Insect proteins – Production technologies, bio-functional, and food applications: A perspective

With an increasing incidence of protein malnutrition and the burden on staple grains to meet nutritional needs, non-conventional protein sources have gained market share as beneficial alternatives to expensive, overexploited, and ecologically damaging conventional sources. Among the non-conventional protein sources, insects are a unique and effective source of protein that helps ensure global food security. Insect protein production & utilization encounters significant challenges such as poor production technologies, low consumer acceptance due to psychological rather than rational reasons, and absence of clear legislation for regulating insects as food. The review presents a comprehensive summary of the nutritional importance of insect proteins, production technologies, novel food applications, regulatory considerations, and market value with an emphasis on the current scientific knowledge and future perspective. Furthermore, it highlights the richness of insect proteins in essential nutrients. Sustainable production technologies enhanced the palatability and versatility of insect-based foods. The regulatory landscape surrounding insect proteins varies across regions, with some countries having established frameworks for their production and consumption, while others are still developing regulations. Overall, insect proteins represent a promising solution to the challenges faced by the global food system, offering a sustainable and versatile protein source.