Insects as food

Insects as food is the harvesting, farming, preparation, and consumption of insects by people. It includes whole insects and ingredients made from them.

Entomophagy: The human practice of eating insects. Names the broader practice that includes insect farming, preparation, and consumption.
Insect metamorphosis: The developmental transformation through which insects pass between life stages. Harvest timing and edible yield can depend on an insect's life stage.
Livestock: Domesticated animals raised for food, materials, or labor. Insects are often proposed as alternatives to conventional livestock, with different production demands.
Food allergy: An immune reaction to a food protein that can cause symptoms ranging from mild to life-threatening. Some insect proteins can cross-react with allergens found in crustaceans and dust mites.
Edible insect farming: The rearing of insect species for human consumption. Shows how insects can be produced deliberately rather than gathered from the wild.
Insect feed conversion: The efficiency with which insects turn feed into body mass. Feed conversion helps determine the resources needed to produce edible insect biomass.
Plant-based meat: Foods made mainly from plants and designed to resemble meat in taste or texture. It offers a non-animal alternative against which insect-based foods are sometimes compared.
Novel food: A food category subject to specific authorization rules because it lacks established consumption history in a jurisdiction. Regulatory classification can determine which insect species and products may be sold.
Mealworm: The larval stage of darkling beetles, especially Tenebrio molitor, raised for food and feed. A widely studied farmed insect that can be eaten whole or processed into ingredients.
Insect protein: Protein derived from insects, consumed whole or extracted as a food ingredient. Protein content is a major reason insects are evaluated as food.

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