Mapping Global Research on Edible Insects in Food Science: Trends, Themes, and Geographic Gaps
DOI:
https://doi.org/10.33830/manilkara.v5i1.14967.2026Keywords:
applied food science, bibliometric analysis, edible insects, entomophagy, sustainable food systemsAbstract
Entomophagy, the consumption of insects as a food source, has long been rooted in local traditions across many regions. As global food systems face increasing pressure from population growth and environmental degradation, entomophagy has attracted growing interest within the international research community. Nevertheless, the scientific knowledge landscape of entomophagy, particularly within the context of applied food science, has not yet been comprehensively mapped. This study aims to examine the structure, trends, and gaps in global edible-insect research using a quantitative bibliometric approach, based on 3,515 documents indexed in Scopus and Web of Science from 2003 to 2024 and retrieved through a systematic keyword-based search strategy. Analytical tools including VOSviewer, Bibliometrix, CiteSpace, and SciMAT were used to map research networks, identify key themes, and trace trends over time. The analysis indicates a marked increase in publications following the FAO's 2013 report, alongside a thematic shift from biological exploration toward applied food technology a shift accelerated by the European Union's Novel Food regulation (2021–2023). Research activity clusters around three dominant themes: insect biology; nutritional value and food applications; and food chemistry and methodology. The Netherlands, Italy, and the United States lead in citation impact, while countries of the Global South, despite their long-standing traditions of insect consumption, remain underrepresented in the literature. The study concludes that three pressing gaps inequality in geographic representation, limited use of industrial-scale Life Cycle Assessment, and weak integration of socio-cultural dimensions need to be prioritized on the global research agenda to support a more sustainable and inclusive transition in food systems.
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