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Edible Insects as a Healthy and Sustainable Strategy to Handle...
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Edible Insects as a Healthy and Sustainable Strategy to Handle Protein Demand and Food Insecurity

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: 31 December 2025 | Viewed by 20191

Special Issue Editors

Dr. Elena Dreassi

E-Mail Website
Guest Editor
Dipartimento Biotecnologie, Chimica e Farmacia, Università degli Studi di Siena, 53100 Siena, Italy
Interests: anticancer agents; targeted delivery; analytics; medicinal chemistry; ADME/DMPK
Special Issues, Collections and Topics in MDPI journals
Dr. Annalaura Brai

E-Mail Website
Guest Editor
Department of Biotechnologies, Chemistry and Pharmacy, University of Siena, I-53100 Siena, Italy
Interests: antiviral compounds; novel foods; edible insects; nutraceuticals and functionalized foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The world's population is rapidly increasing, demanding novel sustainable and low-cost food sources. In this context, insects are a high-quality ingredient, supply proteins of more than 50% of their weight, and are abounding in unsaturated fatty acids (UFAs) and minerals. Insect breeding appears to be a strategic and environmentally responsible option because it emits fewer greenhouse gases and does not pollute water. Furthermore, compared to conventional cattle, insects exhibit increased fertility and feed conversion efficiency and can be reared using agrifood by-products. Insects are also a fascinating source of naturally occurring bioactive compounds with antihypertensive, anticancer, antiobesity, and antioxidative properties.

This Special Issue of Foods will focus on advances in the field of edible insects, including the analysis of the nutritional components, the identification of bioactive compounds, or the functionalization of edible insects using agrifood by-products. We welcome the submission of papers focusing on consumer acceptance and the development of novel insect-based products.

Dr. Elena Dreassi
Dr. Annalaura Brai
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.

Keywords

  • edible insects
  • nutritional components
  • identification of bioactive compounds
  • functionalization of edible insects
  • agrifood by-products

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Published Papers (6 papers)

