Bug protein market: The edible bug trend is taking flight!

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  Quantumrun Foresight
• February 24, 2022

Insight summary

As the world's population continues to grow, the search for sustainable food sources has led to a rising interest in edible insects, which are environmentally friendly and nutritionally rich. This trend is gaining traction worldwide, with insects offering a complete source of protein and other essential nutrients while requiring fewer resources to farm compared to traditional livestock. The expansion of this market could lead to economic growth, job creation, and technological advancements in farming while also prompting shifts in societal norms and dietary habits.

Bug protein context

With the global population expected to surpass 9.7 billion by 2050, new approaches to fulfill the growing demand for a sustainable food source need to be found. To this end, edible bug advocates promote entomophagy (the consumption of insects as food) for both humans and domestic animals since its environmental impact remains relatively low compared to livestock farming, commercial insect farming offers a viable solution to alleviate the growing pressure on the environment and reduce malnutrition in both developed and developing nations. 

Fortunately, insect consumption is already common in many parts of the world, with over 2,100 insect species consumed by approximately two billion people in 130 countries. With a projected global market value of USD $1.18 billion by 2023, the edible insect industry is an example of a new trend that is gradually becoming more mainstream. The growth of the sector may be ascribed to the increase of environmentally concerned customers and food production innovation. 

Western consumers are also becoming increasingly interested and receptive to alternative protein sources. According to some researchers, insects may soon become the next major protein of the future. When compared to other protein sources, producing the same amount of protein from insects demands a fraction of the energy to grow. 

Unlike other meat alternatives, insects are a complete source of protein supplying nine essential amino acids. Additionally, insects contain more fiber since the whole creature is generally consumed. The vitamin and mineral composition of each insect varies depending on the type of insect and its diet. However, most insects are an excellent source of several difficult-to-obtain vitamins and minerals. The body can also absorb these nutrients at a rate that is higher than wheat or beef. Pound for pound, insects and even arachnids provide more protein than most typical meat sources. They also contain enough fiber, vitamins, and minerals to rival some cereals, fruits, and vegetables in terms of nutritional value.

Disruptive impact

The environmental consequences of global meat production have sparked an interest in bugs as an alternative, sustainable food source. And since insects use fewer resources to grow, their total environmental impact is significantly lower compared to typical animal livestock. For example, in contrast to pigs and cows, insects may be raised in great numbers without requiring a large amount of space, feed, or water. Being cold-blooded, insects also require less energy to maintain their body temperature and are extremely efficient at transforming feed into mass. 

European consumers have shown interest in new food items that use insects as ingredients in an unrecognizable form. For instance, if insects are added to various products, such as corn tortillas, cookies, and energy drinks, consumers are more likely to accept them. This may present a promising market niche that can be targeted through the development of new food technologies. 

Supermarkets and restaurants may also be looking to capitalize on a shifting food landscape as more consumers adopt flexitarian diets and experiment with meat substitutes and plant-based eating. The big supermarkets are already putting bug-based snacks and basics like pasta and cereal to the test. Denmark’s, Noma restaurant, which topped the “World's 50 Best Restaurants” list in 2014, serves beef tartare topped with ants and a bee larvae pastry dusted with grasshopper garum. 

Consumer knowledge of, and interest in, alternative proteins is rising and paving the way for growth in the alternative-proteins industry. Innovative food manufacturers can replicate the customer experience of eating meat to a much higher degree. This may be accompanied by strong marketing strategies to generate popularity and traction for these products. Investors are increasingly recognizing the huge market potential for alternative proteins, as seen by Beyond Meat's successful IPO in 2019. 

In the coming decade, bugs could become big business in the food industry, possibly following the path of plant-based meats.

Implications of the bug protein market

Wider implications of the bug protein market may include:

• Economic benefits since the expansion of the insect farming industry is anticipated to create more agriculture jobs.


• A new tactic to address changing global food demand, reduce malnutrition, and improve food security in both developed and developing nations.


• A viable solution to alleviate environmental degradation by placing less strain on land and water resources to produce proteins. 


• The utilization of certain insect species as animal feed or aqua feed (for example, certain bugs can replace fish meal, which is becoming increasingly scarce and expensive.)


• The biological processing of organic waste by insects into high-quality food or feed.


• Job creation in new sectors, such as insect farming, processing, and distribution, particularly in rural and underdeveloped regions.


• New regulations and standards to ensure food safety and quality, leading to enhanced consumer protection and influencing international trade policies related to food and agriculture.


• Advancements in farming technology, such as automated insect rearing systems and precision farming techniques, which could increase production efficiency and reduce environmental impact.


• Shifts in societal norms and cultural attitudes towards food, potentially influencing dietary habits and health outcomes, and leading to a more diverse and resilient food system.

Questions to consider

• Considering that allergies are becoming increasingly common, do you think eating bugs is a good idea (since scientists are still not completely certain how they might affect our bodies)?


• Would you consider adding bugs to your diet?