Edible insects as a food source: a review

Abstract

Abstract: The practice of eating insects has been documented for a long time. With obvious economic and environmental advantages, edible insects are in the spotlight recently due to their enormous potential in multiple industries. A number of research has been conducted to maximize their value, but concerns have been raised for the food security. In this review, we compared the characteristics of edible insects with other traditional protein sources. The progress of modern entomophagy was introduced. The benefits and risks of eating insects were summarized. Additionally, the shortcoming of current production were discussed. Feasible ways and strategies were proposed to promote the consumption of edible insects. Graphical abstract: [Figure not available: see fulltext.]