Search Results (107)

Due to their nutritional value and sustainability, edible insect-based foods are gaining popularity in Europe. Their use is regulated by EU legislation, which defines authorised species and sets labelling requirements. Molecular tools are being developed to authenticate such products. In this study, yellow mealworm (Tenebrio molitor) larvae authorised for human consumption were fed wheat flour-based diets containing varying proportions of house cricket (Acheta domesticus) flour for 21 days. This was followed by a 48 h starvation period to assess the persistence of insect DNA in the digestive tract. Two novel, species-specific, single-copy markers were designed: ampd gene for the Acheta domesticus and MyD88 gene for the Tenebrio molitor. These were applied using qPCR and ddPCR. Both methods successfully detected cricket DNA in the guts of starved larvae. Linear regression analysis revealed a strong, statistically significant correlation between the proportion of Acheta domesticus flour in the diet and the normalised relative quantity of DNA. ddPCR proved to be more sensitive than qPCR, particularly in the detection of low DNA levels. These results suggest that the presence of DNA from undeclared insect species in edible insects may be indicative of their diet rather than contamination or adulteration. This highlights the importance of contextual interpretation in food authenticity testing. Full article

Alternative proteins denote non-traditional, high-protein foods. These innovative sources aim to compete with conventional animal products by providing protein-rich, sustainable, nutritious, and flavorful options. Currently, five main categories of alternative proteins are being developed: plant-based proteins, cultured meat, single-cell proteins, edible insects, and seaweed. Nonetheless, several chemical and microbiological food safety hazards are associated with these alternatives Incorporating novel protein sources into food products may heighten the prevalence of existing food allergies. This could arise from extracting proteins from their natural matrices and utilizing them at significantly higher concentrations. Additionally, the introduction of new proteins may lead to the development of novel food allergies. Proteins that are currently seldom or never consumed may cause primary sensitisation or trigger cross-reactivity with known allergens. To date, alternative proteins have not been thoroughly studied for their allergenic potential, and there is no standardised method for assessing this risk. This review aims to explore non-traditional protein sources, discussing their nutritional and functional properties, as well as their potential allergenicity based on available research. We conducted a literature search in PubMed and Embase databases. We used specific keywords and MESH terms. A total of 157 studies were included in the review. The studies reviewed in our analysis reveal significant limitations, such as inconsistent methodologies, limited participant numbers, and a lack of long-term data, which hinder the ability to make clear conclusions regarding the safety of these new proteins for individuals with allergies. To address current challenge, future research should integrate food science, regulatory perspectives and advanced technologies. Full article

Edible insects are gaining traction worldwide; however, the existing data regarding their microbiological quality remain inadequate. This study investigated the bacterial communities and microbiological quality of five types of frozen edible insects commercially available in Thailand. Amplicon sequencing revealed Firmicutes (Bacillota) and Proteobacteria (Pseudomonadota) as the main phyla across all samples; Bacteroidota was predominant in house crickets, Actinobacteriota in silkworms, and Desulfobacterota was exclusively found in house and mole crickets. Culture-based assays showed total viable counts, lactic acid bacteria, yeasts–molds, and spore-formers ranging from 3.41–6.58, 2.52–7.41, 1.83–5.62, to 2.00–4.70 log CFU·g⁻¹, respectively. In some samples, Enterobacteriaceae and Escherichia coli, key hygiene indicators, reached 5.05 and 2.70 log CFU·g⁻¹, respectively. Among foodborne pathogens, presumptive Bacillus cereus was found to vary from <1.70 to 3.93 log CFU·g⁻¹, while Clostridium perfringens and Staphylococcus aureus were under the quantitation limit, and Salmonella was absent. Overall, the results indicate significant variation in microbial diversity and quality among different insect types. The high levels of microbial hygiene indicators and foodborne pathogens in some samples raised food safety concerns and point to the need to develop or implement production guidelines and microbiological criteria for frozen edible insects to ensure food safety. Full article

