One of the challenges our planet is currently facing is food insecurity, which affects people with limited economic resources who are unable to meet their basic needs. This issue has led to a growing openness to exploring alternative food sources. As a result, animals that were previously considered unfit for human consumption are now being incorporated into everyday diets. This taboo—if we can call it that—is actually a deeply ingrained belief in many modern, first-world countries. However, numerous nations and cultures across different regions of the globe have included insects and other species in their diets since ancient times, viewing them as rich sources of protein and as substitutes for traditional meats like beef, lamb, pork, and even poultry.
The consumption of insects is known as entomophagy, and it has been gaining traction not only among individuals and communities seeking alternative, innovative, and eco-friendly food options, but also among entrepreneurs who see a profitable business opportunity in the emerging edible insect industry.
Edible insects offer a wide range of nutritional benefits, making them an attractive option for health-conscious individuals. A good example is crickets, one of the most commonly consumed insects. They are high in protein, vitamins, minerals, and healthy fats, while also being low in calories and cholesterol. Studies have shown that these insects can contain up to three times the amount of protein found in beef, making them an excellent source of high-quality protein.
Shifting to the environmental impact aspect, the growing consumption of edible insects has a much smaller environmental footprint compared to traditional farm animals (cows, sheep, pigs, chickens, etc.). Insects require less space, water, and feed to produce the same amount of protein as conventional livestock. For example, it takes approximately 2,000 liters of water to produce just one kilogram of beef, whereas only one liter of water is needed to produce the same amount of crickets. Another major benefit of insects is that they emit significantly fewer greenhouse gases and contribute far less to deforestation compared to livestock farming.
Eating edible insects is not only a nutritious and sustainable practice—it also offers great culinary versatility. Insects can be served in a variety of preparations, from appetizers to desserts or snacks. For instance, some people roast crickets and use them as salad toppings or add them to stir-fries to give a unique and original flavor. One widely used product in the baking industry is flour made from mealworms, which is also used in the production of protein-rich energy bars.
The growing consumer demand for alternative protein sources has created a “blue ocean” for the edible insect business. According to a report by Global Market Insights, the global edible insect market is expected to exceed $1.5 billion by 2026. This presents an ideal opportunity for entrepreneurs to capitalize on this rising trend and establish profitable businesses in the edible insect industry.
In Latin America, there is an association led by Mexico—one of the countries on the continent known for its openness to consuming and incorporating insects into its culinary culture. This initiative is known as APICAL, and it brings together all the entrepreneurs who are diving into the food revolution driven by edible insects. The association already includes companies from various Latin American countries such as Argentina, Brazil, Chile, Colombia, Costa Rica, Cuba, Ecuador, Guatemala, Mexico, Peru, Uruguay, and Venezuela.
You can visit APICAL’s website.
Now we’d love to hear your thoughts: Do you think you could incorporate these new foods into your diet? Would you be interested in launching a business in this industry that’s set to revolutionize how we eat in this new century?