Insects are increasingly being recognized as a nutritious and eco-friendly alternative protein source that could help feed the world’s growing population.
Recent research highlights the nutritional benefits of insects, their potential use as food ingredients, health-promoting bioactive compounds, impact of processing, barriers to adoption, and considerations around safety and regulation.
Key Facts:
- Over 2,000 insect species are consumed globally, especially in tropical regions. Beetles, caterpillars, wasps, bees, crickets, and ants are common.
- Insects are high in protein, essential fatty acids, minerals, and vitamins. Protein content can reach 60-80% for some species.
- Insects have a high feed conversion ratio, requiring less land, water and energy than traditional livestock.
- Insects can be eaten whole, ground into flour, or processed into products like snacks and protein bars.
- Bioactive compounds in insects provide antioxidant, anti-inflammatory and other health benefits.
- Barriers to adoption include neophobia and disgust, but familiarity and proper processing can help.
- Safety regulations are emerging as insects gain traction in Western markets. Proper handling is key.
Source: Front Nutr 2021
Nutritional Benefits of Edible Insects
With global population rising exponentially, finding sustainable ways to meet food and nutrition demands is critical.
Livestock production puts immense strain on land and water resources, making alternatives like insects appealing.
Most edible insect species are very high in protein, reaching 60-80% of dry weight for some beetles, caterpillars, crickets and ants.
A 100g portion can contain up to 80% of an adult’s recommended daily intake.
Insect protein also provides all essential amino acids for humans.
Beyond protein, many insects supply polyunsaturated fatty acids, including omega 3 and 6, fiber, minerals like iron, zinc, magnesium, selenium, and B vitamins.
Caterpillars, locusts, crickets, and some ant species are particularly rich sources of iron, which is poorly absorbed from plants.
Ounce for ounce, many insects contain more iron than beef.
Some species also supply calcium, potassium, and phosphorous at levels comparable to milk, fish, and poultry.
Additionally, the feed conversion ratio for insects is much higher than cattle, pigs, and poultry.
Crickets need just 2kg of feed to produce 1kg of protein compared to cattle that require 10kg. Raising insects requires far less land, water, and energy than livestock.
Using Insects as Food Ingredients
While insects can be eaten whole as snacks or side dishes, they are increasingly used as ingredients in more familiar foods.
Insect flours can enrich nutritional content of baked goods and cereals via partial substitution of wheat or corn flour.
Replacing just 5-10% of flour with protein-rich insect flour can significantly boost protein, healthy fats, vitamins, and minerals.
Studies found that bread, cookies and tortillas enriched with 5-15% insect flour had noticeable improvements in nutritional value without compromising taste or texture.
The higher protein and fiber increased a feeling of fullness compared to plain wheat flour.
Enriched maize snacks maintained acceptable qualities up to 8% substitution.
Beyond baking, insect protein isolates can substitute for eggs or meat in burgers, sausages, nuggets and analogs.
Combining insect and soy isolates produces fibrous meat-like textures with similar protein content to chicken breast.
Emulsifying and gelling properties allow insects to improve water and oil binding in emulsified meats.
Partial insect substitution boosts protein, healthy fats, and minerals like iron, zinc, and magnesium in final products.
Healthy Bioactive Compounds within Insects
In addition to nutritional content, some bioactive compounds in insects provide antioxidant, anti-inflammatory, antimicrobial, and other health benefits.
Certain proteins and peptides help regulate blood sugars and insulin, reduce oxidative stress and inflammation, inhibit cancer cell growth, and suppress micoorganisms.
Specific antioxidants, like flavonoids, demonstrated free radical scavenging abilities and metal ion chelation.
Hydrolyzed proteins improved glycemic control by inhibiting the enzyme DPP-IV involved in insulin regulation.
Silkworm peptides suppressed growth and induced programmed cell death in human gastric cancer cells.
Chitin and chitosan derived from insect exoskeletons exhibit immune-boosting, hypocholesterolemic, antitumor, and antimicrobial properties.
As a prebiotic fiber, chitin also improves gut health.
These biologically active molecules show promise as nutraceuticals and food preservatives.
Processing Bugs for Food: Methods
Heating techniques like boiling, baking, pan-frying, and extrusion impact the nutritional composition, digestibility, and bioactive properties of insects.
High temperatures denature proteins, increasing digestibility and exposure of antioxidant amino acids.
However, excess heating can also degrade sensitive lipids and potent bioactives.
Gentler heating generally retains more polyunsaturated fatty acids and bioactivity, but allows survival of anti-nutritional factors and microbes.
Moderate intensity techniques offer a balance between nutrition, digestibility, and safety.
Optimization of time, temperature, and method can maximize nutrient levels in final insect foods.
Processing also enables the extraction of protein, lipid, and chitin fractions.
Isolating insect components provides consistent, functional ingredients that can substitute for eggs, meat, and fibers in product development.
Enzymatic hydrolysis and microfiltration produce protein isolates with emulsifying and gelling properties for formulating high-protein foods.
Getting the Public to Eat Insects May be Challenging
Despite proven nutrition and sustainability benefits, adoption of insects as food faces barriers in many Western cultures.
Neophobia, disgust, and cultural taboos drive consumer rejection.
Unfamiliarity, fears of contamination, and incompatibility with social norms underlie negative attitudes.
Strategies to increase acceptance include boosting familiarity through marketing and advocacy, disguising visible insects in products, emphasizing nutritional value, and confirming food safety.
Taking an incremental approach, starting with highly processed items, helps consumers adjust to the idea of insects as food.
Appealing to environmentally conscious values, masculinity and adventurousness can promote entomophagy.
Encouraging local production, Chef endorsements, and positive media coverage helps shift attitudes.
While distaste remains a barrier, consumer interest and openness continues to grow.
Safety & Regulation of the Edible Insect Market
As the edible insect market expands, regulatory agencies are developing frameworks to ensure safe production and processing standards.
Potential risks span microbial hazards, allergens, chemical contaminants, and processing methods.
Proper food safety and hygiene practices can effectively mitigate risks.
Key regulation considerations cover permitted substrates, species, farming practices, microbial limits, processing requirements, and labeling.
The EU designated insects as novel foods requiring pre-market authorization to ensure safety.
The US, Canada, Australia, and parts of Asia also allow certain species in compliant operations.
Rules are adapting as more data emerges on risks, quality standards and allergen testing improve, and production innovations address safety challenges.
With appropriate measures in place, insects offer a nutritious protein source that is no riskier than common meats for human consumption.
Ongoing efforts balancing nutrition, sustainability and safety will enable edible insects to fulfil their promise improving global food systems.
References
- Study: Benefits and challenges in the incorporation of insects as food products
- Authors: Beatriz A. Acosta-Estrada et al. (2021)
