Exploring the Insects: What bug does protein come from?

December 19, 2025 •

3 min read

Over 2 billion people worldwide already consume insects as a regular part of their diet, a practice known as entomophagy. For those in Western cultures, a common question arises: What bug does protein come from that is being used in our food systems?

Quick Summary

Insects such as crickets, mealworms, and black soldier fly larvae are farmed and processed into high-protein powders for food, animal feed, and supplements due to their efficiency and nutrition.

Key Points

Key Species: Crickets, mealworms, and black soldier fly larvae are leading insects farmed for their high protein and nutritional value.
Sustainable Solution: Insect farming requires less land, water, and feed, and produces significantly fewer greenhouse gas emissions than conventional livestock farming.
Nutritional Powerhouse: Insect proteins are a complete source of essential amino acids and are rich in healthy fats, fiber (chitin), vitamins (B12), and minerals (iron, zinc).
Versatile Products: Processed insects are typically ground into a fine, versatile powder used in protein bars, snacks, baked goods, and shakes.
Processing and Palatability: Processing insects into powders helps overcome cultural aversions, offering a more palatable way for consumers to adopt insect-based foods.
Growth Market: The market for insect protein is growing rapidly, driven by demand for sustainable food sources for both human consumption and animal feed.
Allergy Warning: Individuals with shellfish allergies should exercise caution with insect protein due to cross-reactivity with tropomyosin, a shared allergen.

Entomophagy, or the human consumption of insects, is an ancient and widespread tradition in many parts of the world, particularly in Africa, Asia, and Latin America. However, insects are now gaining global attention as a promising and sustainable solution to the world's growing protein demands. Unlike the taboo perceived in some Western cultures, the practice is rooted in nutritional wisdom, environmental efficiency, and culinary diversity. Protein derived from insects offers a high-quality, nutrient-dense alternative to traditional animal agriculture, challenging conventional food systems and opening a new frontier for sustainable nutrition.

Popular Insect Species for Protein Production

Several insect species are favored for large-scale farming due to their rapid reproductive rates, high protein content, and efficient conversion of feed into biomass.

Crickets (Acheta domesticus)

Crickets are a widely consumed insect, especially in Western markets, often processed into protein powder. This cricket flour is rich in protein, essential amino acids, fiber, iron, and vitamin B12, and is used in various food products like bars and baked goods. Crickets are notable for their efficient conversion of feed to protein.

Mealworms (Tenebrio molitor)

Mealworm larvae are another common protein source, particularly in Europe. They can be consumed whole, dried, or powdered. Mealworms provide protein, fats, vitamins (including B12), and minerals, and are also used in pet and animal feed. Their taste is often described as nutty.

Black Soldier Fly Larvae (Hermetia illucens)

Black soldier fly (BSF) larvae are primarily used for animal feed due to their high protein (40-60% dry weight) and healthy fat content. They are highly efficient at converting organic waste into biomass, supporting circular economy principles by utilizing food scraps and agricultural byproducts.

Processing Edible Insects into Protein

Creating edible insect products involves several steps to ensure safety and quality.

Harvesting: Insects are collected at a suitable life stage.
Cleaning: Impurities are removed.
Killing: Insects are humanely killed, typically by freezing.
Drying: Moisture is reduced, often by roasting or freeze-drying, crucial for preservation and safety.
Grinding: Dried insects are milled into a powder or flour for use in foods.
Extraction (Optional): Proteins and oils can be extracted for concentrates or isolates.

Nutritional and Environmental Profile: Insects vs. Traditional Livestock

Insects are highly nutritious and offer environmental advantages over conventional livestock.

Nutritional Comparison

Insects offer a rich nutritional profile, often comparable to or better than meat. They contain 35–60% protein by dry weight, are high in B vitamins (especially B12), and provide essential minerals like iron, zinc, calcium, and magnesium. Many are also good sources of healthy fats (omega-3, omega-6) and fiber from chitin.

Environmental Comparison: Crickets vs. Beef


Aspect	Crickets	Beef	Source
Feed Conversion	1.7 kg feed to 1 kg meat	8-25 kg feed to 1 kg meat
Greenhouse Gas (GHG) Emissions	Significantly lower emissions	Major contributor of GHG emissions
Water Use	Considerably less water required	Substantial water resources needed
Land Use	Much less land required (vertical farming)	Vast areas of land needed

Conclusion: The Potential and Challenges of Insect Protein

Protein from bugs is a promising solution for food security, sustainability, and nutrition. While entomophagy is ancient, modern processing into palatable forms aids Western acceptance. Insect farming is more environmentally efficient than traditional livestock. Challenges include cultural acceptance and regulatory clarity in Western societies, plus allergy concerns for those with shellfish allergies. Despite this, the market is growing due to innovation and demand for sustainable food. Insects are likely to become a more important sustainable food source globally.

To learn more about the sustainable potential of insect-based proteins, refer to research compiled by the UN's Food and Agriculture Organization (FAO).

Frequently Asked Questions

The most common insects used to make protein powder for human consumption are crickets and mealworms. For animal feed, black soldier fly larvae are widely utilized.

Yes, protein from bugs is safe for human consumption when sourced from regulated farms that follow strict food safety standards. Proper processing, such as roasting or freeze-drying, eliminates contaminants.

Cricket protein powder typically has a mild, earthy, or nutty flavor. When incorporated into products like protein bars or baked goods, the taste is often masked or unnoticeable.

Insects are typically farmed, harvested, frozen, and then dried, often through roasting or freeze-drying. The dried insects are then milled into a fine, protein-rich powder or flour.

Yes, insect protein is significantly more sustainable. Insect farming requires less land, water, and feed, and produces far fewer greenhouse gas emissions compared to traditional livestock farming.

No, individuals with shellfish allergies should avoid eating insects. Insects and shellfish are both arthropods and contain similar allergenic proteins, such as tropomyosin, which can cause cross-reactive allergic reactions.

Yes, many edible insects, including crickets and mealworms, are a source of complete protein, meaning they contain all nine essential amino acids required by the human body.