Whole, fried edible insects as street food in Germany
Whole, steamed silkworm pupae as street food in South Korea (beondegi)

Insects as food or edible insects are insect species used for human consumption. Over 2 billion people are estimated to eat insects on a daily basis.[1] Globally, more than 2,000 insect species are considered edible, though far fewer are discussed for industrialized mass production and regionally authorized for use in food.[2][3][4][5] Many insects are highly nutritious, though nutritional content depends on species and other factors such as diet and age.[6][7] Insects offer a wide variety of flavors and are commonly consumed whole or pulverized for use in dishes and processed food products such as burger patties, pasta, or snacks.[8][9] Like other foods, there can be risks associated with consuming insects, such as allergic reactions.[10] As commercial interest in insects as food grows, countries are introducing new regulatory frameworks to oversee their production, processing, marketing, and consumption.[11]

Edible insects

Frequently consumed insect species

Human consumption of 2096 different insect species has been documented (2111 if spiders are included).[3]

The table below ranks insect order by number and percentage of confirmed species consumed and presents each insect orders' percentage of known insect species diversity.[3][12][13] With the exceptions of orders Orthoptera and Diptera, there is close alignment between species diversity and consumption, suggesting that humans tend to eat those insects that are most available.[14]

Human insect consumption by taxonomic order
Insect order Common name Number of confirmed species consumed by humans[3] Percentage of insect species consumed by humans (%)[3] Percentage of total insect species (%)[12]
Coleoptera Beetles 696 33 38
Lepidoptera Butterflies, moths 362 17 16
Hymenoptera Bees, wasps, ants 321 15 12
Orthoptera Grasshoppers, locusts, crickets 278 13 2
Hemiptera Cicadas, leafhoppers, planthoppers, scale insects, true bugs 237 11 10
Odonata Dragonflies 61 3 1
Blattodea Termites, cockroaches 59 3 1
Diptera Flies 37 2 15
Others - 45 2 6

Geography of insect consumption

Number of edible insect species per country

Insect species consumption varies by region due to differences in environment, ecosystems, and climate.[15][16] The number of insect species consumed by country is highest in equatorial and sub-tropical regions, a reflection of greater insect abundance and biodiversity observed at lower latitudes and their year-round availability.[16][14][17]

For a list of edible insects consumed locally see: List of edible insects by country.

Edible insects for industrialized mass production

To increase consumer interest in Western markets such as Europe and North America, insects have been processed into a non‐recognizable form, such as powders or flour.[18] Policymakers, academics,[4] as well as large-scale insect food producers such as Entomofarms in Canada, Aspire Food Group in the United States,[19] Protifarm and Protix in the Netherlands, and Bühler Group in Switzerland, focus on seven insect species suitable for human consumption as well as industrialized mass production:[5]

Nutritional profile

Freeze-dried mealworms and buffalo worms (lesser mealworm)

The nutritional profiles of edible insects are highly variable given the large number of species consumed.[7] In addition to species differences, nutritional content can be affected by geographic origin and production method (wild or farmed), diet, age, development stage, and sex.[20][7] For instance, female house crickets (Acheta domestica) contain more fat than males, while males contain more protein than females.[21]

Some insects (e.g. crickets, mealworms) are a source of complete protein and provide similar essential amino acid levels as soybeans, though less than casein.[22][23] They have dietary fiber, essential minerals, vitamins such as B12,[24] riboflavin and vitamin A, and include mostly unsaturated fat.[25][26]

Locusts contain between 8 and 20 milligrams of iron for every 100 grams of raw locust, whereas beef contains roughly 6 milligrams of iron in the same amount of meat. Crickets are also very efficient in terms of nutrients. For every 100 grams of substance crickets contain 12.9 grams of protein, 121 calories, and 5.5 grams of fat. Beef contains more protein, containing 23.5 grams in 100 grams of substance, but also has roughly triple the calories and four times the amount of fat as crickets do in 100 grams.

Nutritional value
per 100 g		Mealworms
(Tenebrio molitor)		Buffalo worms
(Alphitobius diaperinus)		House crickets
(Acheta domesticus)		Migratory locust
(Locusta migratoria)
Energy550 kcal / 2303 kJ484 kcal / 2027 kJ458 kcal / 1918 kJ559 kcal / 2341 kJ
Fat
Of which saturated fatty acids		37,2 g
9 g		24,7 g
8 g		18,5 g
7 g		38,1 g
13,1 g
Carbohydrates
Of which sugars		5,4 g
0 g		6,7 g
0 g		0 g
0 g		1,1 g
0 g
Protein45,1 g56,2 g69,1 g48,2 g
Salt0,37 g0,38 g1,03 g0,43 g

Organoleptic characteristics

Chapulines, a popular edible grasshopper of Mexico.

