Insects as a more sustainable protein source?

Will insects become a mainstream protein source?

Plant-based protein is typically more sustainable compared to animal-based protein. However, plant protein is also typically of a lower quality. Therefore, there is much interest in novel protein sources that are both high-quality and sustainable.

Insects may be more sustainable than conventional livestock, and have a relatively high protein content. However, only little is known about the quality of insect protein. The main factors that determine protein quality are the digestion profile and the amino acid composition of the protein.

The exoskeleton of insects contains an insoluble fibre called chitin. This may impair the digestion and absorption of insect protein. Indeed, the removal of chitin has been shown to increase the utilisation of the insect protein (in rats). Therefore, the quality of insect protein may be depended on how it’s processed.

Insects also differ quite a bit in their amino acid composition (amino acids are the building blocks of protein and muscle). Some insect proteins have a suboptimal amino acid profile, therefore not all protein sources may be equally effective for muscle growth.

Would you eat insects? (powder, cooked, alive?)

Reference:
Churchward-Venne et al., Consideration of insects as a source of dietary protein for human consumption. Nutr Rev. 2017 

Go to the next infographic in the protein series:
Insect protein is effective for muscle growth?