For a creative solution to the global food crisis, which research from The World Health Organization says impacts 9% of people worldwide, governments, CPG manufacturers, chefs, and consumers are looking to edible insects as key alternative protein sources.
The global edible insect market is slated to grow by $11.42 billion from 2024-28, according to a recent report by Technavio.
All told, the edible insect market is expected to grow at a CAGR of 46% over the next four years.
Although Technavio cites a growing food shortage as a contributing factor to its growth, the combined high nutrient density and low rearing cost of edible insects also bolster the category’s promise. However, cultural unacceptability and the fact that insects are often perceived as “unhygienic” are some of the roadblocks affecting the market, according to the report.
“The COVID-19 pandemic further intensified this belief, as the virus’s origin was linked to bats, reinforcing concerns regarding the unsanitary nature of consuming insects,” the report noted.
Despite these barriers, global insect sales are set to proliferate, largely supported by the Asia Pacific region, which accounts for an anticipated 43% of the market’s growth. Other key regions include Europe, North and South America, the Middle East, and Africa.
Although seen negatively by many communities, a recently published Scientific Reports study found that 2,205 insect species are generally consumed across 128 countries.
“Edible insects are becoming an increasingly significant part of the future of planetary food systems. Therefore, more proactive efforts are required to promote them for their effective contribution to achieving sustainable food production,” the findings suggested.
Earlier this year, Singapore approved 16 species of insects as safe for human consumption, allowing CPG manufacturers to use the insects in their retail products. The list included crickets, locusts, moth larvae, mealworms, and one species of honeybee.
The Singapore Food Agency noted that it accepted insects into its food system because the insect industry is “nascent and insects are a new food item here.” This step indicated the global commercial promise of insects and insect-derived products such as insect flour or protein powder which may help convince weary consumers to test these offerings.
Many are also starting to get behind insect consumption through foodservice, a common way flavors and ingredients get introduced to new audiences. At a recent Singapore-based conference called Insects to Feed the World, New York-based chef Joseph Yoon discussed the channel’s crucial role in facilitating the adoption of these alternative proteins.
“We have to focus on making [insects] delicious,” said New York-based chef Joseph Yoon, reports BBC.
He designed the conference menu, which included cricket-incorporated dishes. “The idea that insects are sustainable, dense with nutrients, [and] can address food security,” is not enough to make them palatable or appetizing.
Various U.S.-based CPGs are doing just that, including bug-based snack brand Don Bugito, which merchandises products such as Chocolate Covered Crickets with Amaranth Seeds and Chile-Lime Crickets with Pumpkin Seeds in eye-catching, vibrant, and resealable packages.
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