Insects as Alternative Protein Sources: Nutritional Value, Sustainability, and Applications
DOI:
https://doi.org/10.24925/turjaf.v13i12.4315-4324.8218Keywords:
Edible insects, Alternative protein sources, Sustainable food systems, Insect-based food technologiesAbstract
The rapid growth of the world's population is causing traditional animal protein sources to become inadequate from an environmental, economic, and sustainability perspective. In this context, edible insects are attracting attention as alternative protein sources with their high nutritional value, low environmental footprint, and effective bioconversion properties. In this review, studies mostly covering the period between 2000 and 2024 were examined using the terms ‘edible insects, insect protein, alternative protein, entomophagy’; for nutritional value and processing technologies, ‘nutritional composition, insect flour, protein extraction’; for the environmental dimension, ‘sustainability, life cycle assessment, circular economy’; for consumer perception, ‘consumer acceptance, cultural barriers’; and for legislation and safety, ‘regulations, food safety, novel foods’. The nutritional composition, sustainability potential, production technologies, consumer perception, and legal regulations of insects were addressed from an interdisciplinary perspective. The nutritional composition, sustainability potential, production technologies, consumer perception, and legal regulations of insects were addressed from an interdisciplinary approach. Species such as mealworm, cricket, and locust have been emphasized for their high protein content and rich micronutrients, making them suitable for both human and animal nutrition. Furthermore, their environmental advantages, such as the ability to utilize organic waste and low greenhouse gas emissions, are highlighted. It is anticipated that the proteins obtained can be exploited as functional food ingredients through processing techniques including drying, milling, oil extraction, and protein isolation. However, cultural and psychological barriers, religious sensitivities, and regulatory deficiencies limit consumer acceptance. In Turkey, awareness and legal regulations in this area are still in their infancy. Nevertheless, in the near future, the role of edible insects in the food and feed sectors is expected to increase. Awareness initiatives aimed at improving consumer perception and the establishment of harmonized international regulations will enable insects to be recognized as a strategic component in sustainable agriculture and the circular economy.
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