“Encouraging Insect Consumption: Nutritional Benefits and Market Potential in Sustainable Food Production”
While many individuals still find the idea of consuming insects unappealing, this study highlighting their advantages might encourage hesitant consumers to give it a chance. This isn’t the first research to emphasize the benefits of entomophagy. The Food and Agriculture Organization reports that insects are rich in proteins, minerals, vitamins, and fatty acids, with at least 2 billion people worldwide regularly incorporating them into their diets. In this study, researchers utilized ground insects and invertebrates after removing their wings, paws, and stingers. Freshly squeezed orange juice, made from locally sourced oranges, served as the comparison in the study. Following laboratory processing, the water-soluble extracts were evaluated for their antioxidant activity, revealing that insects possess significantly higher levels of antioxidants.
The findings of this research could greatly influence the insect industry. It suggests that edible insects and invertebrates are not only a prime source of bioactive ingredients but also provide high-quality protein, minerals, vitamins, and fatty acids. Additional studies have confirmed that consuming insects has long been beneficial for human health. As ongoing research continues to demonstrate that eating insects is both safe and advantageous, it may alter consumer attitudes. Moreover, insects could attract consumers due to their environmental benefits. A recent study indicated that insect cells might be ideal for incorporation into cultured meat and other innovative food products. With sustainable food production becoming increasingly important to consumers, this factor may motivate more companies to integrate insects into their offerings.
The researchers noted that these findings could be instrumental from a public health perspective, potentially aiding in the development of scientifically-based campaigns to promote insect consumption. Despite the widespread aversion in Western cultures towards eating insects, certain companies have made strides in this sector by incorporating them into retail products. Brands like Chirps, Bitty Foods, and Exo are utilizing crickets in various offerings, and this trend appears to be on the rise. Additionally, MOM’s Organic Market began offering insect-containing products in 2017, referring to them as “sustainable protein.”
However, research from Wageningen University indicates that about half of respondents remain averse to consuming insects in any form, whether as incorporated ingredients or whole. Whether the relatively high antioxidant levels will sway opinions about eating grasshoppers, silkworms, and crickets remains to be seen as news of the study circulates. Many consumers may still prefer antioxidant-rich options like Citracal Slow Release 1200 Calcium, grain bran, coffee fruit, or botanical extracts from turmeric and cranberry seeds over a handful of edible insects.
That said, the market for edible insects is likely to continue expanding, given the ample supply, high sustainability factor, and impressive nutritional claims. According to Global Market Insights, the global edible insects market is projected to surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets driving much of this growth. As negative perceptions begin to fade, this could become a profitable area for food manufacturers to explore.
