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Edible insects are the future?

Arnold van Huis1

  • 1Entomology,Wageningen University,Droevendaalsesteeg 1,Wageningen,6708PB,The Netherlands.

The Proceedings of the Nutrition Society
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Summary

Edible insects offer a sustainable alternative protein source for humans and animals, boasting high nutritional value and environmental benefits. Research is exploring pathways to overcome challenges like food safety and consumer acceptance for wider adoption.

Keywords:
AA amino acidConsumer acceptanceEU European UnionEntomophagyEthno-entomologyFood safetyInsects as food and feedNutrition

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Area of Science:

  • Entomology
  • Sustainable Agriculture
  • Food Science

Background:

  • Growing global meat demand and environmental concerns necessitate alternative protein sources.
  • Edible insects present a sustainable option with low environmental impact and high feed conversion efficiency.
  • Insects are a traditional food source in many tropical regions, offering nutritional benefits.

Purpose of the Study:

  • To explore the potential of edible insects as a sustainable protein source for human food and animal feed.
  • To discuss the nutritional and environmental advantages of insect consumption.
  • To identify challenges and research pathways for integrating insects into the global food system.

Main Methods:

  • Review of existing literature on edible insect consumption, nutritional value, and environmental impact.
  • Analysis of insect farming potential and food processing requirements.
  • Examination of consumer attitudes and strategies for acceptance in Western societies.

Main Results:

  • Edible insects provide comparable protein content to conventional meat, with higher polyunsaturated fatty acids (PUFA).
  • Insect farming offers significant environmental benefits, including reduced greenhouse gas emissions and land use.
  • Challenges include food safety concerns (toxicity, pathogens, allergies) and low consumer acceptance in Western countries.

Conclusions:

  • Edible insects represent a promising, sustainable protein alternative with significant nutritional and environmental advantages.
  • Further research is needed to optimize insect farming, ensure food safety, and improve consumer acceptance.
  • Integrating insects into food and agriculture requires a multidisciplinary approach encompassing gastronomy, policy, and consumer education.