The utilization of insects as a food source has gained increasing attention to address global protein-related food challenges and support sustainability goals due to their potential to compete with other alternative protein sources. Thus, compared with different forms of livestock, insect farming for human consumption may offer economic and environmental advantages. Nevertheless, factors such as food chain safety principles and cultural habits need to be considered. Research indicates that edible insects represent a potential dietary source of protein, fatty acids, vitamins, and minerals. However, the use of insects as human food continues to face challenges, including consumer acceptance, risk perception, legal frameworks, and production scalability.

This Special Issue focuses on global dynamics from a consumer perspective, as well as the complexities of integrating edible insects into the world food system. Submissions are invited on innovative approaches, scientific methods, theoretical and practical studies, as well as the sustainable production and consumption of edible insects. The scope of interest includes, but is not limited to:

• Consumer studies and socio-economic aspects of edible insects
• Market trends
• Sustainability studies (e.g., life cycle assessment)
• Studies on sensory properties, nutrition, and food safety
• Novel applications of edible insects in food technology
• Regulatory frameworks for edible insect products

Original research articles, and review articles are welcome.