The residual population growth imposes an increase in food demand, driving humans to practice agricultural intensification on a large scale. Paradoxically, food and feed production may end up causing various environmental problems. At the same time, about 2.37 billion people in the World currently lack basic food security insurance. As a consequence, alternative sources that can substantially address the demand for food and feed sustainably are needed. Insect farming may offer an environmentally friendly solution for mitigating global food and feed challenges. The article aims to explore the potential of insects as sustainable food and feed sources while assessing their environmental impact, offering innovative solutions for global food security challenges. By highlighting the benefits of edible insects, the article supports informed decision-making and promotes sustainable practices. Mass production of edible insects has seen record growth over the decade, and their demand as future proteins is projected to reach up to 3 million tons in 2030. Additionally, insect farming is evidenced to be economically viable. To meet the demand for edible insects, a breakthrough such as the internet of things can be used to scale up production and processing. However, detailed environmental impact assessments are needed to predict scenarios of large-scale insect farming. Life cycle assessments of some edible insect production systems have validated that insect farming has various beneficial environmental impacts. The utilization of edible insects as food and feed is promising for significantly improving food security and the environmental sustainability of food.

Microalgae presents an inducing potential as a primary raw material in crafting plant‐based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco‐conscious food choices, the exploration of microalgae as a core ingredient in plant‐based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty‐free alternatives while reducing dependence on traditional, unsustainable modes of seafood production.

Nutritious and sustainable food sources are much needed to compensate for the rising demand for food due to the ever-growing human population. The idea of using insects as potential future foods is getting more attention globally. The consumption of insects or entomophagy offers several advantages other than fulfilling human nutritional and energy requirements. By considering climate change and the reduction in arable land and water, entomophagy and insect farming is regarded to be more environmentally friendly than animal husbandry. Among thousands of edible insect species, grasshoppers and locusts may become viable options as novel foods. In this review, all edible grasshopper and locust species are listed along with the countries where they are consumed. The nutritional value and nutraceutical and pharmaceutical properties of some commonly consumed grasshoppers and locusts are overviewed. Lastly, factors affecting the consumer acceptance of grasshoppers and locusts as emerging foods are discussed, and steps to incorporate the insects into consumers’ tables are given. Based on this review, there are at least 120 species of edible grasshopper and locust species. They are packed with nutrients and antioxidant substances, and are widely consumed across African and Asian countries and in certain parts of America. However, the rejection of grasshoppers and locusts as foods is still prevalent among consumers in western countries due to the stigma surrounding insects. Raising the consumers’ awareness through the dissemination of the health and environmental benefits of entomophagy could be a strategic way to increase the adoption of grasshoppers and locusts as foods.

The effect of extrusion parameters on the proximate composition of Kunun-Gyada extrudates was investigated. Fifteen experimental runs were generated using Box-Behnken (RSM) designs and were processed in a single-screw extruder (WSSH-40, Runxiang). The results were subjected to statistical analyses to evaluate for significant (0.01 ≤ p ≤ 0.05) effects between the blends and the extrusion parameters. There was an increase in proximate mean composition of the extrudates, crude protein 11.60 to 13.70%, ash 1.00 to 1.13%, with decrease in both moisture content, crude fiber, crude fat and carbohydrates ranges from 8.60-7.31%, 3.03-2.96%, 6.99-5.40% and 72.32-75.57% respectively. The R2 of all the models were greater than 78% and all were having a non-significant lack-of-fit test. In view of the operability in actual production, the optimal conditions were adjusted as follows: 21.0% FC, 25.0% MC and 110oC BT. Under the adjusted conditions, the responses were 7.89% moisture content, 13.02% crude protein, 3.010% crude fibre, 5.802% fat, Ash 1.070% and 67.268% carbohydrate indicating that the model was adequate for the optimization process. The optimal result could produce kunun-gyada suitable for instant porridge which can potentially be use for industrial projection and sustainable food and nutritional security.

This study assessed the substitution of margarine with 10, 20, 30, 40 and 50% Sweet Orange (Citrus Sinensis) Seed Oil (SSO) to enhance their total phenolic, total flavonoid and total carotenoid contents. In addition, phytochemical composition, antioxidant activity, instrumental color, physical properties, and sensory attributes of the bread were investigated.