The mounting global population and the challenges posed by climate change underline the need for sustainable food production systems. This review synthesizes evidence for a dual-track bioeconomy, green (terrestrial plants and insects) and blue (aquatic algae), as complementary pathways toward sustainable nutrition. A comprehensive review of the extant literature, technical reports, and policy documents published between 2015 and 2025 was conducted, with a particular focus on environmental, nutritional, and techno-economic metrics. In addition, precision agriculture datasets, gene-editing breakthroughs, and circular biorefinery case studies were extracted and compared. As demonstrated in this study, the use of green resources, such as legumes, oilseeds, and edible insects, results in a significant reduction in greenhouse gas emissions, land use, and water footprints compared with conventional livestock production. In addition, these alternative protein sources offer substantial benefits in terms of bioactive lipids. Blue resources, centered on micro- and macroalgae, furnish additional proteins, long-chain polyunsaturated fatty acids, and antioxidant pigments and sequester carbon on non-arable or wastewater substrates. The transition to bio-based resources is facilitated by technological innovations, such as gene editing and advanced extraction methods, which promote the efficient valorization of agricultural residues. In conclusion, the study strongly suggests that policy support be expedited and that research into bioeconomy technologies be increased to ensure the sustainable meeting of future food demands. Full article

The utilization of insects as a source of essential nutrients holds considerable promise, with the potential to serve as both feed and food. Consequently, there is a necessity to develop control systems, as the undeclared addition of insects to food products and/or non-compliance with labelling regulations may pose health risks and result in financial losses for consumers. This review describes methods for identifying and detecting insect species by targeting biomolecules such as DNA, proteins, saccharides, and metabolites, with a particular focus on DNA-based approaches. This review provides a detailed overview of the application of polymerase chain reaction (PCR) and DNA sequencing methods that are suitable for the analysis of edible and forage insects. The main focus is on identifying species that are approved for use as novel foods or insect feeds within the European Union (e.g., house cricket (Acheta domesticus), common mealworm (Tenebrio molitor), migratory locust (Locusta migratoria), lesser mealworm (Alphitobius diaperinus), black soldier fly (Hermetia illucens), banded cricket (Gryllodes sigillatus), field cricket (Gryllus assimilis), silkworm (Bombyx mori)). However, insect species of global relevance are also discussed. The suitability of DNA analysis methods for accurate species identification, detection of (un)labeled contaminants, and monitoring of genetic diversity has been demonstrated. Full article

The increasing popularity of edible insects as a sustainable food source necessitates stringent safety measures to monitor pesticide contamination. This study aimed to assess and enhance a QuEChERS-based extraction method coupled with gas chromatography–tandem mass spectrometry (GC-MS/MS) for the quantification of pesticide residues in edible insects (bamboo caterpillars, house crickets, silkworm pupae, giant water bugs, and grasshoppers) by combining multiple individual insect specimens into a single, homogenized sample—five replicates were tested. The method was optimized by evaluating various extraction parameters and showed strong linearity for all 47 target pesticides, with correlation coefficients (R²) ranging from 0.9940 to 0.9999. The limits of detection (LODs) varied between 1 and 10 µg/kg, while the limits of quantification (LOQs) ranged from 10 to 15 µg/kg. Recovery studies conducted at three fortification levels (10, 100, and 500 µg/kg) revealed recoveries ranging from 64.54% to 122.12%, that over 97.87% of the pesticides exhibited satisfactory recoveries within the range of 70–120%, and relative standard deviations (RSDs) below 20%, between 1.86% and 6.02%. Matrix effects (%MEs) range from −33.01% to 24.04%, and to those that experienced no effect. More than 94% of the analytes showed minimal ion suppression or enhancement. These results conform to the SANTE guidelines for monitoring pesticide residues in edible insects, enhancing food safety standards and safeguarding consumer protection. Full article

