2024’s Top States to Try Edible Insect and Wildlife Cuisine (2024)

Reza Ovissipour, Ph.D., Ph.D.,

Assistant Professor in Cellular Agriculture and Sustainable Food Systems

Texas A&M University, Department of Food Science and Technology

Reza Ovissipour, Ph.D., Ph.D.,

Assistant Professor in Cellular Agriculture and Sustainable Food Systems

Texas A&M University, Department of Food Science and Technology

Insects are purportedly the largest source of edible protein in the world. Which three bugs would make the most nutritious meal?

Insects have high protein, fat, and mineral content. Three main edible insects are:

• Mealworms
• Crickets
• Grasshoppers

What are three benefits of incorporating insect-based food into one’s diet?

Nutritional value: Insects are rich in high-quality protein, essential amino acids, vitamins, and minerals. They are also a good source of healthy fats, including omega-3 and omega-6 fatty acids. For example, crickets contain more protein per gram than beef and are also rich in iron, calcium, and B vitamins.

Environmental impacts: Provide a sustainable source of protein and fat, with minimum environmental impacts and gas emissions compared to other animal-based proteins. It requires much less water, land, and energy inputs and generates significantly lower gas emissions. On top of that, they can be fed with agricultural byproducts.

Economic and social benefits: Insect farming can provide social and economic benefits, particularly for developing countries, and can be a source of protein or food to battle food insecurity.

What are three misconceptions about eating insects?

1. Insects are dirty and unsafe to eat. Many people believe that insects are inherently dirty or carry diseases. However, similar to other organisms such as pork, cow, chicken, and fish, when farmed and prepared under controlled and hygienic conditions, insects are as safe to eat as any other food.

In fact, insects have been part of the traditional diets of various cultures for centuries without adverse effects. Even in the US, strawberry yogurt contains a red color extracted from carmine, a natural dye derived from the dried shells of female cochineal beetles.

2. Insects don’t taste good: There’s a misconception that insects taste bad or have an unpleasant texture. In reality, the flavor of insects can vary widely, and many are quite palatable. When prepared properly, they can be crispy, nutty, and even savory, adding unique textures and flavors to dishes.

Many people who try edible insects are pleasantly surprised by their taste. In addition, we have been working on fermentation methods in our lab to add and improve flavor from insects and develop insect sauces similar to soy or fish sauce.

3. Eating insects is only for poor or primitive societies: Some people view insect consumption as a practice limited to impoverished or “primitive” societies. However, eating insects is a cultural norm in many countries and is gaining popularity in the West due to its nutritional and environmental benefits.

High-end restaurants and gourmet chefs are increasingly incorporating insects into their menus, highlighting their culinary potential. In many countries with rich history, people have been eating insects as snacks or main dishes.

What insects are Americans most likely to eat — or already consuming?

• Crickets. Crickets are becoming increasingly popular due to their high protein content and versatility. They are often converted to protein powder or flour and used in protein bars, chocolate, or baked products.
• Mealworms. Mealworms are another insect that Americans are likely to consume. They are available in various forms, including roasted whole mealworms, mealworm flour, and mealworm-based snacks. Mealworms are also used in protein powders and energy bars.
• Grasshoppers: Grasshoppers, particularly chapulines (a type of grasshopper commonly eaten in Mexico), are gaining popularity in the U.S. They are often toasted and seasoned, making them a crunchy and flavorful snack. Grasshoppers are also used as a topping for dishes like tacos and salads.

If you are interested in learning more about the different dishes from insects in the US, I highly recommend checking out Joseph Yoon, founder of Brooklyn Bugs.

Could you describe the experience (flavor and/or mouthfeel) of eating common edible insects like grasshoppers?

I personally tried grasshopper, mealworm, and cricket, and they are all crunchy, nutty, and a little bit earthy.

However, we do not have to eat the whole insect, or as they are. They can be converted to powders, ingredients, and sauce.

How likely is it for Americans to incorporate insects or insect protein into their typical diet in the coming decade?

I believe due to the rising awareness of environmental challenges, nutritional benefits of insects, culinary innovation, and educational efforts and media exposure, many people in the next decade would add insects, or ingredients from insects to their diets.

While it may not replace traditional protein sources entirely, it is expected to become a significant and accepted alternative for many people. There are many companies all around the world and in the U.S. working on insect production and developing animal feed and human food. The main market at this time is chicken and fish feed. In our lab, we also developed cultured meat, in which the cells were fed with insects.

