When most people think of alternative proteins, they think of plant-based or lab-grown products. It’s time to add another to the list: insect-based foods.
An efficient protein production system
Insects are a great food source that provide nutritional benefits and require a reduced environmental footprint for production, says the International Platform of Insects for Food and Feed (IPIFF), a lobby group that promotes the use of insects for human consumption and insect-derived products as a source of nutrients in animal feed.
“By implementing circular principles inspired from nature and highly productive vertical farming practices, insect farming is among the most efficient protein production systems. IPIFF believes that insect farming is one of the many solutions to challenges such as population growth, the increasing demand for protein products, as well as the limited land area available for agriculture,” they wrote in a recently released position paper.
Nutritious, but maybe not delicious
Nearly a third of British adults think insects will become a part of mainstream diets within the next 10 years, according to a September 2019 survey from YouGuv. Global Market Insights recently predicted that the edible insect market will hit $1.5 billion by 2026, a 47% compound annual growth rate (CAGR).
Supporters of edible bugs promote the fact that insects can be bred in significant numbers in large-scale factory conditions that require less land, water, feed or other resources than traditional agriculture. They also say that bugs contain nutritious essential proteins, fats, minerals and amino acids.
The most common insect consumed worldwide is the beetle, although caterpillars and crickets are also popular.
For those grossed out by the thought of eating bugs, the Dallas Observer says insect protein “can be a powder or in bars, so that you don’t necessarily see the product, but you’re getting the protein and benefits in there.”
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