The organoleptic characteristics of edible insects vary between species and are influenced by environment.[27] For instance, aquatic edible insects such as water boatmen (family Corixidae) and dragonfly larvae have a fish flavor, while diving beetles taste more like clams.[27][28][29] Environment is not always a predictor of flavor, as terrestrial edible insects may also exhibit fish-like flavors (e.g. crickets, grasshoppers).[28][29] Over 400 volatile compounds responsible for the aroma and flavor of edible insects have been identified.[8] Pheromone chemicals contribute to pungent aromas and flavors in some species and the presence of organic acids (like formic acid in ants) makes some species taste sour.[30] Organoleptic characteristics are dependent on the development stage of the insect (egg, larva, pupa, nymph, or adult) and may change significantly as an insect matures.[27] For example, texture can change from soft to crunchy as an insect develops from larva to adult due to increasing exoskeletal chitin.[27] Cooking method is considered the strongest influence on the final flavor of edible insects.[27][8] Wet-cooking methods such as scalding or steaming, remove pheromones and odor compounds, resulting in a milder flavor, while dry-cooking methods such as frying and roasting, introduce more complex flavors.[27][8][31]

The table below provides common flavor descriptors for a selection of edible insects.[28][30] Flavors will vary with preparation method (e.g. raw, dried, fried, etc.). Insect development stage is provided when possible.

Flavor descriptors of a selection of edible insects[28][30][27]
Insect Scientific name Development stage Flavor
Agave worm (white) Aegiale hesperiaris[32] Larvae Cracklings
Agave worm (red) Comadia redtenbacheri[33] Larvae Spicy
Ants Family Formicidae Adult Sweet, nutty
Carpenter ant Camponotus spp. Adult Charred lemon
Wood ant Formica spp. Adult Kaffir lime
Black witch moth Ascalapha odorata Larvae Herring
Cockroach Order Blattodea - Mushroom
Cricket Superfamily Grylloidea Adult Fish
Corn earworm Helicoverpa zea Larvae Sweet corn
Dragonfly Infraorder Anisoptera Larvae Fish
Grasshopper Suborder Caelifera Adult Fish
Honey bee Apis spp. Brood Butter, milk, herbal, vegetal, meaty, mushroom
Mealworm Tenebrio molitor - Nutty (larvae); whole wheat bread (adult)
Mealybug Family Pseudococcidae - Fried potato
Stinkbug Family Pentatomidae Adult Apple
Termite Infraorder Isoptera Adult Nutty
Treehopper Family Membracidae - Avocado, zucchini
Wasp Suborder Apocrita - Pine nut
Water boatmen Family Corixidae - Caviar (egg); fish, shrimp (adult)

Farming, production, and processing

Cricket Shelter Modular Edible Insect Farm, designed by Terreform ONE
Crickets
Crickets being raised for human consumption

Edible insects are raised as livestock in specialized insect farms. In North American as well as European countries such as the Netherlands or Belgium, insects are produced under strict food law and hygiene standards for human consumption.

Conditions such as temperature, humidity, feed, water sources, and housing, vary depending on the insect species. The insects are raised from eggs to larvae status (mealworms, lesser mealworms) or to their mature form (crickets, locusts) in industrialized insect farms and then killed via temperature control.[34][35] Culled insects may be freeze-dried and packed whole, or pulverized to insect powder (insect flour) to be used in other food products such as baked goods or snacks.

In addition to nutritional composition and digestibility, insect species are selected for ease of rearing by the producer based on factors such as disease susceptibility, feed conversion efficiency, rate of development, and generational turnover.[36]

Insect food products

The following processed foods are produced in North America (including Canada), and the EU:

  • Insect flour: Pulverized, freeze-dried insects (e.g., cricket flour).
  • Insect burger: Hamburger patties made from insect powder / insect flour (mainly from mealworms or from house cricket) and other ingredients.[37]
  • Insect fitness bars: Protein bars containing insect powder (mostly house crickets).
  • Insect pasta: Pasta made of wheat flour, fortified with insect flour (house crickets or mealworms).
  • Insect bread (Finnish Sirkkaleipä): Bread baked with insect flour (mostly house crickets).[38]
  • Insect snacks: Crisps, flips or small snacks (bites) made with insect powder and other ingredients.[39]

