Engineering Nutritional Profiles in Edible Insects Through Diet–Microbiome Interactions: Mechanisms, Applications and Future Directions
Simple Summary The growing demand for sustainable sources of food and animal feed has increased interest in edible insects, which can convert low-value organic materials into nutritious biomass. However, their nutritional composition can vary depending on what they eat and how they are reared, making it difficult to consistently produce insects with desired nutritional properties. This review examines how diet and the communities of microorganisms living in the insect gut work together to influence growth, nutrient use, fats, proteins, and other valuable compounds. The available evidence shows that diets containing agricultural by-products, food residues, seaweeds, and other nutrient-rich materials can change the nutritional composition and quality of edible insects. The review also shows that gut microorganisms contribute to digestion, nutrient transformation, adaptation to different diets, and the conversion of organic materials into useful biomass. However, important gaps remain because the mechanisms behind these interactions are not yet fully understood and production methods are not sufficiently standardized. Combining improved feeding strategies, knowledge of gut microorganisms, biological analysis, and automated production could help produce insects with more predictable nutritional properties. This approach could support sustainable food and feed production, reduce organic waste, and strengthen circular and resource-efficient agricultural systems.