Acta Univ. Agric. Silvic. Mendelianae Brun. 2025, 73(6), 305-319 | DOI: 10.11118/actaun.2025.021

CRICKET POWDER (ACHETA DOMESTICUS): A VERSATILE AND SUSTAINABLE PROTEIN SOURCE IN FOOD APPLICATIONS

Le Pham Tan Quoc ORCID...1, Pham My Hao ORCID...1, Pham Thi Quyenù ORCID...1, Lam Bach Bao Phuong ORCID...1
1 Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam

In the context of a growing population and the increasing demand for sustainable protein sources, edible insects – particularly crickets – are emerging as a highly promising alternative food option. This article focuses on synthesizing and analyzing existing research related to the nutritional composition of cricket powder from various geographical sources, such as Thailand, Kenya, and Canada. Cricket flour has been reported to contain high levels of protein (42.0–48.87%) and fat (23.6– 29.1%), along with essential minerals such as potassium (826–1 224 mg/100 g), iron (4.06– 5.99 mg/100 g), zinc (2.17– 21.8 mg/100 g), etc. — micronutrients that are vital for human health. The variation in nutritional content among samples indicates the role of the species of cricket, the feed, the rearing conditions, and the processing methods. When incorporated at substitution levels of 2–50% compared with conventional ingredients, cricket powder demonstrates great potential as both a meat alternative and a functional ingredient. Its diverse nutritional profile makes it suitable for specialized applications in the food industry. Overall, this overview clarifies the potential applications of cricket powder in the future food system, supporting directions toward sustainability, safety, and improved nutrition.

Keywords: Acheta domesticus, cricket powder, edible insects, sustainable food source

Received: August 9, 2025; Revised: October 18, 2025; Accepted: October 20, 2025; Published: January 1, 2026  Show citation

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Le Pham, T.Q., Hao, P.M., Thi Quyenù, P., & Phuong, L.B.B. (2025). CRICKET POWDER (ACHETA DOMESTICUS): A VERSATILE AND SUSTAINABLE PROTEIN SOURCE IN FOOD APPLICATIONS. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 73(6), 305-319. doi: 10.11118/actaun.2025.021
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