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Simple Summary: Edible insects are a promising alternative food source to address future food security issues. In addition to their high nutritional composition and health benefits, reared insects have more sustainable production processes compared to traditional livestock farming. The growing market for farmed insects supports both current industry needs and future food security challenges. Overall, this review discusses the sustainability of edible insects as alternative protein sources, integrating economic, environmental, and social aspects. Farmed edible insects are considered a potential resource to help address food security concerns toward the year 2050. The sustainability (e.g., lower environmental impact), nutritional (e.g., high-quality proteins, essential amino acids, fiber, unsaturated fats, vitamins, and minerals) and health (e.g., antioxidant, antihypertensive, anti-inflammatory, antimicrobial, and immunomodulatory) benefits are the main reasons for the rise in interest for insects as alternative protein sources for food and feed production. Thus, edible insects can address the future global protein demand of an ever-increasing world population. In this context, several aspects related to their sustainability have been explored and addressed from an environmental perspective. This review describes the rationale for using insects as alternative protein sources and provides a comprehensive viewpoint, integrating economic, environmental, and social aspects into their sustainability framework toward addressing food insecurity concerns. For example, edible insects offer a more sustainable protein source comparable to, or even better than, that of conventional livestock. Considering their sustainability advantages, insects are noted for their lower impact on natural resources (e.g., water and agrarian land) and lower greenhouse gas emissions (e.g., carbon dioxide and methane). From a socioeconomic point of view, edible insects have lower production costs compared to conventional animal protein sources because of their high feed efficiency conversion, rapid growth rate, and short life cycles. Currently, the market for edible, farmed insects is becoming a significant economic activity that not only meets the needs of industry and consumers but also supports the ability of future generations to maintain a secure and sustainable community. [ABSTRACT FROM AUTHOR]

The utilization of edible insects (EIs) as an alternative source of nutrients and functional foods has gained substantial recognition in recent years, opening doors to sustainable food production, improved dietary health, and unique food experiences. EIs are rich in bioactive compounds (BACs) encompassing proteins, peptides, PUFA, vitamins, and antioxidants. These BACs have a wide array of health-enhancing qualities, from antioxidant, anti-inflammatory, antimicrobial and immune system-modulating effects. Furthermore, the potential of EIs extends to the management or mitigation of health conditions like obesity, diabetes, cardiovascular diseases, and malnutrition. The incorporation of EIs into food systems has evolved beyond traditional consumption, with applications in the development of functional foods, dietary supplements, and food ingredients. In this context, this critical review aims to amalgamate the most recent developments in the realm of EIs-based food products, in addition to elucidating the most efficient process intensification procedures for the extraction and recovery of these BACs. The sustainable utilization of EIs calls for a careful examination of several crucial considerations, including consumer acceptance or allergenicity. In this respect, intensified technologies have emerged to maximize the potential of BACs derived from EIs, while simultaneously enhancing their functionality, stability, and regulatory approval within the ambit of food products. [ABSTRACT FROM AUTHOR]

Simple Summary: Food allergy in dogs, primarily triggered by proteins, results in symptoms in the skin and gastrointestinal system. This case study focused on a 5-year-old female beagle weighing 12.4 kg, diagnosed with a food allergy with gastrointestinal manifestations, to assess the efficacy of black soldier fly larva (BSFL) meal in controlling the condition. The protocol included two nutritionally very similar diets: the control diet, with poultry by-product meal; and the BSFL diet, completely substituting the poultry by-product meal with BSFL meal. After a 12-day adaptation period to the BSFL diet, the dog maintained an adequate fecal score and showed no gastrointestinal changes. A food challenge test with the control diet induced gastrointestinal manifestations, which were reversed within two days by reintroducing the BSFL diet. The BSFL meal may be a promising option, offering improvement in gastrointestinal symptoms in dogs with food allergies. It represents a viable, cost-effective, and beneficial alternative for dogs diagnosed with food allergies. Food allergy triggers an immune response to dietary proteins, resulting in food rejection and dermatological and gastrointestinal manifestations. The preferred therapies include diets with hydrolyzed proteins or unusual single-source proteins, with insect protein emerging as a promising option, with no reported allergic reactions in dogs with a food allergy. In this case study, the effects of including black soldier fly larva (BSFL) meal were observed in a 5-year-old spayed beagle previously diagnosed with a food allergy. The objective was to assess the potential of BSFL meal as an adjunct in treating a food allergy. As part of the protocol, two nutritionally very similar diets were used, differing only in the protein source: the control diet, with poultry by-product meal; and the BSFL diet, which completely replaced the poultry by-product meal. After a 12-day adaptation period to the BSFL diet, the dog showed no gastrointestinal changes, maintaining an adequate fecal score and no clinical signs of the disease. A challenge test with the control diet resulted in episodic gastrointestinal symptoms, which were reversed within two days by reintroducing the BSFL diet. The BSFL protein-based diet was effective in controlling the dog's clinical signs. [ABSTRACT FROM AUTHOR]

A new approach to supplying foods and feeds that are high in protein has emerged in the form of insect farming. Insect‐farmed food may also serve as part of a sustainable diet for humans. The mealworm Tenebrio molitor L. (Coleoptera: Tenebrionidae) is the most widely consumed insect worldwide. In this study, 10 larval diets were tested in the laboratory to determine their suitability for mass‐feeding mealworms at 28 °C and 60–65% r.h., in a completely randomized design. Various larval diets had a significant impact on the biological features of T. molitor. The larvae, pupae, and adults were greater on diets containing wheat bran alone and wheat bran in combination with maize and porridge. Larval mortality was significantly higher (60.7%) on a diet with porridge alone, compared to a control diet, followed by diets with porridge in combination with barley (55.6%) or maize (50.6%). Sex ratio was also affected by the tested larval diets. Female hatch (65%) was higher than male hatch (35%) on diet containing wheat bran alone as compared to all other diets. The findings contribute to optimizing mealworm rearing practices for sustainable food production and promote the potential use of mealworms as a viable protein source – especially livestock diets based on mealworm reared on wheat bran show promise. [ABSTRACT FROM AUTHOR]