Food and drink companies such as the Australian brewery Bentspoke Brewing Co and the South African startup Gourmet Grubb have introduced insect-based beer,[40] a milk alternative, and insect ice cream.[41]

Food safety

Diagram of risk factors associated with the consumption of edible insects.[42]

Like other foods, the consumption of insects presents health risks stemming from biological, toxicological, and allergenic hazards.[43][44] In general, insects harvested from the wild pose a greater risk than farmed insects, and insects consumed raw pose a greater risk than insects that are cooked before consumption.[43] Feed substrate and growing conditions are the main factors influencing the microbiological and chemical hazards of farmed insects.[45][46]

The table below combined the data from two studies[47][48] published in Comprehensive Reviews in Food Science and Food Safety and summarized the potential hazards of the top five insect species consumed by humans.

Insect order Common name Hazard category Potential hazard
Coleoptera Beetle Chemical Hormones
Cyanogenic substances
Heavy metal contamination
Lepidoptera Silkworm Allergic
Chemical Thiaminase
Honeycomb moth Microbial High bacterial count
Chemical Cyanogenic substances
Hymenoptera Ant Chemical Antinutritional factors (tannin, phytate)
Orthoptera House cricket Microbial High bacterial count
Hemiptera Parasitical Chagas disease
Diptera Black soldier fly Parasitical Myiasis

The hazards identified in the above table can be controlled in various ways. Allergens can be labelled on the package to avoid consumption by allergy-susceptible consumers. Selective farming can be used to minimize chemical hazards, whereas microbial and parasitical hazards can be controlled by cooking processes.[48]

As a further guarantee for consumers, quality labeling has been introduced by the Entotrust programme, an independent and voluntary product certification of insect-based foods, which allows producers to communicate the safety and sustainability of their activities.[49]

Challenges

There are challenges associated with the production, processing, and consumption of insects as food.[10]

Production

Mass production in the insect industry is a concern due to a lack of technology and funds to efficiently harvest and produce insects. The machinery would have to house proper enclosure for each life cycle of the insect as well as the temperature control as that is key for insect development.[50]

Processing

The availability of wild-harvested insects can be seasonally dependent.[51] This presents a challenge, as many wild-harvested insects have a short shelf life, sometimes of only a day or two.[52] Identifying methods of processing and storing that extend the shelf life of seasonal insects will improve the efficiency of their harvest and consumption.

Regulation and authorisation

EU

In the European Union, edible insects – whole or in parts, e.g., legs, wings, or heads – fall within the definition of novel food, given by the European Commission.[53] Dossiers for several insect species are currently under review by the European Food Safety Authority.

In August 2018, EFSA published a first risk profile for the house cricket as food.[54] According to a risk assessment published by EFSA on 13 January 2021, the yellow mealworm is safe for human consumption.[55][56] On 2 July 2021, EFSA published another scientific opinion stating that migratory locust in frozen, dried or ground state is safe for human consumption.[57] On 17 August 2021, EFSA published a safety assessment with view to house crickets (Acheta domesticus) stating that frozen and dried formulations from whole house crickets are safe for consumption.[58] On 4 July 2022, EFSA published an opinion confirming the safety of frozen and freeze-dried formulations of the lesser mealworm (Alphitobius diaperinus in larval state) for human consumption.[59]

Following EFSA's assessment, the European Commission has authorized the following edible insects as novel food in the EU:

  • Dried Tenebrio molitor larvae (mealworms) with the Commission Implementing Regulation (EU) 2021/882 of 1 June 2021 (in force on 22 June 2021).[60]
  • Frozen, dried and powdered forms of migratory locust (Locusta migratoria) with the Commission Implementing Regulation (EU) 2021/1975 of 12 November 2021 (in force on 5 December 2021).[61]
  • Frozen, dried and powdered forms of house cricket (Acheta domesticus) with the Commission Implementing Regulation (EU) 2022/188 of 10 February 2022.[62]
  • Frozen, paste, dried and powder forms of lesser mealworm larvae (Alphitobius diaperinus) with the Commission Implementing Regulation (EU) 2023/58 of 5 January 2023.[63]

Switzerland

On 1 May 2017, Switzerland approved the following insect species as food:[64]

Under certain conditions, these may be offered to consumers whole, pulverized, or processed in food products.

