tract if not properly processed. Ensuring that insects are adequately processed to remove or soften these physical hazards is critical to consumer safety. Techniques such as grinding, milling or removing inedible parts can help mitigate these risks.

Microbial contamination is also a concern, as insects can carry pathogens like Salmonella and Campylobacter, or harbor spore-forming bacteria. Parasites are another biological hazard related to some specific insect species. These risks are higher when insects are consumed raw, but proper processing methods such as drying, steaming, and cooking can effectively reduce contamination. Additionally, careful handling and storage further enhance food safety.

Ecological concerns

A significant ecological concern is the impact of harvesting predatory insect species. Removing large numbers of these predators can disrupt ecosystems, leading to increased pest populations and ecological imbalances. In northeastern India, dragonfly nymphs which are key predators of mosquitoes and other insects, are frequently harvested. Overharvesting them may result in rising pest populations, potentially affecting human health and agricultural productivity.

Economic challenges

Beyond consumer perception, scaling up insect production presents both technical and economic challenges. There is limited knowledge on optimizing processing techniques for insect protein extraction, and the high costs of freeze-drying, microwave drying, and supercritical carbon dioxide treatment hinder commercial viability.