Insect-derived proteins and fats present viable food constituents. They can be bioengineered and fermented to improve their nutritional value and functionality to promote food security and the development of new superfoods. Nonetheless, scale-up production and translation of insect-derived proteins and fats remain difficult.
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The authors acknowledge support of the Alexander von Humboldt Foundation via the Georg Forster Research Fellowship.
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S.M.T.G and Z.A. discussed and prepared the article and approved the final version of the text.
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Gharibzahedi, S.M.T., Altintas, Z. Bioengineered insect proteins and fats as high-quality and sustainable food constituents. Nat Rev Bioeng 2, 804–805 (2024). https://doi.org/10.1038/s44222-024-00221-1
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DOI: https://doi.org/10.1038/s44222-024-00221-1