UK

After the Brexit transition period, the regulation regarding edible insects changed in the United Kingdom on 21 January 2021, making them non-marketable without authorization. Insect food products that had been on the market had to be recalled. Insect food products have to be authorized by the Food Standards Agency (FSA) in a novel food authorization process.[65][66] In February 2022, UK insect industry association Woven Network CIC submitted a first dossier for the authorization of house crickets (Acheta domesticus) as novel food to the FSA.[67]

USA and Canada

In the USA and Canada, insects for human consumption are not classified as novel food and the import and sale is permitted. In the US, insect food products must comply with FDA standards and food labelling regulations (including allergy risk labelling).[68]

Within the Federal Food, Drug, and Cosmetic Act (FD&C Act), the FDA states that "The term 'food' means (1) articles used for food or drink for man or other animals, (2) chewing gum, and (3) articles used for components of any such article."[69] Thus, with insects falling under said category, they must be safe and may not bear any added poisonous or added deleterious substance that is unsafe. Said items may not be prepared, packed, or held under insanitary conditions, and must be produced in accordance with current Good Manufacturing Practice (GMP), regulations for manufacturing/processing, packing, or holding human food.[70][71] The FD&C Act also includes requirements that pertain to the labeling of food and preventive controls, as applicable. Manufacturers have a responsibility to ensure that the food they produce for the United States market is safe and complies with the FD&C Act and FDA's implementing regulations.[2]

In Canada, insects are subject to the same standards and guidelines as other foods sold in stores or online.[72]

Singapore

Singapore Food Agency (SFA) has approved 16 species of insects, such as crickets, silkworms and grasshoppers, for human consumption in the second half of 2023.[73]

The approval of the insects for consumption will be subject to food safety requirements, including treatment processes to kill pathogens and ensuring that they are packed and stored safely to prevent contamination.[73]

Awareness

World Edible Insect Day, held on 23 October, was introduced by Belgian entrepreneur Chris Derudder in 2015 to raise awareness globally for the consumption of edible insects, with a focus on Europe, North America, and Australia.[74]

