Recent years have seen an increase in discussion around the impact of our dietary choices not only on personal health, but on global issues such as food security and climate change. Much focus has been placed on eating a plant-based diet and eschewing animal-sourced foods, with vegetarian and vegan options becoming far more abundant across grocery stores and in restaurants. But as we look to the future, what other sources and types of food could help foster health for both people and the planet?

In this series on Food of the Future, we are looking to delve into as-of-yet under-utilized food sources that hold promise in their nutritional, environmental, and societal impact. The series consists of four topics, each focusing on a different alternative food source. This particular topic is dedicated to insects as a food source.

We welcome Original Research, Review, and Perspective articles covering topics including but not limited to:
• Chemical, allergenic, and microbiological safety/ concerns of edible insects
• Impact of processing on the nutritional value and functionality of edible insects
• Novel strategies to increase acceptance of entomophagy across the globe
• Nonthermal or green technology processing of edible insects
• Separation techniques, and enzymolysis kinetics of thermal and nonthermal processing of edible insects

Explore the other collections within the Food of the Future series:
Food of the Future: Algae and Aquaculture
Food of the Future: Underutilized Foods
Food of the Future: Meat and Dairy Alternatives

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Frontiers in Nutrition

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Impact