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Volume 12
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10.3390/foods12224073
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Review

Edible Insects: A New Sustainable Nutritional Resource Worth Promoting

by
Mengjiao Li
1,2,3,
Chengjuan Mao
3,
Xin Li
3,
Lei Jiang
3,
Wen Zhang
3,
Mengying Li
3,
Huixue Liu
4,
Yaowei Fang
1,2,5,
Shu Liu
1,2,5,
Guang Yang
1,2,5 and
Xiaoyue Hou
1,2,3,5,*
1
Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China
2
Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
3
College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China
4
College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China
5
Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
*
Author to whom correspondence should be addressed.
Foods 2023, 12(22), 4073; https://doi.org/10.3390/foods12224073
Submission received: 8 October 2023 / Revised: 6 November 2023 / Accepted: 7 November 2023 / Published: 9 November 2023
(This article belongs to the Special Issue Novel Foods: From Traditional Consumption to Innovative Food Sources and Production Processes for Safety, Quality and Consumer Acceptance of Future Foods)
Versions Notes

Abstract

Edible insects are a highly nutritious source of protein and are enjoyed by people all over the world. Insects contain various other nutrients and beneficial compounds, such as lipids, vitamins and minerals, chitin, phenolic compounds, and antimicrobial peptides, which contribute to good health. The practice of insect farming is far more resource-efficient compared to traditional agriculture and animal husbandry, requiring less land, energy, and water, and resulting in a significantly lower carbon footprint. In fact, insects are 12 to 25 times more efficient than animals in converting low-protein feed into protein. When it comes to protein production per unit area, insect farming only requires about one-eighth of the land needed for beef production. Moreover, insect farming generates minimal waste, as insects can consume food and biomass that would otherwise go to waste, contributing to a circular economy that promotes resource recycling and reuse. Insects can be fed with agricultural waste, such as unused plant stems and food scraps. Additionally, the excrement produced by insects can be used as fertilizer for crops, completing the circular chain. Despite the undeniable sustainability and nutritional benefits of consuming insects, widespread acceptance of incorporating insects into our daily diets still has a long way to go. This paper provides a comprehensive overview of the nutritional value of edible insects, the development of farming and processing technologies, and the problems faced in the marketing of edible insect products and insect foods to improve the reference for how people choose edible insects.
Keywords: edible insects; new nutritional sources; sustainability; farming and processing; insect food promotion edible insects; new nutritional sources; sustainability; farming and processing; insect food promotion

Share and Cite

MDPI and ACS Style

Li, M.; Mao, C.; Li, X.; Jiang, L.; Zhang, W.; Li, M.; Liu, H.; Fang, Y.; Liu, S.; Yang, G.; et al. Edible Insects: A New Sustainable Nutritional Resource Worth Promoting. Foods 2023, 12, 4073. https://doi.org/10.3390/foods12224073

AMA Style

Li M, Mao C, Li X, Jiang L, Zhang W, Li M, Liu H, Fang Y, Liu S, Yang G, et al. Edible Insects: A New Sustainable Nutritional Resource Worth Promoting. Foods. 2023; 12(22):4073. https://doi.org/10.3390/foods12224073

Chicago/Turabian Style

Li, Mengjiao, Chengjuan Mao, Xin Li, Lei Jiang, Wen Zhang, Mengying Li, Huixue Liu, Yaowei Fang, Shu Liu, Guang Yang, and et al. 2023. "Edible Insects: A New Sustainable Nutritional Resource Worth Promoting" Foods 12, no. 22: 4073. https://doi.org/10.3390/foods12224073

APA Style

Li, M., Mao, C., Li, X., Jiang, L., Zhang, W., Li, M., Liu, H., Fang, Y., Liu, S., Yang, G., & Hou, X. (2023). Edible Insects: A New Sustainable Nutritional Resource Worth Promoting. Foods, 12(22), 4073. https://doi.org/10.3390/foods12224073

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