Edible Crickets (Orthoptera) Around the World: Distribution, Nutritional Value, and Other Benefits-A Review

Impact of Novel Foods on the Human Gut Microbiome: Current Status

The microbiome is a complex ecosystem of microorganisms that inhabit a specific environment. It plays a significant role in human health, from food digestion to immune system strengthening. The "Novel Foods" refer to foods or ingredients that have not been consumed by humans in the European Union before 1997. Currently, there is growing interest in understanding how "Novel Foods" affect the microbiome and human health. The aim of this review was to assess the effects of "Novel Foods" on the human gut microbiome. Research was conducted using scientific databases, focusing on the literature published since 2000, with an emphasis on the past decade. In general, the benefits derived from this type of diet are due to the interaction between polyphenols, oligosaccharides, prebiotics, probiotics, fibre content, and the gut microbiome, which selectively promotes specific microbial species and increases microbial diversity. More research is being conducted on the consumption of novel foods to demonstrate how they affect the microbiome and, thus, human health. Consumption of novel foods with health-promoting properties should be further explored to maintain the diversity and functionality of the gut microbiome as a potential tool to prevent the onset and progression of chronic diseases.

Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique

The rising demand for sustainable protein sources has encouraged interest in alternative food products like meat analogues. This study explores formulating meat analogues using cricket powder (CP) and rice flours, comparing them with soy protein-based analogues. CP exhibited a higher soluble protein content (5.9%) than soy protein powder (4.7%), enhancing textural properties by forming fiber-like structures, increasing firmness and adhesion, and reducing chewiness. Despite having a lower water holding capacity (WHC) than soy analogues, all samples outperformed chicken breast WHC. Under freezing conditions, CP and rice flour combinations formed multilayered structures in protein gels. The optimal formulations were CP and sticky rice flour (ratio 6:1) with respect to their texture properties, fiber structure, and nutritional value. This study highlights the potential of cricket powder and rice flour combinations as viable meat analogue ingredients, addressing the need for sustainable protein sources in the food industry.

Research Progress and Production Status of Edible Insects as Food in China

Based on the background of the exacerbating food shortage in the world, it is particularly important to diversify food resources in every possible direction. Among the choices available, edible insects have become an important alternative source of animal food with their high nutritional and functional (pharmacological) values, partially replacing normally consumed animal and livestock protein food sources. The utilization of edible insects has been an ancient custom since the dawn of civilization, attributed to their rich nutrition, alternate protein source, medicinal values, and presence of diverse secondary metabolites and alkaloids. This review provides an introduction to three key aspects of edible insects as food: freshness, long-term preservation, and medicinal value. It also provides details on the food source and products of edible insect species, their detailed nutritional composition and medicinal values, and their potential in producing alternative protein sources. Additionally, the review also encompasses rearing and producing technologies, resource utilization, and industrial development in China. Simultaneously, the problems and challenges faced in the artificial rearing and production development of edible insects, the production advantages over traditional livestock, and the farming evaluation and prospects of edible insects, as well as the lack of specific legislation on edible insects in China, are discussed. This review will be helpful in scientific knowledge propagation regarding edible insects for the public, guiding consumers to establish a diverse perception of sustainable agriculture and food sources in the world that has, as yet, been thwarted by food insecurity. Moreover, though edible insects could potentially serve as part of a commercial and industrial agri-enterprise that could generate a huge income, artificial rearing technology and edible insect product manufacturing and processing have not received sufficient attention from the government on a policy level, thereby leaving an open space for extensive research on edible insects as an alternate food source as well as an examination of the industrial prospects of edible insect products.

Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries

The prevailing global market demands locally produced, sustainable oils for biomedical applications. This study focused on evaluating the quality of cricket-derived oils and meals from Scapsipedus icipe Hugel, Tanga, and Gryllus bimaculatus De Geer common delicacy in Africa, following standard methods for physicochemical properties, fatty acid composition, and phytochemicals (oxalates, phytates, tannins, and polyphenols). The cricket oils physicochemical properties aligned with Codex Alimentarius standards for edible oils, including low solidification temperature (< 2 °C), a high refractive index (1.46), and a specific gravity of 0.88. Notably, peroxide values (1.9 to 2.5 mg mEq O2/kg), acid values (1.1 to 2.2 mg KOH/g), and saponification values (234-246 mg KOH/g) all are indicative of lightness and unsaturated fatty acids. Nutritionally, cricket powder was rich in protein (56.8-56.9% -) and fat (31.7-33.5% -of dry matter), with significant amounts of essential omega-3 and omega-6 fatty acids. Predominant saturated and monounsaturated fatty acids were palmitic (23.9-31.2 mg/100 g-) and oleic acids (10.9-11.4 mg/100 g- of oil), respectively. Antioxidant values (48.0 to 65.0 mg/100 g), inferred from total polyphenols, suggests a stable oil with long shelf-life. These results highlight the promising and sustainable potential of cricket-derived oils for applications in the food and pharmaceutical industries.

A convolutional neural network with image and numerical data to improve farming of edible crickets as a source of food-A decision support system

Crickets (Gryllus bimaculatus) produce sounds as a natural means to communicate and convey various behaviors and activities, including mating, feeding, aggression, distress, and more. These vocalizations are intricately linked to prevailing environmental conditions such as temperature and humidity. By accurately monitoring, identifying, and appropriately addressing these behaviors and activities, the farming and production of crickets can be enhanced. This research implemented a decision support system that leverages machine learning (ML) algorithms to decode and classify cricket songs, along with their associated key weather variables (temperature and humidity). Videos capturing cricket behavior and weather variables were recorded. From these videos, sound signals were extracted and classified such as calling, aggression, and courtship. Numerical and image features were extracted from the sound signals and combined with the weather variables. The extracted numerical features, i.e., Mel-Frequency Cepstral Coefficients (MFCC), Linear Frequency Cepstral Coefficients, and chroma, were used to train shallow (support vector machine, k-nearest neighbors, and random forest (RF)) ML algorithms. While image features, i.e., spectrograms, were used to train different state-of-the-art deep ML models, i,e., convolutional neural network architectures (ResNet152V2, VGG16, and EfficientNetB4). In the deep ML category, ResNet152V2 had the best accuracy of 99.42%. The RF algorithm had the best accuracy of 95.63% in the shallow ML category when trained with a combination of MFCC+chroma and after feature selection. In descending order of importance, the top 6 ranked features in the RF algorithm were, namely humidity, temperature, C#, mfcc11, mfcc10, and D. From the selected features, it is notable that temperature and humidity are necessary for growth and metabolic activities in insects. Moreover, the songs produced by certain cricket species naturally align to musical tones such as C# and D as ranked by the algorithm. Using this knowledge, a decision support system was built to guide farmers about the optimal temperature and humidity ranges and interpret the songs (calling, aggression, and courtship) in relation to weather variables. With this information, farmers can put in place suitable measures such as temperature regulation, humidity control, addressing aggressors, and other relevant interventions to minimize or eliminate losses and enhance cricket production.

