Insects as food
[2] 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.
[7][8] 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.
[11] As commercial interest in insects as food grows, countries are introducing new regulatory frameworks to oversee their production, processing, marketing, and consumption.
[4][14][15] 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.
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.
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,[22] with Peru being the largest producer, followed by Mexico, Chile, Argentina and the Canary Islands.
[8] 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.
[25] 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.
[32] 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.
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.
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.
[53] On 4 July 2022, EFSA published an opinion confirming the safety of frozen and freeze-dried formulations of the lesser mealworm (Alphitobius diaperinus in larval state) for human consumption.
After the Brexit transition period, the regulation regarding edible insects changed in the United Kingdom on 21 January 2021, making them non-marketable without authorization.
[60][61] In February 2022, UK insect industry association Woven Network CIC submitted a first dossier for the authorization of house crickets (Acheta domesticus) as novel food to the FSA.
Manufacturers have a responsibility to ensure that the food they produce for the United States market is safe and complies with the FD&C Act and FDA's implementing regulations.
[67] Singapore Food Agency (SFA) has approved 16 species of insects, such as crickets, silkworms and grasshoppers, for human consumption in the second half of 2023.
[68] The approval of the insects for consumption will be subject to food safety requirements, including treatment processes to kill pathogens and ensuring that they are packed and stored safely to prevent contamination.
[71] Chitin, a component of insect exoskeletons and other body parts, induces cytokine production in the digestive systems of humans and other mammals.
[76] As a further guarantee for consumers, quality labeling has been introduced by the Entotrust programme, an independent and voluntary product certification of insect-based foods, which allows producers to communicate the safety and sustainability of their activities.
[85] Identifying methods of processing and storing that extend the shelf life of seasonal insects will improve the efficiency of their harvest and consumption.