Purpose: This study aimed to determine whether the lifestyles of young consumers (students) in Poland can influence their attitudes towards foods containing edible insects. Design/methodology/approach: The empirical survey was conducted via an online platform (CAWI) among 749 students in Poland in 2023. Findings: Most lifestyle determinants (commitment to learning, attention to the nutritional value of food, valuing the culinary traditions of the region of origin, health consciousness and physical activity) correlated positively with environmental concern in terms of willingness to eat food containing edible insects. Research limitations/implications: The research has certain limitations. Despite the large size of the study group, the results obtained are not representative and cannot be generalised to the Z population in Poland. Practical implications: The results of this study may prove beneficial in the development of strategies to enhance food security, particularly in the context of environmental protection. Social implications: The study contributes to the existing body of knowledge regarding the attitudes of young adults, commonly referred to as Generation Z, towards environmental care, food security concerns, and environmental sustainability. In doing so, it considers the influence of lifestyle variables. Originality/value: An investigation into the influence of younger consumers' lifestyles on their attitudes towards environmental care, food security concerns and environmental sustainability is of significant importance in the context of the future of entomophagy in Poland. [ABSTRACT FROM AUTHOR]

Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. This study in Spain, specifically in Castilla y León, investigated insect consumption acceptance across age groups, particularly among older individuals, shedding light on factors influencing adoption. The findings inform strategies to address global protein deficiencies and advocate sustainable food practices, with implications for broader European research amidst challenges like water scarcity. Methods: A survey-based research approach collected data on attitudes, preferences, and motivations regarding insect consumption. Statistical analyses were conducted to identify demographic trends and significant associations. Results: Elderly participants expressed reluctance towards insect consumption but showed openness in survival scenarios. Younger individuals exhibited greater willingness to try insects, influenced by factors such as education and previous experiences. Conclusion: Understanding demographic variations in attitudes towards entomophagy is vital for fostering its acceptance. This study demonstrated that older individuals exhibit greater resistance to incorporating insects into their diets compared with younger individuals. Recommended strategies include incorporating insects discreetly into familiar foods and highlighting their nutritional advantages. Collaboration between researchers and stakeholders is essential for harnessing the potential of insects as a sustainable protein source. [ABSTRACT FROM AUTHOR]

Simple Summary: In this study, we investigated the impact of incorporating freeze-dried mealworm larvae powder (Tenebrio molitor) into wheat bread on its quality, nutritional value, and consumer acceptance. Mealworms represent a sustainable protein source that can enhance the nutritional profile of foods. Bread was prepared with varying concentrations of mealworm powder (5%, 10%, and 15%), which significantly increased the bread's protein and fat content, particularly in terms of essential amino acids and beneficial fatty acids. However, higher levels of mealworm powder also resulted in darker bread and decreased consumer acceptance, as the altered taste and texture were perceived less favourably. This study emphasizes that while mealworm powder can enhance the nutritional value of bread, it is crucial to balance these benefits with sensory qualities to maintain consumer appeal. The findings suggest that mealworm powder could be a valuable ingredient for producing nutritionally enriched bread, provided that consumer preferences are carefully considered. This research contributes to the growing body of literature on the use of insects as sustainable food ingredients. The research context involves analyzing the potential benefits derived from integrating insect protein into everyday food items. Utilizing methods consistent with established food science protocols, wheat bread was prepared with variations of 0%, 5%, 10%, and 15% Tenebrio molitor larvae powder, derived from larvae cultivated on brewery spent grain. A substrate selected for its superior nutritional content and a substrate with agar–agar gels were used. The tests included basic bread tests; sugar, acrylamide, amino, and fatty acid (FA) tests; and sensory acceptability. The results have shown that the acrylamide levels in bread with larvae remained below harmful thresholds, suggesting that using T. molitor can be a safe alternative protein source. The incorporation of powdered T. molitor larvae (p-TMLs) into bread was observed to increase certain sugar levels, such as glucose, particularly at higher larval concentrations. The addition of T. molitor significantly raised the protein and fat levels in bread. The inclusion of larvae enriched the bread with essential amino acids, enhancing the nutritional value of the bread significantly. The FA profile of the bread was altered by the inclusion of p-TMLs, increasing the levels of monounsaturated FAs. Despite the nutritional benefits, higher concentrations of larvae decreased the sensory acceptability of the bread. This suggests that there is a balance to be found between enhancing the nutritional content and maintaining consumer appeal. These findings highlight the potential for using p-TMLs as a sustainable, nutritious ingredient in bread making, although the sensory qualities at higher concentrations might limit consumer acceptance. [ABSTRACT FROM AUTHOR]

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Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Today's consumers are becoming more aware of what they eat and the benefits that a healthy diet can provide. Edible insects (EIs) have recently been proposed as a sustainable, protein-rich alternative food source. Consumers' adoption of insects as part of their diet may be influenced by their awareness of this source of food. In this context, the current study investigated the level of knowledge about EI in a developing country, with the goal of understanding how Lebanese people perceive EI as food, as well as whether there are any sociodemographic or socioeconomic differences in their knowledge and motivation to accept EI as food. This was a cross-sectional study conducted using a questionnaire survey of 357 Lebanese participants. Basic descriptive statistics were employed to analyze the data, which were supplemented with statistical tests such as ANOVA for comparisons between three or more groups with post hoc to examine any group differences and Cronbach's alpha to assess internal scale reliability. The search for differences according to sociodemographic and socioeconomic characteristics showed significant differences between age groups and levels of education. Additionally, the results showed that the items used to assess the EI dimensions scale have a very high internal consistency, with the lowest being nutritional aspects (α = 0.669) and the highest being health effects (α = 0.797). This work is relevant because it highlights the EI food dimensions that influence people’s acceptance in Lebanon, which is facing social and economic crises while highlighting many age inequalities and education level differences. Based on the findings, individual EI dimensions were discovered, allowing for strategies deployment to effectively improve knowledge and eventually respond to a Sustainable Development Goal objective even in a nation where this is not a traditional practice.

• The black soldier fly links sustainable protein production and waste valorisation. • Larval diet impacts development time, lifespan, adult body size and egg production. • Spent Brewer's grains resulted in the best performing flies. • Even flies on low-nutritious larval diets produced fertile eggs. The interest in mass-rearing black soldier fly (Hermetia illucens) larvae for food and feed is rapidly increasing. This is partly sparked by the ability of the larvae to efficiently valorise a wide range of organic waste and by-products. Primarily, research has focused on the larval stage, hence underprioritizing aspects of the adult biology, and knowledge on reproduction-related traits such as egg production is needed. We investigated the impact of different organic waste and by-products as larval diets on various life-history traits of adult black soldier flies in a large-scale experimental setup. We reared larvae on four different diets: spent Brewer's grain, ground carrots, Gainesville diet, and ground oranges. Traits assessed were development time to pupa and adult life-stages, adult body mass, female lifespan, egg production, and egg hatch. Larval diet significantly impacted development time to pupa and adult, lifespan, body size, and egg production. In general, flies reared on Brewer's grain developed up to 4.7 d faster, lived up to 2.3 d longer, and produced up to 57% more eggs compared to flies reared on oranges on which they performed worst for these traits. There was no effect of diet type on egg hatch, suggesting that low-nutritious diets, i.e. carrots and oranges, do not reduce the quality but merely the quantity of eggs. Our results demonstrate the importance of larval diet on reproductive output and other adult traits, all important for an efficient valorisation of organic waste and by-products, which is important for a sustainable insect-based food and feed production. [ABSTRACT FROM AUTHOR]

