Entomophagy (insect consumption) is widespread throughout the world outside Europe and North America: roughly 2 billion people in Asia, Africa, Latin America, and Oceania regularly eat insects. The FAO has documented over 2,100 insect species consumed by humans. In Europe, cultural disgust toward insect consumption (food neophobia: fear of new and "strange" foods) has historically blocked market development. But pressure to find more sustainable protein sources is shifting the regulatory landscape and gradually changing European food culture as well.

The Nutritional Value of Insects: The Data

The main edible insects approved or pending approval in Europe have excellent nutritional profiles. Domestic cricket (Acheta domesticus, EFSA approved 2021): 60–70% protein by dry weight (vs. 26% in beef), complete amino acid profile with all essential amino acids, fats rich in omega-3 and omega-6, vitamin B12 (rare in plant sources), bioavailable iron, zinc. Mealworm (Tenebrio molitor, EFSA approved 2021): 52–60% protein, 30% fat (rich in unsaturated fatty acids), chitinous fiber (prebiotic). Migratory locust (Locusta migratoria, EFSA approved 2022): 70–75% protein, amino acid profile comparable to meat. Black soldier fly larva (Hermetia illucens): not yet approved for human consumption in the EU but widely used in animal feed. EFSA also approved waxworm (Galleria mellonella) in 2023. The protein bioavailability of insects is high: digestibility studies show coefficients of 77–98%, comparable to meat protein.

Environmental Impact: The Main Advantage

Insects are the most efficient animals by far at converting feed into protein. Feed Conversion Ratio (FCR): to produce 1 kg of protein, you need: beef: 8–10 kg of feed. Chicken: 2.5–3 kg. Cricket: 1.7–2 kg. Black soldier fly larva: 1.5–2 kg. Land use impact: producing 1 kg of cricket protein requires roughly 15 m² of land vs. 200 m² for beef protein. CO2 emissions: cricket production emits about 2.7 kg CO2eq per kg of protein vs. 60–70 kg CO2eq for beef. A saving of 95–96%. Water consumption: insects don't drink (they get water from food), reducing water requirements by 90–95% compared to livestock. Space: insect farms are vertical, high-density operations that can run in urban industrial areas. Crickets can be raised on organic waste (kitchen scraps, agricultural byproducts): a circular waste-valorization system.

European Novel Food Regulation

In Europe, insect consumption is regulated by Regulation (EU) 2015/2283 on Novel Foods. The four species currently approved for human consumption by EFSA (with favorable scientific safety opinions): yellow mealworm (Tenebrio molitor), whole domestic cricket and cricket powder (Acheta domesticus), migratory locust (Locusta migratoria), waxworm larva (Galleria mellonella). Approval requires submission of a safety dossier that evaluates: allergens (insects contain cross-reactive proteins with crustaceans and mites: those allergic to shellfish should be cautious), microbiology, toxicology. In Italy, insect flour products (cricket, mealworm) must be sold with clear labeling indicating the presence of insects and a warning for those with allergies. As of 2024, they're available in some specialty supermarkets and online.

How to Eat Insects in Italy: Available Products

The edible insect market in Italy is still small but growing. Available products: cricket flour (Acheta domesticus powder): the most accessible form. Add it to smoothies, pizza and pasta dough, cookies, pancakes. Neutral or slightly nutty flavor. Available on Amazon, Naturasì, specialty natural food stores. Protein bars with insects: Grillob (Italian), Jimini's (French), Crobar (Italian): bars with cricket or mealworm flour. Whole insect snacks (roasted crickets, dehydrated larvae): for those wanting the full experience. Available on Amazon and in Asian ethnic shops. Pasta with insect flour: several Italian artisanal producers have launched pasta blended with cricket flour (5–20%): still a niche product but growing. Where to find: Naturasì, specialty organic shops, Amazon, dedicated sites like Bugfoundation.com, Entogourmet.

Getting Past the Disgust: The Psychology of Novel Foods

Food psychology research shows that disgust toward new foods (neophobia) is a culturally conditioned response, not innate. Strategies that work to overcome it: gradual exposure (don't start with a whole cricket: begin with insect flour in a cookie you can't see), knowledge (understanding nutritional and environmental value reduces cognitive disgust), social context (eating insects in a setting of shared curiosity, with others, reduces subjective disgust), comparison with other "disgusting" accepted foods (raw oysters, bottarga, whole shrimp: all "strange" invertebrates we've culturally accepted), attractive presentation (a burger where half the protein comes from cricket flour looks no different from a regular burger). Research by Hartmann et al. (2015) shows that repeated exposure significantly reduces disgust: the first time is the worst.

The Insect Industry in Italy: Startups

Insect farms: MUGO (Milan): cricket and mealworm farming with insect flour for food and animal feed use. BioBugfarm (Tuscany): small artisanal cricket and mealworm operation for the Italian market. Entocycle Italia (startup in development): black soldier fly larva for animal feed. Food producers: IncrEdible (Milan): bars and snacks made with cricket flour. Griboo (Milan): baked goods with cricket flour. The Italian market is still in a very early phase compared to the Netherlands, France, and Germany, where entomophagy has a longer commercial history. Growth prospects are tied to price reductions (cricket flour costs €40–80/kg vs. €5–10/kg for soy protein) and evolving consumer perception.