Dr. Gabriel Keith Harris

Professor

NC State University, Food Science in the Food, Bioprocessing, and Nutrition Sciences Department

Dr. Gabriel Keith Harris

Professor

NC State University, Food Science in the Food, Bioprocessing, and Nutrition Sciences Department

Insects are purportedly the largest source of edible protein in the world. Which three bugs would make the most nutritious meal?

In terms of adult insects, I would say mealworms (which are beetle larvae) and crickets, not necessarily because they have the highest nutritional value of all, but because they have significant nutritional value, and are relatively easy to farm.

As a third option, black soldier fly larvae would be near the top of the list. Larvae tend to be higher in calories overall, due to higher fat content.

What are three benefits of incorporating insect-based food into one’s diet?

Insects provide high-quality protein that’s similar in quality to larger (poultry, beef, fish) animal food sources. Insects provide vitamin B-12, which is not typically found in plant-based foods. They also provide both vitamin C and fiber.

These last two are typically found in plants, but not animal-based foods. So, in a way, insects provide some of the benefits of both animal and plant-based foods.

What are three misconceptions about eating insects?

1. There is a concern about the “yuck” factor of eating foods with six legs and antennae, but these concerns are avoided when insects are a part of a food, not served whole.

2. A second misconception is that you can tell that insects are in food because it changes the flavor. Generally speaking, this is not the case if insects are one of several ingredients (for example, if ground insect powder is added to a cookie recipe to boost protein levels).

3. Third, there is a thought that edible insects are captured from the wild. In some areas of the world, this may be the case, but in the U.S. and an increasing number of places around the world, insects are farmed under carefully controlled conditions.

What insects are Americans most likely to eat — or already consuming?

Americans who eat ground plant foods, such as bread and pastries made from ground wheat or corn, as well as coffee, chocolate, and many fruits are unintentionally consuming insects every day, mostly in the form of insect pieces.

It’s hard to imagine any American eating a typical diet who would not be consuming small amounts of insects on the daily.

Could you describe the experience (flavor and/or mouthfeel) of eating common edible insects like grasshoppers?

Roasted or fried grasshoppers have an aroma that is something between popcorn and shrimp shells. The shrimp shell part makes sense because insect and shrimp shells are both made of a material called chitin.

Depending on how they are prepared, cooked grasshoppers can range from soft (when steamed) to crunchy (when roasted or fried).

This is probably a good time to point out that, like other animal-based foods, insects are safer to eat when properly cooked. No grasshopper sushi for me, please!

How likely is it for Americans to incorporate insects or insect protein into their typical diet in the coming decade?

Since insect protein can be produced locally, cheaply, and quickly in very small spaces (no pastures or large buildings needed), it seems very likely that insects will become one of several protein sources that Americans will come to accept as normal.

Insect “farms” could easily be located in the middle of a city (note that many cities support large co*ckroach populations without even trying). If Americans do become intentional insect consumers, they would join many countries around the world, including Mexico, Brazil, China, Thailand, Ghana, and the Netherlands, where insect consumption is widely accepted.

Jeffery K. Tomberlin, PhD, D-ABFE

Professor, AgriLife Research Fellow & Presidential Impact Fellow, American Academy of Forensic Sciences, Entomological Society of America, Director & Site Director, NSF I/UCRC for Environmental Sustainability through Insect Farming

Texas A&M University, Department of Entomology

Jeffery K. Tomberlin, PhD, D-ABFE

Professor, AgriLife Research Fellow & Presidential Impact Fellow, American Academy of Forensic Sciences, Entomological Society of America, Director & Site Director, NSF I/UCRC for Environmental Sustainability through Insect Farming

Texas A&M University, Department of Entomology

Insects are purportedly the largest source of edible protein in the world. Which three bugs would make the most nutritious meal?

Black soldier fly, mealworm, and cricket are industrialized, but I would say that silkworm is another larger market.

What are three misconceptions about eating insects?

• The government and other entities are trying to coerce individuals into consuming insects.
• Another is that you would be eating whole insects rather than some ingredients developed from insects.

What insects are Americans most likely to eat — or already consuming?

Cricket and mealworm.

Could you describe the experience (flavor and/or mouthfeel) of eating common edible insects like grasshoppers?

