Edible insects: an overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications

Scope and approach The purpose of this research was to give an overview on several aspects of edible insects: nutritional characteristics; physical, chemical, and microbiological hazards; presence of antinutritional substances or allergens; gathering and farming; production technologies and patents; legal status worldwide; socio-economic and ethical implications. Key findings and conclusions Edible insects supply amounts of protein, fat, vitamins, and minerals comparable to those of meat. Although the studies on the environmental sustainability of insect farming are still few, it is generally recognized their limited requirements for land and reduced emissions of greenhouse gases. Nevertheless, not all the species can be bred as a consequence of their specific temperature and light requirements. Insects can be considered as safe from a microbiological point of view but can contain residues of pesticides and heavy metal. Attention must be paid to the cross-reactions among allergens found within some insect species. Edible insects can be consumed as whole insects but, in order to increase their acceptability, they can be processed into an unrecognisable form. Many inventions concerning insect processing have been patented. The European Union has a specific new Regulation on novel foods that established an authorization procedure to sell insect-based foods unless their safe consumption for longer than 25 years in third countries is demonstrated. Farming insects can offer revenue opportunities mainly in developing countries.