An alternative Sustainable Source of Protein for Humans and Animals
Abstract
Entomophagy, the consumption of insects, is promoted as an alternative sustainable source of
protein for humans and animals. Seminal literature highlights predominantly the benefits, but with
limited empirical support and evaluation. We highlight the historical significance of entomophagy
by humans and key opportunities and hurdles identified by research to date, paying particular
attention to research gaps. It is known that insects present a nutritional opportunity, being
generally high in protein and key micronutrients, but it is unclear how their nutritional quality is
influenced by what they are fed. Research indicates that, in ideal conditions, insects have a smaller
environmental impact than more traditional Western forms of animal protein; less known is how
to scale up insect production while maintaining these environmental benefits. Studies overall
show that insects could make valuable economic and nutritional contributions to the food or feed
systems, but there are no clear regulations in place to bring insects into such supply systems.
Future research needs to examine how the nutritional value of insects can be managed
systematically, establish clear processing and storage methodology, define rearing practices and
implement regulations with regard to food and feed safety. Each o f these aspects should be
considered within the specifics of concrete supply and value chains, depending on whether insects
are intended for food or for feed, to ensure insects are a sound economic, nutritional and
sustainable protein alternative – not just a more expensive version of poultry for food, or soya
for feed.
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