Glytabs May 2025 Newsletter
Food Trends: Insects Emerging as Sustainable Protein Option—But Is the World Ready?
Culturally, insects like termites and crickets (see inset picture) have always attracted interest as ‘delicacy snacks’ in this part of the world, especially in our rural areas, but this has never moved beyond just that. However, as the world grapples with various challenges of rising food insecurity, climate concerns, and a growing demand for alternative protein sources, insects are gaining global attention as an unconventional solution to our protein needs!
In countries like the UK, insect farming is moving from novelty to necessity. Companies such as Entocycle and Bugvita are pioneering the use of black soldier fly larvae and crickets to create nutrient-dense, protein-rich ingredients. These insects are highly efficient in converting organic waste into protein, requiring significantly less land, water, and feed than traditional livestock.
Cricket flour is now found in snack bars, protein shakes, and even cookies marketed toward health-conscious consumers. The black soldier fly is increasingly used in animal feed and pet food, noted for its low environmental footprint and high feed conversion efficiency. According to researchers, just half a hectare of insect farming can produce more protein than 50 hectares of soya bean cultivation.
However, consumer resistance remains a major hurdle. A UK survey revealed that only 13% of respondents are willing to consider eating insects regularly, citing concerns ranging from taste and texture to hygiene and safety.
While this debate is on in the Western world, the fact that insects have historically featured in traditional diets across various parts of Nigeria means there is likely to be less resistance to such products. In Northern states, fried grasshoppers are a popular seasonal delicacy, while in the Middle Belt and parts of the South, termites are used to enrich vegetable soups, especially during the rainy season when they are mostly abundant. These practices suggest that the cultural acceptance could be leveraged for nutrition-sensitive programming, although the widespread acceptance of insect consumption is still limited particularly among the younger generations and in urban areas. This means that any move toward adopting insect-based foods in Nigeria would require intentional awareness campaigns, cultural sensitization, and consumer education to overcome stigma and drive broader acceptance.
However, a significant danger comes with recent alarming reports of increasing interest in insect RNA chemical modification research which some advocacy organizations have suggested is targeted at quietly introducing mRNAs into the diets of third world countries with the objective of slowing down human populations through sterilization, just like the alarm on polio vaccines and covid-19 vaccines some years ago.
Glytabs Consulting Limited, therefore, views this global shift with a mix of curiosity and caution. While insect-based proteins have strong potential, especially for sustainable agriculture and feeding in a world increasingly short of protein, when it comes to human food, safety assurance, regulatory clarity, consumer education, and transparency, are non-negotiable. Scaling insect-rearing for broader commercial uses, especially in ultra-processed foods (UPFs) raises many questions in the light of these developments. As the world watches this trend unfold, Glytabs Consulting Ltd continues to advocate for responsible innovation that will put cultural relevance, consumer health, and safety first. Insects may be positioned as a protein of the future for commercial scaling, but the paramount question remains: would we allow them to be freely consumed in UPFs in our markets without stringent regulatory controls?
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