A Review on the Current Research and Industrialization Status of Edible Insect Protein

Area of Science:

• Food Science
• Sustainable Agriculture
• Entomology

Background:

• Insect-based products are emerging as a sustainable alternative protein source to traditional livestock.
• Edible insects offer potential health benefits, including antioxidant, anti-inflammatory, and immune-boosting properties.

Purpose of the Study:

• To review the current state and future prospects of the insect protein market.
• To examine the characteristics, research trends, and market conditions of insect-based foods.

Main Methods:

• Literature review of scientific publications and market analyses.
• Examination of global consumption patterns and product development.

Main Results:

• The global insect protein market is expanding, with brown mealworms (Tenebrio molitor) and crickets being key species.
• Current insect-based products include protein bars, meatballs, bread, and snacks.
• Research predominantly focuses on nutritional content, consumer perception, and bioactive properties.

Conclusions:

• Limited studies focus on commercial viability and comparative analysis against traditional proteins.
• Challenges include negative consumer perceptions and regulatory hurdles.
• Future research should prioritize enhancing taste, flavor, texture, safety, and nutritional value for industrial production.