## 1 Introduction  
Based on the EFSA opinion (4 July 2022) confirming the safety of frozen and freeze-dried _Alphitobius diaperinus_ (lesser mealworm) larvae for human consumption [1], the European Union approved this insect species for trade as a novel food. The approval was formalized on 6 January 2023 with the publication of Implementing Regulation 2023/58, permitting the marketing of frozen, pasteurized, dried, and powdered forms of _A. diaperinus_ larvae [2]. This regulation is part of the European Union's broader framework for authorizing selected insect species in food production. The first insect species approved by the European Commission were _Lacusta migratoria_ (migratory locust) and _Tenehrio molitor_ larvae (yellow mealworm), followed by _Acheta domesticus_larvae (house cricket) [1]. These species and specific usage conditions were added to the EU list of novel foods. The growing interest in insects as a novel food stems from nutritional, cultural, and ecological factors, including their high nutritional value, potential as an alternative food source for a growing global population, low production costs, and sustainable, environmentally friendly farming practices. Additionally, consumer curiosity and the demand for novel culinary experiences contribute to this trend [3; 4; 5]. Above all, insect production to meet the needs of feeding the growing human population is the farming of the future, offering one solution to ensure access to cheap and efficient food sources [6; 7; 8]. Insect farms require far fewer resources than traditional livestock, consuming less water, feed, and space, and have higher reproductive capacities, making them an attractive option for food producers. Moreover, they produce fewer greenhouse gases, making them more environmentally friendly [9; 10; 11]. The need for innovation in these areas is a key trend influencing the increase in insect-based food products in the market and changing the approach of both producers and consumers towards this type of food. Edible insects, approved for consumption in the EU, are seen as a promising innovation in the food sector, with insect-derived products offering a viable alternative protein source. They provide easily digestible proteins (with an amino acid composition comparable to meat), fats, fiber, vitamins, and minerals [12; 13; 14; 15; 16]. The nutritional value of insects varies based on the developmental stage, breeding environment, and diet [17]. Their protein content (dry matter basis) ranges from approximately 50% in _Tenebrio molitor_ larvae to 62% in _A. diaperinus_ larvae [18; 19], surpassing conventional animal-based foods (beef, eggs, and milk) as well as plant-based foods (soy and lentils) [20]. Insects also contain fiber (10-15%) and fats (15-30%), and some of them have a sugar content (for instance, _T. molitor_ at 0.64% and _A. diaperinus_ at 5.31%) [18]. Edible insects are rich in monounsaturated and polyunsaturated fatty acids and are an excellent source of omega-3 fatty acids [21]. They may also be a potential solution to alleviate vitamin (particularly B-group) and mineral deficiencies. They contain, among other things, Na, Mg, P, K, and Ca, as well as Fe, Zn, and Se, which makes them an exceptionally valuable source of minerals [22; 23; 24]. A few studies show that improper breeding conditions for edible insects may result in the presence of plant and bacterial toxins and dioxins, as well as pesticides and heavy metals [25; 26; 27; 28]. Insects can also cause allergic reactions. These may be triggered during breeding by injection allergens (bees, wasps, and ants) and contact and inhalation allergens (e.g., exoskeletons and droppings), as well as during consumption (food allergens) [7]. According to the EFSA (Panel on New Foods and Food Allergens), the components that may cause allergic reactions are insect proteins and metabolites resulting from the feeding method (spoiled feed). People with shellfish and dust mite allergies may also experience problems.