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Pea protein preload improves postprandial glucose response in healthy adults: a randomized, double-blind, controlled pilot study.

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Towards Bioethical and Functional Standards in the Slaughter Methods of Edible Insects: A Narrative Review.

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Edible Insect-Based Beverages: A Narrative Review of Functional, Technological, and Experimental Dimensions.

Oscar Abel Sánchez-Velázquez1, Alan Javier Hernández-Álvarez1,2, Luis Mojica3

  • 1School of Food Science & Nutrition, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK.

Insects
|April 27, 2026
PubMed
Summary

Edible insects offer sustainable nutrition for beverages, but challenges remain in formulation and consumer acceptance. Future insect-based drinks require integrating functionality with appealing culinary and cultural narratives for broader market success.

Keywords:
consumer acceptanceculinary storytellingentomophagyexperiential foodsfood innovationfunctional beveragestraditional beverages

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Area of Science:

  • Food Science
  • Beverage Technology
  • Sustainable Food Systems

Background:

  • Edible insects are recognized for sustainability and nutrition, yet their beverage applications are underdeveloped.
  • Current research on insect-derived ingredients in foods is extensive, but beverage incorporation is fragmented.
  • Insect-based beverages represent a novel frontier in sustainable food innovation.

Purpose of the Study:

  • To critically review the current status of insect-based beverages.
  • To explore technological, nutritional, cultural, and market aspects of insect-derived beverage ingredients.
  • To identify knowledge gaps and research priorities for advancing insect-based beverages.

Main Methods:

  • Narrative review synthesizing scientific literature, traditional practices, and commercial examples.
  • Searches of scientific databases using keywords like 'edible insects,' 'entomophagy,' and 'insect-based beverages.'
  • Emphasis on peer-reviewed literature from the past two decades, supplemented by traditional and commercial examples.

Main Results:

  • Insect-derived proteins, lipids, and chitin offer nutritional and biofunctional potential in liquid matrices.
  • Key challenges include ingredient solubility, stability, flavor impact, and processing constraints.
  • Consumer acceptance is influenced by neophobia, sensory expectations, and cultural framing.

Conclusions:

  • Insect-based beverages can be positioned as functional or experiential products.
  • Technological optimization, regulatory frameworks, and integrated product design are crucial for market growth.
  • Bridging food science, beverage technology, and food culture is essential for advancing insect-based beverages beyond niche markets.