Lethocerus indicus: An edible insect shaping the future of protein, flavor, and sustainable food

Lethocerus indicus is a distinctive insect species recognized as a potential protein source due to its exceptional nutritional value and minimal environmental impact. This species is distinctive aromatic essential oil, often referred to as the “truffle of Asia” for its ability to impart a unique flavor in culinary applications. The essential oil extracted from the scent glands of male L. indicus is prized as a seasoning and holds significant economic value. Beyond its nutritional merits, L. indicus plays a vital role in the culinary traditions and economic livelihoods of Southeast Asian countries. Furthermore, it has been studied as a promising solution for food security and sustainable development, thanks to its feasibility for cultivation and commercial potential. This article provides an updated overview of the chemical composition, nutritional value, and diverse applications of L. indicus, shedding light on the species’ potential to meet nutritional and economic demands, particularly in Vietnam.