A comparative review on Ayam Cemani chicken - A comparison with the most common chicken species in terms of nutritional values, LCA, price and consumer acceptance

Chickens are definitely among the most prevalent and broadly distributed domestic species. Among these, Ayam Cemani, also known as black chicken, is a rare Indonesian chicken breed originating from the island of Java. The main characteristic of this breed is that the body, both internally and externally, is entirely black. This is due to a condition named fibro melanosis, in which there is an over accumulation of melanin pigment in body tissues. In addition to this, Ayam Cemani meat results to be also higher in protein content and lower in fat. Moreover, Ayam Cemani meat is also known to have antioxidant and glucose-binding capacities. These properties make it very desirable within the market and consequently very expensive. Their meat is also used traditionally by tribal healers in the treatment of some chronic illnesses. In general, compared to other chicken species, the Ayam Cemani showed an higher genetic resistance to some infectious diseases commonly affecting poultry species. As regard the breeding, Ayam Cemani is a unique breed which may only be raised in specific locations, characterized to be a slowly growing breed with a lower body weight in comparison to the other poultry breeds. Nowadays, due to an improvement in the management, the nutrition and diseases control, it is possible to enhance their productivity. To date, there are not many studies in the literature on the specific breed of Ayam Cemani. For this reason, this review aims to provide a comprehensive overview of all the knowledge of the Ayam Cemani breed, the nutritional composition of the meat and consumer acceptance.

Impact of temperature on the bionomics and geographical range margins of the two-spotted field cricket Gryllus bimaculatus in the world: Implications for its mass farming

Gryllus bimaculatus (Orthoptera: Gryllidae) is widely considered an excellent nutrient source for food and feed. Despite its economic importance, there is limited information on the impact of temperature on the bionomics of this cricket to guide its effective and sustainable mass production in its geographical range. The biological parameters of G. bimaculatus were investigated at eight different temperatures ranging from 20-40˚C. The Insect Life-Cycle Modelling (ILCYM) program was used to fit linear and non-linear functions to the data to describe the influence of temperature on life history parameters and its farmability under the current and projected climate for 2050. Our results revealed that G. bimaculatus was able to complete its lifecycle in the temperature range of 20°C to 37°C with a maximum finite rate of population increase (= 1.14) at 35°C. The developmental time of G. bimaculatus decreased with increasing temperature. The least developmental time and mortality were attained at 32°C. The highest wet length and mass of G. bimaculatus occurred at 32°C. The lowest temperature threshold for G. bimaculatus egg and nymph development was approximated using linear regression functions to be at 15.9°C and 16.2°C with a temperature constant of 108.7 and 555.6 degree days. The maximum fecundity (2301.98 eggs per female), net reproductive rate (988.42 daughters/ generation), and intrinsic rate of natural increase (0.134 days) were recorded at 32°C and the shortest doubling of 5.2 days was observed at 35°C. Based on our findings G. bimaculatus can be farmed in countries with temperatures ranging between 20 and 37°C around the globe. These findings will help the cricket farmers understand and project the cricket population dynamics around the world as influenced by temperature, and as such, will contribute to more efficient farming.

Effect of cooking methods on nutritional value and microbial safety of edible rhinoceros beetle grubs (Oryctes sp.)

Although edible rhinoceros beetle (Oryctes sp.) larvae are popularly consumed in many countries worldwide, they are prepared using different methods such as boiling, roasting, toasting, and deep-frying, whose effect on nutritional value and microbial safety is scarcely known. Here we investigated the effect of these methods on the nutritional value and microbial safety of Oryctes sp. larvae. Our hypothesis was that cooking the grubs using the four methods had no effect on their nutritional content and microbial loads and diversity. The grubs were analyzed for proximate composition, and fatty and amino acid profiles using standard chemical procedures; and microbial safety using standard culturing procedures. Deep-frying reduced protein and carbohydrate content, but elevated fat content. Boiling lowered ash content, but increased fibre and carbohydrate composition. Roasting and toasting increased protein and ash contents, respectively. Forty fatty acids were detected in the larvae, of which levels of only five were not significantly affected by cooking method, while the levels of the others were differentially affected by the different cooking methods. Amino acid profiles and levels were largely comparable across treatments, but lysine and arginine were higher in all cooked grubs than raw form. All the cooking methods eliminated Enterobacteriaceae, Shigella sp. and Campylobacter sp. from the grubs. Except boiling, all methods reduced total viable count to safe levels. Salmonella sp. were only eliminated by toasting and roasting; while boiling promoted growth of yeast and moulds. Staphylococcus aureus levels exceeded safety limits in all the cooking methods. These findings offer guidance on the type of method to use in preparing the grubs for desired nutritional and safety outcomes.

The Fatty Acid Compositions, Irritation Properties, and Potential Applications of Teleogryllus mitratus Oil in Nanoemulsion Development

This study aimed to characterize and investigate the potential of the oils from Gryllus bimaculatus, Teleogryllus mitratus, and Acheta domesticus to be used in nanoemulsions. The oils were extracted by a cold press method and characterized for their fatty acid profiles. Their irritation effects on the chorioallantoic membrane (CAM) were evaluated, along with investigations of solubility and the required hydrophilic-lipophilic balance (RHLB). Various parameters impacting nanoemulsion generation using high-pressure homogenization were investigated. The findings revealed that G. bimaculatus yielded the highest oil content (24.58% w/w), followed by T. mitratus (20.96% w/w) and A. domesticus (15.46% w/w). Their major fatty acids were palmitic, oleic, and linoleic acids. All oils showed no irritation, suggesting safety for topical use. The RHLB values of each oil were around six-seven. However, they could be successfully developed into nanoemulsions using various surfactants. All cricket oils could be used for the nanoemulsion preparation, but T. mitratus yielded the smallest internal droplet size with acceptable PDI and zeta potential. Nanoemulsion was found to significantly enhance the antioxidant and anti-skin wrinkle of the T. mitratus oil. These findings pointed to the possible use of cricket oils in nanoemulsions, which could be used in various applications, including topical and cosmetic formulations.

