Incorporating insects into cereal-based products: Opportunities, challenges, and future perspectives

• Insect flour boosts protein and nutrients in food which is more sustainable than traditional livestock. • The optimal substitution level for insect flour in cereal products is typically between 5% and 15%. • Advanced techniques like defatting and lyophilization can improve the flavor and color of products. • The in vivo health effects of insect-derived peptides needs more research. The global food system faces increasing pressure from a growing population and the dual challenge of hunger and malnutrition. Entomophagy- the consumption of insects- is re-emerging as a sustainable strategy to enhance food security and environmental sustainability. Edible insects, such as crickets ( acheta domesticus ) and mealworms ( tenebrio molitor ), possess a rich nutritional profile suitable for fortifying cereal products. They are high in protein and complement limiting essential amino acids, particularly lysine, which is typically deficient in cereal proteins. This enrichment results in a dose-dependent improvement in the macronutrient and micronutrient composition of the final product. However, the incorporation of insect introduces several technological and sensory challenges, including product darkening and the development of undesirable flavors and odors often described as earthy, bitter, or linked to lipid oxidation. These sensory attributes, together with psychological barriers, represent major obstacles to consumer acceptance. To mitigate these issues, advanced processing technologies are crucial. Moreover, defatting reduces rancidity risk and concentrates protein, while alternative drying methods like lyophilization are preferred over oven-drying to better improve a flavor and color. Also, bioprocessing techniques such as fermentation enhance sensory properties. The optimal substitution level of insect flour is product-specific, typically ranging from 5% to 15%, allowing for nutritional enhancement without compromising sensory quality. Despite growing evidence of the nutritional benefits of insect-enriched foods, research gaps remain, particularly regarding their in vivo health effects, such as antidiabetic, antioxidant, and immunomodulatory properties. Ultimately, processing insects into non-recognizable powder and promoting consumer education are crucial steps toward improving consumer acceptance.