15 Insects That You Will Be Eating in the Near Future

The practice of eating insects, known as entomophagy, is not new; however, it’s gaining traction in modern societies for various compelling reasons.

The United Nations has endorsed insect consumption as a means to address food shortages, given their nutritional value and the sustainability of insect farming.

Many cultures across the globe have been consuming insects as part of their traditional diets for centuries.

Advantages of Eating Insects 

Nutritional Benefits

Insects are rich in proteins, which are essential for muscle development and overall body growth.

For instance, a 3.5-ounce portion of grasshoppers contains between 14 and 28 grams of protein​.

Moreover, edible insects can offer between 9.96 and 35.2 grams of protein per 100 grams, comparable to the protein content in meat​.

Besides protein, insects are also sources of vital nutrients such as vitamin B12, iron, zinc, and essential fatty acids.

A January 2021 study highlighted the superior health benefits of edible insects owing to these nutrients​.

Environmental Benefits

Insect farming is far more resource-efficient than traditional livestock farming.

For instance, producing 1 kg of beef requires about 15 liters of water, while the same amount of mealworms only requires about 4 liters​​.

Moreover, livestock farming contributes significantly to greenhouse gas emissions, especially methane, which is 25 times more harmful than carbon dioxide.

In contrast, insect farming produces 10 to 80 times less methane and 8 to 12 times less ammonia​.

Economic Benefits

Insect farming does not necessitate extensive land or expensive machinery, making it a viable option even in less developed regions

This low entry barrier can empower even the poorest segments of populations to engage in insect farming and earn a stable income​​.

Overcoming the ‘Yuck Factor’

The initial aversion to consuming insects, often termed the ‘Yuck Factor’, is a significant hurdle in many cultures.

However, with increased awareness, palatable preparations, and exposure to the benefits of entomophagy, this perception can change over time.

Various restaurants and food companies are now incorporating insect-based items in their menus to help familiarize people with insect consumption and its benefits.

Overcoming this psychological barrier is crucial for entomophagy to gain wider acceptance.

Let’s now dive into 15 insects that you might find yourself eating very soon.

15 Insects That You Will Be Eating in the Near Future

1. Mealworms

The mealworm, often used as a protein source, is resource-efficient to farm, requiring less space and producing fewer waste products compared to traditional livestock.

They can be reared on various substrates like wheat bran, oats, and cornmeal, providing a potential sustainable food source.

Their nutritional content, particularly protein, is comparable to that of common livestock, making them a viable alternative, especially in areas where conventional meats are scarce.

2. Crickets

Crickets are touted as a nutritious and environmentally friendly alternative to traditional livestock.

They can be processed into a powder and incorporated into various recipes, providing an alternative protein source. 

Here are some key points regarding their nutritional value and other benefits:

Protein Content: Crickets are known to have a high protein content, which makes them a viable source of protein.

A study revealed that cricket consumption could offer benefits beyond just protein, contributing to a more healthful option compared to meat in many high-meat diet countries​.

Vitamins and Minerals: While the exact mineral content can vary, crickets are also seen as a source of essential vitamins and minerals.

However, a study noted that crickets might not provide adequate calcium, iron, or manganese to meet certain nutritional requirements​.

Healthy Fats: Crickets also contain healthy fats, although the specifics can vary based on their diet and the environment in which they are raised .

Gut Health: A clinical trial showed that consuming crickets can support the growth of beneficial gut bacteria.

Apart from this, crickets require significantly less water to produce the same amount of protein as traditional livestock.

For example, it takes only 1 gallon of water to produce the same amount of protein as 1 pound of beef, showcasing a stark contrast in resource efficiency.

Lastly, livestock such as cows emit a substantial amount of greenhouse gases, whereas crickets emit considerably less.

3. Grasshoppers

Grasshoppers are a rich source of protein, with some species containing 40-70% protein content.

They also provide essential amino acids, making them a complete protein source.

Additionally, they are a good source of vitamins and minerals, including B vitamins, iron, magnesium, and zinc.

Grasshoppers also contain healthy fats, particularly omega-3 and omega-6 fatty acids.

Grasshoppers are consumed in many cultures around the world, especially in Africa, Asia, and Latin America.

They can be roasted, fried, boiled, or ground into a powder and added to various dishes.

In Mexico, for instance, they are a popular snack known as “chapulines,” often seasoned with chili and lime.

4. Silkworms

Silkworms, particularly in their larval stage, are packed with protein, constituting about 50-60% of their dry weight.

They also contain essential fatty acids and are a source of vitamins, especially B vitamins, and minerals like iron, magnesium, and zinc.

Silkworms are a delicacy in several Asian countries, including China, Korea, and Thailand.

They are often boiled or steamed and then seasoned. In Korea, boiled silkworm larvae, known as “beondegi,” are a popular street food.

Additionally, the by-products of the silk industry, where silkworms are primarily used, provide a sustainable source of this edible insect.

5. Black Soldier Fly Larvae (BSFL)

Black Soldier Fly Larvae are another protein powerhouse, with protein making up about 40-44% of their dry weight.

They are also rich in lipids, especially lauric acid, which has antimicrobial properties

BSFL are a good source of calcium, making them particularly beneficial for bone health. They also contain other mineralsminerals, like phosphorus and trace elements.

