D. Julian McClements Talks to 'Technology Networks' on Insects as Food

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An estimated 2 billion people on the planet include insects as part of their diet. Packed with valuable proteins and healthy fats, insects offer a highly nutritious food source that can be raised with much greater efficiency and sustainability, compared to traditional livestock. Additionally, they can be fed using agricultural byproducts and food waste, enhancing their environmental appeal. Technology Networks spoke with D. Julian McClements, Distinguished Professor in the College of Natural Sciences's Department of Food Science, to learn just how nutritious insects actually are:

“'Insects have got good-quality protein, but also vitamins and minerals and other components that are beneficial to your health,' said Professor D. Julian McClements, food scientist at the University of Massachusetts Amherst. In his book Meat Less: The Next Food Revolution (2023), he notes that the nutritional profile of edible bugs depends on the species, their life state, and how they are prepared, and is fairly similar to that found in animal meal. 'Many contain high levels of quality protein, unsaturated fats, omega-3 and -6 fatty acids, dietary fibres, vitamins and minerals such as iron, magnesium and calcium.'"

— Technology Networks

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