By Cath Isabedra

Sustainability has become a buzzword in the food and beverage industry, but very few solutions are as promising—and as misunderstood—as insect-based proteins. Dr. Aaron T. Dossey, founder of All Things Bugs LLC (the world’s first wholesaler of insect-based ingredients), Ph.D. in Biomedical Science, Biochemistry and Molecular Biology and author of “Insects as Sustainable Food Ingredients,” has been leading this movement, advocating for the untapped potential of insects as a cleaner, safer, and more sustainable source of protein.  

In this interview, Dr. Dossey delves into why insect-based proteins are not just a fringe idea but a game-changer for businesses looking to future-proof their supply chains, reduce environmental impact, and meet consumer demand for healthier food options as they seek investors to scale.  

A nutritional powerhouse hidden in plain sight 

When most people think of protein sources, their minds jump to meat, poultry, or perhaps plant-based options like soy. But insects? That’s where many pause. Yet, as Dr. Dossey points out, insects are far more nutrient-dense than people realize. “Insects are animals, so they contain all the essential amino acids that you’d expect from other animal-based proteins,” he explains. The difference is, insects have a lower saturated fat content and are packed with heart-healthy Omega-3 and Omega-6 fatty acids. 

What’s more, insects offer a digestible and bioavailable source of iron—a critical nutrient often lacking in diets, particularly in developing regions. “Research has shown that several mass-produced edible insect species contain iron that the body can absorb better than from other sources,” says Dr. Dossey. This nutrient efficiency, combined with a low environmental footprint, makes insects a standout option for both health-conscious consumers and businesses looking to diversify their product lines. 

Insects also bring benefits that go beyond basic nutrition. Gut health, for instance, is an area where insect-based foods excel. Studies have shown that consuming insects can lead to positive biomarkers for gut health, positioning them as a potential solution for the growing interest in functional foods. 

Safe, clean, and sustainable—by design 

One of the most significant advantages of insect farming is the control businesses have over the environment in which they are raised. Unlike traditional protein sources like beef, soy, pea, plant, dairy, or poultry, insect farms are highly controlled indoor environments, significantly reducing the risk of contamination. “We operate in clean, tightly controlled indoor settings, which means we avoid many of the pathogens commonly found in other protein farms, like E. coli, Listeria, or Salmonella,” says Dr. Dossey. This controlled environment also means insects aren’t exposed to environmental contaminants like dust, pesticides, or harmful bacteria found in outdoor farms. 

The risk of viral infections from insects is also incredibly low. As Dr. Dossey explains, “Insects are substantially genetically different from humans, which means they almost never carry viruses that can affect us.” Compared to the zoonotic risks that come with other livestock, insects are a much safer protein option—a fact that resonates in the wake of global health concerns. 

This low-risk profile isn’t just about food safety; it’s about sustainability, too. Insects require far fewer resources—land, water, feed—compared to traditional livestock. As climate change, land clearing and pollution continue to stress global food systems, insect farming offers a resilient, low-impact alternative that can be scaled close to urban centers. This proximity to food production facilities not only reduces transportation costs but also ensures a more reliable and secure supply chain—something all businesses are keenly aware of in today’s uncertain world. 

Breaking through the market barriers 

While insect-based proteins are nutritionally superior and environmentally sound, scaling them to a level where they become mainstream is another challenge altogether. According to Dr. Dossey, it’s not the “ick factor” holding back the industry—it’s cost. “Every major food manufacturer we’ve spoken to has said they’re interested. The problem is, they want insect-based ingredients at a price that allows them to turn a profit,” he says. 

Dr. Dossey’s team has been working tirelessly to address this issue. His patented spray-drying technology has been a game-changer (patents issued in the US, Europe, Canada and Mexico), making it possible to produce insect-based powders efficiently and cost-effectively. “Spray drying uses less heat and energy than other drying methods, which helps preserve nutrients and extend shelf life,” he notes. This process results in a more consistent, longer-lasting product that’s better suited for mass production—precisely what the industry needs to hit those elusive price points. 