Alkaline- or salt-assisted extractions have been widely used to extract edible insect proteins, however, there is a need for extraction techniques that balance cost-efficient production as well as preserving the protein properties. Mealworm proteins (Tenebrio molitor larvae) were extracted using three different extraction methods-alkali (AMP), salt (SMP), and water (WMP)-and then physicochemical and techno-functional properties were examined. AMP had high yield, protein, and amino acid contents, whereas WMP had high moisture, ash, and fat contents. SDS-PAGE showed a wide range of molecular weights in WMP whereas mostly low molecular weights were observed in AMP and SMP. AMP had poor protein solubilities compared to SMP and WMP across all pHs. AMP had enhanced water-holding capacity and emulsion stability, whereas WMP had improved oil-holding capacity and foaming properties. WMP formed a gel with and without the transglutaminase. The physicochemical and technofunctional properties demonstrated that water-soluble mealworm protein was superior to alkaliand salt-soluble mealworm proteins. Considering the cost efficiency and minimal impact on the environment as well, a cold press juicer could be utilized for mass production of mealworm protein compared to the conventional methods of protein extraction using alkali and salt. [ABSTRACT FROM AUTHOR]

Simple Summary: Yellow mealworm farming (Tenebrio molitor, Linnaeus, 1758) for food and feed is considered a more sustainable protein production method than livestock farming. Diets have an impact on the environmental and economic sustainability of the entire production cycle; as a result, there is a great interest in by-product-based diets. However, most evaluations of the efficacy of new diets are generally focused on larval performance, neglecting their suitability for the oviposition phase. The aim of this study was to validate diets supplemented with tomato pomace over a full breeding cycle. As an oviposition substrate, all the tomato pomace-supplemented diets outperformed the bran-yeast control diet (95:5 ratio). During the larval growth phase, the bran-tomato pomace-brewer's spent grain diet and the bran-tomato pomace-yeast diet performed similarly to the control diet supplemented with yeast. These diets were found to be suitable for the entire production cycle, demonstrating their efficacy in supporting larval growth. In conclusion, tomato pomace can be a valuable by-product in developing effective diets for T. molitor, most likely due to its contribution to sterols and fatty acids. Furthermore, its use could provide an alternative to the costly yeast-based supplement. By-product-based diets have the potential to improve the environmental and economic sustainability of Tenebrio molitor (Linnaeus, 1758) production. However, evaluations of the efficacy of new diets are generally focused on larval performance, while the effect on adults is poorly understood. This aim of this study was to evaluate diets enriched with tomato pomace over a complete breeding cycle. The results showed that when used as an oviposition substrate, all the tested diets, including tomato pomace (T), outperformed the control bran-yeast diet (WY, 95:5 ratio), possibly due to the presence of cholesterol and linoleic acid. The adults fed with the bran-tomato pomace-brewer's spent grain diet (WTB, 50:27:23 ratio), the bran-tomato pomace-yeast diet (WTY, 50:41:9 ratio), and the bran-tomato pomace diet (WT, 50:50 ratio) produced significantly more larvae than those fed with the WY diet. The WTB diet (despite being yeast-free) performed similarly to the WY control diet during the subsequent larval growth phase, making it suitable for the entire production cycle. In conclusion, the results show that tomato pomace can be used a valid by-product in the formulation of efficient diets for the breeding of T. molitor and also provide an alternative to expensive yeast. [ABSTRACT FROM AUTHOR]

The purpose of this article is to assess the current state of knowledge on edible insects and their use in ensuring food security for society. In addition, the current legal status of edible insects is discussed, the economic and environmental benefits of their use are indicated. In addition, consumer opinions on the consumption of edible insects are presented. To achieve the goal, an analysis of the literature on the subject related to such issues as the legal regulation of “new foods”, environmental, economic and nutritional aspects of the consumption of edible insects, products with edible insects available on the market was used. Surveys on the benefits and risks of consuming unusual products and the willingness to undertake the consumption of edible insects were used. Edible insects can become a good alternative for satisfying food security in EU countries. Based on a literature study, it can be concluded that edible insects, are increasingly regulated and allowed for consumption. Currently, products based on edible insects from four species can be consumed in Europe. Edible insects fit into the theme of sustainability, as they can ensure food security in light of a growing population and limited natural resources.

In response to the rapid increase in world population and subsequent demands for food, edible insects represent an alternative food source for humans that is rich in proteins, amino acids and minerals. Entomophagy is a tradition in many countries including China and Thailand, and edible insects have attracted a lot of attention in Western World due to their suitable nutrient composition, high mineral content (e.g., Fe, Zn, Ca, Mg) and potential use as a supplement in human diet. In this study, we surveyed mineral content in seven insect orders and 67 species of mass produced and wild-harvested edible insects. The total content of essential elements in edible insects was very high in Tenebrio molitor, Bombyx mori, and Zonocerus variegatus. The heavy metal content (summarized for eight species) was below the maximum limit allowed for safe consumption. Sustainable supply of minerals derived from insect biomass is complicated due to the high variations of mineral content in insects and the potential of its change due to processing.

The growing interest in edible insects as a component in animal feed and human food has caught the attention of researchers from various fields, resulting in a multidisciplinary approach. This emerging value chain positions itself as a sustainable and innovative alternative when compared to traditional protein chains. In this scenario, the objective of this article is to conduct a systematic review to investigate and present research on the consumption of insects by humans and their use as animal feed in an eco-innovation context. Our investigations indicate that research on the value chain of edible insects is present on almost all continents, revealing a growing interest, especially in developing countries. In these regions, insect consumption not only addresses issues of food security but also contributes to income generation. The increase in research on alternative protein sources, such as edible insects, seems to align with a broader trend toward sustainability in food production, underscoring the relevance of the topic in the search for environmentally friendly solutions. Noteworthy results include global recognition and collaborative efforts in edible insect research, highlighting a collective approach to addressing challenges and exploring opportunities. This global cooperation underscores the significance of the topic and the necessity for innovative solutions in addressing environmental and food security challenges. [ABSTRACT FROM AUTHOR]