Over the past few years, edible insects have been recognised as potential “new” food sources in Western countries due to their sustainability and adaptability in the food production sector. To determine the distribution in Europe of insect-based food producers within each country, as well as the number and types of products, data from e-commerce were collected and analysed. The FoodEx2 classification was used to categorise the products. Data about the nutritional composition were recorded and the Recommended Daily Allowance (RDA) was calculated. As a result, 523 products offered by fifty-three companies located in 17 countries of Europe were found. The predominant market was based in Western Europe (55.8%), and 24 insect species were sold. Notably, four species were the most representative: Tenebrio molitor (182 products), followed by Acheta domesticus (140), Alphitobius diaperinus (54), and Locusta migratoria (34). Other species were present in lower quantities. The main commercial categories of insect-based food present in the European e-commerce were snacks, chocolate, and similar products. The results emphasise the potential benefits of incorporating insect-based food into the daily diet in terms of protein, energy, and fat intake. The RDA of the different products highlighted the importance of insects as a nutritional ingredient. Full article

Insects represent a traditional food in different parts of the world, where eating insects is not only related to nutrition, but also results from a variety of sociocultural customs. Insects’ nutritional profiles typically vary by species. Nevertheless, in terms of nutrition, edible insects can be a rich source of protein, dietary fiber, healthy fatty acids, and micronutrients, including minerals and vitamins. Insects have a low carbon footprint and require fewer resources in terms of land, water, and food with respect to animal livestock. Interestingly, insects are a source of bioactive compounds with different pharmacological activities, including antioxidant, antimicrobial, antidiabetic, antiobesity, antihypertensive, and antilipidemic. Among the bioactive compounds, polyphenols, chitosan, and protein hydrolysates are the most important ones, with direct activity on ROS quenching and enzymatic inhibition. Glucosidase, DPP-IV, ACE, and lipases are directly inhibited by insects’ bioactive peptides. Lipids and tocopherols reduce inflammation and lipid peroxidation by acting on LOX and COX-2 enzymes and on ROS quenching. The insects’ nutrient composition, coupled with their easy and economical breeding, is the cause of the growing interest in edible insects. During the last 20 years, the study and development of novel insect-based products increased, with relevant effects on the market. This review focuses on the edible insects currently approved in Europe, namely, Acheta domesticus, Alphitobus diaperinus, Locusta migratoria, and Tenebrio molitor. The nutrient profile and the functional compounds are examined, with an eye on market trends and on the patent applications filed in the last decades. Full article

Background: Food neophobia, defined as the fear of eating new and unfamiliar foods, can influence the development of children’s eating habits and limit the variety in their diets. The present study aimed to assess the level of food neophobia in children based on parents’ opinions and to analyse their attitudes towards a variety of foods. Methods: The survey was conducted in the form of a questionnaire. The study was conducted in two stages. In the first stage, children’s level of neophobia was assessed using the Children’s Food Neophobia Scale (CFNS), which was completed by parents/guardians. A total of 133 participants representing paired responses were selected for analysis. In the second stage, children completed an original graphic questionnaire assessing their attitudes towards selected foods, divided into groups: positively, negatively, and neutrally perceived. The survey was conducted in a primary school in Pomeranian Province in January 2025. The Kruskal–Wallis test was used as a non-parametric statistical test to compare three groups. If necessary, post hoc tests (Dunn’s or Tukey’s) were performed to determine between which specific groups the differences existed. To assess the statistical relationship between the level of neophobia declared by parents and the type of attitudes among children, Pearson’s Chi2 test was used with a statistical significance level of p < 0.05. Results: It was found that 42.11% of children showed a high level of food neophobia, indicating a significant problem in the acceptance of new products in the diet. Commonly known and widely consumed products, such as ice cream, tomatoes, and cutlets, received the highest ratings. Edible insects and edible flowers were the least preferred. The Kruskal–Wallis test revealed significant differences in the level of neophobia among the three groups, and post hoc Tukey tests were conducted to determine the specific groups between which these differences occurred. Children with high and low levels of neophobia can exhibit both positive and negative attitudes toward different types of food. Conclusions: The results of the study highlight the importance of nutrition education for children and their parents to reduce fear of new products and promote more variety in the diet. Future research would benefit from examining the influence of family and peer environment on the development of food neophobia. Full article

