Mexico Eyes Edible Insects as Protein Strategy

With the global population projected to reach 10 billion by 2050, pressure is mounting to increase food production on a planet with finite resources. Against this backdrop, edible insects are gaining attention as a scalable alternative protein, and Mexico, home to the world’s greatest recorded diversity of edible insect species,  is positioned to play a strategic role in the sector’s development.

Globally, more than 2 billion people consume insects regularly across more than 100 countries. At least 1,900 species are classified for human consumption. In Mexico, estimates indicate between 300 and 545 edible species have been identified, giving the country a biodiversity advantage in the emerging alternative protein market.

Celeste Ibarra, Researcher, Department of Bioengineering for the Centro-Occidente region, Tecnologico de Monterrey, said population growth will require higher food output and drive innovation in alternative proteins. “And for that, many researchers in the food area are working on the development of alternative food sources, and within these alternative foods are edible insects,” Ibarra said during the webinar Edible Insects and their Opportunities in Mexico organized by the Ingenia initiative at Tecnológico de Monterrey. 

Efficiency and Sustainability Metrics

Edible insects present production efficiencies compared to conventional livestock. They generate fewer greenhouse gas emissions than cattle, require significantly less agricultural land and offer superior feed conversion ratios compared to bovine ratios close to 10:1.

The UN Food and Agriculture Organization has identified insects as a key component in efforts to achieve food security, citing their protein, vitamin and amino acid content. According to Cristina Clocchiatti, Co-Founder of Mexican company Griyum, “Cricket flour has multiple health benefits, as it contains at least 65gr of protein per 100 gr, has 11% dietary fiber, and includes the nine essential amino acids that humans need to complete their nutrition. In addition, it is much more digestible, up to 80 to 85% more than beef,” she highlighted. 

Clocchiatti added that shifting dietary habits may become necessary as natural resources become constrained. “Not only to consume insects, which is currently a trend, but also to understand that our eating habits will change due to the insufficiency of the natural resources available today, which will not be enough by 2050,” she noted.

In addition to lower methane emissions and waste generation, insects can contribute to composting and organic waste decomposition.

Industrialization and Global Market Expansion

The industrialization of edible insects has accelerated over the past decade. Approximately 250 companies worldwide are involved in insect production. Thailand leads in cricket farming, France in mealworm production and the United States and Spain in black soldier fly production for multiple uses.

Regulatory developments in Europe have also advanced commercialization. The European Union’s updated Novel Food regulation allows approved insect species to be marketed for human consumption, enabling products such as cricket-based energy bars, bakery flours and snacks in countries including France, the Netherlands, Finland, and Denmark.

The Edible Insects Market report by Meticulous Research estimates the global market could reach US$7.96 billion by 2030. Mexico’s edible insect market is currently estimated at US$607.5 million. Griyum, which produces cricket flour for applications including bread, pasta, energy bars, and tortillas, has expanded beyond Mexico. Clocchiatti said the company already has clients in Europe and the Americas.