Entomophagy describes the practice of eating insects. Insects are considered extremely nutritious in many countries worldwide. However, there is a lethargic uptake of this practice in Europe where consuming insects and insect-based foodstuffs is often regarded with disgust. Such perceptions and concerns are often due to a lack of exposure to and availability of food-grade insects as a food source and are often driven by neophobia and cultural norms. In recent years, due to accelerating climate change, an urgency to develop alternate safe and sustainable food-sources has emerged. There are currently over 2000 species of insects approved by the World Health Organization as safe to eat and suitable for human consumption. This review article provides an updated overview of the potential of edible insects as a safe, palatable, and sustainable food source. Furthermore, legislation, food safety issues, and the nutritional composition of invertebrates including, but not limited, to crickets (Orthoptera) and mealworms (Coleoptera) are also explored within this review. This article also discusses insect farming methods and the potential upscaling of the industry with regard to future prospects for insects as a sustainable food source. Finally, the topics addressed in this article are areas of potential concern to current and future consumers of edible insects. [ABSTRACT FROM AUTHOR]

This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing of snacks with microalgae was adapted to incorporate edible insects. Concentrations of 10% of edible insects, both isolated and mixed, were incorporated into the developed ink-doughs. Stress and frequency sweeps were performed on the doughs to understand the rheology and the impact on the internal structure to better adapt these materials to the 3D printing process. The nutritional profile of the developed snacks was assessed, revealing a significant amount of protein, enough to claim the snacks as a "source of protein", as well as an increased mineral profile, when compared to the control snack. The antioxidant profile and total phenolic content were equally assessed. Finally, a sensory analysis test was performed, comparing the control snack to three other samples containing 10% T. molitor, 10% A. diaperinus and 5% + 5% of T. molitor and A. diaperinus, respectively, resulting in a preference for the A. diaperinus and for the combination of the two insects. Considered as a "novel food", foods incorporating edible insects represent, in fact, the reintroduction of foods used in the West before the Middle Ages, when the Judeo-Christian tradition began to consider insects as not kosher. Educating consumers about the transition to novel foods can be helped by 3D printing food, as an innovative process that can be used to design creative rich animal protein snacks that make final products more appealing and acceptable to consumers. [ABSTRACT FROM AUTHOR]

Experiences with edible insects are still underexplored circumscribing their acceptance into the mainstream cuisines world over, despite a stable source of supply from rural communities. Edible insects have aroused interest among scholars who seek to create a sustainable food security and healthy eating among nations. The hotel industry is also engineering new and creative cuisines to increase the consumption of the insects. Studies conducted so far have explored methods for harvesting, conserving, packaging, and the cooking of edible insects. This qualitative study therefore assessed the diners and chefs' perceived experiences with edible insects for the mainstream Zimbabwean cuisine. Conclusively perceived experiences with edible insects are still negative to both local and international diners. Therefore, there is need for innovative preparations, production, and presentation of edible insects to increase their uptake. [ABSTRACT FROM AUTHOR]

The article discusses the experience of two entomologists on a research trip to Yoboi Village in Papua, Indonesia. The village is known for its sago forest and the collection of sago grubs, which are larvae of the palm weevil. The grubs are a delicacy and provide additional nutrients and protein, particularly for pregnant women and infants. The article explores the sustainable practices of the village, including land stewardship and ecotourism, which allow the community to preserve their way of life while earning income. The authors emphasize the importance of Indigenous leadership and finding ways to monetize existing sustainable systems rather than focusing on large-scale production. [Extracted from the article]

In Western Kenya, insects have historically been consumed more as a delicacy than a primary nutritional source. With the growing popularity of Entomophagy as an alternative protein and the challenges posed by climate change and declining food production, there is a renewed interest in edible insects as a sustainable and efficient protein solution. Notably, there are prevailing gendered views on insect consumption in these communities. For instance, while women and children have embraced this delicacy, many adult males have reservations. This study delved into gender dynamics around the consumption and production of edible insects, with a focus on Bungoma County a region with a longstanding tradition of insect consumption. Given the scant literature on this subject, the research aimed to deepen the understanding of how gender roles, knowledge levels, and decision-making power influence the use of insects for nutrition and food security. Data was collected from 384 Bungoma farming households, constituting 78% of the county's farming demographic, using questionnaires, interviews, and purposive sampling techniques. Descriptive, Chi-square test of associations and the Kruskal-Wallis H test were used in quantitative analysis whose findings were presented in tables and figures. Thematic coding was applied in analysis of qualitative data. Key findings revealed that gender had no significant influence on utilization of edible insects for food and nutrition security (H (1) = 2.726, P=0.099). Gender-based decision making was found to have significant influence on the utilization of edible insects for food and nutrition security (H (2) = 6.821, P=0.033). Gender-based knowledge was also found to significantly influence the utilization of edible insects for food and nutrition security (H (1) = 3.963, P= 0.047). The study's findings underscore the need for community awareness programs to alter perceptions of insects as mere complements to diets. To bolster this, counties should ensure accessible nutritional information and prioritization of gender-inclusive approaches in promoting entomophagy. [ABSTRACT FROM AUTHOR]

As food supply practices must adapt to the reality of limited natural resources, alternative solutions must be found to meet the dietary needs of a growing world population. Edible insect consumption represents a sustainable substitute to that of conventional meat. Psychological barriers are largely responsible for dictating Westerners' aversion towards insect eating. As adolescents have been less exposed to socio‐cultural constructs and as their food habits are less entrenched, they might express a greater openness towards edible insect products. This study aims to assess the impact of exposure and familiarisation with edible insects on adolescents' attitudes towards entomophagy. Between February 2018 and January 2020, 662 students aged 15–16 years from a Canadian high school engaged in a pedagogical insect farming project during which they had the chance to learn about insects as a sustainable foodstuff, while being familiarised with insect farming methods. Three different student cohorts took part in this project. The first and second had the opportunity to raise crickets and the third mealworms. Relying on surveys distributed before and after these 3 month projects, time‐based and type‐based analyses regarding students' initial attitudes towards edible insects and their evolution over the course of these activities were performed. Results showed that the project greatly enhanced their acceptance towards edible insect consumption, suggesting that the speed and impact of peer influence amongst adolescents could be leveraged in promotional efforts to accelerate the adoption of edible insects. [ABSTRACT FROM AUTHOR]