Fats and major fatty acids present in edible insects utilised as food and livestock feed

Common food sources including meat, fish and vegetables are the main source of fats and fatty acids required by human body. Edible insects such as worms, locusts, termites, crickets and flies have also been identified as a potential source of essential fatty acids since they are highly documented to be rich in unsaturated fatty acids such as α-linolenic and linoleic acids which are vital for the normal functioning of the body. The approval of insects as edible food by the European Union has sparked research interest in their potential to form part of human and animal diets due to their abundant protein, amino acids, fats, and minerals. However, little attention has been given to the importance and health benefits of lipids and fatty acids present in edible insects consumed by human and animals. This article aims to review the biological significance of essential fatty acids found in edible insects. The accumulation of fats and essential fatty acids present in edible insects were identified and described based on recommended levels required in human diets. Furthermore, the health benefits associated with insect oils as well as different processing techniques that could influence the quality of fats and fatty acid in edible insects were discussed.

Edible Insects: A New Sustainable Nutritional Resource Worth Promoting

Edible insects are a highly nutritious source of protein and are enjoyed by people all over the world. Insects contain various other nutrients and beneficial compounds, such as lipids, vitamins and minerals, chitin, phenolic compounds, and antimicrobial peptides, which contribute to good health. The practice of insect farming is far more resource-efficient compared to traditional agriculture and animal husbandry, requiring less land, energy, and water, and resulting in a significantly lower carbon footprint. In fact, insects are 12 to 25 times more efficient than animals in converting low-protein feed into protein. When it comes to protein production per unit area, insect farming only requires about one-eighth of the land needed for beef production. Moreover, insect farming generates minimal waste, as insects can consume food and biomass that would otherwise go to waste, contributing to a circular economy that promotes resource recycling and reuse. Insects can be fed with agricultural waste, such as unused plant stems and food scraps. Additionally, the excrement produced by insects can be used as fertilizer for crops, completing the circular chain. Despite the undeniable sustainability and nutritional benefits of consuming insects, widespread acceptance of incorporating insects into our daily diets still has a long way to go. This paper provides a comprehensive overview of the nutritional value of edible insects, the development of farming and processing technologies, and the problems faced in the marketing of edible insect products and insect foods to improve the reference for how people choose edible insects.

Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world-A comprehensive review

Insect consumption is a traditional practice in many countries. Currently, the urgent need for ensuring food sustainability and the high pressure from degrading environment are urging food scientists to rethink the possibility of introducing edible insects as a promising food type. However, due to the lack of the standardized legislative rules and the adequate scientific data that demonstrate the safety of edible insects, many countries still consider it a grey area to introduce edible insects into food supply chains. In this review, we comprehensively reviewed the legal situation, consumer willingness, acceptance, and the knowledge on edible insect harvesting, processing as well as their safety concerns. We found that, despite the great advantage of introducing edible insects in food supply chains, the legal situation and consumer acceptance for edible insects are still unsatisfactory and vary considerably in different countries, which mostly depend on geographical locations and cultural backgrounds involving psychological, social, religious, and anthropological factors. Besides, the safety concern of edible insect consumption is still a major issue hurdling the promotion of edible insects, which is particularly concerning for countries with no practice in consuming insects. Fortunately, the situation is improving. So far, some commercial insect products like energy bars, burgers, and snack foods have emerged in the market. Furthermore, the European Union has also recently issued a specific item for regulating new foods, which is believed to establish an authorized procedure to promote insect-based foods and should be an important step for marketizing edible insects in the near future.

Taxonomy review of the genus Brachytrupes (Orthoptera: Gryllidae) with the description of a new species and key to the species

The taxonomy of the genus Brachytrupes Serville, 1838, known as Giant Burrowing Crickets is revised. Brachytrupes includes thirteen species, with B. megacephalus Lefebvre, 1827 designated as type species to promote nomenclature stability. Brachytrupes membranaceus Drury 1773, is regarded as a nomen dubium. Furthermore, the present study provides a description of a new species Brachytrupes bapaensis Simeu-Noutchom, Kekeunou & Heller sp. nov. from West Cameroon, together with a species identification key and geographic distribution. Brachytrupes bapaensis sp. nov. can be distinguished from all other species of the genus by its black-brown body, pronotum smooth and black with a yellow spot on the lateral margin, posterior pronotum as wide as the anterior. Moreover, calling song with the syllable period around 8 ms and the syllable repetition rate near 115 Hz have been recorded. This review has wide implications for the knowledge of edible insects as well as their distribution.

Unraveling the physicochemical attributes of three cricket (Gryllus bimaculatus)-enriched biscuit products and implications on consumers' preference and willingness to pay

Disgust and neophobia elicited by whole insect products, has necessitated the need to mask insect-based food products. The physico-chemical parameters, sensory acceptance, and willingness to pay (WTP) for wheat biscuits supplemented with cricket powder was evaluated. The biscuits' color intensity correlated with the cricket inclusion levels. Spread ration of cricket-enriched-biscuits increased (1.0-1.2-folds), while the hardness and fracturability decreased (1.0-1.3-folds and 1.0-1.2 folds, respectively) compared to the control biscuit. Cricket-biscuits exhibited 1.2-1.7, 1.1-3.7, 1.2-3.0 and 1.1-1.2-folds higher (p < 0.05) protein, ash, fiber, and fat, respectively. Ca, Fe, and Zn were 1.1-3.7, 1.1-1.2 and 1.4-4.0-folds higher, respectively, for cricket-based biscuits. Monounsaturated and polyunsaturated fatty acids proportionally increased with increasing cricket flour. On a likert scale, 71.4%, 71.9%, 38.4% and 57.5% of the caregivers and 38.6%, 58.3%, 40.0% and 34.0% for children (3-5 years) strongly preferred the color, texture, taste and aroma, respectively, of the cricket-based biscuits. Forty-seven (47%) of the caretakers were WTP a premium of 37 Kenyan shillings (0.34 USD) for cricket-based biscuits. Our findings demonstrated that integration of cricket flour into existing market-driven consumer familiar food products significantly increased acceptability and WTP, thus promising potential to contribute to improved food and nutritional security.

