Insect Protein explores the potential of insects as a sustainable alternative to traditional protein sources, addressing the growing need for environmentally friendly food production. It highlights the historical prevalence of entomophagy across cultures and delves into the nutritional composition of edible insects, comparing them favorably to conventional sources like beef and poultry. The book argues that widespread adoption of insect-based protein could revolutionize food systems and mitigate climate change, offering a viable solution to global food security challenges.

The book systematically builds a case for insect protein, beginning with an introduction to entomophagy and current consumption patterns. It then examines the environmental benefits of insect farming, such as reduced greenhouse gas emissions and land use, supported by lifecycle assessments. Further chapters detail the nutritional aspects of edible insects, including their protein content and amino acid profiles, while also addressing potential allergen concerns. Finally, the book explores the economic and social implications, including market opportunities and consumer acceptance.

Insect Protein draws on scientific studies, industry data, and case studies to provide a comprehensive and balanced perspective. It connects environmental science, nutrition, economics, and sociology to offer a fact-based and accessible analysis of the potential and challenges of insect protein. This resource is valuable for researchers, policymakers, and anyone interested in sustainable food sources.