Chapter 17 - New Sources of Animal Proteins: Edible Insects

Abstract

As the land currently available for livestock is not enough to satisfy the growing demand for meat, insects are proposed as an alternative protein source. Examples of insect consumption are given from the Lao People’s Democratic Republic and Nigeria. It is argued that edible insects may qualify as a product with both an ecolabel and an animal welfare label. Concerning their nutritional value, it is difficult to generalize with the more than 2000 insect species eaten, but proteins, fatty acids, and micronutrients are discussed. The main food safety risk of edible insects relates to contamination, in particular when insects are reared on organic side streams. The best strategies to promote insect consumption are: to give people a tasting experience and to incorporate the insects unrecognizably into familiar products. Considering the recent interest worldwide by the academic world and private enterprise in insects as food and feed, it has the potential to become an important sector in the food and agriculture industry.