Isolation and Identification of Antioxidant Peptides Derived from Cricket (Gryllus bimaculatus) Protein Fractions

Crickets contain high protein content that can be used to improve nutrition but are less exploited. This study was conducted to isolate different Cricket Protein Fractions including albumin, globulin, glutelin, and prolamin. All fractions were characterized and hydrolyzed by commercial enzymes. The results showed that the glutelin fractions had the highest extraction yields with 53.9 ± 2.12% (p < 0.05). Moreover, glutelin hydrolysate fraction prepared by Alcalase with a 16.35 ±0.29% hydrolysis degree was selected for further purification because of their high antioxidant activities, including ABTS radical-scavenging activity (0.44-0.55 µmol Trolox eq./g) and metal chelating activity (1721.99-1751.71 µmol EDTA eq./g). Two active fractions, GA-1 (<3 kDa) and GA-2 (<3 kDa), were collected from the consecutive purification of glutelin hydrolysates, which included processes such as membrane ultrafiltration and gel filtration. The fractions were analyzed by LC-MS/MS to obtain 10 peptides with 3-13 amino acids identified as TEAPLNPK, EVGA, KLL, TGNLPGAAHPLLL, AHLLT, LSPLYE, AGVL, VAAV, VAGL, and QLL with a molecular weight range of 359.23-721.37 Da in the two fractions. The amino acid sequence shows a prevalence of hydrophobic amino acids (50-100%) such as valine and leucine in the peptide chains, accounting for its high antioxidant activity. In conclusion, cricket glutelin hydrolysate prepared by Alcalase can serve as an alternative source of potent edible bioactive peptides in functional food products.

Biotransfer of heavy metals along the soil-plant-edible insect-human food chain in Africa

Although mining is Zambia's major economic activity, it is implicated in environmental contamination, particularly with heavy metals. This study investigated the accumulation and transfer of heavy metals along the soil-plant-edible insect-human food chain. Our results revealed the presence of eight heavy metals (Arsenic, Cadmium, Chromium, Copper, Iron, Nickel, Lead, and Zinc) with a 28-60 % increase in soil concentrations at the proximity of the mining facilities. There was a higher accumulation of Cd, Cu, Ni, Fe, Pb, and Zn than As and Cr in plant species near the mine. Among the insect species studied, C. forda accumulated nickel significantly higher (70-81 %), I. obscura had higher cadmium (2-84 %) and lead (10-79 %), while I. rubra and M. falciger accumulated higher iron (41-96 %) and zinc (1-67 %), respectively, than other insect species. The quantity of I. obscura consumed (248 g person^-1 day^-1) was significantly higher (9-37 %) than other insect species. It was noted that the consumption of insects increased the daily intake of heavy metals, enhanced the target hazard quotient, and increased the associated health risks by up to 9 folds compared to the WHO permissible limits meaning that the daily intake of metals consumed depends on the daily quantity of insects consumed. Our findings suggest that the accumulation of heavy metals along the soil-plant-edible insect-human food chain could pose severe human and environmental health risks along the mining gradients. The potential consequences of heavy metal mobility in the consumer trophic levels and the ecotoxicological consequences are particularly concerning. Furthermore, physiological and biological studies are needed to investigate the abovementioned effects.

Uncovering the determinants of biodiversity hotspots in China: Evidence from the drivers of multiple diversity metrics on insect assemblages and implications for conservation

Understanding large-scale biodiversity patterns and underlying mechanisms during the formation process is essential for guiding conservation efforts. However, previous studies on the identification and formation mechanism of diversity hotspots in China were often limited to a single (alpha) diversity metric, while multiple (beta or zeta) diversity has rarely been used for exploring drivers and conservation actions. Here, a comprehensive species distribution dataset consisting of representative families of three insect orders was compiled to explore biodiversity hotspots based on different algorithms. Furthermore, to assess the effects of environmental factors on hotspots, we fitted generalized additive mixed-effects models (GAMMs) for species richness, generalized dissimilarity models (GDMs) and multi-site generalized dissimilarity modeling (MS-GDM) for the total beta and zeta diversity. Our results showed that biodiversity hotspots were mainly concentrated in central and southern China, especially in mountainous areas with complex topography, which indicated the insects' affinity to montane environments. Further analyses based on multiple models showed that water-energy factors exerted the strongest explanatory power for the insect assemblage diversity in hotspots of both alpha and beta (or zeta) levels. Additionally, anthropogenic factors also exerted a significant effect on hotspots, and this effect was higher for beta diversity than for alpha diversity. Overall, our study elucidates a comprehensive analysis of the identification and underlying mechanism of biodiversity hotspots in China. Despite several limitations, we still believe that our findings can provide some new insights for conservation efforts in Chinese hotspots.

Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions

As new sources of proteins, edible insects may be excellent additives in a new generation of environmentally friendly food products that are nutritionally valuable, safe, sustainable, and are needed in today's world. The aim of this study was to determine the effect of the application of cricket flour on extruded wheat-corn-based snack pellets' basic composition, fatty acids profile, nutritional value, antioxidant activity and selected physicochemical properties. Results showed that the application of cricket flour had a significant impact on the composition and properties of snack pellets based on wheat-corn blends. In newly developed products, the enhanced level of protein and almost triple increase in crude fiber was found as an insect flour supplementation reached 30% level in the recipe. The level of cricket flour and the applied processing conditions (various moisture contents and screw speeds) significantly affect the water absorption and water solubility index and texture and color profile. Results revealed that cricket flour application significantly increased the total polyphenols content in the assessed samples in comparison to plain wheat-corn bases. Antioxidant activity was also noted to be elevated with increasing cricket flour content. These new types of snack pellets with cricket flour addition may be interesting products with high nutritional value and pro-health properties.