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Research

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23 pages, 4603 KiB  
Article
Sustainable Meat Alternatives: Incorporation of Tenebrio molitor and Alphitobius diaperinus Powders into Pork-Based Hybrid Hams
by Lisiane Carvalho, Adriana Ferreira, Ana Novo Barros, Maria Otília Carvalho, Teresa J. S. Matos, Anabela Raymundo and Isabel Sousa
Foods 2025, 14(7), 1192; https://doi.org/10.3390/foods14071192 - 28 Mar 2025
Viewed by 629
Abstract
The increasing demand for sustainable meat alternatives has driven research into edible insects as a protein source. This study developed and characterized hybrid hams using pork meat with 10% of Tenebrio molitor, 10% of Alphitobius diaperinus, or 5% of A. diaperinus plus [...] Read more.
The increasing demand for sustainable meat alternatives has driven research into edible insects as a protein source. This study developed and characterized hybrid hams using pork meat with 10% of Tenebrio molitor, 10% of Alphitobius diaperinus, or 5% of A. diaperinus plus 5% of T. molitor powders. The hybrid hams were analyzed for color, texture, nutritional composition, amino acid profile, antioxidant activity, and consumer acceptance. Results indicated that adding insect powder led to a darker color in hybrid hams. The protein content increased, reaching 49% in the 10% T. molitor and 46% in the 10% A. diaperinus formulations, compared to 35% in the control (without insect powder). Amino acid analysis of the 10% A. diaperinus formulation revealed higher concentrations of essential amino acids compared to the control, with threonine increasing by 185%, valine by 24% and histidine by 27%. Also, the inclusion of insect powders enhanced the mineral profile, mainly sodium, potassium, phosphorus, and sulfur. The total polyphenol content nearly doubled in the 10% A. diaperinus and mixed formulations. Additionally, sensory evaluation revealed that these formulations were well-accepted. These findings support the potential of edible insects as a sustainable and nutritious protein source for innovative food products. Full article
(This article belongs to the Special Issue Edible Insects as a Healthy and Sustainable Strategy to Handle Protein Demand and Food Insecurity)
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18 pages, 596 KiB  
Article
Use of Mealworm (Tenebrio molitor) Flour as Meat Replacer in Dry Fermented Sausages
by Xavier F. Hospital, Eva Hierro, Manuela Fernández, Diana Martin, Rosa Escudero and Joaquín Navarro del Hierro
Foods 2025, 14(6), 1019; https://doi.org/10.3390/foods14061019 - 17 Mar 2025
Viewed by 2616
Abstract
The increasing demand for sustainable and nutritionally rich protein sources has led to a growing interest in edible insects as a viable alternative to traditional meat. This study evaluates the potential of mealworm (Tenebrio molitor) flour as a partial meat replacer [...] Read more.
The increasing demand for sustainable and nutritionally rich protein sources has led to a growing interest in edible insects as a viable alternative to traditional meat. This study evaluates the potential of mealworm (Tenebrio molitor) flour as a partial meat replacer in the formulation of dry fermented sausages (salchichón). Four formulations were prepared, replacing 0%, 5%, 10%, and 15% of pork meat with mealworm flour, and their microbiological, physicochemical, rheological, technological, and sensory properties were analyzed. Results showed that the incorporation of mealworm flour did not compromise the growth of lactic acid bacteria or Gram-positive catalase-positive cocci, both essential for fermentation and curing. The inclusion of mealworm flour significantly increased the protein, fiber, and polyunsaturated fatty acid (PUFA) content of the sausages, improving their nutritional profile. Notably, despite the higher PUFA content, lipid oxidation was reduced, as evidenced by lower concentrations of oxidation-derived volatile compounds. Significant changes were also observed in color, particularly at higher replacement levels, which resulted in a noticeable darkening of the sausages. Sensory evaluation indicated that replacing up to 5% of pork meat maintained product acceptability, whereas higher levels caused significant changes. The partial replacement of pork by mealworm flour shows interesting possibilities to produce more sustainable and functional dry fermented meats. Full article
(This article belongs to the Special Issue Edible Insects as a Healthy and Sustainable Strategy to Handle Protein Demand and Food Insecurity)
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16 pages, 1418 KiB  
Article
Upcycling Milk Industry Byproducts into Tenebrio molitor Larvae: Investigation on Fat, Protein, and Sugar Composition
by Annalaura Brai, Cassia Neri, Franca Tarchi, Federica Poggialini, Chiara Vagaggini, Riccardo Frosinini, Sauro Simoni, Valeria Francardi and Elena Dreassi
Foods 2024, 13(21), 3450; https://doi.org/10.3390/foods13213450 - 29 Oct 2024
Cited by 2 | Viewed by 1637
Abstract
Edible insects represent a growing sector of the food industry and have a low carbon footprint. Noteworthy, insects can upcycle different leftovers and byproducts into high-quality nutrients. Herein, the larvae of the edible insect Tenebrio molitor (TML) were fed using local milk industry [...] Read more.
Edible insects represent a growing sector of the food industry and have a low carbon footprint. Noteworthy, insects can upcycle different leftovers and byproducts into high-quality nutrients. Herein, the larvae of the edible insect Tenebrio molitor (TML) were fed using local milk industry byproducts. Mozzarella whey and whey permeate obtained in cheese production were used to formulate three alternative diets. Both byproducts are rich in sugars, in particular the disaccharide lactose and the monosaccharides glucose and galactose. Two of the three diets did not interfere with biometric data and vitality, while the use of whey permeate alone significantly reduced development. At the end of the trial, the proximate composition of TML was strongly affected, with an increased protein content of up to +7% and a favorable fat composition. The analysis of secondary metabolites revealed the accumulation of different compounds, in particular monounsaturated fatty acids (MUFAs), amino acids, and the disaccharide trehalose, essential for the correct larval development and pupation. In conclusion, the present study demonstrates that milk industry byproducts can be upcycled as feed for TML, maintaining an optimal nutrient composition and favorably increasing the protein content. Full article
(This article belongs to the Special Issue Edible Insects as a Healthy and Sustainable Strategy to Handle Protein Demand and Food Insecurity)
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22 pages, 2382 KiB  
Article
Edible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 Countries
by Raquel P. F. Guiné, Sofia G. Florença, Cristina A. Costa, Paula M. R. Correia, Luísa Cruz-Lopes, Bruno Esteves, Manuela Ferreira, Anabela Fragata, Ana P. Cardoso, Sofia Campos, Ofélia Anjos, Nada M. Boustani, Elena Bartkiene, Cristina Chuck-Hernández, Ilija Djekic, Monica Tarcea, Marijana Matek Sarić, Zanda Kruma, Malgorzata Korzeniowska, Maria Papageorgiou, Leticia González Árias, Maša Černelič-Bizjak, Emel Damarli, Vanessa Ferreira, Emre Bayraktaroğlu and Fatmanur Ozyurek Arpaadd Show full author list remove Hide full author list
Foods 2024, 13(21), 3408; https://doi.org/10.3390/foods13213408 - 25 Oct 2024
Cited by 3 | Viewed by 2771
Abstract
Although edible insects (EIs) are encouraged as a sustainable source of protein, their consumption is not as generalised as other types of food that are internationally accepted. While in some regions of the world, EIs are part of the gastronomic and cultural traditions, [...] Read more.
Although edible insects (EIs) are encouraged as a sustainable source of protein, their consumption is not as generalised as other types of food that are internationally accepted. While in some regions of the world, EIs are part of the gastronomic and cultural traditions, in other regions, people are not so receptive to this type of food, and some people even express some disgust towards it. Hence, this research focused on the habits of the participants regarding the consumption of insects as well as their perceptions about EIs being or not a part of the local culture or gastronomic patrimony. A questionnaire survey was implemented in fourteen countries (Brazil, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey), and globally, 7222 adult participants responded to the questionnaire. SPSS software (version 28) was used to process the data and carry out chi-square tests and Factor Analyses (FA). The obtained results showed significant differences between countries for all the questions included in the survey, either those regarding the habits of the participants or their opinions about the facts linked with EI tradition or cultural aspects. It was found that participants from Mexico consume EIs more than in all other countries and that strong motivations that would lead to consumption among those who do not consume include curiosity and food shortage. The solution obtained with FA considering the ten statements of the scale consisted of two factors: F1—Culture and Tradition of EIs (α = 0.675) and F2—Acceptance of EIs (α = 0.614). In conclusion, the consumption of EIs and the perceptions of people are highly variable according to geographic location and cultural environment. Full article
(This article belongs to the Special Issue Edible Insects as a Healthy and Sustainable Strategy to Handle Protein Demand and Food Insecurity)
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13 pages, 2802 KiB  
Article
Application of Carboxymethyl Cellulose and Glycerol Monostearate as Binder Agents for Protein Powder Production from Honey Bee Brood Using Foam-Mat Drying Technique
by Supakit Chaipoot, Rewat Phongphisutthinant, Pairote Wiriyacharee, Gochakorn Kanthakat, Worachai Wongwatcharayothin, Chalermkwan Somjai, Khanchai Danmek and Bajaree Chuttong
Foods 2024, 13(14), 2265; https://doi.org/10.3390/foods13142265 - 18 Jul 2024
Cited by 4 | Viewed by 1827
Abstract
This study investigates the development of protein powder from honey bee drone broods using foam-mat drying, a scalable method suitable for community enterprises, as well as the preservation of bee broods as a food ingredient. Initially, honey bee broods were pre-treated by boiling [...] Read more.
This study investigates the development of protein powder from honey bee drone broods using foam-mat drying, a scalable method suitable for community enterprises, as well as the preservation of bee broods as a food ingredient. Initially, honey bee broods were pre-treated by boiling and steaming, with steamed bee brood (S_BB) showing the highest protein content (44.71 g/100 g dry basis). A factorial design optimized the powder formulation through the foam-mat drying process, incorporating varying concentrations of S_BB, glycerol monostearate (GMS), and carboxymethyl cellulose (CMC). The physicochemical properties of the resulting powder, including yield, color spaces, water activity, solubility, protein content, and total amino acids, were evaluated. The results showed that foam-mat drying produced a stable protein powder. The binders (CMC and GMS) increased the powder’s yield and lightness but negatively affected the hue angle (yellow-brown), protein content, and amino acid content. The optimal quantities of the three variables (S_BB, GMS, and CMC) were determined to be 30 g, 6 g, and 1.5 g, or 80%, 16%, and 4%, respectively. Under this formulation, the protein powder exhibited a protein content of 19.89 g/100 g. This research highlights the potential of bee brood protein powder as a sustainable and nutritious alternative protein source, enhancing food diversification and security. Full article
(This article belongs to the Special Issue Edible Insects as a Healthy and Sustainable Strategy to Handle Protein Demand and Food Insecurity)
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Review

