I was originally made aware of this article by a 404 Media newsletter. It's pretty interesting, largely confirms what has already been known so far, but also gives some fresh knowledge, like how nutrients from insects might not be quite as available, even if they technically have a very similar macronutrient profile to meats. That's because the present chitin reduces the bioavailability to a certain degree.
CONCLUSION Edible insects represent a promising complementary protein source capable of contributing to the growing global demand for sustainable and nutritionally adequate foods. They provide high-quality protein and relevant amounts of macronutrients and micronutrients, often comparable to or exceeding those of conventional animal-derived foods, while offering clear environ- mental advantages. Nevertheless, their integration into human diets requires a cautious and evidence-based approach. Current limitations include substantial variability related to insect species, developmental stage, rearing substrate and processing methods, as well as methodological heterogeneity in the assessment of pro- tein content, digestibility and bioavailability. Inconsistencies in analytical approaches, particularly regarding digestibility proto- cols and the handling of chitin-derived nitrogen, hamper compa- rability across studies and may bias protein-quality indices such as PDCAAS and DIAAS. Moreover, most evidence supporting biological activities (e.g., antioxidant, anti-inflammatory and cyto- toxic effects) is derived from in vitro and animal models, while human data remain limited to small, short-term studies and are insufficient to substantiate health or clinical claims. Food safety concerns, including allergenic cross-reactivity, microbial contami- nation and chemical residues, together with regulatory heteroge- neity and persistent barriers to consumer acceptance, further constrain large-scale application. To support responsible uptake, regulatory authorities and industry stakeholders should prioritize the harmonization of guidelines for rearing substrates, hygienic production, analytical methods and labeling, including clear allergen disclosure. The implementation of robust quality- management systems (good manufacturing practices (GMPs)/ HACCPs), validated processing protocols and transparent com- munication regarding origin, processing and safety is essential to build consumer trust and enable the sustainable incorporation of insect-based ingredients into food systems.
For me it's interesting because I literally studied food tech and I like to learn about new applications of stuff. It's also interesting to me because there will always be people who don't want to reduce their meat consumption (I guess I'm in that camp too, although one visit to relatives shows me how I already eat way less meat than them), so if you can reduce the harm of the meat industry a little bit by adding insects to a product and it either isn't even noticable or actively tastes better, that's a win in my book. Establishing insect farms could also, in theory, be very cheap and wouldn't require (much, if any) additional feed to be produced since they could just very cheaply (or maybe even at a profit) buy organic waste from recycling companies and food producers to use as their feed for the maggots.