The edible insects market is gaining momentum as consumers increasingly recognize the nutritional and environmental benefits of incorporating insects into their diets. Known as entomophagy, the practice of eating insects has deep historical roots across various ethnic groups and cultures. Insects, classified as invertebrates under the phylum Arthropoda, represent one of the most diverse animal groups on the planet, with over 1,900 recognized species deemed edible by the Food and Agriculture Organization (FAO). These species are consumed by approximately 2 billion people globally, often as part of traditional diets. Commonly consumed insects include beetles, moths, caterpillars, ants, crickets, and grasshoppers, all of which are valued for their high nutritional content. Rich in protein, healthy fats, vitamins, fiber, and minerals, edible insects present a sustainable alternative to conventional livestock. As the demand for sustainable protein sources rises amid concerns over climate change and food security, the edible insects market is poised for substantial growth, driven by increased consumer awareness and acceptance, innovations in insect farming, and expanding product offerings in both human and animal nutrition sectors.