See also

Footnotes

  1. ↑ Pap, Fundacja (2018-03-05). "Expert: More than 2 billion people worldwide eat insects every day". Science in Poland. Retrieved 2022-02-27.
  2. 1 2 van Huis, Arnold; Van Itterbeeck, Van Itterbeeck; Klunder, Harmke (2013). Edible Insects: Future prospects for food and security (PDF). Rome: UN FAO. ISBN 978-92-5-107595-1. {{cite book}}: |website= ignored (help)
  3. 1 2 3 4 5 Jongema, Yde (2017-04-01). "List of edible insects of the world (April 1, 2017)". Wageningen University & Research. Retrieved 2023-03-31.
  4. 1 2 Christos I Rumbos, Christos G Athanassiou (3 April 2021): ‘Insects as Food and Feed: If You Can't Beat Them, Eat Them!'—To the Magnificent Seven and Beyond. In: Journal of Insect Science, Volume 21, Issue 2, March 2021, 9, https://doi.org/10.1093/jisesa/ieab019.
  5. 1 2 van Huis, Arnold (2017-09-15). Insects As Food and Feed: From Production to Consumption. Wageningen Academic Publishers. ISBN 9789086862962.
  6. ↑ Rumpold, Birgit A.; Schlüter, Oliver K. (2013). "Nutritional composition and safety aspects of edible insects". Molecular Nutrition & Food Research. 57 (5): 802–823. doi:10.1002/mnfr.201200735. PMID 23471778.
  7. 1 2 3 van Huis, Arnold; Rumpold, Birgit; Maya, Cassandra; Roos, Nanna (2021-10-11). "Nutritional Qualities and Enhancement of Edible Insects". Annual Review of Nutrition. 41 (1): 551–576. doi:10.1146/annurev-nutr-041520-010856. ISSN 0199-9885. PMID 34186013. S2CID 235687857.
  8. 1 2 3 4 Perez-Santaescolastica, Cristina; De Winne, Ann; Devaere, Jolien; Fraeye, Ilse (2022). "The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment". Trends in Food Science & Technology. 127: 352–367. doi:10.1016/j.tifs.2022.07.011. S2CID 250938321.
  9. ↑ Melgar‐Lalanne, Guiomar; Hernández‐Álvarez, Alan‐Javier; Salinas‐Castro, Alejandro (2019). "Edible Insects Processing: Traditional and Innovative Technologies". Comprehensive Reviews in Food Science and Food Safety. 18 (4): 1166–1191. doi:10.1111/1541-4337.12463. ISSN 1541-4337. PMID 33336989. S2CID 198255011.
  10. 1 2 Huis, Arnold (2022). "Edible insects: Challenges and prospects". Entomological Research. 52 (4): 161–177. doi:10.1111/1748-5967.12582. ISSN 1738-2297. S2CID 248275162.
  11. ↑ Lähteenmäki-Uutela, A.; Marimuthu, S.B; Meijer, N. (2021-08-13). "Regulations on insects as food and feed: a global comparison". Journal of Insects as Food and Feed. 7 (5): 849–856. doi:10.3920/JIFF2020.0066. ISSN 2352-4588. S2CID 234843309.
  12. 1 2 Stork, Nigel E. (2018-01-07). "How Many Species of Insects and Other Terrestrial Arthropods Are There on Earth?". Annual Review of Entomology. 63 (1): 31–45. doi:10.1146/annurev-ento-020117-043348. ISSN 0066-4170. PMID 28938083. S2CID 23755007.
  13. ↑ Huis, Arnold van (2013). Edible insects : future prospects for food and feed security. Rome. ISBN 978-92-5-107596-8. OCLC 868923724.{{cite book}}: CS1 maint: location missing publisher (link)
  14. 1 2 Cruz y Celis Peniche, Patricio (January 2022). "Drivers of insect consumption across human populations". Evolutionary Anthropology: Issues, News, and Reviews. 31 (1): 45–59. doi:10.1002/evan.21926. ISSN 1060-1538. PMID 34644813. S2CID 238860260.
  15. ↑ Harris, Marvin (1998). Good to eat : riddles of food and culture. Prospect Heights, Ill.: Waveland Press. ISBN 1-57766-015-3. OCLC 43638785.
  16. 1 2 Lesnik, Julie J. (2017). "Not just a fallback food: global patterns of insect consumption related to geography, not agriculture". American Journal of Human Biology. 29 (4): e22976. doi:10.1002/ajhb.22976. ISSN 1042-0533. PMID 28146300. S2CID 4578009.
  17. ↑ Kishimoto-Yamada, Keiko; Itioka, Takao (October 2015). "How much have we learned about seasonality in tropical insect abundance since Wolda (1988)?: Seasonality in tropical insect abundance". Entomological Science. 18 (4): 407–419. doi:10.1111/ens.12134. S2CID 82175556.
  18. ↑ Melgar‐Lalanne, Guiomar; Hernández‐Álvarez, Alan-Javier; Salinas‐Castro, Alejandro (2019). "Edible Insects Processing: Traditional and Innovative Technologies". Comprehensive Reviews in Food Science and Food Safety. 18 (4): 1166–1191. doi:10.1111/1541-4337.12463. ISSN 1541-4337. PMID 33336989.
