There’s a recent push in emphasizing the creation of more sustainable substitutes for animal proteins to aid in addressing the global food shortage and concerns with climate change. In comparison to conventional cattle production, insect farming generates fewer greenhouse gases and ammonia. Additionally, insect farming uses less space and feed to generate a similar quantity of protein as conventional livestock. Thus, insect farming is a more practical and environmentally friendly substitute for traditional meat options. The insect protein industry is anticipated to grow and expand substantially between 2022 and 2030. In general, products containing insect protein seem to be a good alternative to conventional protein products and help decrease greenhouse gas emissions while increasing the availability of protein-rich foods at more affordable prices. To prevent potential negative impacts on digestibility, more understanding of their effects and interactions is required with reference to food processing. The aversion associated with eating insects, as has been noticed in various marketing research, is one of the most important barriers to the consumption of food products made from insects. Indeed, when it has been linked to human defensive mechanisms, disgust may be the most intuitive of the fundamental human emotions. There are various reasons why insects cause disgust in humans or Westerners; however, additional research is required to further examine how insect protein as an ingredient influences product performance, product digestibility, and the sensory attributes of insect protein incorporated food products must be further explored in the near future. Speaker: Keren Kles, PhD