Monterrey, Nuevo León, México. June, 2025.— Worried about the accelerated population increase projected to exceed9.7 billion inhabitants by the year 2050 and the consequent demand for food estimated to grow by 60% by that same year, Dr. Celeste Ibarra-Herrera, a researcher collaborating with the flagship project "Food and Nutrition Security," which is part of the for Health Research Initiative of the School of Engineering and Sciences at Tecnologico de Monterrey, is leading an innovative project for the development of bread fortified with insect flour, mainly from the milpa grasshopper (Sphenarium purpurascens) and Tenebrio Molitor.
The insect flour fermentation method, currently under patent application, is unique in the world and incorporates the use of an edible fungus, which not only improves the texture and flavor but also increases the nutritional value of the final product.
This pioneering research focuses on the use of the insects because they are already accepted by the Mexican population, in addition to being alternative sources of protein. With the creation of these new bread recipes, the research team seeks to offer a nutritious, sustainable, and sensorially attractive solution to combat the food crisis.
The growing pressure on food systems demands efficient and sustainable alternatives. In this context, edible insects emerge as an attractive option due to their high nutritional content and lower environmental impact.
Their production requires less water, land, and feed consumption, presenting a high conversion efficiency, where 2 kg of feed can produce 1 kg of edible insects. Furthermore, their production generates lower greenhouse gas emissions compared to traditional livestock farming. "Whereas producing 1 kg of beef requires approximately 8 kg of feed, insects achieve the same production with only 2 kg, freeing up valuable resources like land and water", noted Dr. Ibarra-Herrera.
From an environmental standpoint, the positive impact is significant. FAO data indicate that the production of edible insects like grasshoppers generates between 50% and 90% fewer greenhouse gas emissions, requires up to 80% less water, and 90% less land per kilogram of protein compared to traditional livestock farming.
Furthermore, the research team highlights the extraordinary nutritional profile of insects like grasshoppers, rich in high-quality proteins, essential fatty acids, key minerals like iron and zinc, dietary fiber, and bioactive compounds with antioxidant and anti-inflammatory properties.
"This innovation represents a concrete opportunity for people to improve their daily diet in a simple and accessible way. We are working so that with the consumption of this bread, people have a source of high-quality protein compared to traditional bread, in addition to significantly increasing the intake of iron, zinc, calcium, selenium and dietary fiber, critical nutrients whose deficiency continues to affect millions of people in Mexico and in the world," emphasized the researcher.
The partial substitution of conventional bread with this fortified version would allow consumers to improve their daily nutritional profile without needing to radically modify their eating habits. With its flavor and texture optimized through the fermentation process, the bread offers a familiar, nutritious, and attractive option for daily consumption.
"The objective is clear: to creatively face the approaching protein deficit, offering sustainable foods that nourish better and are also pleasant for consumers. This bread represents a bold step towards transforming the perception of edible insects, integrating them into our diet in a familiar and appetizing way," assures Dr. Celeste Ibarra-Herrera.
While entomophagy, or the ingestion of insects by humans, is a deep-rooted cultural practice in various regions of the world, including Mexico, where grasshoppers, maguey worms, jumiles, and escamoles are traditionally consumed, its daily consumption is still limited to certain areas. Mexico is home to more than 500 of the more than 1,600 species of edible insects reported worldwide. This research seeks to extend their consumption through everyday foods like sliced bread, with the added value of having a higher nutritional content.
Sensory tests conducted in the state of Puebla, where the consumption of grasshoppers has a deep-rooted cultural tradition, yielded positive results. The sliced bread fortified with grasshopper flour showed high acceptance in flavor, texture, and appearance among the participants. The versions enriched with grasshopper flour were preferred over those made with other insects, which underscores the potential of this particular ingredient for integration into bread.
The initial target market consists of individuals seeking to increase their protein intake. Broader studies are needed to assess acceptance in various regions and to expand the market.
A crucial aspect of the research is the analysis of the fermentation of edible insects in food products. The researcher explained that the fermentation of the insects significantly improves the texture and digestibility of the bread, with the grasshopper being particularly accepted in terms of flavor after this process. Fermentation also increases the protein and fiber content in the final product, further improving its nutritional profile.
In the initial phase, the commercialization strategy for sliced bread will focus on a conventional product fortified with grasshopper flour, targeting gourmet stores and consumers conscious of health and environmental impact.
The researcher made a call for the improvement of regulatory frameworks for insect consumption, which will be fundamental to promote entomophagy as a sustainable and nutritious practice, as well as to boost the circular bioeconomy through the integral use of insects.
"The integration of insect-based foods into our diet requires time and education, but through innovation, effective communication, and the creation of sensorially attractive products, we are confident in achieving their normalization, taking advantage of the nutritional and environmental benefits they offer," concludes Dr. Celeste Ibarra Herrera.
