Innovative Applications of Edible Insects in Food Systems

Dear Colleagues,

Edible insects are rapidly emerging as a sustainable and nutritionally rich alternative to traditional protein sources, as well as a new source of dietary fiber and polyunsaturated fatty acids. Beyond their environmental benefits, edible insects hold immense potential to transform food systems through their bioactive compounds, novel applications in product development, and innovative production techniques. This Special Issue will bring together cutting-edge research works exploring the diverse roles of edible insects in food science and addressing key aspects such as safety, nutritional enhancement, consumer acceptance, and regulatory frameworks.

Topics of interest include the identification and characterization of bioactive compounds found in edible insects and their potential health benefits, as well as the exploration of functional properties such as proteins, lipids, and chitin. Innovative applications in food products are also highly encouraged, particularly those focusing on the development of novel foods such as insect-based meat analogs, fermented products, and superfoods with enhanced sensory qualities and greater consumer appeal.

Sustainable production and farming practices represent another key focus, with an emphasis on advancements in farming techniques that can improve nutritional value and sustainability in edible insect production. Contributions addressing systems such as regulated, semi-regulated, and recollection-based methods are particularly welcome. Additionally, this Special Issue will explore regulatory frameworks governing edible insect farming, processing, and commercialization, alongside strategies to ensure food safety and quality in insect-based food products.

For this Special Issue, we invite the submission of original research articles, reviews, and case studies that address these topics, with the aim of providing a comprehensive perspective on innovative applications of edible insects. By addressing challenges related to production, safety, and consumer perception, this Special Issue will support the integration of edible insects into mainstream food systems and help shape the future of food innovation.

Dr. María L. Flores-López
Dr. Jesus Fernando Ayala-Zavala
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• edible insects
• bioactive compounds
• novel foods
• sustainable production systems
• regulatory frameworks