While BSFL are not as commonly consumed by humans as the other two insects mentioned, they are gaining popularity as a sustainable food source.

They are often processed into protein powders or meals and added to food products.

Moreover, BSFL are extensively used in animal feed, especially for poultry and fish, due to their high nutritional content and sustainability factor.

6. Buffalo Worms

Buffalo worms, which are the larvae of the lesser mealworm beetle, are rich in protein, with content ranging from 55-65% of their dry weight.

They also contain healthy fats, especially omega-3 and omega-6 fatty acids. Additionally, they are a source of essential vitamins and minerals, including B vitamins, iron, and zinc.

Commonly consumed in parts of Europe, buffalo worms are versatile and can be roasted, fried, or ground into a powder to be used in baked goods and other dishes.

Their mild, nutty flavor makes them a popular ingredient in snacks and protein bars.

7. Bamboo Worms

Bamboo worms, the larvae of the bamboo moth, are another protein-rich insect, with protein making up about 50% of their dry weight.

They also provide dietary fiber and are a source of essential fatty acids.

A delicacy in several Southeast Asian countries, bamboo worms are often deep-fried and seasoned, making them a crunchy snack.

They can also be added to soups and stir-fries, imparting a delicate, slightly sweet flavor.

8. Mopane Worms

Mopane worms, the caterpillars of the emperor moth, are incredibly nutritious.

They boast a protein content of around 60% and are rich in iron, making them an excellent source of this essential mineral.

They also provide other minerals like potassium, calcium, and zinc.

Widely consumed in southern African countries, mopane worms are a staple in many diets.

They can be boiled, smoked, or dried and are often rehydrated and cooked in sauces. Their meaty texture and rich flavor make them a favorite in many traditional dishes.

9. June Beetles

June beetles, also known as June bugs, offer a decent protein content, though not as high as some other edible insects.

They are also a source of essential fatty acids and contain various vitamins and minerals.

Consumed in certain parts of North and Central America, June beetles are often roasted or fried.

Their crunchy exterior and soft interior make them a unique culinary experience. They can be seasoned and eaten as a snack or used as a topping for various dishes.

10. Palm Weevils

Palm weevils, particularly their larvae, are rich in protein, with some studies suggesting a content as high as 35-40%.

They are also a good source of essential fatty acids, vitamins, and minerals.

Popular in parts of Africa, Asia, and Latin America, palm weevil larvae are considered a delicacy.

They can be roasted, grilled, or boiled and have a taste often described as a cross between chicken and shrimp. In some cultures, they are a crucial ingredient in festive dishes.

11. Locusts

Locusts are an excellent source of protein, with some species containing up to 60% protein content.

They also provide a range of essential amino acids, vitamins, and minerals such as iron, magnesium, and zinc.

Additionally, they contain healthy fats, particularly omega-3 and omega-6 fatty acids.

Locusts have been consumed for centuries in various parts of the world, especially in Africa, the Middle East, and Asia.

They can be roasted, fried, or even ground into a powder to be used in various dishes.

Due to their abundance during locust swarms, they can serve as a crucial food source during such times.

12. Honeybees

Honeybees, particularly their larvae and pupae, are rich in protein and healthy fats. They also contain essential vitamins and minerals, including B vitamins and antioxidants.

While honey is the primary product most people associate with bees, the bees themselves are consumed in some cultures.

They can be roasted or fried and are often used in traditional medicines in some Asian cultures due to their perceived health benefits.

13. Escamoles (Ant Larvae):

Escamoles, also known as “insect caviar,” are rich in protein and contain healthy fats. They also provide essential amino acids and are a source of vitamins and minerals.

A delicacy in Mexican cuisine, escamoles are harvested from the roots of the agave plant.

They have a buttery, nutty flavor and are often sautéed with spices and herbs. They can be served in tacos, omelets, or as a filling for other traditional dishes.

14. Tarantulas

Tarantulas are another protein-rich food source. They also provide essential amino acids, vitamins, and minerals. The abdomen, in particular, is rich in fat.

Consumed in countries like Cambodia, tarantulas are often deep-fried until crispy.

They are seasoned with spices and served as a snack or street food. For many, eating tarantulas is also seen as a rite of passage or a way to boost courage.

15. Witchetty Grubs

Witchetty grubs are high in protein and provide a significant amount of healthy fat. They are also a source of thiamine, riboflavin, and other essential nutrients.

A traditional food of Indigenous Australians, witchetty grubs can be eaten raw or cooked.

When cooked, they have a crispy skin and a soft, yellow interior that is often compared to scrambled eggs or chicken.

They are a staple in the diet of desert-dwelling communities and are also used in modern Australian cuisine.

Conclusion

I hope it’s evident to you by now that the future of food might just be “crawling” with possibilities.

From the protein-packed grasshoppers to the delicately flavored escamoles, insects are not only a sustainable answer to our planet’s increasing food demands but also a treasure trove of nutrition.

While the initial ‘Yuck Factor’ might deter many, it’s essential to remember that many of our now-beloved foods were once viewed with skepticism.

With environmental, economic, and nutritional benefits hard to ignore, it’s only a matter of time before these tiny powerhouses become a staple in global cuisine.

So, the next time you come across a dish featuring one of these 15 insects, take a leap of culinary courage; you might just discover your new favorite delicacy.