The nutritional quality and safety of edible insects ^_ ten years on

The cultivation of edible insects to provide an alternative, sustainable protein source is growing, and assuring their nutritional quality and safety is critical for acceptance by consumers. The original risk profiling was undertaken around ten years ago since when the knowledge base about farmed insects has increased. The updated safety data gap analysis from the Giant Leaps project has shown that many of the original conclusions remain true and risks can be mitigated by managing the quality of feedstock and hygienic rearing practices. Despite advances, evidence is still lacking regarding the nutritional quality, microbiological, chemical and allergenic risks of edible insects. Knowledge gaps remain regarding differences between insect species, life stages and how food processing procedures can be used to improve nutritional quality and mitigate safety risks. Filling such data gaps will also support the development of safe insect feed from food waste, critical for sustainable production.