Edible insects FAQs – Frequently Asked Questions

Edible insects are insects that are safe and nutritious for human consumption. Across the globe, over 2 billion people regularly eat insects as part of their diet — from crunchy crickets in Thailand to protein-packed mealworms in Europe. Now, edible insects are growing in popularity in the UK as a sustainable, high-protein food source. According to the FAO, people regularly eat nearly 2,000 insect species worldwide. The Food and Agricultural Organization of the United Nations, published a report in 2015 highlighting the benefits of insects as food to both the Planet and human health. According the FAO there are nearly 2000 different species regularly eaten by humans around the Globe. However in the UK we are restricted by food regulations and the edible insect guidance which is still being finalised by the Food Standards Agency. Over 1,900 insect species are recognized as edible by the Food and Agriculture Organization (FAO). The most common edible insects include crickets, mealworms, locusts, ants, beetles, and termites. London chefs are already experimenting with them, and we are also offering unusual cooking experiences that let you explore sustainable food options.

Entomophagy (/ˌɛntəˈmɒfədʒi/), derived from the Greek words éntomon meaning “insect” and phagein meaning “to eat,” refers to the human practice of consuming insects as food. This dietary tradition, rooted in ancient cultures across the globe, encompasses the use of insects as a sustainable and nutritious source of protein and other essential nutrients. Entomophagy is still common in many parts of Asia, Africa, and Latin America. It is now regaining attention worldwide as a response to environmental and food security challenges. An alternative word for entomophagy could be Insectivory — a more general term derived from Latin (insectum for insect and vorare for “to devour” or “eat”), typically used in zoology to describe insect-eating behavior in animals, however, entomophagy is the most precise and widely accepted term when specifically referring to humans eating insects. The practice dates back to prehistoric times and formed a natural part of early human diets.

Farmers feed insects bred for human consumption a healthy diet of grains, porridge, green leaves, fruit, and root vegetables. Edible insects are only fed plant-based materials, grains, and organic matter—but increasingly, they’re being raised on agri-food waste streams, such as fruit and vegetable peelings, brewery byproducts, and cereal husks. This process reduces waste and turns low-value biomass into high-protein food. Insect species like mealworms are particularly efficient at breaking down these byproducts, reducing waste and lowering greenhouse gas emissions compared to traditional livestock. However, in the UK and EU, regulations strictly control what insects bred for human consumption can be fed. According to the Food Standards Agency (FSA) and European Commission, insect farms must use approved feed materials that are safe, traceable, and not derived from animal or hazardous waste. Using food-grade agri-food waste is promising, but only when it meets safety standards. This ensures insect products remain safe and contaminant-free.

In the UK, only certain insect species are legally edible under the Food Standards Agency (FSA) regulations for novel foods. As of 2025, four species—such as house crickets and mealworms—can remain on the market in Great Britain (England, Wales, and Scotland) only if a valid novel food application was submitted before the December 31, 2023 deadline. Without full FSA approval, no new insect-based products can be sold. In Northern Ireland, EU law still applies, meaning insect products must comply with European Commission novel food rules.
For full details, see the FSA’s edible insect guidance and Horizon Insects’ latest blog on the legal status of edible insects in the UK.

When it comes to edible insects, the terminology can be confusing. So, what’s the difference between a grub and a bug? Simply put, when you eat grub, you are eating insects in their larval stage, while eating bugs refers to the adult form. In everyday conversation, many people mistakenly use the word “worms” when they actually mean “larvae.” For example, edible mealworms are not worms but larvae of the Tenebrio Molitor beetle. That makes them grubs, not bugs.

No, not all insects are safe to eat, and caution is essential when selecting edible species. Some insects are outright toxic or poisonous, containing harmful chemicals or defensive compounds that can cause illness or even death. Others may be unsafe due to environmental exposure, especially if they haven’t been farmed specifically for human consumption under controlled, hygienic conditions. The kind of insects that humans cannot and should not eat , are Insects sourced from non-food-certified facilities or caught in the wild, as these may carry pesticide residues, parasites, or pathogens, making them unsuitable and potentially dangerous to eat. Always choose insects from reputable, food-grade farms that raise them under hygienic conditions. This ensures safety and quality.

Yes, it’s possible to be allergic to eating insects. People allergic to seafood, crustaceans and dust mites are most likely also allergic to insects. Farmers sometimes feed insects wheat bran, cereals, or soy, so avoid edible insects if you have gluten or soy allergies. This is further explained by the Food Standards Agency (FSA) that carried out a study on the risk profile of edible insects, that explains how cross-reactive allergic reactions to insects may occur, due to shared proteins such as tropomyosin and arginine kinase. The study also found that people with no prior shellfish allergies can still develop de novo insect-specific allergies.

Yes, they are! Yellow mealworms (Tenebrio molitor) were the first insect species approved for human consumption in the EU following a detailed review by the European Food Safety Authority (EFSA). They’re high in complete protein, iron, and healthy fats — all the nutrients your body needs, with a much smaller environmental footprint. Most people describe the taste as light, toasty, and nutty — somewhat similar to sunflower seeds or roasted cashews.

