Nutritional value and consumer acceptance of food products fortified with edible insects: a systematic review

Food insecurity and malnutrition remain major global challenges, with an estimated 691–783 million people affected worldwide in 2022. FAO promotes edible insects as a sustainable nutrient source to improve food and nutrition security, especially in sub-Saharan Africa where protein, zinc, and iron deficiencies are common. This review evaluated the effect of fortifying popular foods that are nutrient-deficient with edible insects on their nutritional value and consumer acceptance. A systematic search of peer-reviewed literature was conducted using Web of Science, Scopus, and Google Scholar, following PRISMA guidelines. Publications included primary data on the nutritional value of insect-supplemented foods without restrictions on food types or insect species. The search yielded 73 eligible papers listing 27 insect species used in 16 food products. Food products supplemented with edible insect meal contained double the protein, iron, and zinc compared to controls, but carbohydrate content decreased by half. Bakery products were the most supplemented with edible insects. Edible insects improved nutritional value without negatively affecting consumer acceptability. Therefore, incorporating nutrient-rich insects into popular nutrient-deficient foods can help promote their use and address malnutrition.