The scientific interest in edible insects as an alternative source of high-value protein for the human diet has increased drastically over the last decade. Edible insects harbour enormous potential in terms of planetary health. Their lower water and land use, lower feed conversion ratios, and overall lower global warming potential paired with a high nutritional value compared with conventional livestock are key drivers towards an environmentally sustainable diet. However, low consumer acceptance, as well as regulatory challenges, have slowed down the success of edible insects in Western countries, despite edible insects being consumed regularly all over the world. To date, four edible insect species have been approved as novel foods in the European Union—namely yellow mealworm (Tenebrio molitor), migratory locust (Locusta migratoria), house cricket (Acheta domesticus), and lesser mealworm (Alphitobius diaperinus). Depending on the species, they have a high protein content (48–67%), with a beneficial indispensable amino acid profile, high fat content (21–39%), with a high content of unsaturated fatty acids based on the dry matter, and contain reasonable amounts of minerals and vitamins. Unlike other animal-based foods, edible insects contain dietary fibre. Data on the bioavailability of nutrients in humans are scarce. Although numerous publications have investigated the nutritional profiles, environmental impacts, and future perspectives of edible insects, here, those findings are reviewed critically, as some publications were partially contradictory or related to selected species only. In this narrative review, we emphasise that edible insects could play a key role in a changing world with a steadily increasing demand for nutritionally valuable food and the depletion of natural resources. Full article

Insects have been proposed as a sustainable protein alternative to conventional meat sources. However, consumer acceptance of edible insects is still low in the Western Hemisphere. This study examined how product characteristics and consumer beliefs influence the liking and willingness to try cricket-based food products. An online survey was conducted in the province of Alberta, Canada. Alberta is a major site for beef production and plays a vital role in Canada’s agricultural and economic landscape. Participants (n = 548) were asked to indicate their overall liking (OL) and willingness to try (WTT) a cricket-based snack in a conjoint analysis experiment. A 2 × 2 × 5 design was used for the product characteristics (type of product, presence of an image of the product, and product benefit claims). Each participant was assigned five product profiles using a balanced incomplete block design. The type of product (cricket chips and whole roasted crickets) was the most important attribute for participants. Product benefit claims did not effectively increase the OL or WTT of the cricket-based snacks. Higher scores on the Entomophagy Attitude Scale and previous experiences consuming insect-based food products positively influenced WTT and OL. The findings of this study underscore the significance of the type of product and personal attitudes towards entomophagy in shaping consumer preferences for sustainable protein sources and offer valuable insights for the development and marketing of insect-based food products in a Western market where meat products are accessible and affordable for many. Full article

Edible insects constitute a healthy food source providing a sustainable alternative to traditional animal protein. The present study explored consumers’ perceptions and attitudes toward insect consumption, and defined the main motivational factors influencing public awareness and acceptance toward entomophagy. Using a qualitative research design, individual-level data were selected from a sample of 70 consumers in Greece via semi-structured personal in-depth interviews. The Grounded Theory framework was adopted to develop awareness, perception and acceptance drivers. Although the participants were knowledgeable about the usage of insects as food, the great majority demonstrated abhorrence toward entomophagy, describing feelings of disgust and repulsion. Furthermore, the respondents seemed to be reluctant towards the distribution and availability of edible insects and insect-based food options in consumer markets, whereas food safety concerns were strong as many consumers seemed to question the relevant preparation regulations. A lack of information and cultural influences were found to restrict consumers’ acceptance of entomophagy, whereas health and food safety concerns comprised an inhibiting factor in incorporating edible insects in Greek cuisine. This study emphasized the need for a holistic information plan, which will help both food businesses and consumers understand the vital role of edible insects in modern food environments. Full article