  19. ↑ Carson, Erin (12 October 2017). "You're going to be eating crickets, so just get over it". Cnet. Archived from the original on 10 October 2018.
  20. ↑ Kulma, Martin; Kouřimská, Lenka; Homolková, Dana; Božik, Matěj; Plachý, Vladimír; Vrabec, Vladimír (2020-09-01). "Effect of developmental stage on the nutritional value of edible insects. A case study with Blaberus craniifer and Zophobas morio". Journal of Food Composition and Analysis. 92: 103570. doi:10.1016/j.jfca.2020.103570. ISSN 0889-1575. S2CID 225277178.
  21. ↑ Kulma, Martin; Kouřimská, Lenka; Plachý, Vladimír; Božik, Matěj; Adámková, Anna; Vrabec, Vladimír (2019-01-30). "Effect of sex on the nutritional value of house cricket, Acheta domestica L." Food Chemistry. 272: 267–272. doi:10.1016/j.foodchem.2018.08.049. ISSN 0308-8146. PMID 30309543. S2CID 52967371.
  22. ↑ Yi, Liya; Lakemond, Catriona M. M.; Sagis, Leonard M. C.; Eisner-Schadler, Verena; van Huis, Arnold; van Boekel, Martinus A. J. S. (2013-12-15). "Extraction and characterisation of protein fractions from five insect species". Food Chemistry. 141 (4): 3341–3348. doi:10.1016/j.foodchem.2013.05.115. ISSN 0308-8146. PMID 23993491.
  23. ↑ Van Huis, Arnold (2015). "Edible insects contributing to food security?". Agriculture & Food Security. 4 (20). doi:10.1186/s40066-015-0041-5.
  24. ↑ Schmidt, Anatol; Call, Lisa; Macheiner, Lukas; Mayer, Helmut K. (2018). "Determination of vitamin B12 in four edible insect species by immunoaffinity and ultra-high performance liquid chromatography". Food Chemistry. 281: 124–129. doi:10.1016/j.foodchem.2018.12.039. PMID 30658738. S2CID 58651702.
  25. ↑ https://www.huffingtonpost.com/2014/02/10/eating-bugs-food_n_4726371.html?slideshow=true Here's Why You Should Start Eating (More) Bugs
  26. ↑ FAO: Edible insects: future prospects for food and feed security. Online: PDF Archived 2019-02-04 at the Wayback Machine.
  27. 1 2 3 4 5 6 7 Kouřimská, Lenka; Adámková, Anna (2016-10-01). "Nutritional and sensory quality of edible insects". NFS Journal. 4: 22–26. doi:10.1016/j.nfs.2016.07.001. ISSN 2352-3646.
  28. 1 2 3 4 Ramos-Elorduy, Julieta (1998). Creepy crawly cuisine : the gourmet guide to edible insects. Peter Menzel, Nancy Esteban. Rochester, VT. ISBN 0-89281-747-X. OCLC 37966440.{{cite book}}: CS1 maint: location missing publisher (link)
  29. 1 2 "Insects as Food | Nebraska Extension in Lancaster County". lancaster.unl.edu. Retrieved 2023-02-21.
  30. 1 2 3 Mishyna, Maryia; Chen, Jianshe; Benjamin, Ofir (2020-01-01). "Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal". Trends in Food Science & Technology. 95: 141–148. doi:10.1016/j.tifs.2019.11.016. ISSN 0924-2244. S2CID 214031663.
  31. ↑ Żołnierczyk, Anna K.; Szumny, Antoni (2021). "Sensory and Chemical Characteristic of Two Insect Species: Tenebrio molitor and Zophobas morio Larvae Affected by Roasting Processes". Molecules. 26 (9): 2697. doi:10.3390/molecules26092697. ISSN 1420-3049. PMC 8124484. PMID 34064526.
  32. ↑ Molina-Vega, Aracely; Hernández-Domínguez, Edna María; Villa-García, Matilde; Álvarez-Cervantes, Jorge (2021). "Comadia redtenbacheri (Lepidoptera: Cossidae) and Aegiale hesperiaris (Lepidoptera: Hesperiidae), two important edible insects of Agave salmiana (Asparagales: Asparagaceae): a review". International Journal of Tropical Insect Science. 41 (3): 1977–1988. doi:10.1007/s42690-020-00396-1. ISSN 1742-7592. S2CID 257159477.
  33. ↑ Kawahara, Akito Y.; Martinez, Jose I.; Plotkin, David; Markee, Amanda; Butterwort, Violet; Couch, Christian D.; Toussaint, Emmanuel F. A. (2023-03-08). "Mezcal worm in a bottle: DNA evidence suggests a single moth species". PeerJ. 11: e14948. doi:10.7717/peerj.14948. ISSN 2167-8359. PMC 10007961. PMID 36915657.
  34. ↑ The Atlantic (2015-09-24): "The companies farming crickets for human consumption".
  35. ↑ Forbes (2018-01-39): "Farming The Next Big Food Source: Crickets".
