Edible insects represent an alternative protein source for human nutrition and animal feed, which is attractive due to their low greenhouse gas emissions, excellent feed conversion, minimal land requirements, and ability to convert low-value organic by-products into high-value protein raw materials.

The aim of the work was to evaluate the possibilities of using edible insects in the agri-food sector with a focus on the sensory and nutritional quality of edible insects. Possibilities of influencing the quantitative and qualitative content of nutrients in insects were also discussed.

Insect species approved in the EU as novel food or feed were monitored. The following parameters were monitored: dry matter, ash, fat, protein, amino acid and fatty acid profiles, as well as some non-protein nitrogenous compounds (chitin, purines, taurine), lipophilic vitamins and sensory acceptability of visible and hidden forms of insects.

Nutritional value of insects is high and depends on several factors. The type and developmental stage of insects, rearing conditions and feed have a significant effect on the nutritional composition of insects. Replacing soybean with feed based on rapeseed cake and oil positively affected the fatty acid profile of insects in terms of reducing the content of saturated fatty acids. Significant differences in the fat and protein content of insects were recorded depending on the rearing temperature. The acceptability of insects by assessors is influenced by the type of insect and its form (meal or whole insects).

Edible insects represent a promising alternative to traditional protein sources. Although edible insects offer numerous environmental and nutritional benefits, their wider acceptance still depends on overcoming cultural barriers and further research focused on safety, optimization of farming practices, and the sensory properties of insect products.