Edible insects as an alternative protein source: Nutritional composition and global consumption patterns
Insects are emerging as a viable alternative protein source due to shifting global consumption patterns and environmental concerns associated with meat production. Despite their nutritional benefits, insects from the orders Coleoptera, Hemiptera, and Lepidoptera are yet to be widely accepted as diet...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001601 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849422174093312000 |
|---|---|
| author | Tonna Ashim Anyasi Parag Acharya Chibuike C. Udenigwe |
| author_facet | Tonna Ashim Anyasi Parag Acharya Chibuike C. Udenigwe |
| author_sort | Tonna Ashim Anyasi |
| collection | DOAJ |
| description | Insects are emerging as a viable alternative protein source due to shifting global consumption patterns and environmental concerns associated with meat production. Despite their nutritional benefits, insects from the orders Coleoptera, Hemiptera, and Lepidoptera are yet to be widely accepted as dietary ingredients globally. This review examines regions of the world where insects are traditionally consumed and the current trends in global consumption patterns. It presents the complex and essential nutrients inherent in the different edible insect orders, potential insect-derived products, their role in ensuring food security as well as food safety concerns. Historically, tropical and some temperate regions of Asia, Africa, North America (including Mexico), South America, and Oceania have incorporated insects into their diets. Edible insects are rich in complex and essential nutrients, including chitin, high quality amino acids, vitamins, minerals, fatty acids, phenolic compounds and flavonoids. Chitin, a dietary fibre in edible insects, offers antimicrobial, cholesterol-lowering properties and serves as an excipient in medicinal compounds. However, the varying amino acid profile of different insect species pose challenges in meeting the human dietary requirements. Nonetheless, innovative insect-derived food products such as meat substitutes and composite baked products are gaining acceptance, thereby positioning edible insects as a sustainable alternative protein source in diets. |
| format | Article |
| id | doaj-art-e621d1fd3f1e4658b13b0027ba73f239 |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-e621d1fd3f1e4658b13b0027ba73f2392025-08-20T03:31:12ZengElsevierFuture Foods2666-83352025-12-011210069910.1016/j.fufo.2025.100699Edible insects as an alternative protein source: Nutritional composition and global consumption patternsTonna Ashim Anyasi0Parag Acharya1Chibuike C. Udenigwe2Food and Markets Department, Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent ME4 4TB, UK; Medway Food Innovation Centre, Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent ME4 4TB, UK; Corresponding author.Food and Markets Department, Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent ME4 4TB, UK; Medway Food Innovation Centre, Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent ME4 4TB, UKSchool of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa ON K1H 8M5, CanadaInsects are emerging as a viable alternative protein source due to shifting global consumption patterns and environmental concerns associated with meat production. Despite their nutritional benefits, insects from the orders Coleoptera, Hemiptera, and Lepidoptera are yet to be widely accepted as dietary ingredients globally. This review examines regions of the world where insects are traditionally consumed and the current trends in global consumption patterns. It presents the complex and essential nutrients inherent in the different edible insect orders, potential insect-derived products, their role in ensuring food security as well as food safety concerns. Historically, tropical and some temperate regions of Asia, Africa, North America (including Mexico), South America, and Oceania have incorporated insects into their diets. Edible insects are rich in complex and essential nutrients, including chitin, high quality amino acids, vitamins, minerals, fatty acids, phenolic compounds and flavonoids. Chitin, a dietary fibre in edible insects, offers antimicrobial, cholesterol-lowering properties and serves as an excipient in medicinal compounds. However, the varying amino acid profile of different insect species pose challenges in meeting the human dietary requirements. Nonetheless, innovative insect-derived food products such as meat substitutes and composite baked products are gaining acceptance, thereby positioning edible insects as a sustainable alternative protein source in diets.http://www.sciencedirect.com/science/article/pii/S2666833525001601Edible insectsAlternative proteinsInsect global consumptionNutritional compositionInsect-derived productsInsect allergens |
| spellingShingle | Tonna Ashim Anyasi Parag Acharya Chibuike C. Udenigwe Edible insects as an alternative protein source: Nutritional composition and global consumption patterns Future Foods Edible insects Alternative proteins Insect global consumption Nutritional composition Insect-derived products Insect allergens |
| title | Edible insects as an alternative protein source: Nutritional composition and global consumption patterns |
| title_full | Edible insects as an alternative protein source: Nutritional composition and global consumption patterns |
| title_fullStr | Edible insects as an alternative protein source: Nutritional composition and global consumption patterns |
| title_full_unstemmed | Edible insects as an alternative protein source: Nutritional composition and global consumption patterns |
| title_short | Edible insects as an alternative protein source: Nutritional composition and global consumption patterns |
| title_sort | edible insects as an alternative protein source nutritional composition and global consumption patterns |
| topic | Edible insects Alternative proteins Insect global consumption Nutritional composition Insect-derived products Insect allergens |
| url | http://www.sciencedirect.com/science/article/pii/S2666833525001601 |
| work_keys_str_mv | AT tonnaashimanyasi edibleinsectsasanalternativeproteinsourcenutritionalcompositionandglobalconsumptionpatterns AT paragacharya edibleinsectsasanalternativeproteinsourcenutritionalcompositionandglobalconsumptionpatterns AT chibuikecudenigwe edibleinsectsasanalternativeproteinsourcenutritionalcompositionandglobalconsumptionpatterns |