Edible Insects in Thailand: An Overview of Status, Properties, Processing, and Utilization in the Food Industry

Edible insects have become increasingly popular in Thailand as a nutritious and appealing alternative food source. As the edible insect industry in the country expands rapidly, efforts are being made to transform it into an economically viable sector with substantial commercial potential. Some of the most consumed and sold edible insects in Thailand include locusts, palm weevils, silkworm pupae, bamboo caterpillars, crickets, red ants, and giant water bugs. With its strong growth, Thailand has the potential to emerge as a global leader in the production and promotion of edible insect products. Edible insects are an excellent source of protein, fat, vitamins, and minerals. In particular, crickets and grasshoppers are protein-rich, with the average protein content of edible insects ranging from 35 to 60 g/100 g of dry weight or 10 to 25 g/100 g of fresh weight. This surpasses the protein content of many plant-based sources. However, the hard exoskeleton of insects, which is high in chitin, can make them difficult to digest. In addition to their nutritional value, edible insects contain biologically active compounds that offer various health benefits. These include antibacterial, anti-inflammatory, anti-collagenase, elastase-inhibitory, α-glucosidase-inhibitory, pancreatic lipase-inhibitory, antidiabetic/insulin-like/insulin-like peptide (ApILP), antidiabetic, anti-aging, and immune-enhancing properties. The Thai food industry can process and utilize edible insects in diverse ways, such as low-temperature processing, including refrigeration and freezing, traditional processing techniques, and incorporating insects into products, such as flour, protein, oil, and canned food. This review offers a comprehensive overview of the status, functional properties, processing, and utilization of edible insects in Thailand, and it serves as a valuable resource for those interested in edible insects and provides guidance for their application in various fields.

Potential of Insect Life Stages as Functional Ingredients for Improved Nutrition and Health

This study aimed to provide information on the nutrients of the edible larval stage of Gonimbrasia cocaulti (GC) for the first time, while exploring the potential nutrient content of the pupal life stages of the domestic silkworm (Bombyx mori; BM) and the Eri silkworm (Samia Cynthia ricini; SC). The three insects were analyzed for fatty acids, minerals, proximate composition and vitamins. Among the fatty acids, linoleic, a polyunsaturated fatty acid, was approximately threefold higher in GC than in the silkworms. The Ca, Fe and K contents were highest in GC. However, the Zn and Na contents were highest in BM, while Mg content was predominant in SC. The crude protein content of the various developmental life stages of the edible caterpillars and pupae ranged between 50 and 62%. Further, the fiber content of GC was substantially higher compared to the pupal stages of the two silkworm species. The vitamin (B₆, B₉, B₁₂ and α-tocopherol) levels of the two insect life stages were considerably high. These insects are comparably rich in nutrients with potential suitability to be utilized in food fortification and thus ease pressure on the over-reliance on animal and plant-based sources, which are becoming unsustainable.

Agrochemical contaminants in six species of edible insects from Uganda and Kenya

Edible insects are currently promoted worldwide as an alternative animal protein source, but they are mostly still harvested from the wild where they are predisposed to contamination with agrochemicals. This study analysed six species of edible insects (Ruspolia differens, Rhynchophorus phoenicis, Schistocerca gregaria, Oryctes sp, Pachnoda ephippiata and Acanthoplus sp) collected from different habitats and/or reared in the laboratory in Kenya and Uganda for safety from agrochemical contaminants using liquid chromatography tandem mass spectrometry. The residue levels were statistically compared with the Codex Alimentarius Commission maximum residue limits (MRLs). Residues of only nine agrochemicals were detected in the insects out of 374 chemicals which were screened. The detected agrochemicals include two insecticides (aminocarb and pymetrozine), three herbicides (atraton, methabenzthiazuron and metazachlor) and four fungicides (carboxin, fenpropimorph, fludioxonil and metalaxyl). Ruspolia differens and adult Oryctes sp were free from detectable levels of any agrochemical. Whereas the pesticides residue levels in most insect samples were within maximum residue limits, some of them notably P. ephippiata from black soldier fly larval frass, R. phoenicis from oil palm and P. ephippiata from plant compost contained 2-, 8- and 49-fold higher levels of atraton, methabenzthiazuron and metazachlor, respectively, than MRLs. These findings demonstrate that edible insects may accumulate harmful residues of agrochemicals from the environment where they breed or forage, rendering them unsafe for human consumption or feeding animals. The mechanisms for possible bioaccumulation of these agrochemicals in the insects remains to be investigated. Development of methods for farming edible insects under regulated indoor conditions to ensure their safety as sources of food or feed is recommended.

A Comprehensive Review of the Importance of Selected Trace Elements Present in Edible Insects

This review is intended to provide recent published information on trace elements from edible insects from various environments. Recently, insects are gaining popularity as food proteins in developing countries and press higher demand for edible insects since they may provide similar nutritional value as meat. Insects have been part of the human diet in the world for decades and at least 1900 insect species are considered edible. Furthermore, insects play a crucial role in socioeconomic by contributing to the world's food security as well as eradicating poverty in rural communities. Generally, edible insects are considered a readily available source of proteins, carbohydrates, and chitin. They also contain considerable amounts of trace elements such as iron, zinc, copper, and manganese. It has been observed that there is a great variation between mineral contents found in insects of the same or different species. Knowledge and comprehensive understanding of trace element contents of edible insects are crucial to fully maximise their utilisation in diets and prevent mineral deficiency in human beings and animals. However, most of the research on insects has focused on the nutritional contents of insects with less attention given to other nutritional components such as minerals and trace elements. The available data on trace elements from edible insects as food is limited and makes it difficult to draw estimations for the nutrient intake of humans and animals. Therefore, this review aimed to provide comprehensive information on availability of iron, zinc, copper, and manganese from selected edible insects, functions, and deficiencies in both humans and animals.

Production Performance and Nutrient Conversion Efficiency of Field Cricket (Gryllus bimaculatus) in Mass-Rearing Conditions

Simple Summary

Farming edible insects such as field crickets (Gryllus bimaculatus), called the Mediterranean cricket, is increasingly being adapted for more commercial purposes. Adapting the mass cricket-rearing conditions for field cricket production, we found crickets had a typical growth rate and capacity for conversion of ingested feed into body mass. The efficiency of the deposition of major nutrients (inorganic matter, protein, fat, fiber, and carbohydrate) in the field crickets from the ingested feed is possible to be measured under mass cricket-rearing conditions. The feed intake and mortality rate for cricket rearing should be considered for calculating major nutrient conversion efficiency as increased mortality rate resulted in higher conversion efficiency.

