Abstract
The use of insects as part of the human diet has a long history and is currently practiced in many parts of the world. Many insects fulfil the criteria of high-quality protein that meets the requirements of humans and pets. The main problem in several societies is the unfamiliar or unacceptable use of insects in their present form. Some strategies can be adapted to convince reluctant consumers, such as improving their awareness about insects' nutritional value and environmental benefits as well as direct research efforts towards processing insects into familiar and popular products. A significant challenge for commercial insect protein production is obtaining government approval for insect-based products for the human diet, as each insect product is regarded as a novel food that requires evidence of its safety to human health. Thus, microbiological, chemical and physical hazards analyses must be documented and receive approval from authorities before insects can be placed on the market.