A comprehensive overview of edible crickets: nutritional composition, health benefits, and safety considerations

Edible crickets (Orthoptera) are recognized as a sustainable and nutrient-dense food source, which can be used to address food security and environmental challenges. These insects comprise high-quality protein, essential amino acids, unsaturated fatty acids, dietary fiber, B vitamins, and essential minerals. The cricket protein has a biological value, net protein ratio, a protein efficiency ratio, and protein digestibility-corrected amino acid score of approximately 93.02%, 3.04, 1.78%, and 73%, respectively. Apart from their nutritional composition, these insects offer various health benefits, such as reducing the risk of metabolic disorders, improving gut health, and supporting the immune system. Currently, studies have shown that edible insects can be utilized in the food industry and hospitality sector in various applications, including protein powders, baked goods, snacks, and meat analogues. However, several challenges exist to the widespread adoption of crickets, including sensory attributes, cultural perceptions, allergenicity, microbial safety, and regulatory concerns. This review summarizes the nutritional composition, functional health benefits, and food applications of edible crickets, while highlighting associated risks and safety considerations.