If the idea of eating a cricket still makes you wince, you're in the minority — globally speaking. More than two billion people around the world regularly eat edible insects as part of their diet, from roasted grasshoppers in Mexico City street markets to ant larvae tacos in Michelin-starred restaurants. Meanwhile, the Western world is catching up fast, and for good reason: insects may be the most efficient, nutritious, and sustainable protein source on the planet.
This guide covers everything you need to know about edible insects — the science, the nutrition, the safety, and most importantly, where to start if you're ready to take that first crunchy step.
What Are Edible Insects?
Edible insects are insect species that are safe for human consumption, either whole, dried, or processed into flours and extracts. There are over 2,000 known species consumed worldwide, but a handful dominate the global market: crickets, mealworms, black soldier fly larvae, grasshoppers, locusts, ants, and silkworm pupae.
The practice of eating insects is called entomophagy, and it has been part of human culture for tens of thousands of years. In fact, it's only relatively recently — and mostly in industrialized Western nations — that eating bugs became taboo. The rest of the world largely never stopped.
The Nutritional Case for Edible Insects
Here's where things get genuinely impressive. Edible insects aren't just novelty food — they're a serious nutritional powerhouse.
Protein Content
Dried crickets contain roughly 60-70% protein by weight, which is comparable to beef on a dry-weight basis. Critically, cricket protein is a complete protein — meaning it contains all nine essential amino acids your body can't produce on its own. This puts insects firmly in the same league as meat, eggs, and dairy when it comes to protein quality, and well ahead of most plant proteins.
Micronutrients
Beyond protein, edible insects are rich in micronutrients that are often lacking in modern diets. Crickets are an excellent source of iron — some varieties contain more bioavailable iron than beef. They're also high in zinc, magnesium, and B vitamins including B12, which is notoriously difficult to get outside of animal products. Mealworms are notable for their healthy fat profile, with a good ratio of omega-3 to omega-6 fatty acids.
Fiber — the Unexpected Bonus
Here's something most people don't know: insects contain chitin, a prebiotic fiber found in their exoskeletons. Emerging research suggests chitin may support gut health by feeding beneficial bacteria in the microbiome. It's a type of dietary fiber you won't find in any other protein source — animal or plant. Early studies are promising, though the science is still developing.
The Sustainability Argument (It's Compelling)
If the nutritional case doesn't move you, the environmental numbers probably will.
Producing one kilogram of cricket protein requires approximately 1.7 kg of feed — compared to around 10 kg for the equivalent in beef. Insect farming uses a fraction of the land and water required for conventional livestock. Crickets emit roughly 100 times fewer greenhouse gases per kilogram of protein than cattle. And unlike cattle, insects can be raised on organic waste streams, effectively converting food scraps into high-quality protein.
The UN Food and Agriculture Organization has been advocating for edible insects as a key component of sustainable global food systems since at least 2013, and the scientific consensus has only strengthened since then. As the global population heads toward 10 billion, finding protein sources that don't require destroying more forests is an urgent challenge — and insects are one of the clearest answers.
Are Edible Insects Safe?
Safety is usually the first question, and the short answer is: yes, when sourced from reputable suppliers, edible insects are safe to eat. Regulatory bodies in the EU, the UK, and elsewhere have approved multiple insect species for human consumption following safety assessments. In the US, edible insects fall under general FDA food safety guidelines and must be produced in accordance with good manufacturing practices.
The main safety consideration worth knowing about is cross-reactivity. People with shellfish allergies may also react to insects, since both share certain proteins (notably tropomyosin). If you have a shellfish allergy, talk to your doctor before trying edible insects. Outside of that, adverse reactions are uncommon in people without pre-existing allergies.
As with any food, quality and sourcing matter enormously. Insects farmed specifically for human consumption in controlled environments are a very different product from insects caught in the wild. Reputable producers follow strict food safety protocols covering hygiene, feed inputs, and processing conditions.
The Best Edible Insects to Start With
Not all bugs are created equal when it comes to palatability for first-timers. Here are the most beginner-friendly edible insects and what to expect:
Roasted Crickets
Crickets are the gateway bug for a reason. Roasted whole, they have a light, nutty crunch that's somewhere between a sunflower seed and a crouton. Season them with salt, chili, or BBQ spice and they become genuinely snackable — the kind of thing you keep reaching into the bag for. They're mild enough that even skeptics usually admit they're pretty good after the first one.
Mealworms
Mealworms have a slightly earthier, more savory flavor than crickets. Roasted, they get crispy and take on seasoning well. They're a great second step after crickets, and work especially well as a crunchy topping for salads or grain bowls.
Grasshoppers (Chapulines)
Popular throughout Mexico and Central America, chapulines are typically toasted with lime and chili. They have a slightly stronger, more complex flavor than crickets — a bit smoky and savory. If you want the full entomophagy experience with maximal flavor, grasshoppers deliver.
Overcoming the Yuck Factor
The main barrier to eating insects isn't taste — it's the psychological hurdle. Food psychologists call this the disgust response, and it's largely culturally conditioned rather than innate. Children in cultures where insects are common food have no such reaction. The Western aversion to bugs is a learned behavior, which means it can be unlearned.
Research on food neophobia (fear of new foods) consistently shows that exposure and social context are the most powerful factors in shifting food preferences. Trying edible insects with friends, framing it as an adventure rather than a challenge, and starting with well-seasoned roasted varieties all dramatically improve the first-time experience. Most people who try a roasted cricket on its own terms — without thinking too hard about what it is — are surprised by how much they enjoy it.
Where to Try Edible Insects
The edible insect market has grown significantly over the past decade, and high-quality products are now genuinely accessible. If you want to try edible insects sourced from farms that take food safety seriously, Erbies carries whole roasted insects — including crickets — that are a great place to start. Browse the selection at eaterbies.com/shop to see what's currently in stock.
When shopping anywhere for edible insects, look for suppliers that are transparent about sourcing and production conditions. Insects farmed for food should be raised on controlled feed inputs in clean facilities — not collected from the wild.
The Bottom Line on Edible Insects
Edible insects occupy a genuinely unusual position in the food world: they're ancient and novel at the same time. Humans have been eating them for most of our evolutionary history, yet for most Western consumers they represent a frontier. The nutritional profile is strong, the environmental case is compelling, the safety record is solid, and the taste — when you actually try them — tends to surprise people pleasantly.
Whether you're motivated by nutrition, sustainability, curiosity, or just a desire to try something genuinely different, there's never been a better time to give edible insects a shot. Start with a bag of roasted crickets and see where it takes you — you might end up becoming the most interesting person at the next dinner party.
Frequently Asked Questions
Are edible insects safe to eat?
Yes — edible insects sourced from reputable food-grade farms are safe to eat for most people. They are subject to food safety regulations in many countries, including EU approval for several species. The main caution applies to people with shellfish allergies, who may cross-react to insect proteins. If you have a shellfish allergy, consult your doctor before trying edible insects.
How much protein do edible insects contain?
It varies by species, but dried crickets typically contain around 60-70% protein by weight. Insects are also complete proteins, meaning they provide all nine essential amino acids — comparable to beef or eggs in terms of protein quality.
What do edible insects taste like?
Most people describe roasted crickets as nutty and crunchy — similar to a lightly toasted sunflower seed or crouton. The flavor is mild, especially when seasoned. Mealworms are a bit earthier and savory. Grasshoppers have the boldest flavor, especially when prepared with lime and chili in the traditional Mexican style. Most first-timers are genuinely surprised by how approachable the taste is.