New Aspects of Meat Quality, Second Edition – Chapter 19. Progress and challenges of insects as food and feed

Elsevier, New Aspects of Meat Quality (Second Edition): From Genes to Ethics, Woodhead Publishing Series in Food Science, Technology and Nutrition, 2022, Pages 533-557
Arnold van Huis

An overview is given of how insects are harvested from nature and consumed in different parts of the world. Over the last 10 years, insects have increasingly been reared for human food or animal feed. The environmental advantages of producing edible insect compared to that of conventional livestock are: lower emissions of greenhouse gases, less water and land use, and the possibility to grow them on organic side streams. Challenges are automating rearing systems, genetic improvement, disease management, and insect welfare. Not only are edible insects able to provide adequate nutrients, they also have health benefits for both humans and animals. There are a large range of insect products on the market and different strategies are employed to convince consumers. The regulatory framework is gradually becoming more and more conducive. There is a growing recognition of the potential of insects as a new sustainable food and feed source.