Edible Insects: Nutrition, Sustainability, and the Future of Food
Can you imagine that, in a few years, protein bars, shakes, or cookies will contain insects as ingredients? Well, this isn't so far from reality. Although the idea still provokes rejection among many people, especially in Western countries, science is demonstrating the potential of insects as a food source. They can be a real, nutritious, and sustainable alternative to the growing challenges of global food security.
Entomophagy is the practice of eating insects, and although we in the West are not at all accustomed to it, it is very old. In fact, it is part of the traditional diet of some 2 billion people in Asia, Africa, and Latin America. Will it become the food of the future for the rest of the population?
Why eat insects?
Edible insects have a surprising nutritional profile.
- Up to 70% protein by dry weight, with all the essential amino acids.
- Healthy fatty acids, such as omega-3 and omega-6.
- B vitamins (B1, B2, B12), C, and E.
- Minerals such as iron, zinc, calcium, and magnesium.
- Source of fiber.
For example, the mealworm (Tenebrio molitor) contains more iron than beef and more protein than chicken. And something very unusual in animal foods: it also provides fiber, thanks to its exoskeleton.
Sustainability: Fewer Resources, Less Impact
Not only does it have a higher nutritional value than traditional meat, but it is also much more sustainable.
- Insects require less food, water, and space.
- They emit fewer greenhouse gases.
- They can be raised locally, even in resource-poor urban or rural environments.
We can see this in clear data:
- To produce 1 kg of beef protein, up to 22,000 liters of water are needed.
- To produce 1 kg of cricket (Acheta domesticus) protein, less than 5 liters are needed.
More than nutrients: potential health benefits
In addition to their nutritional value, insects contain bioactive compounds that, according to laboratory studies, could offer additional benefits to those who consume them:
- Antioxidant properties, which neutralize free radicals and may reduce the risk of chronic diseases.
- Antihypertensive effects, thanks to peptides that inhibit angiotensin-converting enzyme (ACE), key in blood pressure regulation.
- Anti-inflammatory activity, due to its ability to block enzymes such as COX-2, involved in chronic inflammatory processes.
Is it safe to eat insects?
Yes, but with conditions. Like other foods, safety depends on proper handling:
- Hygiene: They must be raised in controlled environments and processed with food safety standards.
- Allergies: Some people allergic to shellfish may also react to insects.
- Contamination: If they are raised on uncontrolled substrates, they can accumulate pesticides, heavy metals, or microbes.
What does the law say in Europe?
Since 2015, the European Union has classified insects as "novel foods," meaning they require scientific evaluation and authorization for marketing. Currently, species approved for human consumption include:
- Tenebrio molitor (mealworm).
- Acheta domesticus (house cricket).
- Locusta migratoria (migratory locust).
- Alphitobius diaperinus (dung beetle).
They are marketed in various forms: powder, dehydrated, frozen, or as ingredients in processed products.
What does the science say?
A review published in July 2025 in the journal Foods analyzed the current state of entomophagy. The conclusions are clear: insects are not only safe if produced and processed correctly, but they also have enormous potential as a functional food of the future.
The study indicates that insects could play a crucial role in the fight against malnutrition and food insecurity by offering a rich and affordable source of protein and micronutrients, especially in regions where access to animal-based foods is limited.
It also highlights the growing interest in insects as ingredients in functional foods—such as protein bars, sports supplements, or healthy snacks.
Conclusion
Eating insects may seem like a strange idea at first, but behind it lies science, sustainability, and a concrete response to the food challenges of the present and future. You don't need to start by eating a crunchy tarantula or change your diet overnight.
You can take simple steps:
- Try foods that incorporate insect flour, such as snacks, breads, or bars.
- Investigate with reliable sources to separate myths from evidence.
- Invest in sustainable brands or initiatives that seek to reduce the environmental impact of our diet.
Eating insects is not a fad, but a real, nutritious, and responsible choice. Perhaps the future isn't as strange as it seems... and is closer than we imagine.
Written by Sara Montaner. We rely on AI technology.