MADRID, Jan. 30 (EUROPA PRESS) – The idea of incorporating insects into our daily diet is once again at the forefront of scientific and social debate. Researchers from the Spanish National Research Council (CSIC) are highlighting their potential to strengthen food security in the context of climate change and global population growth.
Far from being a passing fad, experts insist that edible insects are already an integrated resource in many cultures in Africa, Asia, and the Americas, and that in Europe they are only just beginning to emerge. Their message is clear: we should rethink their role in our diets if we want more sustainable and diversified food systems.
The CSIC calls for a rethinking of the role of insects in the diet
Ligia Esperanza Díaz, a researcher at the Institute of Food Science and Technology and Nutrition (ICTAN-CSIC), is leading a collaborative effort that encourages an open and unbiased debate on entomophagy, the consumption of insects. Díaz emphasizes that, given current environmental and food challenges, “we should seriously reconsider the potential of edible insects” as part of the human diet.
The scientist coordinates the popular science book *Edible Insects of the World *, part of the *Dissemination* collection (CSIC-Catarata), in which some thirty specialists in entomology, nutrition, and food safety from Spain, France, the Netherlands, and Latin America analyze the role of these arthropods as food. The book addresses both their nutritional value and potential allergic reactions, as well as their place in future food systems.
This study highlights that insects represent the most diverse group in the animal kingdom , with around one million described species and some 2.100 classified as edible. This enormous variety in shapes, sizes, and habitats opens up a range of gastronomic and nutritional options that are still largely unexplored in Europe.
Researchers at the Spanish National Research Council (CSIC) point out that back in 2013, the Food and Agriculture Organization of the United Nations (FAO) published a key report highlighting the role of edible insects in strengthening food security and protecting the environment. Since then, research related to their breeding and use as food has grown significantly.
Díaz insists that one of the biggest challenges is ensuring a reliable production process: thoroughly understanding all phases of breeding , applying strict hygiene and biosecurity measures, and guaranteeing that the final product is safe and of high quality. Only in this way, according to the CSIC, will it be possible to move towards broader social acceptance of insects as food.
Nutritional value of edible insects
Insects intended for human consumption provide high-biological-value proteins , with an amino acid profile comparable to that of other traditional animal sources. Furthermore, they contain healthy fats, dietary fiber, and a wide range of micronutrients, making them a particularly interesting nutritional profile for diets with deficiencies.
According to data compiled by the CSIC (Spanish National Research Council), these arthropods are a source of B vitamins and even vitamins A, D, and E, as well as minerals such as calcium, potassium, and magnesium. In some Central African countries, their consumption accounts for more than half of daily protein intake, which gives an idea of their true importance in certain regions of the world.
One of the advantages most frequently cited by experts is the high utilization rate of the edible part. While with meats like chicken, pork, or beef only about 50% of the animal's body mass is used, with many insects up to 80% can be utilized. This higher yield translates into less waste and a more efficient use of the resources invested in production.
However, the nutritional value is not identical for all species . Factors such as the type of insect, its stage of development, its diet during rearing, and the cooking method all play a role. This opens the door to selecting species and processing techniques according to the specific nutritional needs of each population.
In addition to their basic composition, some studies have identified molecules with antioxidant and anti-inflammatory potential in certain insect species. These functional properties are of interest to the scientific community, as they could lead to ingredients with specific applications in preventing certain diseases or improving overall health.
A traditional custom in many countries, still a minority practice in Europe
Consuming insects as food, known as entomophagy , is far from rare worldwide. In many regions of Asia, Africa, and the Americas, it is a deeply rooted cultural practice that combines culinary tradition, nutritional value, and the sustainable use of local resources.
Archaeological and anthropological evidence indicates that eating insects has been common among various human groups throughout history and on different continents. Today, products such as grasshoppers, caterpillars, ants, and beetles, prepared in a variety of ways, are sold daily in many markets in tropical countries.
Among the most consumed insects globally , beetles stand out, representing approximately 31% of insect consumption, followed by caterpillars. Ants, wasps, and bees are also very common, accounting for about 14%, as are orthopterans (grasshoppers, locusts, crickets), which make up around 13%.
The book itself, coordinated by Díaz, includes a small recipe section that combines tradition and creative cuisine, with dishes ranging from a cream made with white grubs to pork preparations with cherry tomato sauce accompanied by leafcutter ants. These suggestions illustrate the culinary possibilities of insects beyond the protein bars or crunchy snacks that are commonly found in Western supermarkets.
In contrast, the CSIC acknowledges that Europe is probably the continent where insects are least consumed . Cultural aversion, lack of familiarity, and a perception of them as "exotic" contribute to slow progress. Even so, initiatives are gradually emerging that aim to normalize their presence in the food supply.
Situation in the European Union and in Spain
At the regulatory level, the European Food Safety Authority (EFSA) already considers insects a separate category within its FoodEx2 classification system. This allows for a more precise description and evaluation of insect-derived products intended for sale in the European market.