  36. ↑ Oonincx, Dennis G. A. B; Van Broekhoven, Sarah; Van Huis, Arnold; Van Loon, Joop J. A (2015). "Feed Conversion, Survival and Development, and Composition of Four Insect Species on Diets Composed of Food By-Products". PLOS ONE. 10 (12): e0144601. Bibcode:2015PLoSO..1044601O. doi:10.1371/journal.pone.0144601. PMC 4689427. PMID 26699129.
  37. ↑ Food Navigator (2018-10-12): Article on the insect burger by German start-up Bugfoundation.
  38. ↑ Reuters (2017-11-23): Finland baker launches bread made from crushed crickets.
  39. ↑ Bug Burger (2019-3-11): Future food now: Finnish Bugbites and Norwegian mealworm bread.
  40. ↑ Hardy, Karen (22 November 2019). "Hop into a BentSpoke beer made of crickets and flies". Canberra Times. Retrieved 5 April 2020.
  41. ↑ Bailey, Stephanie (25 July 2019). "Could this insect ice cream convince you to eat bugs?". CNN. Retrieved 2020-03-01.
  42. ↑ Giampieri, Francesca; Alvarez‐Suarez, José M.; Machì, Michele; Cianciosi, Danila; Navarro‐Hortal, Maria D.; Battino, Maurizio (2022). "Edible insects: A novel nutritious, functional, and safe food alternative". Food Frontiers. 3 (3): 358–365. doi:10.1002/fft2.167. hdl:10481/79765. ISSN 2643-8429. S2CID 250288116.
  43. 1 2 Murefu, T. R.; Macheka, L.; Musundire, R.; Manditsera, F. A. (2019-07-01). "Safety of wild harvested and reared edible insects: A review". Food Control. 101: 209–224. doi:10.1016/j.foodcont.2019.03.003. ISSN 0956-7135. S2CID 92035963.
  44. ↑ Imathiu, Samuel (2020). "Benefits and food safety concerns associated with consumption of edible insects". NFS Journal. 18: 1–11. doi:10.1016/j.nfs.2019.11.002. S2CID 213206080.
  45. ↑ Schlüter, Oliver; Rumpold, Birgit; Holzhauser, Thomas; Roth, Angelika; Vogel, Rudi F.; Quasigroch, Walter; Vogel, Stephanie; Heinz, Volker; Jäger, Henry; Bandick, Nils; Kulling, Sabine; Knorr, Dietrich; Steinberg, Pablo; Engel, Karl-Heinz (2017). "Safety aspects of the production of foods and food ingredients from insects". Molecular Nutrition & Food Research. 61 (6): 1600520. doi:10.1002/mnfr.201600520. PMID 27623740. S2CID 29849021.
  46. ↑ van der Fels-Klerx, H. J.; Camenzuli, L.; Belluco, S.; Meijer, N.; Ricci, A. (2018). "Food Safety Issues Related to Uses of Insects for Feeds and Foods: Food safety of insects for feed/food…". Comprehensive Reviews in Food Science and Food Safety. 17 (5): 1172–1183. doi:10.1111/1541-4337.12385. PMID 33350154. S2CID 91255789.
  47. ↑ van der Spiegel, M.; Noordam, M.y.; van der Fels-Klerx, H.j. (2013-11-01). "Safety of Novel Protein Sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed Production". Comprehensive Reviews in Food Science and Food Safety. 12 (6): 662–678. doi:10.1111/1541-4337.12032. PMID 33412718.
  48. 1 2 Belluco, Simone; Losasso, Carmen; Maggioletti, Michela; Alonzi, Cristiana C.; Paoletti, Maurizio G.; Ricci, Antonia (2013-05-01). "Edible Insects in a Food Safety and Nutritional Perspective: A Critical Review". Comprehensive Reviews in Food Science and Food Safety. 12 (3): 296–313. doi:10.1111/1541-4337.12014.
  49. ↑ Lessard BD, Ponce-Reyes R (April 2021). "Edible insects. A roadmap for the strategic growth of an emerging industry"(PDF). CSIRO (Commonwealth Scientific and Industrial Research Organisation). Australia’s National Science Agency.: 35.
  50. ↑ Rumpold, B.A., & Schlüter O.K. (2013) Potential and challenges of insects as an innovative source for food and feed production. Innov Food Sci Emerg Technol 17, 1–11.
  51. ↑ Tagawa, Kazuki; Hosoya, Tadatsugu; Hyakumura, Kimihiko; Suzuki, Dai; Yoshizawa, Satoshi; Praxaysombath, Bounthob (2022-04-18). "The effects of season, geography, and urbanization on the diversity of edible insects at food markets in Laos". PLOS ONE. 17 (4): e0267307. Bibcode:2022PLoSO..1767307T. doi:10.1371/journal.pone.0267307. ISSN 1932-6203. PMC 9015116. PMID 35436314.
  52. ↑ Imathiu, Samuel (2020-03-01). "Benefits and food safety concerns associated with consumption of edible insects". NFS Journal. 18: 1–11. doi:10.1016/j.nfs.2019.11.002. ISSN 2352-3646. S2CID 213206080.
  53. ↑ European Commission (2018-01-03): Questions and Answers: New Novel Food Regulation
