Insects as a sustainable protein source

Peer reviewed / Manuscript (overview) submitted: 28 February 2025; revision accepted: 25 August 2025

Potential and challenges

Introduction

With the world population expected to grow to approximately 9.7 billion by 2050, food production will need to increase by around 70% [1]. The effects of climate change are also putting additional pressure on global food security. Thus, the food sector must face the challenge of reducing its environmental impact while simultaneously increasing the amount of food produced for the global market. Finding alternative food and protein sources with lower environmental impacts is therefore a key component in addressing this challenge.

There is currently much discussion about using insects as food and feed as part of a potential solution to global food security challenges. Insect farming not only provides a source of protein but also enables a circular use of materials through the utilization of by-products from food and feed production – provided that existing animal feed regulations are respected [2]. While approximately 2,100 edible insect species are known worldwide, only a few have been approved in the EU as novel foods: the mealworm beetle (Tenebrio molitor, Coleoptera: Tenebrionidae, in the larval stage (“yellow mealworm”), the migratory locust (Locusta migratoria, Orthoptera: Acrididae), the house cricket (Acheta domesticus, Orthoptera: Gryllidae) and larvae of the litter beetle (Alphitobius diaperinus, Coleoptera: Tenebrionidae, “buffalo worm”) [3]. The production of insect protein involves successive processing steps, from rearing to final processing (• Figure 1). Feed preparation includes the production and transport of feed materials as well as conditioning them into a finished substrate. The insects are reared in climate-controlled rooms and the process is divided into the steps of rearing young larvae, fattening, and reproduction. In addition to the steps outlined here (drying, milling, de-fatting, and protein extraction), other processes such as extrusion may also be used in further processing. ...

Abstract

As part of the NewFoodSystems project “Pr:Ins”, this study examined the production and marketing of mealworm beetle larvae (Tenebrio molitor L.; Coleoptera: Tenebrionidae; “mealworms”) as an alternative protein source in terms of quality, sustainability, and consumer acceptance. The research findings reveal promising avenues for further development of this species as a protein source. Mealworm beetle larvae have a favorable nutritional profile with a high protein content, can be produced in an environmentally friendly way using sustainable production methods (e.g., including the use of by-products), and are generally accepted by about 45% of consumers. Various by-products from food and feed production could be used as feed for mealworms, which is beneficial from an environmental perspective, but also represents the biggest cost driver. Other key challenges include optimizing production processes and processing technologies, dealing with potential safety risks, and developing marketing strategies tailored to specific target groups. Future research and development efforts should focus on these aspects to fully unlock the potential of mealworm beetle larvae as an innovative protein source.

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