Edible insects are increasingly recognized as a promising and sustainable source of nutrition. Crickets, mealworms, and grasshoppers, among others, offer high-quality protein, essential amino acids, beneficial fats, vitamins, and various minerals. These insects are commonly processed into powders or flours, which can be incorporated into a range of food products—such as protein bars, baked goods, and meat substitutes—without drastically altering taste or texture.From an environmental perspective, insect protein production is markedly more efficient than traditional livestock farming. Insects require less water, emit fewer greenhouse gases, and convert feed to protein with impressive efficiency. Recent advancements in processing methods and flavor development are also helping to normalize edible insects within the global food system, positioning them as a viable, eco-friendly, and nutritious protein alternative. As consumer awareness and acceptance grow, edible insects may play a significant role in addressing the food security and sustainability challenges of the future.
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