- Currently, protein is increasingly being sourced from:
- edible insects,
- algae and microalgae (chlorella, spirulina),
- mycoproteins (produced through the fermentation of fungi, including Fusarium—e.g., Quorn-type products with a meat-like texture),
- microorganisms (yeast, bacteria),
- plants (protein isolates),
- cultured meat,
- and other sources: krill and marine organisms (e.g., jellyfish), agricultural waste (upcycling).
Edible insects—nothing new
The practice of eating edible insects (entomophagy) dates back to prehistoric times and remains popular among more than 2 billion people, mainly in Asia, Africa, and Latin America. Even St. John the Baptist ate locusts in the desert—there is a reference to this in the Holy Scriptures.
Insects in food did not, therefore, appear with the introduction of new regulations by the European Union. They are a valuable, eco-friendly source of protein, fats, vitamins (e.g., vitamin B12), and minerals (e.g., zinc, iron), and in many countries, they are a common part of street food and home cooking. They are readily available, nutritious, and part of local traditions.
According to the Food and Agriculture Organization (FAO), more than 2,000 species of insects are eaten worldwide, with the most common being:
- crickets, grasshoppers, beetle larvae, silkworms (in Asia),
- caterpillars, termites, locusts (in Africa),
- ants, grasshoppers, larvae of insects living in palm trees (in South America).
Examples – Asia
- Thailand – crickets, silkworm larvae, grasshoppers (popular street food).
- China – larvae, cicadas, scorpions (regionally).
- Vietnam – crickets, water beetles.
- Japan – traditional dishes such as inago no tsukudani (grasshoppers in soy sauce).
Examples – Africa
- Nigeria, South Africa – termites, caterpillars.
- Democratic Republic of the Congo – caterpillars.
- Zimbabwe, Botswana, South Africa – caterpillars of the Gonimbrasia belina butterfly.
Gonimbrasia belina caterpillars contain three times more protein than beef. They also contain iron and calcium. They are typically eaten dried or smoked. They are a popular crunchy snack.
Examples – South America
- Mexico – grasshoppers (chapulines), agave larvae (gusanos de maguey).
- Colombia – large ants (hormigas culonas).
- Brazil – ants, palm larvae.
- Peru – local larvae and beetles
Agave moth larvae are a unique delicacy in South America, especially in Mexico. Agave is used to make spirits such as mezcal (the so-called “worm-infused tequila”). The “worm” in mezcal is actually the agave moth larva. The quality of the drink depends on the color of the larva (which can be white, yellow, or red).
The Origins of the Cultural Taboo
In Europe, the consumption of insects is subject to a strong cultural taboo that dates back to the Middle Ages. With the development of agriculture and animal husbandry, perceptions of insects began to change; they were viewed as pests. They were associated with dirt, disease, and poverty, and eating them was considered primitive. The diet was based on meat, dairy, and grains.
By the end of the 19th century, the Western world had completely rejected the idea of eating insects. A psychological barrier had emerged—the so-called “disgust factor.” In the second half of the 20th century, the first studies analyzing entomophagy were published. It turned out that eating insects has many advantages—they can be a valuable part of the diet due to:
- high protein content,
- high production efficiency,
- potential in the fight against hunger.
However, this was merely a theory that initially had no impact on Europeans’ eating habits. In the 21st century, the idea resurfaced. Insects began to be viewed as “the food of the future”. This shift was driven by factors such as:
- climate change,
- the need for sustainable food production,
- advances in food technology.
In the European Union, insects currently fall under the “novel food” category—they are permitted for consumption following a safety assessment by the EFSA and approval by the European Commission.
At the moment, we’re seeing an interesting contrast in Europe.
- On the one hand, acceptance is growing (especially among younger generations)—insects are becoming less and less “scary”; in practice, they aren’t creatures on a fork, but powdered protein.
- On the other hand, a psychological barrier and cultural resistance still persist among some parts of society.
Insects Approved for Human Consumption in the EU*
- Tenebrio molitor – mealworm larvae (2021).
- Locusta migratoria – migratory locust (2021)
- Acheta domesticus – house cricket (2022).
- Alphitobius diaperinus – shiny flour beetle (2023).
* dried, frozen, in powder or paste form.
Where is insect protein found?
- In flour-based products (bread and wheat or gluten-free pasta containing about a dozen percent cricket flour).
- In bars and other fitness snacks (in the form of cricket flour, crickets, mealworm chips, or roasted insects).
- In meat substitutes (burgers and cutlets, “ground meat” made from insects, meatballs, and nuggets).
Functional Foods Containing Insects
This category includes food products that, in addition to their basic nutritional function, offer additional health benefits. They support the immune system, gut microbiota, and metabolism. Insects in these products serve as bioactive ingredients.
- house cricket – rich in protein, iron, and vitamin B12,
- mealworm – a source of healthy fats and fiber,
- black soldier fly larvae – contain calcium and essential amino acids.
Examples
- protein bars made with cricket flour,
- pasta enriched with insect powder,
- high-protein bread,
- functional shakes and smoothies,
- plant- and insect-based (hybrid) burgers.
The Nutritional Value of Insects
Insects contain 40–70% protein—they are the most protein-rich food we know of. How do they compare to other sources of protein?
Protein content per 100 g of product
50–70 g
Dried insects
35–40 g
Dried soybeans
20–26 g
Meat
15–25 g
Fresh insects
8–15 g
Tofu
Allergy to Insect proteins
The high protein content is associated with a risk of allergic reactions, which may be caused by:
- tropomyosin,
- arginine kinase,
- chitin,
- heat shock proteins (HSP70),
- muscle proteins (troponin C, myosin).
Due to the high degree of similarity between tropomyosin in crustaceans (shrimp, crab, lobster) and insects (crickets, mealworms, cockroaches), as well as the slightly lower degree of similarity in arginine kinase, the risk of cross-reactions is significant:
- allergy to crustaceans – high risk,
- allergy to dust mites – moderate risk,
- allergy to mollusks (clams, oysters, snails) – rather low, but reactions are possible.
The risk of a reaction following the consumption of insects also stems from the thermostability of tropomyosin. The situation is different with thermolabile arginine kinase.
The problem is becoming increasingly common, which has necessitated the development of laboratory tests to diagnose allergies to edible insects.
Tests are currently available on the market that can measure sIgE levels against extracts of the house cricket, the migratory locust, and the mealworm.
What does the future hold?
The future of edible insects is very promising from a technological and environmental standpoint (low production costs, efficient farming, reduced greenhouse gas emissions, and lower water consumption), but at the same time, it is uncertain from a social perspective. The market is growing very rapidly. It could expand from approximately $1.3 billion (in 2024) to over $4 billion (by 2030), and in the long term, even to about $20 billion (by 2035). This means that the industry is not just a passing fad, but a real sector of the future.
