The use of edible insects in human food

The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their nutritional, environmental, and social aspects. More than 2000 insect species have been identified as safe for human consumption, offering a wide range of nutrients, including proteins, lipids, minerals, and vitamins at different life stages such as eggs, larvae, pupae, and adults. The fat content of edible insects ranges from 2% to 62%, with a predominance of unsaturated fatty acids, which can account for up to 75% of total fatty acids. Protein content varies between 20 and 76 g per 100 g of dry weight. In addition to their nutritional value, insect‐based food production presents several environmental advantages, including lower water consumption, reduced greenhouse gas emissions, and higher feed conversion efficiency. Beyond human consumption, insects have also been traditionally used for medicinal and therapeutic purposes. Continued research and increasing consumer acceptance may enable insects to play a crucial role in transforming the food industry and contributing to a more sustainable and resilient global food system.