Crickets in the European Diet

From Curiosity to Cuisine

Back in the 1990s, the idea of eating insects in Europe was more of a joke than a serious proposal. Crickets were associated with faraway countries, not dinner plates in Paris or Berlin. But over the past three decades, attitudes have started to shift.

Driven by environmental concerns and the search for sustainable protein sources, crickets are slowly entering the European food scene. Unlike traditional livestock, they require less water, space, and feed, and they emit far fewer greenhouse gases. That makes them attractive to a generation more conscious of their ecological footprint.

A turning point came in 2013 with a UN report promoting edible insects. Suddenly, crickets weren’t just a novelty—they were a potential solution. Since then, startups across Europe have launched cricket-based snacks, protein bars, and even pasta made with cricket flour.

In 2021, the EU officially approved certain insects as novel foods, making it easier to bring these products to market. Still, public acceptance is uneven. Many Europeans remain hesitant, especially when insects are visible in food. That’s why most products use powdered forms and focus on taste and nutrition.

Crickets might not be mainstream yet, but they’re no longer taboo. What seemed strange in the ’90s is becoming part of a larger shift toward sustainable eating.