Tenebrionidae as sustainable food ingredients: nutritional potential, technological functionality and applications across food matrices

Abstract Global challenges in food safety and security have intensified the demand for sustainable systems and alternative protein sources. Ultimately, food science has increasingly focused on environmentally sustainable proteins. Edible insects have emerged as a promising option due to their high nutritional value and relatively low environmental footprint. Although insect consumption is common in some regions, broader acceptance remains limited because of cultural barriers, consumer perceptions and established dietary habits. In particular, the consumption of whole insects is considered a major factor reducing consumer acceptance. To address this issue, recent research has emphasised incorporating edible insects into familiar food matrices at different inclusion levels to improve sensory appeal. Within this context, insect species from the Tenebrionidae family (notably Tenebrio molitor , Alphitobius diaperinus and Zophobas morio ) have attracted growing interest. These species are notable for their high protein content, balanced essential amino acid and fatty acid profiles and valuable micronutrients, including vitamins and minerals. Studies indicate that incorporating edible insects, either individually or in combination at appropriate levels, can enhance the nutritional value of foods while improving functional, technological and overall quality attributes. Their application in food analogue formulations designed for sensitive consumer groups offers further advantages. Additionally, evidence suggests that insect-based formulations compatible with emerging technologies, such as three-dimensional food printing, present opportunities to improve consumer acceptance. This review evaluates recent scientific findings on the incorporation of Tenebrionidae species into various food products and provides a perspective on the role of insect-based foods in future food systems.