Nutty, fatty, almost like popcorn. Of course, that is when eating whole insects. If used as an ingredient you wouldn’t even know they are there.

How likely is it for Americans to incorporate insects or insect protein into their typical diet in the coming decade?

It is already happening.

David J. Shetlar, Ph.D.

Professor Emeritus of Entomology

Department of Entomology, Ohio State University

David J. Shetlar, Ph.D.

Professor Emeritus of Entomology

Department of Entomology, Ohio State University

Insects are purportedly the largest source of edible protein in the world. Which three bugs would make the most nutritious meal?

Insects are not much different than their arthropod cousins, the crustaceans (shrimp, lobster, crab) in terms of proteins and lipids (fats). However, we normally eat the high-muscle parts of these crustaceans which would eliminate many of the other nutrients that would be found in their guts (I know, yuck!). Many cultures around the world eat locusts (i.e., grasshoppers, not the cicadas that North Americans call locusts – that’s another history story!). When grasshoppers are eaten, the legs and wings are often removed (these parts are mainly exoskeletons that would provide fiber in the diet, but little nutrients of value). This leaves the head, thorax, and abdomen as what is eaten. The head and thorax are full of muscles that operate the mouthparts, wings, and legs. The abdomen is full of the “guts” that would contain the remains of the plant material that the grasshopper ate. This may sound unappealing, but the plant material would provide valuable vitamins and minerals. Female grasshoppers also have substantial ovaries in their abdomens and these eggs provide valuable proteins, lipids, and carbohydrates. So, the bottom line, a grasshopper could provide nearly complete nutrition for a human. Crickets are being reared in some countries to be used as nutrient additives to livestock food and even some human foods. I found it interesting about a year ago when someone on Instagram posted a snack food that had “acheta powder” as one of the ingredients. Acheta domesticus is the scientific name of the common house cricket, so you now know where acheta powder comes from!

Worldwide, beetle grubs are often used as food sources, primarily as special treats. Several indigenous tribes in tropical areas are known to cut down certain trees, then come back one or two years later, split open the rotting log, and harvest the beetle grubs (usually scarab or stag beetle larvae). In Africa, it is a common practice to harvest termite swarmers, roast them, and add them to their vegetable dishes to enhance the amount of protein.

What are three benefits of incorporating insect-based food into one’s diet?

High-quality proteins, carbohydrates, and lipids with few of the “bad” saturated fats. Most insects that are commonly used as human foods have a much higher conversion rate (their food is converted into useful nutrients) than many of the livestock that we currently consume.

What are three misconceptions about eating insects?

The biggest misconception is that insects are filth-associated. Most of this comes from our European and Judeo-Christian traditions. Other cultures include insects and other arthropods in their food traditions. While there are many insects that live or eat dead bodies, rotting plant materials or are otherwise associated with filthy environments, the vast majority of insects are quite clean and pose no risk, especially if cooked to human health. I compare rearing insects for food to rearing pigs or chickens for human food. Pigs and chickens can be raised in pretty unsanitary situations and you are liable to get disease in such situations, but the animals themselves “prefer” and do much better when reared under sanitary conditions. It’s the same with insect rearing. You can rear insects in sanitary or unsanitary situations (this is one of the complaints about shrimp and fish farms that are not being managed well).

Some insect rearing can be quite interesting when dealing with sanitation. At Ohio State, we had a project a couple of years ago where the black soldier fly was being used to help recycle and compost the waste stream coming from some of our student food facilities. While the maggots eat some pretty unsavory food waste, each time they molt, they void their guts and shed the old exoskeleton that may have unwanted surface bacteria or fungi. When they are ready to pupate, the larvae will exit the food and find a dry place to pupate. So, the pupae can be harvested as a relatively clean food source. In some countries, these can be used as human food additives (most are heated to ensure that there are no fungal or bacterial pathogens possible). However, most countries only allow these pupae to be added to animal feed.

What insects are Americans most likely to eat — or already consuming?

Most people don’t realize that the U.S. Food and Drug Administration has “defect tolerances” for all our foods. This can include a number of types of “contaminants” that are what is being referred to as “defects!” This can include animal hair, feces, or parts, but can also include plant seeds or other plant parts that are not part of the intended food ingredient. As an example, raisins have a defect tolerance of 20 fruit fly eggs or larvae per ounce of dried raisin. You will never see that as they are dried down with the raisins. What is humorous to me is that organic raisins are more likely to have these “defects” than non-organic raisins!

