Insects as food

Insects as food or edible insects are insect species used for human consumption. Over 2 billion people are estimated to eat insects on a daily basis. Globally, more than 2,000 insect species are considered edible, though far fewer are discussed for industrialized mass production and regionally authorized for use in food. Many insects are highly nutritious, though nutritional content depends on species and other factors such as diet and age. Insects offer a wide variety of flavors and are commonly consumed whole or pulverized for use in dishes and processed food products such as burger patties, pasta, or snacks. Like other foods, there can be risks associated with consuming insects, such as allergic reactions. As commercial interest in insects as food grows, countries are introducing new regulatory frameworks to oversee their production, processing, marketing, and consumption. Human consumption of 2096 different insect species has been documented (2111 if spiders are included). The table below ranks insect order by number and percentage of confirmed species consumed and presents each insect orders' percentage of known insect species diversity. With the exceptions of orders Orthoptera and Diptera, there is close alignment between species diversity and consumption, suggesting that humans tend to eat those insects that are most available. Insect species consumption varies by region due to differences in environment, ecosystems, and climate. The number of insect species consumed by country is highest in equatorial and sub-tropical regions, a reflection of greater insect abundance and biodiversity observed at lower latitudes and their year-round availability. For a list of edible insects consumed locally see: List of edible insects by country. To increase consumer interest in Western markets such as Europe and North America, insects have been processed into a non‐recognizable form, such as powders or flour.