Abstract

Currently, there is an increased interest in mass producing edible insects, e.g., field crickets (Gryllus bimaculatus), due to their market value and sustainable development. The current study aimed to measure the production performance of field crickets and to quantify the major nutrient deposition rate using a new approach for a nutrient conversion efficiency calculation for the field crickets under mass-rearing conditions. The field crickets were reared under mass-rearing conditions in the rearing crates and fed with a commercial cricket feed. Measurements for daily feed offered, final body weight, and dead cricket quantity were carried out during the feeding trial period. There were three production rounds with the same procedure for farmed cricket management. The samples of diet, adult crickets, and dead crickets were collected and then analyzed for chemical analysis of macronutrients. The production performance and nutrient conversion efficiency were calculated and then compared with applicable earlier reports for both field and house (Acheta domesticus) crickets. The production performance for the studied field crickets under mass-rearing conditions had final a body weight, an average daily gain (ADG), a feed conversion ratio (FCR), and a survival rate of 0.95 g, 23.20 mg/day, 2.94 and 88.51%, respectively. The field crickets had nutrient conversion efficiency for dry matter (DM), ash, crude protein (CP), crude fat (EE), crude fiber (CF), and nitrogen-free extract (NFE) of 13.26, 8.03, 28.95, 88.94, 34.87, and 1.85, respectively, with an adjusted nutrient conversion efficiency of 14.85, 8.99, 32.37, 99.17, 38.95, and 2.10, respectively. Thus, the production of field crickets could be performed under mass-rearing conditions, and the nutrient conversion efficiency for both adjusted and non-adjusted values could be measured.

Edible Insects in Latin America: A Sustainable Alternative for Our Food Security

Nowadays, the food industry faces paramount challenges in different areas, since worldwide consumers are increasing every day, and at the same time, they are demanding new convenient products. Recent studies show that the current food production system is unsustainable over time and therefore is necessary to create new alternatives of production. New food trends are focused on the consumption of natural products, that have an eco-friendly production approach, and a beneficial nutritional profile for the consumer’s health. Hence, products are being created to not only have good organoleptic characteristics, but also to contain a wide variety of micro and macronutrients, and to be sustainable within their production. For this reason, the use of raw materials that satisfy the needs previously mentioned is being implemented. For instance, the use of insects as raw material, because they have a high protein content comparable to animal-based foods. Specifically, ants and crickets can contain between 9 and 77% protein of dry weight, while beef contains between 25 and 28%. On the other hand, insects present an ease and sustainable production system, compared to livestock farming, since some of them feed with food waste generated by humans. In addition, require less food for their upbringing; insects can convert 2 kg of feed into 1 kg of insect mass, while cattle use 8 kg of feed to produce 1 kg of body weight. On the other hand, there is evidence that insects produce fewer greenhouse gases during their production, for example, pigs produce between 10 and 100 times more greenhouse gases per kg of weight. United States, Mexico, Chile, Peru, and Argentina have begun to develop and consume these products; thus, promoting different and new ventures. Large-scale production of insect-based food products could help solve or even prevent the looming food problem and contribute to the sustainable development goals set by the United Nations. Thus, the aim of this review work was to compile and investigate the edible insect’s alternatives in Latin America, as well as the commercially available or potential derivative products. We discussed the nutritional value of edible insects, and how they could contribute to food security.

Nutrient quality and maturity status of frass fertilizer from nine edible insects

Globally, there is growing interest to recycle organic waste using insect larvae into high-quality frass fertilizer through circular economy approach. This paper presents the first comparative report on the nutrient concentrations, fertilizing indices, nutrient supply potentials and compost maturity of nine edible insect frass fertilizers. Our results revealed that frass fertilizers from all the insect species had adequate concentrations and contents of macronutrients [nitrogen (N), phosphorus (P), potassium (K)], secondary nutrients (calcium, magnesium, and sulphur) and micro-nutrients (manganese, copper, iron, zinc, boron, and sodium). The fertilizing indices of the frass fertilizers were above 3. However, black soldier fly (BSF) frass fertilizer had significantly higher N (20-130%) and K (17-193%) concentrations compared to others. The P concentration of Gryllus bimaculatus frass fertilizer was 3-800% higher compared to those of frass fertilizers from other insect species. The potential N and K supply capacities of BSF frass fertilizer was 19-78% and 16-190% higher, respectively. The P supply capacity of cricket frass fertilizer was 17-802% higher compared to others. The highest seed gemination rate (> 90%) and germination index (267%) were observed in seeds treated with BSF frass fertilizer. Frass fertilizer obtained from the other eight insect species showed medium to high phytotoxicity. These findings demonstrate that insect frass fertilizers are promising alternatives to existing commercial fertilizers (i.e., mineral, and organic) for improved soil health and crop yield.

The Bacterial Microbiota of Edible Insects Acheta domesticus and Gryllus assimilis Revealed by High Content Analysis

In the concept of novel food, insects reared under controlled conditions are considered mini livestock. Mass-reared edible insect production is an economically and ecologically beneficial alternative to conventional meat gain. Regarding food safety, insect origin ingredients must comply with food microbial requirements. House crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) are preferred insect species that are used commercially as food. In this study, we examined cricket-associated bacterial communities using amplicon-based sequencing of the 16S ribosomal RNA gene region (V3-V4). The high taxonomic richness of the bacterial populations inhabiting both tested cricket species was revealed. According to the analysis of alpha and beta diversity, house crickets and Jamaican field crickets displayed significantly different bacterial communities. Investigation of bacterial amplicon sequence variants (ASVs) diversity revealed cricket species as well as surface and entire body-associated bacterial assemblages. The efficiency of crickets processing and microbial safety were evaluated based on viable bacterial counts and identified bacterial species. Among the microorganisms inhabiting both tested cricket species, the potentially pathogenic bacteria are documented. Some bacteria representing identified genera are inhabitants of the gastrointestinal tract of animals and humans, forming a normal intestinal microflora and performing beneficial probiotic functions. The novel information on the edible insect-associated microbiota will contribute to developing strategies for cricket processing to avoid bacteria-caused risks and reap the benefits.

Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food

Currently, no data exist on the utilization of the newly described cricket species (Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids. This article presents the first report on the effects of processing techniques and the inclusion of cricket meal (CM) on the nutrient and antinutrient properties of four porridge products compared to a popularly consumed commercial porridge flour (CPF). Porridge enriched with CM had significantly higher protein (2-folds), crude fat (3.4-4-folds), and energy (1.1-1.2-folds) levels than the CPF. Fermented cereal porridge fortified with CM had all three types of omega-3 fatty acids compared to the others. The vitamin content across the different porridge products varied considerably. Germinated cereal porridge with CM had significantly higher iron content (19.5 mg/100 g). Zinc levels ranged from 3.1-3.7 mg/100 g across the various treatments. Total flavonoid content varied significantly in the different porridge products. The phytic acid degradation in germinated and fermented porridge products with CM was 67% and 33%, respectively. Thus, the fortification of porridge products with cricket and indigenous vegetable grain powder could be considered an appropriate preventive approach against malnutrition and to reduce incidences in many low-and middle-income countries.