Substitute foods are increasingly popular to reduce our environmental footprint and promote food security. As the world population is expected to grow and food resources become scarce, insects as food have recently gained attention as a viable alternative. In the present study, a model grounded on the Theory of Planned Behavior (TPB) is proposed and analyzed through structural equation modeling software (SmartPLS) to assess consumers' intentions toward insects as food. Except for subjective norm, both attitude and perceived behavioral control were key determinants of intention and, in turn, of actual use behaviour. Despite insects being consumed in nearly 1/4 of the sample (for instance in Chinese medicine), the study found that respondents were on average relatively unwilling to use them as a dietary habit. Also, it appeared that men were more likely to consume insects as food than women. The insights of our study have important implications for practitioners and policymakers seeking to promote sustainable nutritional practices among consumers. This study is particularly relevant for Macau, as the city positions itself as a "UNESCO Creative City of Gastronomy" with the aim to develop internationally a unique and sustainable food image. [ABSTRACT FROM AUTHOR]

The utilization of alternative and sustainable food sources has garnered significant interest as a means to address the challenges of food security and environmental sustainability. Tenebrio molitor larvae, commonly known as mealworms, have emerged as a promising candidate in this context, as they are a rich source of nutrients and can be reared with relatively low resource input. This review article presents an in-depth analysis of the diverse range of food products developed using T. molitor larvae and the distinctive properties they bestow on these products. The review encompasses an exploration of the nutritional composition of the larvae, emphasizing their rich protein content, balanced amino acid profile, fatty acids with health benefits, vitamins, and minerals. It delves into how these attributes have been harnessed to enhance the nutritional value of a variety of food items, ranging from protein-rich snacks and energy bars to pasta, bakery goods, etc. Each of these applications is discussed with regard to how T. molitor larvae contribute to the nutritional content and sensory characteristics of the final product. Furthermore, this review sheds light on the innovative techniques and processing methods employed to incorporate T. molitor larvae into different food matrices. It addresses challenges related to taste, texture, and appearance that have been encountered and the strategies devised to overcome related problems. Overall, this comprehensive review elucidates the diverse food products that have been developed utilizing T. molitor larvae as a key ingredient. Highlighting the nutritional, sensory, and sustainability aspects of these products, this review offers valuable insights to harness the potential of this alternative protein source to meet the evolving needs of modern food systems. [ABSTRACT FROM AUTHOR]

Edible insects are a highly nutritious source of protein and are enjoyed by people all over the world. Insects contain various other nutrients and beneficial compounds, such as lipids, vitamins and minerals, chitin, phenolic compounds, and antimicrobial peptides, which contribute to good health. The practice of insect farming is far more resource-efficient compared to traditional agriculture and animal husbandry, requiring less land, energy, and water, and resulting in a significantly lower carbon footprint. In fact, insects are 12 to 25 times more efficient than animals in converting low-protein feed into protein. When it comes to protein production per unit area, insect farming only requires about one-eighth of the land needed for beef production. Moreover, insect farming generates minimal waste, as insects can consume food and biomass that would otherwise go to waste, contributing to a circular economy that promotes resource recycling and reuse. Insects can be fed with agricultural waste, such as unused plant stems and food scraps. Additionally, the excrement produced by insects can be used as fertilizer for crops, completing the circular chain. Despite the undeniable sustainability and nutritional benefits of consuming insects, widespread acceptance of incorporating insects into our daily diets still has a long way to go. This paper provides a comprehensive overview of the nutritional value of edible insects, the development of farming and processing technologies, and the problems faced in the marketing of edible insect products and insect foods to improve the reference for how people choose edible insects. [ABSTRACT FROM AUTHOR]

With the ever-increasing global population, it is impossible to meet the demand for animal protein by relying only on conventional methods due to the depleting natural resources. It is very challenging to ensure a sustainable supply of animal proteins from a single source or form and requires a holistic approach by using all suitable options. The present review critically reviewed various technological, sustainability, nutritional value, regulatory framework, food safety challenge, and prospect aspects of plant-based meat analogs, in vitro meat, edible insect, and single-cell proteins as suitable candidates for future food security and supply of animal protein in a sustainable way. For in vitro meat, the technological challenge in the supply of raw inputs, large-size bioreactors, and scale-up remains a major issue. Although having a lower environmental impact, the acceptance of edible insects to more comprehensive sections and associated food safety risks remains a major concern. There is a need for uniform and proper regulations of these alternatives/novel foods across the globe, covering various aspects throughout the food supply chain. Plant-based meat analogs, in vitro meat, insects, and single-cell proteins along with conventional meat can meet the demand for high-quality protein in the near future. [ABSTRACT FROM AUTHOR]

Bazı böcek türlerinin insanlar tarafından tüketilmesi yeni bir konu olmamakla birlikte, son yıllarda özellikle nüfusun ve hayvansal protein talebinin artışı ile birlikte yeniden ele alınan bir konudur. Böceklerin hâlihazırda en az 2 milyar insan tarafından tüketildiği tahmin edilmektedir. Diğer pek çok hayvansal kaynağa göre daha az yem ile daha fazla vücut ağırlığı kazanımı ve küresel ısınmada çok önemli rol oynayan sera gazı salınımındaki payının oransal olarak çok daha az olması, yenilebilir böceklerin gelecek senaryolarında hem insan gıdası hem de hayvan yemi olarak potansiyelinin değerlendirilmesini önemli kılmaktadır. Besinsel açıdan değerlendirildiğinde yenilebilir böceklerin protein, yağ, diyet lif ve mineral bakımından oldukça zengin kaynaklar olduğu görülmektedir. Bu besin öğeleri içerisinde özellikle protein miktar ve kalitesi dikkat çekmektedir. Diğer yandan, yenilebilir böcekler geleneksel hayvansal kaynaklara kıyasla daha az yem ve su kullanılarak, daha küçük alanlarda yetiştirilebilmekte olup, atık miktarları da oldukça düşüktür. Bununla birlikte, yenilebilir kabul edilen bu böcek türlerinin yetiştirilmesi oldukça yeni bir konu olup hem gıda güvenliği hem de doğal denge bakımından bazı riskler taşımaktadır. Konuya ilişkin yasal mevzuatlarda da ciddi bir boşluk söz konusudur. Yenilebilir böceklere olan ilgi ve bu konudaki bilimsel araştırmaların sayısı son yıllarda dikkate değer bir artış göstermiştir. Bu çalışmada; yenilebilir böceklerin besleyicilik değeri, üretimi, işlenmesi, depolanması, ekonomisi, sağlık ve çevre üzerine etkileri, tüketici kabulü ve yasal düzenlemeler gibi başlıklar ele alınarak konu çok boyutlu bir yaklaşımla ve güncel literatürler taranarak derlenmiştir.

