Insects: The protein of the future?

More than 2 billion people in 80% of the countries of our planet are already eating insects in their basic diet.

Insects are as good or better than meat in terms of nutrients, iron and protein and have a minimum impact in climate change factors unlike cattle breeding, according to the FAO.

In 2018 the European Union through EFSA started allowing the human consumption of up to 3 species of insects and in Spain they are already being commercialised and new farms are being developed to raise insects and pack them to sell or convert them into flour.

According to a recent survey from Nestle, up to 20% of Spaniards are willing to eat them but almost half of them declare that they will prefer to use them as an ingredient “hidden” in the recipe.
Europeans are more than used to eating arthropods (if only of the aquatic variety), so the big question would be: when the cultural barriers to eat insects will break down as they did for raw fish when sushi entered into Western households?

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