In my estimation, the most common insects consumed are stored product beetle and moth species. These are often ground up with the grains and end up in our flour, then breads, cookies, etc. Some years ago, I had my students look at “natural” bread that had used unbleached flour and we were able to find the bits and pieces of some of the grain beetles. To the eye, these are just the little brown specks in the bread that most would think are the parts of the grain shells!

Could you describe the experience (flavor and/or mouthfeel) of eating common edible insects like grasshoppers?

Insects often take on the flavors of their foods or what they are cooked in, just like shrimp. It has been my experience that grasshoppers often have a nutty flavor (the muscles and lipids) with some grassy overtones (likely the remains of what was in their guts). I’ve often thought that one could create “designer” grasshoppers by feeding them some herbs just before harvesting the grasshoppers for roasting. LOL! When I was a graduate student at Penn State, several of my fellow students and I went on a foraging trip to find insects, cook them, and eat them. What we found is that you don’t want to eat beetle grubs recovered from an oak log! They were full of bitter tannins. On the other hand, beetle grubs recovered from a maple log were nutty to slightly sweet in flavor.

How likely is it for Americans to incorporate insects or insect protein into their typical diet in the coming decade?

The “yuck” factor is always difficult to overcome. Most Americans will eat some insects as a novelty item, not as a regular part of their diet. But, there are always some adopters that are not afraid to try something new. Part of the yuck is the look of insects. This is why the acheta powder works as the powder doesn’t look anything like the cricket and the powder can be easily incorporated into granola bars, cookies, etc. The second issue will be getting approval from the FDA. While they allow unintended “defects” in our foods, they have very strict rules about additives. One would have to ensure that any insect powder or additive material was “clean and safe” for human consumption. Like with our other food processing trains, this may require regular onsite inspections and evidence of regular quality control sampling of the product(s).

Andrea M. Liceaga, Ph.D.

Professor, Protein Chemistry & Bioactive Peptides Lab Director, Sensory Evaluation Lab

Department of Food Science, Purdue University

Andrea M. Liceaga, Ph.D.

Professor, Protein Chemistry & Bioactive Peptides Lab Director, Sensory Evaluation Lab

Department of Food Science, Purdue University

Insects are purportedly the largest source of edible protein in the world. Which three bugs would make the most nutritious meal?

There are over 1,900 species of edible insects reported so far to be consumed across the world. Each species varies in protein content according to its growth stage, species, etc. Nevertheless, insects overall are an excellent source of good quality protein.

What are three benefits of incorporating insect-based food into one’s diet?

The main benefits are that their protein is a “complete” protein (i.e., contains all essential amino acids; similar to beef, chicken, pork, fish, etc.) and farming insects for food and feed is deemed more eco-friendly (more sustainable) because they use less resources to grow and produce more protein compared to other conventional protein sources such as beef. Insects are also a good source of chitin, which can act as a fiber.

What are three misconceptions about eating insects?

That they are filthy, not nutritious, or that they are not meant to be eaten (insects have been eaten by humans for thousands of years…even the Bible mentions the practice of eating insects!)

What insects are Americans most likely to eat — or already consuming?

Crickets and yellow mealworms are the two most farmed/consumed species. Black soldier fly is also very popular for producing proteins destined for animal feed. Furthermore, the following species are currently approved as “food-grade” in the European Union: Yellow mealworm (Tenebrio molitor), lesser mealworm (Alphitobius diaperinus larvae), House cricket (Acheta domesticus), African migratory locust (Locusta migratoria migratorioides), and Tropical banded cricket (Gryllodes sigillatus).

Could you describe the experience (flavor and/or mouthfeel) of eating common edible insects like grasshoppers?

Many crickets and grasshoppers have a nutty, savory taste. In countries where insects are normally consumed (for example in Mexico), these are prepared in delicious traditional dishes that include soups, tostadas, salsas, etc. just like you would prepare a beef or chicken dish.

How likely is it for Americans to incorporate insects or insect protein into their typical diet in the coming decade?

Well, many Native American cultures already eat insects. I think the rest of us will eventually normalize this food source into our diet. Something similar happened with lobster when in the 19^th century it was considered a terrible food (see newspaper records from New England highlighting that for humanitarian reasons, prisoners should not be fed lobster more than 2-3 times/week; nowadays, lobster is an expensive delicacy that many of us enjoy)