The consumption of edible insects is a promising approach to meet the increasing global demand for food. Commercialization of edible insects in the EU is regulated by the Novel Food regulation. To date, the yellow mealworm (Tenebrio molitor larva), the migratory locust (Locusta migratoria), the house cricket (Acheta domesticus), and the buffalo worm (Alphitobius diaperinus larva) have been authorized in the EU for human consumption. We aimed to develop a method based on DNA barcoding and high-resolution melting (HRM) analysis for the identification and differentiation of these four EU-authorized edible insect species in food. A primer pair previously designed for DNA metabarcoding, targeting a ~200 bp sequence of mitochondrial 16S rDNA, allowed discrimination between the four insect species in highly processed food. However, house cricket and migratory locust could not unambiguously be differentiated from tropical house cricket, desert locust, superworm, cowpea weevil, and sago worm, respectively. This problem could be solved by designing primers specific for house cricket and migratory locust. By combining these primers with the insect primers, additional polymerase chain reaction (PCR) products for house cricket and migratory locust were obtained, resulting in more complex melt curves compared to the unauthorized insect species. The optimized PCR-HRM assay is a very cost-efficient screening tool for authentication of EU-authorized edible insect species in food. Full article

The growing global interest in edible insects as a sustainable protein source has positioned them as a promising solution to food security challenges. In Mexico, entomophagy is deeply embedded in cultural traditions, particularly in Oaxaca, where grasshoppers, leafcutter ants, and red agave worms form an integral part of the region’s intangible heritage. This study conducted a bibliometric analysis of global research on edible insects (2009–2023) using Scopus and tools such as VOSviewer and Bibliometrix to analyze 218 publications. The analysis highlighted research trends, influential authors, and key themes, including nutrition, biosafety, and sustainability. To complement the bibliometric study, an exploratory analysis of edible insect commercialization in Oaxaca was conducted, focusing on virtual platforms and local markets. The findings reveal consistent global growth in edible insect research, with Mexico contributing six publications between 2020 and 2023. Despite advancements in safety standards and regulatory frameworks globally, Mexico still lacks formal sanitary controls and regulations for insect-based products. Nevertheless, its diverse commercialization efforts and rich cultural heritage, particularly in Oaxaca, showcase its potential to bridge tradition and innovation. This study highlights the urgent need for regulatory frameworks and research capacity to ensure safety, preserve cultural identity, and sustainably expand Mexico’s edible insect market. Full article

This study explores the potential of Tenebrio molitor protein hydrolysates as functional food ingredients, evaluating their bioactivity and consumer acceptance of the incorporation of edible insects into food across Poland and Spain. By aligning technical advancements with consumer preferences, this research bridges the gap between laboratory innovation and market feasibility, contributing to the development of sustainable functional foods. The study optimized the process of enzyme hydrolysis using serine protease from Cucurbita ficifolia, thereby enhancing DPPH scavenging capacity increased from 3.15 ± 0.53 to 8.17 ± 0.62 µM Trolox/mL and ABTS decolorization capacity increased from 4.29 ± 0.01 to 10.29 ± 0.01 µM Trolox/mL after 5 h of hydrolysis. Consumer surveys incorporating the Food Neophobia, Insect Phobia, and Entomophagy Scales revealed demographic and cultural influences on entomophagy acceptance. Among respondents, 27.1% in Poland and 25.7% in Spain had previously consumed insect-based products, while Polish participants showed a higher willingness to adopt insect-enriched foods. The study confirmed that hydrolysis enhances the antioxidant activity of T. molitor protein hydrolysates and that demographic and cultural factors significantly influence consumer acceptance of insect-based foods. Full article