Cultural significance of locusts, grasshoppers, and crickets in sub-Saharan Africa

BACKGROUND

In sub-Saharan Africa, there is a wealth of information about insects which is often only orally available. The purpose of the study was to remedy this shortcoming and make an overview of how orthopteran species are utilised, perceived and experienced in daily life across sub-Saharan Africa.

METHOD

Ethno-entomological information on Orthoptera in sub-Saharan Africa was collected by (1) interviews with more than 300 people from about 120 ethnic groups in 27 countries in the region; (2) library studies in Africa, London, Paris and Leiden; and (3) using web search engines.

RESULTS

More than 126 species of crickets, grasshoppers, and locusts have been identified as edible in sub-Saharan Africa. Some toxic species, such as Zonocerus spp., are eaten by some groups who use processing and detoxifying techniques. The katydid Ruspolia differens is very popular as food in central and eastern Africa and is captured by indigenous and commercial methods. Vernacular names refer to their morphology, behaviour, characteristics or the beliefs associated with the insect. The aposematic pyrgomorphid species, such as Zonocerus spp., are often used as medicine. Children play with grasshoppers, by for instance herding them like cattle, and they consider cricket-hunting for food as a game. The doctrine of signatures probably plays a role, as crickets, because of their chirping, are used to improve the sound of a music instrument, or as medicine to treat earache. Locust plagues are considered a punishment which requires repentance, but also an opportunity to acquire food. Proverbs and stories relate to using the orthopterans as food or to the underground lives of the crickets. Possible explanations are given as to why so many practices, beliefs and stories about orthopterans are so widespread in sub-Saharan Africa. The relevance of recording such ethno-entomological practices is discussed.

CONCLUSION

Grasshoppers, locusts and crickets, although they may be agricultural pests, are very popular as food. They are also used in medicine, and as toys, and they play a role in religion, art and literature.

Road to The Red Carpet of Edible Crickets through Integration into the Human Food Chain with Biofunctions and Sustainability: A Review

The Food and Agriculture Organization of the United Nations (FAO) estimates that more than 500 million people, especially in Asia and Africa, are suffering from malnutrition. Recently, livestock farming has increased to supply high-quality protein, with consequent impact on the global environment. Alternative food sources with high nutritive values that can substitute livestock demands are urgently required. Recently, edible crickets have been promoted by the FAO to ameliorate the food crisis. In this review, the distribution, nutritive values, health-promoting properties (antioxidant, anti-inflammatory, anti-diabetic and anti-obesity), safety, allergenicity as well as the potential hazards and risks for human consumption are summarized. Cricket farming may help to realize the United Nations sustainable development goal No. 2 Zero Hunger. The sustainability of cricket farming is also discussed in comparison with other livestock. The findings imply that edible crickets are safe for daily intake as a healthy alternative diet due to their high protein content and health-promoting properties. Appropriate use of edible crickets in the food and nutraceutical industries represents a global business potential. However, people who are allergic to shellfish should pay attention on cricket allergy. Thus, the objective of this review was to present in-depth and up-to-date information on edible crickets to advocate and enhance public perception of cricket-based food.

Complete mitochondrial genome of giant cricket Tarbinskiellus portentosus (Orthoptera: Gryllinae) and phylogenetic analysis

Tarbinskiellus portentosus (Lichtenstein, 1796) is an agricultural and forestry pest, but people in some places use it as a delicacy. The complete mitogenome of T. portentosus (GenBank accession number MZ427921) is 15, 498 bp in size, including 13 protein-coding genes, 22 transfer RNAs, two ribosomal RNAs genes, and a noncoding A + T-rich region. The A + T-rich region is located between 12S rRNA and tRNA^Ile. The base composition of the whole T. portentosus mitogenome is 40.62% for A, 9.87% for G, 32.20% for T, and 17.31% for C, with a high AT content of 72.82%. The phylogeny analysis indicated that T. portentosus had a close relationship with Cardiodactylus muiri. The present data could contribute to further detailed diversity and phylogeographic analysis for this edible cricket.

A Literature Review of the Use of Weeds and Agricultural and Food Industry By-Products to Feed Farmed Crickets (Insecta; Orthoptera; Gryllidae)

Global socioeconomic systems exacerbate disparities that leave a disturbing proportion of the human population malnourished, making conventional food sources such as animal livestock unsustainable at global scales. Edible insects have the potential to solve both malnourishment and the unsustainability of conventional livestock agriculture. The sustainability and accessibility of farmed, edible insects, however, depends on their feed source. Future expansion of farming rests on developing locally available and affordable insect feeds. This article presents a literature review of studies which evaluate the performance of edible crickets (Orthoptera) in response to alternative feed sources such as weeds and the byproducts of agricultural and food industries. For each insect species evaluated, we analyze measurements of feed and insect performance, feed composition, effects of diet on cricket growth and survivorship, as well as other sources of performance differences. The aim of this review is to assess the current state of alternative feed research for farmed crickets and to provide guidelines for future studies on alternative feeds.

The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets (Gryllus bimaculatus) during Storage

This study aimed to investigate the effect of processing methods on inhibiting lipid oxidation of deep fried crickets (Gryllus bimaculatus) during storage. Four antioxidants and two packaging methods were used. The effects of different antioxidants and packaging methods on composition of fatty acids, contents of free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARSs) value of deep fried Gryllus bimaculatus were analyzed during 150 days of storage. The composition of fatty acids changed and the content of FFA, PV, and TBARs value also increased with the extension of storage time, indicating that the lipid oxidation dominated by oxidation of unsaturated fatty acids could occur in deep fried Gryllus bimaculatus during storage. In the same storage period, the total content of FFA, PV, and TBARs value of samples treated with antioxidants and vacuum-filling nitrogen packaging were lower than those of controls, suggesting that antioxidants and vacuum-filling nitrogen packaging have noticeable effects on inhibiting lipid oxidation and improving the quality of deep fried crickets, and dibutyl hydroxyl toluene (BHT) was found as the most effective antioxidant in this study. The results may provide a reliable reference for processing of deep fried edible insects.