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31 pages, 468 KiB  
Review
Unlocking the Potential of Insect-Based Proteins: Sustainable Solutions for Global Food Security and Nutrition
by Hugo M. Lisboa, Amanda Nascimento, Amélia Arruda, Ana Sarinho, Janaina Lima, Leonardo Batista, Maria Fátima Dantas and Rogério Andrade
Foods 2024, 13(12), 1846; https://doi.org/10.3390/foods13121846 - 12 Jun 2024
Cited by 20 | Viewed by 9776
Abstract
The present review highlights the potential of insect-based proteins to address the growing need for sustainable and secure food systems. The key findings suggest that edible insects offer a viable and environmentally friendly alternative to traditional livestock, requiring significantly less land, water, and [...] Read more.
The present review highlights the potential of insect-based proteins to address the growing need for sustainable and secure food systems. The key findings suggest that edible insects offer a viable and environmentally friendly alternative to traditional livestock, requiring significantly less land, water, and feed while emitting lower levels of greenhouse gases. Insect farming can also reduce waste and recycle nutrients, supporting circular economy models. Nutritionally, insects provide high-quality protein, essential amino acids, and beneficial fats, making them valuable to human diets. Despite these benefits, this review emphasizes the need for comprehensive regulatory frameworks to ensure food safety, manage potential allergenicity, and mitigate contamination risks from pathogens and environmental toxins. Additionally, developing innovative processing technologies can enhance the palatability and marketability of insect-based products, promoting consumer acceptance. This review concludes that with appropriate regulatory support and technological advancements, insect-based proteins have the potential to significantly contribute to global food security and sustainability efforts. Full article
(This article belongs to the Special Issue Edible Insects as a Healthy and Sustainable Strategy to Handle Protein Demand and Food Insecurity)
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