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Overview
Certain species of insects have been harvested for food for thousands of years.
Traditionally farmed in Asian countries, edible insects are becoming more common in other parts of the world.
Edible insects can be consumed in 3 ways:
- as whole insects
- in ground or paste form
- as an extract of protein, fat or chitin for fortifying food products.
Are insects safe to eat?
Food Standards Australia New Zealand assessed 3 insect species and found no safety concerns for human consumption:
- Zophobas morio (super mealworm)
- Achaeta domestica (house crickets)
- Tenebrio molitor (mealworm beetle).
To be safe to eat, insects need to be reared in controlled conditions. They also need to be cooked to destroy any pathogenic microorganisms that might be present, such as bacteria, viruses or fungi.
Some people may have an allergic reaction to chitin and the proteins found in insects, particularly those who are sensitive to shellfish products.
Benefits of edible insects
The nutritional value varies between species, but in general, edible insects are highly nutritious and especially rich in proteins.
They are high in monounsaturated and/or polyunsaturated fat, and are rich in vitamins and minerals and, in some cases, folic acid.
Breeding insects could also offer environmental advantages because of low greenhouse gas emissions, water pollution and land use impacts.
With the world’s growing population and increasing demand for protein, edible insects may become a more common source of animal protein in the future.
Find out more
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