Consumers often perceive crickets as more palatable than mealworms. Crickets look more familiar, while mealworms, being larvae, may seem less appealing. This perception explains crickets’ higher popularity.

Whether edible insects are halal (permissible) or haram (forbidden) in Islam depends on the interpretation of religious texts and the specific type of insect. Generally, most Islamic scholars agree that locusts are halal, based on explicit mention in Hadith (sayings of the Prophet Muhammad, peace be upon him). However, the status of other insects—like crickets, mealworms, or grasshoppers—is more debated. Some scholars classify insects other than locusts as haram, citing Quranic verses that prohibit consuming impure or harmful things. Others argue that if the insect is not harmful, not poisonous, and is farmed hygienically, it may be considered halal—especially in contexts where it serves as a necessary or nutritious food source.
Processing also matters: insect-based products must avoid contamination with haram ingredients and follow halal hygiene standards. Because scholarly opinions vary, Muslim consumers are encouraged to consult trusted religious authorities or look for certified halal labels when purchasing insect-based foods.

No, but with one exception. The kosher status of edible insects is strictly prohibited in traditional Jewish dietary law. According to the Torah (Leviticus 11 and Deuteronomy 14), nearly all insects are considered non-kosher, or treif, and are not permitted for consumption.
The only exception mentioned in scripture is a small group of certain types of locusts that may be kosher. However, identifying exactly which species are allowed—and ensuring they meet the specific characteristics outlined in Jewish law—requires a continuous and reliable tradition (mesorah). Today, most Jewish communities have lost this tradition, so even though some Yemenite and North African Jewish communities historically ate locusts, the vast majority of Ashkenazi and Sephardi authorities prohibit insect consumption altogether due to lack of clear lineage and risk of error.

No. Insects are animals, so they are not vegan or vegetarian. However, some vegans and vegetarians choose to eat them for their sustainability benefits.

Eating edible insects offers a range of health and environmental benefits. For example, Insects require less land, water, and feed than traditional livestock, Insect produce far less greenhouse gas than cows or pigs, Additionally insects convert food waste and organic byproducts into high-quality protein, reducing agricultural waste. As far as nutritional and gut health benefits, they are high in protein (many dried edible insects contain 60–70% protein by dry weight, including all essential amino acids),and they are a good source of iron, zinc, B12, and omega-3 fatty acids. A little known fact is that several studies have shown that edible insects support gut health; Chitin, a natural fiber in insect exoskeletons, may act as a prebiotic—feeding beneficial gut bacteria. Other studies have also shown that insect protein can promote microbial diversity and may increase levels of Lactobacillus, Akkermansia, and other beneficial microbes. Finally, gut studies suggest insect-based diets reduce inflammatory markers and improve intestinal barrier function. 

Yes! Edible insects are highly nutritious, offering a rich source of protein, healthy fats, vitamins, and minerals. They can be an excellent addition to a balanced diet. For a detailed nutritional breakdown, see our pages on mealworms and crickets, where we list the specific nutrient content of each insect.

Edible insects require far less land, water, and feed compared to traditional livestock. They produce fewer greenhouse gases and can thrive on organic waste, which helps minimize resource use and pollution. This makes them a low-impact protein source that supports more sustainable food systems.

Insect farming is highly efficient: insects convert feed into protein much faster than cows or pigs. They need significantly less space and can be raised in vertical farms, reducing land use. Additionally, insects emit far lower levels of methane and ammonia, contributing less to air pollution and climate change.

Insect protein helps lower carbon and water footprints, reduces pressure on forests and grasslands, and supports circular food production by using organic by-products as feed. By replacing a portion of conventional meat with insects, we can preserve ecosystems while maintaining a high-quality protein supply.

Yes. Insects are rich in protein, vitamins, and minerals and can be farmed almost anywhere, even in urban settings. They provide scalable nutrition for growing populations.

As more people adopt climate-friendly diets, insect protein is gaining traction. Protein powders, snacks, and meat alternatives are making insect foods accessible. With better regulations and supply chains, edible insects could become mainstream.

Insects deliver protein with minimal impact. Crickets, for example, need little land or water and produce very few greenhouse gases. Cricket powder offers a convenient way to add sustainable protein to snacks.

Insects can be roasted, fried, or added to soups, stews, baked goods, and protein bars. We’ve put together an “edible insects how to” guide, with idea on how to use edible insects to and interesting twist to your everyday recipes.

No. Most have a mild, nutty flavor that absorbs seasonings easily.

Yes. Insect powders can replace part of the flour in bread, cookies, or energy bars. Because they lack gluten, mix them with regular flour for structure.

We currently only ship within the United Kingdom. As a family-run business based in London, UK, we focus on providing fast, reliable delivery to our local customers. While we don’t offer international shipping at the moment, our UK-based service ensures that orders arrive quickly and securely.

We can deliver our cookery events at any London and Greater London location, bringing hands-on edible insect experiences directly to our local community. If you’re outside this area, please contact us — we’re happy to discuss options and see if we can accommodate you.