Edible insects have sparked more research interest as a cheap alternative protein source to replace soya bean and fish meal in animal diets due to their good nutritional value. In general, information on various insects has been widely researched globally. In Africa, the available literature focused more on traditional harvesting of edible insects for use as food and feed. The collection of insects in the wild is considered unsustainable since it leads to overharvesting, endangering and extinction of insects, consequently destabilising the ecosystem. This review discusses and compares the recent findings on the nutritional composition of common African edible insects with nutrient requirements of livestock. This is followed by compiled data of their proximate composition, amino acid, mineral, fatty acids and vitamin contents as derived from the literature. The review also describes insect availability, quantity, quality and production systems used to rear insects for animal feeding in Africa. Insect market demand, benefits and challenges of producing insects as livestock feed are summarised. Lastly, the legislations and regulations imposed on insect harvesting and rearing are thoroughly discussed. The current review findings will provide valuable answers to the present status of sustainable insect production in Africa to meet animal nutrient requirements.

Simple Summary: Entomophagy has a long and rich history in human culture. In fact, insects have been a part of human diets for thousands of years, with evidence of their consumption found in prehistoric archaeological sites. Throughout history, entomophagy has been a common practice in many cultures, particularly in parts of Africa, Asia, Latin America, and Oceania. In some societies, insects were considered a delicacy and were reserved for special occasions, while, in others, they were a staple food source. The roots of entomophagy vary depending on culture and region, but common reasons include the nutritional benefits of insects, their abundance and accessibility, and the cultural and religious significance of certain species. While the practice of entomophagy has declined in some parts of the world due to the influence of Western culture and industrialization, it continues to be important in many societies. Despite its long history and potential benefits, entomophagy has faced cultural and social stigmas in many parts of the world. However, recent efforts have been made to promote entomophagy as a sustainable and nutritious food source and to challenge cultural biases against insect consumption. The relationship between insects and humans throughout history has always been complex and multifaceted. Insects are both a source of fascination and fear for humans and have played important roles in human culture, economy, and health. Nowadays, there is growing interest in using insects as a sustainable and environmentally friendly source of protein and other nutrients. Entomophagy can be seen as a new opportunity for the food industry and global food security. In fact, insects require far fewer resources than traditional livestock, and there are many references to insect consumption in human history. The ancient Romans are known to have eaten various insects, including beetles, caterpillars, and locusts. Insects such as crickets, grasshoppers, and ants have been eaten for centuries and are still considered a delicacy in many parts of the world, especially in Africa, Asia, Latin America, and Oceania. Entomophagy has, thus, been a part of human history for thousands of years and continues to be an important food habit for many people around the world. These topics are explored in this article from a historical and cultural perspective (e.g., ecological, nutritional, spiritual, and socio-psychological), with a focus on the progressive acceptance of edible insects in Western societies, since this novel food has also its roots in the Western world. [ABSTRACT FROM AUTHOR]

The global population's increasing demand for sustainable and nutritious food sources has led to the exploration of alternative approaches in livestock production. Edible insects have emerged as a promising solution due to their nutritional composition, including high protein content, balanced fats, minerals, vitamins, and bioactive peptides. Biofermentation offers a viable method to enhance the nutritional value of insect feed. This study aimed to investigate the effects of feeding biofermented feeds derived from less valuable raw materials on the yield and nutritional composition of Zophobas morio larvae. The focus was on assessing fat quality, omega-3 and omega-6 fatty acids, and bioactive compounds and monitoring the larvae's weight and length increases. Three feed types were tested: wheat bran (control), fermented wheat bran, and a mixture of fermented corn and flaxseed in a five-week period. The findings demonstrated a noteworthy (p < 0.05) elevation in polyunsaturated fatty acids, such as gamma-linolenic acid, alpha-linolenic acid, and eicosapentaenoic acid in Zophobas morio larvae fed with biofermented corn and flaxseed pomace, both pre- and postculinary treatment, as compared to the control group. The study also showed increased chelation of Cu2+ (p < 0.05) and Fe2+ (p < 0.05) between native and roasted insects in the samples without in vitro digestion, as well as increased Cyclooxygenase-1 activity (p < 0.05), indicating improved bioavailability. Additionally, culinary processing led to a reduction in polyphenol content (p < 0.05), antioxidant activity (p > 0.05) except DPPH, and peptide concentration (p < 0.05) in the samples without in vitro digestion. [ABSTRACT FROM AUTHOR]

This study analyzes the attitudes and perceptions of Romanian individuals regarding entomophagy, which is the practice of eating insects, with the explicit purpose of finding out the factors that influence acceptance and hesitancy using a questionnaire with 470 respondents. The study tackles various issues related to insect consumption, current eating habits, shopping habits, culture and tradition, the willingness and curiosity to try new foods, nutritional aspects, environment, knowledge about current events, and sustainability. The acceptance of insects as food, although studied more and more in the last few years, still has more questions than answers. Neophobia is part of the explanation, but so are the cultural determinants. The people who make the decisions could be an important matter, so targeting the decision makers with specific campaigns could make them more open to try new foods. Out of the factors that influence food choices, the top three answers were: taste, whether the food is perceived as healthy or not, and the price, so palatability is the most important aspect. Knowledge is another key factor that has to be improved, as most respondents do not have proper information about the benefits or the positive aspects of eating insects. [ABSTRACT FROM AUTHOR]

Edible insects have become increasingly popular in Thailand as a nutritious and appealing alternative food source. As the edible insect industry in the country expands rapidly, efforts are being made to transform it into an economically viable sector with substantial commercial potential. Some of the most consumed and sold edible insects in Thailand include locusts, palm weevils, silkworm pupae, bamboo caterpillars, crickets, red ants, and giant water bugs. With its strong growth, Thailand has the potential to emerge as a global leader in the production and promotion of edible insect products. Edible insects are an excellent source of protein, fat, vitamins, and minerals. In particular, crickets and grasshoppers are protein-rich, with the average protein content of edible insects ranging from 35 to 60 g/100 g of dry weight or 10 to 25 g/100 g of fresh weight. This surpasses the protein content of many plant-based sources. However, the hard exoskeleton of insects, which is high in chitin, can make them difficult to digest. In addition to their nutritional value, edible insects contain biologically active compounds that offer various health benefits. These include antibacterial, anti-inflammatory, anti-collagenase, elastase-inhibitory, α-glucosidase-inhibitory, pancreatic lipase-inhibitory, antidiabetic/insulin-like/insulin-like peptide (ApILP), antidiabetic, anti-aging, and immune-enhancing properties. The Thai food industry can process and utilize edible insects in diverse ways, such as low-temperature processing, including refrigeration and freezing, traditional processing techniques, and incorporating insects into products, such as flour, protein, oil, and canned food. This review offers a comprehensive overview of the status, functional properties, processing, and utilization of edible insects in Thailand, and it serves as a valuable resource for those interested in edible insects and provides guidance for their application in various fields. [ABSTRACT FROM AUTHOR]

