Insects as food or edible insects are insect species used for human consumption. Over 2 billion people are estimated to eat insects on a daily basis. Globally, more than 2,000 insect species are considered edible, though far fewer are discussed for industrialized mass production and regionally authorized for use in food. Many insects are highly nutritious, though nutritional content depends on species and other factors such as diet and age. Insects offer a wide variety of flavors and are commonly consumed whole or pulverized for use in dishes and processed food products such as burger patties, pasta, or snacks. Like other foods, there can be risks associated with consuming insects, such as allergic reactions. As commercial interest in insects as food grows, countries are introducing new regulatory frameworks to oversee their production, processing, marketing, and consumption.
Edible insects Frequently consumed insect species
Human consumption of 2,205 different insect species has been documented.
The table below ranks insect order by number and percentage of confirmed species consumed and presents each insect orders' percentage of known insect species diversity. With the exceptions of orders Orthoptera and Diptera, there is close alignment between species diversity and consumption, suggesting that humans tend to eat those insects that are most available. +Human insect consumption by taxonomic orderInsect orderCommon nameNo. ofconfirmedeaten spp.% of insectspp. eaten% of totalinsect spp.ColeopteraBeetles7053332HymenopteraBees, wasps, ants3411515.5LepidopteraButterflies, moths3351715.2OrthopteraGrasshoppers, locusts, crickets3101314.1HemipteraTrue bugs, inc. cicadas 2511111.4IsopteraTermites763.4OdonataDragonflies5432.4DipteraFlies391.8EphemeropteraMayflies111.7PlecopteraStoneflies90.4TrichopteraCaddisflies80.4PhasmidaWalking Sticks70.3MegalopteraAlderflies, dobsonflies, fishflies40.2PsocopteraBooklice10.05DermapteraEarwigs10.05
Geography of insect consumption Insect species consumption varies by region due to differences in environment, ecosystems, and climate. The number of insect species consumed by country is highest in equatorial and sub-tropical regions, a reflection of greater insect abundance and biodiversity observed at lower latitudes and their year-round availability.
Edible insects for industrialized mass production
To increase consumer interest in Western markets such as Europe and North America, insects have been processed into a non‐recognizable form, such as powders or flour. Policymakers, academics,Christos I Rumbos, Christos G Athanassiou (3 April 2021): 'Insects as Food and Feed: If You Can't Beat Them, Eat Them!'—To the Magnificent Seven and Beyond. In: Journal of Insect Science, Volume 21, Issue 2, March 2021, 9, https://doi.org/10.1093/jisesa/ieab019. as well as large-scale insect food producers such as Entomofarms in Canada, Aspire Food Group in the United States, Protifarm and Protix in the Netherlands, and Bühler Group in Switzerland, focus on seven insect species suitable for human consumption as well as industrialized mass production:
Mealworms (Tenebrio molitor) as larvae Lesser mealworms (Alphitobius diaperinus) as larvae, mostly marketed under the term buffalo worms. House cricket (Acheta domesticus) Tropical house cricket (Gryllodes sigillatus) European migratory locust (Locusta migratoria) Black soldier fly (Hermetia illucens) Housefly (Musca domestica)
Cochineal (Dactylopius coccus) is collected to produce carmine, a red dye used for textiles and food. It was largely substituted with synthetic dyes like alizarin. Fears over the safety of artificial food additives renewed the popularity of cochineal dyes, and the increased demand has made cultivation of the insect profitable again, with Peru being the largest producer, followed by Mexico, Chile, Argentina and the Canary Islands.
Nutritional profile
The nutritional profiles of edible insects are highly variable given the large number of species consumed. In addition to species differences, nutritional content can be affected by geographic origin and production method (wild or farmed), diet, age, development stage, and sex. For instance, female house crickets (Acheta domestica) contain more fat than males, while males contain more protein than females.
Some insects (e.g. crickets, mealworms) are a source of complete protein and provide similar essential amino acid levels as soybeans, though less than casein. They have dietary fiber, essential minerals, vitamins such as B12, riboflavin and vitamin A, and include mostly unsaturated fat.https://www.huffingtonpost.com/2014/02/10/eating-bugs-food_n_4726371.html?slideshow=true Here's Why You Should Start Eating (More) BugsFAO: Edible insects: future prospects for food and feed security. Online: PDF .
Locusts contain between 8 and 20 milligrams of iron for every 100 grams of raw locust, whereas beef contains roughly 6 milligrams of iron in the same amount of meat. Crickets are also very efficient in terms of nutrients. For every 100 grams of substance crickets contain 12.9 grams of protein, 121 calories, and 5.5 grams of fat. Beef contains more protein, containing 23.5 grams in 100 grams of substance, but also has roughly triple the calories and four times the amount of fat as crickets do in 100 grams.