Under European Union law, several insects have been classified as " novel foods." These include the house cricket ( Acheta domesticus ), the mealworm ( Tenebrio molitor ), and the migratory locust ( Locusta migratoria ), among others. This authorization means that their safety has been assessed for a specific use and under certain conditions.
Despite these advances, experts point to a legal vacuum regarding the recognition of many other species as edible. This still incomplete framework hinders, in part, the development of a sector that aspires to scale up production and marketing in an orderly manner.
In Spain, tentative signs of normalization are beginning to emerge. Some supermarket chains already sell insects of various species, both for direct consumption and as ingredients incorporated into other foods. The products range from cookies and fried snacks to pâtés and other processed foods in which the insect is presented as flour or added protein.
According to data released by the CSIC (Spanish National Research Council), crickets and mealworms are the insects gaining the most acceptance in the Spanish market. Their use in powder or flour form helps reduce the visual impact of the whole insect, which may be more acceptable to consumers unfamiliar with this type of food.
The food industry: from protein to biopolymers
The food industry has been exploring ways to incorporate insects into its product range for years. Beyond the more eye-catching examples, such as cricket protein bars or croquettes made with dehydrated larvae, business interest is focused on developing versatile ingredients that are easy to integrate into everyday foods.
One of the most widespread methods is obtaining insect flour by drying and grinding the whole insect. From there, it can be used in formulations for bakery products, pastries, savory snacks, or high-protein products intended for both the sports and general markets.
For European consumers, who often show reluctance when they see the whole insect, one option under study is the extraction and purification of the proteins for use as a functional ingredient, making the raw material less obvious to the naked eye. This would allow for an increase in the protein value of some foods without significantly altering their traditional appearance.
Interest in insects extends beyond human consumption. They are also being evaluated as an ingredient in animal feed , for both farm and pet animals, as well as for the development of products with specific properties in the pharmaceutical sector. Their versatility, coupled with potentially more sustainable production, puts them on the radar of various industries.
Another promising area is that of biopolymers derived from insects . The food packaging industry is exploring how to use these materials as an alternative to petroleum-based plastics, taking advantage of their renewable nature and biodegradability. In some cases, there are even plans to consume these coatings along with the product without posing a health risk.
Chitin, waxes and new materials from insects
Among the substances that are generating the most interest is chitin , a polysaccharide present in the exoskeleton of many arthropods. After subjecting it to certain chemical processes, a biodegradable, non-toxic material with antimicrobial and antioxidant properties can be obtained, making it an attractive candidate for the food industry.
These chitin derivatives can be used to manufacture edible coatings for fruits, vegetables, and other fresh foods, extending their shelf life and reducing the use of conventional plastic packaging. Research is progressing in the formulation of films and protective layers that are stable, safe, and effective against moisture and oxidation.
Another line of research involves waxes produced by certain insects , which are being tested as hydrophobic coatings for food. These waxes can act as a barrier against moisture and help to better preserve the texture and organoleptic quality of perishable products.
The possibility of obtaining these biopolymers from insects opens up a double path: on the one hand, taking advantage of by-products from the edible insect industry that would otherwise be wasted; on the other hand, reducing dependence on fossil resources in the packaging sector.
CSIC researchers point out that industry interest in this field continues to grow, as these solutions are aligned with European circular economy policies and strategies to reduce the environmental impact of the food system as a whole.
Outstanding challenges and future of entomophagy in Europe
Although the possibilities are vast, experts acknowledge that incorporating insects into the European diet faces numerous challenges . The first, undoubtedly, is cultural: the perception of rejection or of insects as "strange food" remains widespread among consumers in countries like Spain, despite growing media and gastronomic interest.
Added to this is the need to consolidate clear and consistent regulations that provide security for both businesses and consumers. The novel food category has provided a boost, but aspects such as the list of authorized species, specific uses, and labeling and traceability requirements remain to be defined.
From a production standpoint, researchers emphasize that large-scale insect farming requires strict hygiene and biosecurity protocols . Controlling insect feeding, rearing conditions, and subsequent processing is key to preventing contamination and meeting European food safety standards.
Another element to consider is the possibility of allergic reactions . The book coordinated by Díaz dedicates space to analyzing which consumer profiles might be at higher risk, since cross-reactivity between insects and other foods, such as shellfish, has been described in some cases. This issue necessitates extreme caution in providing consumer information.
Nevertheless, the scientific community and part of the industry agree that insects are destined to become another component of the food systems of the future, especially if sustainable and economically viable production models can be developed. For the CSIC (Spanish National Research Council), the goal is not to abruptly replace other protein sources, but rather to add an additional option that helps diversify the supply and reduce pressure on the environment.
The work developed by the CSIC and the FAO, together with the regulatory initiatives of the European Union and the first steps of the market in countries like Spain, points to a scenario in which including insects in the diet will cease to be a rarity to become, over time, another alternative within the menu, with applications ranging from the dish of the day to the packaging that protects the food that reaches the table.