Background: The house cricket, Acheta domesticus, is one of the most farmed insects worldwide and the foundation of an emerging industry using insects as a sustainable food source. Edible insects present a promising alternative for protein production amid a plethora of reports on climate change and biodiversity loss largely driven by agriculture. As with other crops, genetic resources are needed to improve crickets for food and other applications. Methods: We present the first high quality annotated genome assembly of A. domesticus from long read data and scaffolded to chromosome level, providing information needed for genetic manipulation. Results: Gene groups related to immunity were annotated and will be useful for improving value to insect farmers. Metagenome scaffolds in the A. domesticus assembly, including Invertebrate Iridescent Virus 6 (IIV6), were submitted as host-associated sequences. We demonstrate both CRISPR/Cas9-mediated knock-in and knock-out of A. domesticus and discuss implications for the food, pharmaceutical, and other industries. RNAi was demonstrated to disrupt the function of the vermilion eye-color gene producing a useful white-eye biomarker phenotype. Conclusions: We are utilizing these data to develop technologies for downstream commercial applications, including more nutritious and disease-resistant crickets, as well as lines producing valuable bioproducts, such as vaccines and antibiotics. [ABSTRACT FROM AUTHOR]

Animal based-food products represent an essential source of protein supply in overall diets, and livestock provide 25% of the total protein content consumed by humans as food. Concurrently, livestock significantly impacts the environment, being responsible for 10–12% of total anthropogenic CO2 emissions. Among livestock, pork is considered one that accounts for the greatest impact in terms of emissions, about 4.62 kg CO2 eq/kg. Furthermore, the growing global demand for protein sources has led to a widespread need to find agri-food solutions that meet the demand for food through sustainable production systems. The high nutritional quality of edible insects, in terms of amino acids, fats, minerals, and vitamins, is comparable with meat products. This study aims to compare protein production from pork and mealworm, assessing the degree of substitution and environmental impacts of the two production systems. To assess the impacts of protein production from mealworms and pork on the ecosystem, resources, and human health, an LCA was conducted using the ReCiPe 2016 Endpoint method, with a 100-year hierarchical perspective (H) V1.05. It emerged that pork production is characterized by high impacts on the ecosystem, land use, climate-altering emissions, and fossil resources, in contrast with mealworm protein production. The low impact of insect protein production and the high nutritional values make edible insects a sustainable solution to growing food demand and economic benefits render edible insects globally a major potential future food.

This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing of snacks with microalgae was adapted to incorporate edible insects. Concentrations of 10% of edible insects, both isolated and mixed, were incorporated into the developed ink-doughs. Stress and frequency sweeps were performed on the doughs to understand the rheology and the impact on the internal structure to better adapt these materials to the 3D printing process. The nutritional profile of the developed snacks was assessed, revealing a significant amount of protein, enough to claim the snacks as a “source of protein”, as well as an increased mineral profile, when compared to the control snack. The antioxidant profile and total phenolic content were equally assessed. Finally, a sensory analysis test was performed, comparing the control snack to three other samples containing 10% T. molitor, 10% A. diaperinus and 5% + 5% of T. molitor and A. diaperinus, respectively, resulting in a preference for the A. diaperinus and for the combination of the two insects. Considered as a “novel food”, foods incorporating edible insects represent, in fact, the reintroduction of foods used in the West before the Middle Ages, when the Judeo-Christian tradition began to consider insects as not kosher. Educating consumers about the transition to novel foods can be helped by 3D printing food, as an innovative process that can be used to design creative rich animal protein snacks that make final products more appealing and acceptable to consumers.

Tenebrio molitor, the first edible insect approved as a novel food in the EU, is a promising candidate for alternative protein sources, implementing circular and sustainable production systems. This study aims to determine the microbiological quality and physicochemical properties of mealworm powders obtained by four different processing pathways. Contents of dry matter, protein, fat, ash, water activity (aw) and a range of microbial counts were measured and analyzed by one-way ANOVA with Tukey's test. Results showed small differences in the proximate composition of the powder samples (protein 55.62–57.90% and fat 23.63–28.21% of dry matter, DM), except for the one that underwent a defatting step (protein 70.04% and fat 16.84%), p < 0.05. A level of water activity of less than 0.2 was reached for all pathways. Fresh mealworm samples had high total aerobic counts (8.4 log CFU/g) but were free of foodborne pathogens. Heat treatments applied during transformation were sufficient to kill vegetative cells (reduction of 2.8–5.1 log CFU/g) rather than bacterial endospores (reduction of 0.3–1.8 log CFU/g). Results were confirmed by predictive microbiology. This study validated the efficacy of a boiling step as critical control points (CCPs) of insect powder processing, providing primary data for the implementation of HACCP plans. [ABSTRACT FROM AUTHOR]

The interest in edible insects as food is growing, both in traditional and non-traditional insect-eating countries given their advantages in terms of sustainability and nutritional content. However, only a few studies have conducted cross-country investigations on the acceptance of including processed or whole insects in the diet. Thus, this study aimed to examine to which extent consumers were accepting (i) whole and visible mealworms, (ii) processed mealworms in their diet and (iii) to explore the factors affecting the acceptance level of consuming mealworms in countries with and without entomophagy tradition. An online survey was applied to collect responses (3,006) from five countries–i.e., Belgium, China, Italy, Mexico, and the US–using a quota sampling method. Moreover, an information treatment was included with about half of the participants receiving information about the advantages of edible insects as food (ingredient) and the presence of food safety regulations. Across countries, gender was the main factor affecting acceptance level as men accepted mealworms more than women. Entomophagy tradition mainly explained the differences among countries. Countries with entomophagy traditions (Mexico and China) showed higher acceptance of including whole or processed mealworms in the diet compared to countries with no entomophagy traditions (i.e., Belgium, Italy, and the US). While information and age did affect differently the acceptance of including processed mealworms in countries with entomophagy traditions showing that consumer acceptance was affected by information in Mexico and by age in China. Whereas it was found that younger people (below 42 years old) in countries without entomophagy tradition were more open to accepting processed mealworms in their diet. Moreover, across countries, the acceptance of including processed mealworms was higher compared to whole mealworms. These findings provide insights into which consumer segments to target and the potential impact of information when introducing new insect-based foods in countries with and without entomophagy traditions. [ABSTRACT FROM AUTHOR]

