Edible insects: an overview on farming, from processing procedures to environmental impact, with a glimpse to traditional recipes and to future cultured meat

Abstract

In the last decade, the use of insects has grown globally in relation to all sectors of the food chain. Insect farming offers a sustainable alternative to conventional livestock production, with lower environmental impacts and efficient resource use, as shown by Life Cycle Assessments (LCA). However, challenges in scaling production, standardizing processes, and addressing regulatory gaps remain. Continued research and collaboration are essential to fully realize the potential of insects as a sustainable protein source for human consumption. This review analyses some elements related to insect consumption, from the aspects of the hygiene, the different breeding and environmental impact to the description of the processing techniques, also providing the reader with some practical examples related to some world-famous recipes to offer an idea of how insects are perceived as food. The methods used in the processing of edible insects are critical to improving their nutritional content, safety, and palatability. The acceptance of insect-based cuisine can be increased by incorporating insects into traditional foods, thereby minimizing reactions of disgust. In addition, a look to the near future examines the possibilities of cultured meat made from insect cells, which presents encouraging paths toward the creation of sustainable protein, offering a revolutionary strategy that will transform future food production systems toward efficiency and sustainability. This is an absolutely innovative aspect for the production of edible proteins.