# Emerging Trends in Sustainable Biological Resources and Bioeconomy for Food Production
## 3 Green Bioeconomy Resources
### Insect-Based Resources
Edible insects can trigger allergic reactions that could affect humans as they contain some proteins that are contemplated as allergens, such as arginine kinase, \(\alpha\)-amylase, and tropomyosin [44]. Another important consideration is the possibility of cross-reactivity between allergens found in different insect species as well as the presence of chitin in the exoskeletons of some insects [45; 46]. chitin may pose nutritional challenges and can impact protein digestibility, although some enzymes in the human gastrointestinal tract have been shown to digest chitin [47; 48]. However, appropriate techniques for preparing food can decrease the chance of cross-reactivity and allergy risks in food that contains insects. Methods like heat treatment and enzymatic breakdown are examples of these techniques [49]. When considering insects as a new source of food, it is important to understand and comply with the relevant legal guidelines and regulations [44]. For this reason, the production and marketing of insects as a food source in Europe is regulated by EU Reg 2015/2283 [50]. However, the legal classification of insects remains ambiguous, often fluctuating between being considered livestock, pests, or industrial inputs, which affects how they are regulated, subsidized, and integrated into national bioeconomy strategies. Despite their growing importance, insects exist in a legal gray area. Most jurisdic lacks comprehensive regulations addressing their farming, processing, welfare, and trade. In many cases, food and feed safety laws are not well-adapted to insect products, approval processes are slow, and welfare considerations are nearly absent [51]. Additionally, the use of insects in environmental services or biotechnology raises questions about biodiversity, invasive species, and intellectual property, which require legal oversight. To support a sustainable bioeconomy, legal systems must provide clear definitions, create insect-specific standards, and ensure regulatory consistency across sectors and borders. Furthermore, while many studies tout insect farming as environmentally beneficial, the environmental impact of large-scale insect farming is still not fully understood. Key questions remain around energy use in climate-controlled rearing environments, the long-term ecological effects of diverting organic waste to insect feed, and the carbon footprint of processing insects into consumer-ready products. There is also ambiguity around consumer acceptance. Cultural preferences and psychological aversions (the \"yuck factor\") in Western societies present significant barriers to the mainstream adoption of edible insects [35]. Despite technological advancements in integrating insect-based ingredients into familiar food forms, shifting consumer perceptions remains a challenge--one that is often underemphasized in technical or environmental assessments. In summary, while there is widespread consensus about the potential of insects as sustainable and nutritious food sources, the field must address several contradictions and gaps related to nutritional variability, consumer behavior, safety and scalability.