)1 Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences--SGGW, Nowouvanyowska 15%, 02-776 Warsaw, Poland; [PERSON]_ADDRESS] (K.S. ); [PERSON]RESS] (M.N. )1 Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences--SGGW, Nowouvanyowska 15%, 02-776 Warsaw, Poland; [PERSON]_ADDRESS] (M.N. )1 Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences--SGGW, Nowouvanyowska 15%, 02-776 Warsaw, Poland; [EMAIL_ADDRESS]. and a worsening of celiac disease symptoms [5; 6]. The most productive solution is the elimination of allerggenic compounds from product recipes. Consequently, it is necessary to identify ingredients that can be utilized to attain a texture and structure analogous to that achieved through gluten-rich ingredients [5]. Conversely, there is a requirement to ascertain alternative ingredients that enhance the product's nutritional value, significantly increasing the protein content. Consumers have recently sought products with a higher nutritional value and diverse properties, prompting producers to improve or modify their products [2; 7]. Several examples have been explored in pate recipes for this purpose, such as the inclusion of ingredients like hemp seeds [7; 8], linesed [8], lupine protein [9], pea protein [4; 10], starch [3], fish meat or roe [2], and mushroom flour [11]. Those ingredients can enhance the nutritional properties of the final products, mainly by increasing the protein content and the levels of unsaturated fatty acids or antioxidant compounds. It can also affect the texture and color of the product in various ways. In this regard, edible insects seem to be one of the most promising ingredients, demonstrating their value as a rich source of protein, fat, vitamins, and minerals [12; 13]. Edible insects like the yellow mealworm (_Tenebro molitor_ L.) provide all essential amino acids, including the most common limiting ones, such as lysine, methionine, and isoleucine [14; 15]. Furthermore, fat isolated from yellow mealworms consists mainly of unsaturated fatty acids like oleic and linoleic acids while also containing \(\alpha\)-linolenic acid [16; 17]. Additionally, minerals such as iron, calcium, zinc, magnesium, phosphorus, and B-group vitamins can be found [14; 18]. Due to the increasing demand for sustainable protein sources and other essential nutrients, applying powdered edible insects in pate recipes is a promising approach. As a result, pates with an addition of edible insect in the powder form can provide greater nutritional value compared to traditional meat pates. However, it should be noted that edible insects are also a source of crustacean and mollusk allergens [15; 17]. Nevertheless, the overall pooled estimate for all age groups of self-reported lifetime prevalence in European regions reported between 2012 and 2021 is higher for wheat (1.6%) than for shellfish (0.4%). Also, the overall lifetime prevalence of self-reported physician-diagnosed wheat is higher (0.5%) compared to that of shellfish (0.01%) [19]. Incorporating insect powder into meat emulsions can significantly enhance their stability and reduce cooking loss in the final product [20; 21]. However, the results regarding the effect of this reformulation on the textural properties of meat products are still inconclusive [21; 22; 23]. Nevertheless, utilizing insect powder to develop novel products has the potential to stimulate interest in discovering new flavors and innovative culinary approaches. The research available so far has indicated that pork pates with insect powder (2, 6, and 10%) were described to be more distinct in flavor and odor according to the consumer assessment and had a darker color (both on the surface and in the cross-section) compared to the pate without this ingredient [24]. Ingredients such as insect powder, used to improve the nutritional value of pates, may change their physicochemical and microbiological characteristics.