Insect protein: the potential for sustainable food and nutritional security
This review aims to promote the broader application of insect protein by summarizing its nutritional and functional properties, with the ultimate goal of mitigating food security challenges exacerbated by global population growth. This study employs a narrative review to evaluate the potential of insect protein for food applications. The analysis encompasses its nutritional profile, functional properties, innovative processing technologies, and food safety risk management. This review demonstrates that insect protein is a high-quality nutritional source, characterized by high protein content, a balanced amino acid profile, a favorable lipid composition rich in essential fatty acids, and an abundance of vitamins and minerals. Its inherent advantages in resource efficiency and low environmental impact have led to its endorsement by the FAO as a strategic alternative protein source to support sustainable food systems. In the context of rising global protein demand and the environmental limitations of conventional agriculture, this study consolidates evidence that edible insect protein represents a viable and sustainable alternative. Its integration into the food supply chain holds significant potential to alleviate pressure on traditional livestock and plant protein systems, thereby contributing to global food security.