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Global protein demand surges as insects remain overlooked
Searches for protein-rich foods have surged 213% over the past decade, peaking in 2025, yet edible insects-a nutrient-dense and eco-friendly option-remain largely absent from Western diets despite their global popularity.
Nutritional and environmental advantages
Insects provide a complete protein source, containing all nine essential amino acids vital for human health. They also require significantly fewer resources than traditional livestock, emitting far less greenhouse gases and using minimal land and water. Beef production, for example, is a leading driver of tropical deforestation and methane emissions-80 times more potent than CO₂ over 20 years.
Jessica Fanzo, director of Columbia University's Food for Humanity Initiative, emphasizes their sustainability: "Per kilogram of protein, insects are far more environmentally efficient than beef or poultry."
Psychological and cultural barriers
Despite their benefits, only 10% of Europeans would consider replacing meat with insects, according to a 2020 report. Disgust, cultural norms, and safety concerns dominate the resistance. David Pizarro, a psychology professor at Cornell University, explains that disgust is a learned survival mechanism tied to perceptions of purity and tradition. "People with higher disgust sensitivity often hold more conservative views, making novelty harder to accept," he says.
Antônio Rocha Bisconsin-Júnior, a food science professor in Brazil, notes that Western industrialized food systems distance consumers from the origins of their meat. "You don't recognize the animal in your food," he says, contrasting this with cultures where insects are eaten whole, reinforcing their living origins.
Market realities and future prospects
A 2025 study found most farmed insects are used for animal feed, not human consumption, and rarely replace meat in products. Even when included, they're often fed the same grains as livestock, reducing efficiency. Dustin Crummett of the Insect Institute warns against overestimating their potential: "Insects won't become a major meat substitute in Western diets soon."
However, the U.S. edible insect market is projected to grow 450% by 2032. Younger generations show greater openness, with those under 39 more willing to try insect-based foods. Bisconsin-Júnior highlights children's curiosity: "They don't yet see insects as disgusting."
Strategies for acceptance
Experts suggest public exposure and normalization could reduce aversion. "Disgust can be unlearned," Crummett says, though he advocates for plant-based alternatives as a more practical solution, citing Denmark's 2023 plant-based food action plan as a model. Fanzo adds, "Insects are just one tool among many to address food insecurity and climate change."
"Eggs are kind of weird. Why do we eat eggs but not crickets?"
Jessica Fanzo, Columbia University
Challenges in commercialization
Bisconsin-Júnior identifies three barriers to insect consumption: legislation, price, and disgust. While infrastructure for mass production is developing, cultural associations with disease persist. "When you see an insect, you feel disgust," he explains.
Despite these hurdles, habituation may shift perceptions. Pizarro notes, "Most cultures normalize a small subset of animal products and label the rest as 'gross.' This selectivity shows how adaptable we are."