Dissecting cricket genomes for the advancement of entomology and entomophagy

Significant advances in biophysical methods such as next-generation sequencing technologies have now opened the way to conduct evolutionary and applied research based on the genomic information of greatly diverse insects. Crickets belonging to Orthoptera (Insecta: Polyneoptera), one of the most flourishing groups of insects, have contributed to the development of multiple scientific fields including developmental biology and neuroscience and have been attractive targets in evolutionary ecology for their diverse ecological niches. In addition, crickets have recently gained recognition as food and feed. However, the genomic information underlying their biological basis and application research toward breeding is currently underrepresented. In this review, we summarize the progress of genomics of crickets. First, we outline the phylogenetic position of crickets in insects and then introduce recent studies on cricket genomics and transcriptomics in a variety of fields. Furthermore, we present findings from our analysis of polyneopteran genomes, with a particular focus on their large genome sizes, chromosome number, and repetitive sequences. Finally, how the cricket genome can be beneficial to the food industry is discussed. This review is expected to enhance greater recognition of how important the cricket genomes are to the multiple biological fields and how basic research based on cricket genome information can contribute to tackling global food security.

Review: Insects—A Source of Safe and Sustainable Food?— “Jein” (Yes and No)

For almost a decade, edible insects have become promoted on a wider basis as one way to combat world hunger and malnourishment, although attempts to do so have a longer history. Contemporary researchers and consumers, particularly those without an entomophagous background, have been rising safety and sustainability concerns. The present contribution seeks a substantiated answer to the question posed above. The possible answer consists of different factors that have been taken into consideration. First, the species and its life cycle. It is mandatory to realize that what is labeled as “edible insects” stands for more than 2,140 animal species, not counting other edible, non-crustacean arthropods. Their life cycles are as diverse as the ecological niches these animals can fill and last between some days to several years and many of them may—or may not—be reproduced in the different farming systems. Second, the level of knowledge concerning the food use of a given species is important, be it traditional, newly created by research, or a combination of both. Third, the existence of a traditional method of making the use of the insect safe and sustainable, ideally from both the traditional and the modern points of view. Fourth, the degree of effectiveness of these measures despite globalization changes in the food-supplying network. Fifth, farming conditions, particularly housing, feeding (type, composition, and contaminants), animal health and animal welfare. Sixth, processing, transport, and storage conditions of both traditional and novel insect-based foodstuffs, and seventh, consumer awareness and acceptance of these products. These main variables create a complex web of possibilities, just as with other foodstuffs that are either harvested from the wild or farmed. In this way, food safety may be reached when proper hygiene protocols are observed (which usually include heating steps) and the animals do not contain chemical residues or environment contaminants. A varying degree of sustainability can be achieved if the aforementioned variables are heeded. Hence, the question if insects can be safe and sustainable can be answered with “jein,” a German portmanteau word joining “yes” (“ja”) and “no” (“nein”).

Edible insect farming as an emerging and profitable enterprise in East Africa

In East Africa, insect farming is a rapidly growing business providing access to 'climate-smart' protein, other nutrients, and income. With the continental drive to transform existing food systems that are becoming continuously unsustainable due to scarcity of arable land and water, and high ecological imprint, insect farming for food and feed with circular economy potential has gained remarkable interest. In this review, we report on the recent research trends on key substrates and insect species commonly farmed, map of commercial enterprises, insect nutritional values, processing techniques, marketing, regulatory framework, and lessons learnt on insect farming. These findings provide important answers to both technical and economic factors of insect farming and provide a clear roadmap for scaling these technologies in a phased approach through effective public-private partnerships offering interesting opportunities for implementing a circular food economy.

Active and Covert Infections of Cricket Iridovirus and Acheta domesticus Densovirus in Reared Gryllodes sigillatus Crickets

Interest in developing food, feed, and other useful products from farmed insects has gained remarkable momentum in the past decade. Crickets are an especially popular group of farmed insects due to their nutritional quality, ease of rearing, and utility. However, production of crickets as an emerging commodity has been severely impacted by entomopathogenic infections, about which we know little. Here, we identified and characterized an unknown entomopathogen causing mass mortality in a lab-reared population of Gryllodes sigillatus crickets, a species used as an alternative to the popular Acheta domesticus due to its claimed tolerance to prevalent entomopathogenic viruses. Microdissection of sick and healthy crickets coupled with metagenomics-based identification and real-time qPCR viral quantification indicated high levels of cricket iridovirus (CrIV) in a symptomatic population, and evidence of covert CrIV infections in a healthy population. Our study also identified covert infections of Acheta domesticus densovirus (AdDNV) in both populations of G. sigillatus. These results add to the foundational research needed to better understand the pathology of mass-reared insects and ultimately develop the prevention, mitigation, and intervention strategies needed for economical production of insects as a commodity.

Benefits and Challenges in the Incorporation of Insects in Food Products

Edible insects are being accepted by a growing number of consumers in recent years not only as a snack but also as a side dish or an ingredient to produce other foods. Most of the edible insects belong to one of these groups of insects such as caterpillars, butterflies, moths, wasps, beetles, crickets, grasshoppers, bees, and ants. Insect properties are analyzed and reported in the articles reviewed here, and one common feature is nutrimental content, which is one of the most important characteristics mentioned, especially proteins, lipids, fiber, and minerals. On the other hand, insects can be used as a substitute for flour of cereals for the enrichment of snacks because of their high content of proteins, lipids, and fiber. Technological properties are not altered when these insects-derived ingredients are added and sensorial analysis is satisfactory, and only in some cases, change in color takes place. Insects can be used as substitute ingredients in meat products; the products obtained have higher mineral content than traditional ones, and some texture properties (like elasticity) can be improved. In extruded products, insects are an alternative source of proteins to feed livestock, showing desirable characteristics. Isolates of proteins of insects have demonstrated bioactive activity, and these can be used to improve food formulations. Bioactive compounds, as antioxidant agents, insulin regulators, and anti-inflammatory peptides, are high-value products that can be obtained from insects. Fatty acids that play a significant role in human health and lipids from insects have showed positive impacts on coronary disease, inflammation, and cancer. Insects can be a vector for foodborne microbial contamination, but the application of good manufacturing practices and effective preservation techniques jointly with the development of appropriate safety regulations will decrease the appearance of such risks. However, allergens presented in some insects are a hazard that must be analyzed and taken into account. Despite all the favorable health-promoting characteristics present in insects and insects-derived ingredients, willingness to consume them has yet to be generalized.