Nutritional Qualities and Enhancement of Edible Insects

Over the last decade, the urgency to find alternative and sustainable protein sources has prompted an exponential increase in the interest in insects as a human food source. Edible insects contribute suitable amounts of energy and protein, fatty acids, and micronutrients to the human diet. Nutritional values of insects can be manipulated to meet specific needs. Edible insects in food-insecure countries can contribute to improving diets and preventing undernutrition. Bioactive compounds in insects may reduce health risks. Food safety risks are low and mainly relate to those of allergenicity. Strategies to overcome barriers to the consumption of insect products include emphasizing their sustainability, increasing their tastiness, and developing the ability to disguise insects in familiar products. A new sector of insects as food and feed is emerging. Major challenges include legislation, lowering prices by automation and cheap substrates, developing insect products that appeal to consumers, and exploring the health benefits.

Automated summary

Insects are gaining interest as a sustainable and nutrient-rich protein source for human consumption. They provide suitable amounts of energy, protein, fatty acids, and micronutrients, contributing to improved diets and potentially reducing health risks. While food safety risks are low, strategies to promote the consumption of insect products include emphasizing sustainability, enhancing taste, and developing consumer-friendly insect products. This emerging sector faces challenges such as legislation, price reduction through automation, and exploring the health benefits of insect consumption.