  54. ↑ European Food Safety Authority (28 August 2018): Novel foods: a risk profile for the house cricket (Acheta domesticus).
  55. ↑ European Food Safety Authority (13 January 2021): Safety of dried yellow mealworm (Tenebrio molitor larva) as a novel food pursuant to Regulation (EU) 2015/2283. In: EFSA Journal.
  56. ↑ Boffey, Daniel (2021-01-13). "Yellow mealworm safe for humans to eat, says EU food safety agency". The Guardian. Retrieved 2021-01-15.
  57. ↑ EFSA (2 July 2021): Safety of frozen and dried formulations from migratory locust (Locusta migratoria) as a Novel food pursuant to Regulation (EU) 2015/2283. In: EFSA Journal. Vol. 19, Issue 7. DOI: https://doi.org/10.2903/j.efsa.2021.6667.
  58. ↑ EFSA (17 August 2021): Safety of frozen and dried formulations from whole house crickets (Acheta domesticus) as a Novel food pursuant to Regulation (EU) 2015/2283. In: EFSA Journal 2021;19(8):6779.
  59. ↑ EFSA (4 July 2022): Safety of frozen and freeze-dried formulations of the lesser mealworm (Alphitobius diaperinus larva) as a Novel food pursuant to Regulation (EU) 2015/2283. In: EFSA Journal 2022;20(7):7325. doi: https://doi.org/10.2903/j.efsa.2022.7325
  60. ↑ EU Commission (2 June 2021): Commission Implementing Regulation (EU) 2021/882 of 1 June 2021 authorising the placing on the market of dried Tenebrio molitor larva as a novel food under Regulation (EU) 2015/2283 of the European Parliament and of the Council, and amending Commission Implementing Regulation (EU) 2017/2470.
  61. ↑ EU Commission (15 November 2021): Commission Implementing Regulation (EU) 2021/1975 of 12 November 2021 authorising the placing on the market of frozen, dried and powder forms of Locusta migratoria as a novel food under Regulation (EU) 2015/2283 of the European Parliament and of the Council and amending Commission Implementing Regulation (EU) 2017/2470.
  62. ↑ EU Commission (11 February 2022): Commission Implementing Regulation (EU) 2022/188 of 10 February 2022 authorising the placing on the market of frozen, dried and powder forms of Acheta domesticus as a novel food under Regulation (EU) 2015/2283 of the European Parliament and of the Council, and amending Commission Implementing Regulation (EU) 2017/2470.
  63. ↑ EU Commission (6 January 2023): Commission Implementing Regulation (EU) 2023/58 of 5 January 2023 authorising the placing on the market of the frozen, paste, dried and powder forms of Alphitobius diaperinus larvae (lesser mealworm) as a novel food and amending Implementing Regulation (EU) 2017/2470.
  64. ↑ Bundesamt für Lebensmittelsicherheit und Veterinärwesen (2017-04-28): "Insects as food" (German only)
  65. ↑ Food Manufacture (4 November 2021): Edible insects left in legal limbo.
  66. ↑ Vice World News (28 October 2021): Edible Insects That Could Help Stop Climate Change Are Banned From Major Climate Summit.
  67. ↑ Food Navigator/Oliver Morrison (2 February 2022): "A major milestone for the UK edible insect sector": UK edible insect makers hope for Novel Food approval by 2023.
  68. ↑ Mariod, Abdalbasit Adam (2020): The Legislative Status of Edible Insects in the World. In: Mariod A.A. (eds) African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components. Springer, Cham. https://doi.org/10.1007/978-3-030-32952-5_9.
  69. ↑ "Federal Food, Drug, and Cosmetic Act" (PDF). p. 2. Retrieved 2020-04-13.
  70. ↑ "Federal Food, Drug, and Cosmetic Act" (PDF). p. 5.
  71. ↑ "Food Current Good Manufacturing Practice Modernization Report (2005)". Food and Drug Administration. 30 January 2020. Retrieved 2020-04-13.
  72. ↑ Government of Canada, Canadian Food Inspection Agency (2021-09-27). "Edible insects: what to know before biting into bugs". inspection.canada.ca. Retrieved 2023-02-11.
  73. 1 2 cue (2023-04-07). "Singapore to approve 16 species of insects like crickets and grasshoppers to be sold as food | The Straits Times". www.straitstimes.com. Retrieved 2023-04-09.
  74. ↑ Edible Bug Farm (2015-10-03): Interview with Chris Derudder on WEID.
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