Edible Insects for Future Food Security: Potential and Challenges

Edible insects are emerging as a sustainable and nutrient-rich alternative protein source with considerable potential to improve food security and combat malnutrition. Approximately 262 edible insect species are reported in India, with protein contents generally ranging from 20–76% on a dry matter basis and lipid contents from 2–50%. Insects provide essential amino acids, vitamins, minerals and chitin contributing to dietary diversification and nutritional security. Their efficient feed conversion and lower environmental footprint make them attractive alternatives to conventional livestock; insect production generates approximately 1 kg of greenhouse gas emissions per kg of weight gain compared with 2.85 kg for cattle. In addition, insects require substantially less feed, land, and water and can utilize organic waste streams. However, ant nutritional factors, microbial contamination, chemical hazards, physical risks, and consumer acceptance remain important challenges. Improved processing, controlled farming, regulatory frameworks, and consumer education are essential for safe and scalable adoption of insect-based foods.