Nutritional valueper 100 g Mealworms(Tenebrio molitor) Buffalo worms(Alphitobius diaperinus) House crickets(Acheta domesticus) Migratory locust(Locusta migratoria) Energy 550 kcal / 2303 kJ 484 kcal / 2027 kJ 458 kcal / 1918 kJ 559 kcal / 2341 kJ FatOf which saturated fatty acids 37,2 g9 g 24,7 g8 g 18,5 g7 g 38,1 g13,1 g CarbohydratesOf which sugars 5,4 g0 g 6,7 g0 g 0 g0 g 1,1 g0 g Protein 45,1 g 56,2 g 69,1 g 48,2 g Salt 0,37 g 0,38 g 1,03 g 0,43 g
Organoleptic characteristics The organoleptic characteristics of edible insects vary between species and are influenced by environment. For instance, aquatic edible insects such as water boatmen (family Corixidae) and dragonfly larvae have a fish flavor, while diving beetles taste more like clams. Environment is not always a predictor of flavor, as terrestrial edible insects may also exhibit fish-like flavors (e.g. crickets, grasshoppers). Over 400 volatile compounds responsible for the aroma and flavor of edible insects have been identified. Pheromone chemicals contribute to pungent aromas and flavors in some species and the presence of organic acids (like formic acid in ants) makes some species taste sour. Organoleptic characteristics are dependent on the development stage of the insect (egg, larva, pupa, nymph, or adult) and may change significantly as an insect matures. For example, texture can change from soft to crunchy as an insect develops from larva to adult due to increasing exoskeletal chitin. Cooking method is considered the strongest influence on the final flavor of edible insects. Wet-cooking methods such as scalding or steaming remove pheromones and odor compounds, resulting in a milder flavor, while dry-cooking methods such as frying and roasting introduce more complex flavors.
The table below provides common flavor descriptors for a selection of edible insects. Flavors will vary with preparation method (e.g. raw, dried, fried, etc.). Insect development stage is provided when possible. +Flavor descriptors of a selection of edible insectsInsectScientific nameDevelopment stageFlavorAgave worm (white)Aegiale hesperiarisLarvaeCracklingsAgave worm (red)Comadia redtenbacheriLarvaeSpicyAntsFamily FormicidaeAdultSweet, nuttyCarpenter antCamponotus spp.AdultCharred lemonWood antFormica spp.AdultKaffir limeBlack witch mothAscalapha odorataLarvaeHerringCockroachOrder Blattodea -MushroomCricketSuperfamily GrylloideaAdultFishCorn earwormHelicoverpa zeaLarvaeSweet cornDragonflySuborder AnisopteraLarvaeFishGrasshopperSuborder CaeliferaAdultFishHoney beeApis spp.BroodButter, milk, herbal, vegetal, meaty, mushroomMealwormTenebrio molitor -Nutty (larvae); whole wheat bread (adult)MealybugFamily Pseudococcidae -Fried potatoStinkbugFamily PentatomidaeAdultAppleTermiteInfraorder IsopteraAdultNuttyTreehopperFamily Membracidae -Avocado, zucchiniWaspSuborder Apocrita -Pine nutWater boatmenFamily Corixidae -Caviar (egg); fish, shrimp (adult)
Farming, production, and processing
Edible insects are raised as livestock in specialized insect farms. In North American as well as European countries such as the Netherlands or Belgium, insects are produced under strict food law and hygiene standards for human consumption.
Conditions such as temperature, humidity, feed, water sources, and housing, vary depending on the insect species. The insects are raised from eggs to larvae status (mealworms, lesser mealworms) or to their mature form (crickets, locusts) in industrialized insect farms and then killed via temperature control.The Atlantic (2015-09-24): "The companies farming crickets for human consumption".Forbes (2018-01-39): "Farming The Next Big Food Source: Crickets". Culled insects may be freeze-dried and packed whole, or pulverized to insect powder (insect flour) to be used in other food products such as baked goods or snacks.
In addition to nutritional composition and digestibility, insect species are selected for ease of rearing by the producer based on factors such as disease susceptibility, feed conversion efficiency, rate of development, and generational turnover.
Insect food products The following processed foods are produced in North America (including Canada), and the EU:
Insect flour: Pulverized, freeze-dried insects (e.g., cricket flour). Insect burger: Hamburger patties made from insect powder / insect flour (mainly from mealworms or from house cricket) and other ingredients.Food Navigator (2018-10-12): Article on the insect burger by German start-up Bugfoundation. Insect fitness bars: Protein bars containing insect powder (mostly house crickets). Insect pasta: Pasta made of wheat flour, fortified with insect flour (house crickets or mealworms). Insect bread (Finnish Sirkkaleipä): Bread baked with insect flour (mostly house crickets).Reuters (2017-11-23): Finland baker launches bread made from crushed crickets. Insect snacks: Crisps, flips or small snacks (bites) made with insect powder and other ingredients.Bug Burger (2019-3-11): Future food now: Finnish Bugbites and Norwegian mealworm bread.
Food and drink companies such as the Australian brewery Bentspoke Brewing Co, Canadian Crickstart Food, and the South African startup Gourmet Grubb have introduced insect-based beer, protein bars, a milk alternative, and insect ice cream.
While these products are more and more available, recent research suggests that insect-based foods are unlikely to significantly replace traditional meat. Only a small minority of consumers would consider replacing meat with insects, which are generally viewed as a complement rather than a substitute. In the US and Europe, where insects are not traditionally eaten, cultural barriers limit adoption, making plant-based alternatives a far more promising solution.
Food safety and regulation
Safety assessment and authorisation EU