A new study by researchers at the University of Pisa in Italy suggests that edible insects may be a strong alternative to traditional protein sources. The research, published in the journal Foods, analyzed insect-based foods sold online in Europe, focusing on their nutritional content, price, and popularity.
With the global population growing and concerns about food security increasing, scientists and food experts are looking for new sources of protein. Traditional farming takes a toll on the environment, so many are turning to more sustainable options like algae, lab-grown meat, and insects.
Eating insects — also known as entomophagy — isn’t new. Many people in Asia, Latin America, and Africa have eaten insects for generations. But in Europe and other Western countries, the idea is still unusual and often seen as unappealing. Despite that, insect-based foods are starting to gain attention for being eco-friendly and packed with nutrients.
The researchers studied 523 insect-based food products from 53 companies selling online across Europe. They found that most of these companies are in Western Europe, especially in the UK, France, Germany, the Czech Republic, and Switzerland.
The most common insect used was the yellow mealworm, but the house cricket and grasshopper also appeared in products. Some countries focused on just one insect type — like mealworms in Spain — while others, such as the UK and France, offered a wider variety.
The products came in many shapes and sizes: powders, protein bars, whole insects, pasta, snacks, candy, and even drinks. Whole insects and insect powders were the most common.
Insect powders usually contained 100% insect, while other foods — like protein bars or pasta — had much lower insect content. For example, chocolate grasshoppers contained very little actual insect.
The study also found that insect-based foods tend to be more expensive than regular food. Grasshopper powder and whole grasshoppers were among the most expensive options. Chocolate products made from insects (except grasshoppers) had the most calories. Meanwhile, products like savory sauces and candies made from crickets or mealworms were low in calories.
Protein levels were highest in whole insect products and lower in processed foods, depending on how much insect they contained. Candy had the least protein but the most carbohydrates.
Even though insect-based foods are healthy and sustainable, they face several challenges in Europe. Many people are still uncomfortable with the idea of eating bugs. Concerns about taste, religion, allergies, and higher prices also hold consumers back. On top of that, insect foods aren’t easy to find in most stores.
Insect-based foods are rich in protein and could help solve future food shortages while protecting the environment. But to become popular in Europe, they’ll need to overcome cultural barriers and become more affordable and widely available.
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