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Insects
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Insects as Functional Food Ingredients
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Insects as Functional Food Ingredients

A special issue of Insects (ISSN 2075-4450).

Deadline for manuscript submissions: 30 April 2026 | Viewed by 2543

Special Issue Editors

Dr. Oscar-Abel Sánchez-Velázquez

E-Mail Website
Guest Editor
School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
Interests: edible insects; entomophagy; alternative proteins; protein quality; bioactive peptides; functional foods; food antioxidants; food security; nature-based nutrition
Dr. Alan Javier Hernández-Álvarez

E-Mail Website
Guest Editor
1. School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
2. National Alternative Protein Innovation Centre, Leeds, UK
Interests: biochemical and molecular nutrition; extraction, isolation and purification of food proteins (novel/emergent proteins such as insects, algae, plankton); bioactive peptides; phytochemicals; food processing

Special Issue Information

Dear Colleagues,

This Special Issue, titled "Insects as Functional Food Ingredients", will explore the transformative potential of edible insects and other arthropods beyond their well-established nutritional value. With their rich profiles being well documented, including proteins, healthy fats, bioactive peptides, vitamins, and minerals, this Special Issue will focus on their emerging role as versatile functional ingredients within food systems. We invite original research, reviews, and short communications that investigate the diverse functionalities of insect-derived components, including their techno-functional and physicochemical properties, bioactive compounds (e.g., peptides, polyphenols, chitin, and carotenoids), and their applications in developing novel food products. We welcome contributions that explore extraction methods, production procedures, processing techniques, sensory attributes, consumer acceptance, and regulatory aspects related to the application of edible insects as functional ingredients, along with other related research. This Special Issue of the journal Insects will advance our understanding of how these sustainable protein sources can contribute to the development of healthier, more functional, and more environmentally friendly food solutions, ultimately fostering innovation in the food industry and promoting sustainable dietary practices on a global scale.

Dr. Oscar-Abel Sánchez-Velázquez
Dr. Alan Javier Hernández-Álvarez
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 250 words) can be sent to the Editorial Office for assessment.

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. Insects is an international peer-reviewed open access monthly 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 2600 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

  • entomophagy
  • bioactive compounds
  • functional ingredients
  • sustainable foods
  • alternative proteins

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

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14 pages, 262 KB  
Article
From Disgust to Curiosity: Investigating Saudi University Students’ Willingness and Attitudes Toward Edible Insects as an Alternative Protein Source
by Hala Hazam Al-Otaibi and Samar Refat Alabdulmohsen
Insects 2025, 16(9), 963; https://doi.org/10.3390/insects16090963 - 13 Sep 2025
Cited by 2 | Viewed by 1456
Abstract
Introduction: With global protein demand rising, edible insects offer a nutrient-rich and environmentally sustainable alternative protein source that could help address both dietary and ecological challenges. This study investigates the attitudes, perceptions, and willingness of Saudi university students to consume edible insects (entomophagy) [...] Read more.
Introduction: With global protein demand rising, edible insects offer a nutrient-rich and environmentally sustainable alternative protein source that could help address both dietary and ecological challenges. This study investigates the attitudes, perceptions, and willingness of Saudi university students to consume edible insects (entomophagy) as an alternative protein source, with implications for public health, nutrition, and food security across the Arab region. Methods: A cross-sectional survey was conducted among 1711 students (34.4% men, 65.6% women) from multiple Saudi universities. The Eating Attitudes Questionnaire (EAQ) assessed disgust, interest, and attitudes toward using insect-based feed for animals, as well as measures of environmental concern, health risk beliefs, and social influences. Results: Significant gender differences were observed in willingness: men reported higher willingness to consume edible insects (21.1%) compared with women (8.5%). They also reported lower disgust scores, higher interest, greater environmental concern, and lower health risk beliefs. Regression analysis showed that positive attitudes toward using insects as animal feed, interest, environmental concern, and social influences were strong predictors of willingness, whereas disgust and health risk beliefs were negative predictors. Previous experience, familiarity, and religious beliefs were not significant predictors. Conclusions: These findings highlight the importance of targeted interventions that reduce psychological barriers and promote willingness to try edible insects, thereby contributing to Saudi Arabia’s efforts to strengthen food security and advance sustainable nutrition strategies within the kingdom and the broader Arab region. Full article
(This article belongs to the Special Issue Insects as Functional Food Ingredients)

Review

Jump to: Research

28 pages, 1040 KB  
Review
Edible Insect-Based Beverages: A Narrative Review of Functional, Technological, and Experimental Dimensions
by Oscar Abel Sánchez-Velázquez, Alan Javier Hernández-Álvarez and Luis Mojica
Insects 2026, 17(4), 384; https://doi.org/10.3390/insects17040384 - 2 Apr 2026
Viewed by 456
Abstract
Edible insects are increasingly recognized as sustainable and nutrient-dense ingredients with potential applications across diverse food systems. While their use in solid foods has been widely explored, the incorporation of insect-derived ingredients into beverages remains fragmented and insufficiently conceptualized. This narrative review critically [...] Read more.
Edible insects are increasingly recognized as sustainable and nutrient-dense ingredients with potential applications across diverse food systems. While their use in solid foods has been widely explored, the incorporation of insect-derived ingredients into beverages remains fragmented and insufficiently conceptualized. This narrative review critically examines the current state of insect-based beverages, integrating technological, nutritional, cultural, and market-oriented perspectives. Rather than adopting a fully systematic review methodology, this article synthesizes representative scientific literature, traditional practices, and emerging commercial examples to explore how edible insects are being positioned within two distinct yet complementary pathways: (i) functional beverages targeting nutrition, gut health, sports performance, immunity, and meal replacement, and (ii) experiential beverages driven by culinary storytelling, tradition, ritual, and sensory innovation, such as insect-infused beers and spirits. Relevant sources were identified through searches of major scientific databases using combinations of keywords such as edible insects, entomophagy, insect-based beverages, functional beverages, and insect protein, with emphasis on peer-reviewed literature published mainly over the past two decades, complemented by representative examples of traditional practices and emerging commercial products. The review discusses the nutritional and biofunctional potential of insect-derived proteins, lipids, and chitin-related components, with particular emphasis on their behavior in liquid matrices, including solubility, stability, flavor impact, and processing constraints. Technological challenges associated with beverage formulations are critically assessed. In parallel, consumer perception is examined through the lens of neophobia, sensory expectations, and the role of cultural framing and gastronomy in facilitating acceptance. By bridging food science, beverage technology, and food culture, this review identifies key knowledge gaps and research priorities for advancing insect-based beverages beyond niche applications. It argues that future development in this field will depend not only on technological optimization and a regulatory framework, but also on the deliberate design of products that integrate functionality with meaningful culinary and cultural narratives. Full article
(This article belongs to the Special Issue Insects as Functional Food Ingredients)
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