A review on the current research and industrialization status of edible insect protein

Insect-based products have recently gained significant attention as an alternative protein source to traditional livestock products. Therefore, this review aims to project the future of the insect protein market by examining their characteristics, research trends, and market conditions. The results showed that the global insect protein market continues to grow, with brown mealworm (Tenebrio molitor) larvae as the most widely consumed edible insect worldwide, while crickets are popular in Asia, Africa, and the Middle East. Insect-based products available on the market include protein bars, meatballs, bread, pasta, chips, and biscuit-related items. Beyond their role as a protein source, edible insects are being investigated for their antioxidant, anti-inflammatory, and immune-boosting properties. Most research on insect-based products has focused on nutritional profiling, consumer perception, and bioactive properties, while studies exploring the development of commercially viable products or conducting comparative analyses to assess their potential as alternatives to traditional livestock products are limited. Additionally, several challenges remain, including negative consumer perceptions of insect-based ingredients and regulatory constraints. Further research is required to enhance the taste, flavor, and texture of these products while enhancing their safety and nutritional value for large-scale industrial production.