Climate change and a growing population has resulted in some authorities promoting eating insects as a healthy alternative source of protein to meat, especially beef. This paper examines the relative nutritional contents of edible insects and grass-fed beef. Whole edible insects are highly inflammatory and so are problematic as a food source for Western consumers. Further research is recommended to determine if non-inflammatory edible insects can be produced. Grass fed beef has many nutritional benefits not seen in feedlot, grain fed beef - a favorable Omega-6 to Omega-3 ratio, CLA, absorbable vitamins and minerals, and phytochemicals. Beef produced by restorative agriculture is also likely to be sustainable but further research determining healthfulness and sustainability is warranted. [ABSTRACT FROM AUTHOR]

Edible insects have sparked more research interest as a cheap alternative protein source to replace soya bean and fish meal in animal diets due to their good nutritional value. In general, information on various insects has been widely researched globally. In Africa, the available literature focused more on traditional harvesting of edible insects for use as food and feed. The collection of insects in the wild is considered unsustainable since it leads to overharvesting, endangering and extinction of insects, consequently destabilising the ecosystem. This review discusses and compares the recent findings on the nutritional composition of common African edible insects with nutrient requirements of livestock. This is followed by compiled data of their proximate composition, amino acid, mineral, fatty acids and vitamin contents as derived from the literature. The review also describes insect availability, quantity, quality and production systems used to rear insects for animal feeding in Africa. Insect market demand, benefits and challenges of producing insects as livestock feed are summarised. Lastly, the legislations and regulations imposed on insect harvesting and rearing are thoroughly discussed. The current review findings will provide valuable answers to the present status of sustainable insect production in Africa to meet animal nutrient requirements. [ABSTRACT FROM AUTHOR]

To ensure sustainable growth, feed-fed aquaculture needs to reduce its reliance on fishmeal and oil. Introducing of novel aquaculture feeds such as macroalgae, bacteria, yeasts, and insects can greatly reduce the need for fish in aquaculture while maintaining efficiency and omega-3 fatty acid profiles. Insects, particularly, can efficiently convert organic waste into valuable products, thus reducing waste management costs and replacing fish and soybean meal. The flexibility and efficiency of insect metabolism contribute to their potential in mass food and feed production. However, for insect farming to have a global impact, it needs to be economically viable and capable of supplying insect products in industrial quantities. Extensive research has been conducted to explore the potential of insect meal for various physiological effects in important crustacean and fish species in aquaculture. This paper aims to summarize the relevant literature on these topics and highlight the results of experiments conducted with key species. [ABSTRACT FROM AUTHOR]

This review explored the potential of edible insects to address the challenges of malnutrition and food security. Although grain production in China has met the Food and Agriculture Organization standards, the shortage of protein supply is still a big issue. Moreover, expanding livestock farming is considered unsustainable and environmentally unfriendly. Edible insects have become an alternative with higher sustainable and ecological properties. There are 324 species of insects currently consumed in China, and they have high nutritional value, with a rich source of protein and unsaturated fatty acids. Insect farming provides numerous benefits, including green feeds for livestock, poultry, and aquaculture, sustainable organic waste management, as well as industrial and pharmaceutical raw materials. The food toxicological evaluations conducted in China indicated that edible insects are safe for general consumption by the Chinese, but allergies and other related food safety issues should not be ignored. Consumer acceptance is another barrier to overcome, with different schemas between China and Western countries. More research on the potential functions of edible insects and their product development may enhance their acceptance in China. Overall, incorporating edible insects into our diet is a promising solution to address challenges related to protein supply and food security. To ensure safety and sustainability, appropriate legislation, quality regulations, large-scale insect farms, and acceptable processing techniques are necessary. Moreover, more scientific research and social awareness are required to promote the culture and utilization of edible insects in China.

Edible insects are a highly nutritious source of protein and are enjoyed by people all over the world. Insects contain various other nutrients and beneficial compounds, such as lipids, vitamins and minerals, chitin, phenolic compounds, and antimicrobial peptides, which contribute to good health. The practice of insect farming is far more resource-efficient compared to traditional agriculture and animal husbandry, requiring less land, energy, and water, and resulting in a significantly lower carbon footprint. In fact, insects are 12 to 25 times more efficient than animals in converting low-protein feed into protein. When it comes to protein production per unit area, insect farming only requires about one-eighth of the land needed for beef production. Moreover, insect farming generates minimal waste, as insects can consume food and biomass that would otherwise go to waste, contributing to a circular economy that promotes resource recycling and reuse. Insects can be fed with agricultural waste, such as unused plant stems and food scraps. Additionally, the excrement produced by insects can be used as fertilizer for crops, completing the circular chain. Despite the undeniable sustainability and nutritional benefits of consuming insects, widespread acceptance of incorporating insects into our daily diets still has a long way to go. This paper provides a comprehensive overview of the nutritional value of edible insects, the development of farming and processing technologies, and the problems faced in the marketing of edible insect products and insect foods to improve the reference for how people choose edible insects.

Tenebrio molitor (mealworm) larvae are one of the most intriguing edible insects, and they may be raised on a variety of substrates, including by-products, side-stream products, and former foodstuff. The substrates could affect drastically the productive performances as well as the chemical-nutritional value of the larvae. In this study we tested two main substrate ingredients, brewery spent grains (SG) and bread leftovers (B), without adding any other dry ingredients. In order to correlate the chemical composition of the substrates to the larvae characteristics, five different diets were tested as 100% of a single ingredient (SG100 and B100), 75–25% mixes (SG75B25 and SG25B75) and 50–50% mixes (SG50B50). The effects of the substrate were tested on the development rates, chemical composition, and microbial loads of mealworm larvae. The effects of fasting, washing, and cooking were also tested on the microbiological determinations. Results indicate that all the parameters were affected by the chemical compositions of the substrates. The larvae fed the higher contents of SG showed the best growth performances along with higher nutritional values. The diet with only bread (B100) showed the worst parameters, both on the growth performances and on the nutritive values. Microbial loads were also affected by the diets, with minor effects in relation to the washing and fasting procedures, while cooking drastically reduced all the microbial loads. Taking into account that the two employed ingredients were former foodstuff or by-products it is important to highlight the capacity of mealworms to positively convert side-stream materials into rich nutritional animal products. Mealworm could be proficiently reared on brewery spent grains and bread leftovers converting them into nutritional animal products. Mealworm productive performances and nutritional value could be affected by the employed substrate. Evidence of high mealworms plasticity and potential tailor made of the final outcomes. [ABSTRACT FROM AUTHOR]