The potential of insects as food sources – a review

Abstract

Entomophagy is a long-time practice and a food source for many cultures. Still, many societies have abandoned it a long time ago, and regard it as a primal behavior. However, nowadays, the challenge for food demand, with the urge of new nutritional sources, and the problems of undernourishment, mainly on underdeveloped countries, has reached a point where a new perspective is demanded. This review gathers some of the most recent studies regarding the potential benefits and concerns of entomophagy, trying to show the potential of insects as food source and possible ways to introduce them in cultures that have disregarded entomophagy. Entomophagy is taking its place, showing the grand potential of insects as feed and food source. As neophobia and disgust are the main western cultures barriers to accept entomophagy, today’s comprehension of this practice and processing capabilities can take that source, to any dish in any form. A simple but nutritive insect powder can create a path to a widely, sustainable, rich food source—insects.

Keywords:

• Edible insects
• insect powder
• neophobia
• nutrition

Acknowledgements

The authors would like to thank Mr. Diego Amores from Entomo Agroindustrial for his help in interpreting the regulatory restrictions associated with insect-based foods.

Disclosure statement

The authors have no financial or other type of relationship with insect industries that would present a conflict of interest.

Additional information

Funding

Funding for this work was supported by National Funds from FCT - Fundação para a Ciência e a Tecnologia through project UID/Multi/50016/2019.