•Whole insects to be consumed alone or as an ingredient
•Insects ground into flour/paste for use in food production
Insects are common in the diets of many people in Africa, Asia, and Latin America. Depending on the species, they can be high in protein, amino acids, fat, fiber, minerals such as iron, zinc, phosphorus, magnesium, and B1 (thiamine) and B2 (riboflavin) vitamins. Insects are far more efficient in feed-to-meat conversion than traditional livestock. Crickets, for example, are twice as efficient as chickens, four times more efficient than pigs, and twelve times more efficient than cattle at converting 1 kg of feed into animal weight (van Huis, 2013).