Over the past decade, the potential of edible insects as a novel ingredient in high value-
added products has been investigated to find alternatives to conventional protein sources
that are expensive, over-exploited and harmful to the environment. This review assesses the
state of insects as an alternative protein source from production to consumption. More
specifically, this review details the conventional procedures related to the production of
insect flours as well as insect-derived ingredients such as protein concentrates and isolates …