Insect cuisine: transitioning from a novel snack to a dinner staple

Abstract

Abstract This editorial advocate for the use of edible insects as a viable solution to concerns about food security and sustainability. Despite their nutritional benefits, insects are relegated to novelty snacks due to cultural aversion and a lack of familiar food formats. If a shift in consumer perceptions is to be achieved, both education on insect nutrition and the promotion of appealing insect-based dishes through culinary innovation are required. Furthermore, establishing clear regulations for insect farming and processing is crucial for building trust among consumers. The editorial emphasizes collaboration between researchers, policymakers, and the food industry to ensure edible insects become a more accepted and sustainable choice for dinner.