Edible insects and food safety: providing scientific insights for the agro-food sector

The agri-food industry would greatly benefit from a solution based on a sustainable approach inspired by the Farm-to-Fork strategy to fulfill global food demands for primary foodstuffs. Entomophagy has all the potential to answer the cornerstones of the 2030 Agenda for Sustainable Development. From a nutritional standpoint, insects are emerging as a high-protein meat alternative, with many edible insects having nutritional profiles similar to other commonly eaten plant and animal products while having the potential to be a more sustainable and ecologically friendly source of nutrients for humans. However, safety concerns remain underexplored, including microbiological, allergenicity, and chemical risks. Furthermore, regulatory frameworks, such as Regulation (EU) No 2015/2283 on novel foods, continue to evolve but exhibit significant gaps in addressing the complexities of insect-based food products. Public perception and cultural acceptance also pose additional challenges. Therefore, this review examines the edible insects’ potential but addresses key obstacles to their integration into human diets. Particular focus is given to the safety and regulatory challenges that must be overcome to ensure consumer confidence. By fostering a better understanding of entomophagy’s benefits and risks, this work aims to support its adoption as a viable strategy for enhancing sustainability and food safety in the global agri-food sector.