But the key to cracking the market lies in scaling. With more investment and production capacity, the cost of insect protein will drop, making it accessible not only to niche markets but also to major food manufacturers. Dr. Dossey is confident that once this happens, “the use of insect-based ingredients will grow exponentially.” 

Insects: The future of food security 

Looking ahead, Dr. Dossey sees insect-based foods playing a crucial role in global food security, particularly in regions suffering from malnutrition. Insects are a robust, efficient source of protein that can be produced in environments where traditional livestock simply can’t survive. “Insects are inevitable as a major food commodity for humanity,” he asserts, envisioning a future where insects are a key part of addressing food scarcity. 

Interestingly, Dr. Dossey also sees the potential for insects to sustain human life beyond Earth. “Insects are the only animals/protein sources feasible for production outside of the Earth—for the Moon, Mars, and beyond,” he says, touching on the growing interest in space exploration and the challenges of feeding populations in extraterrestrial colonies. 

The road ahead for businesses 

For food and beverage companies, the message is clear: don’t wait for insect-based proteins to become mainstream—get ahead of the curve now. Dr. Dossey urges businesses to explore partnerships and innovation in this space before the competition catches up. “Call me,” he says with a laugh before quickly adding, “No one else in this industry has the same level of experience or understanding of how to make insect proteins work at scale.”  

For decision-makers, insects offer a rare trifecta—nutritional benefits, environmental sustainability, and a cleaner, safer supply chain. While challenges remain, the potential for insects to revolutionize the protein market is undeniable. As the global food landscape evolves, businesses that embrace this sustainable protein source now will be better positioned to meet future consumer demands and safeguard their supply chains. 

Insect-based foods are no longer a niche novelty—they’re the future. Are you ready to take the leap? 

Dr. Dossey’s message is clear: Insects are not just a novelty. They are a vital component of the future of food – and our solutions are ready today! 

As he aptly puts it, “Insects are by far the most sustainable source of protein available on Earth.”  

The time to invest in this future is now before the world reaches a tipping point where traditional protein sources can no longer meet the demands of a growing, hungry population. 

With insights from Dr. Aaron T. Dossey, Founder of All Things Bugs LLC 

Dr. Aaron T. Dossey is a lifelong, self-taught Entomologist and nature enthusiast who is very passionate about his work. He received his B.S. in Biochemistry and Molecular Biology, Cum Laude from Oklahoma State University in 2001, with minors in Chemistry and Mathematics. He graduated with his Ph.D. in Biomedical Science, Biochemistry, and Molecular Biology (Interdisciplinary Program in Biomedical Sciences–IDP) from the University of Florida’s College of Medicine in 2006.  

Dr. Dossey started All Things Bugs LLC in 2011. He was also invited to and attended the UN FAO (United Nations Food and Agricultural Organization) expert consultation on the potential for insects to contribute to human food security at the organization’s headquarters in Rome, Italy, in 2012–one of the seminal catalysts for the recently emerged insect industry.  

As a world leader in the field, Dr. Dossey recently published a critical comprehensive foundational reference book, “Insects as Sustainable Food Ingredients,” covering all aspects of insects as food (historical and current) and the emerging insect-based food industry. He has received over $5 million in research grant funding from the Gates Foundation along with several federal and state government agencies (USDA, DARPA, and OCAST). He has over 30 peer-reviewed research publications and multiple issued and pending patents. The central theme of his research is to capitalize on the chemical and biological diversity of invertebrates for a host of applications, including medicine, biomedical science, agriculture, drug discovery, and how insects might contribute to a more sustainable human food supply. 
 
Dr. Dossey is an avid nature and insect photographer who has reared over 50 different species of insects and founded a non-profit Invertebrate Studies Institute dedicated to insect and invertebrate-based education and outreach, as well as to establish a world-class insect zoo and basic insect chemistry and behavioral research laboratory. Dr. Dossey also enjoys travel, adventure, and collaborating with colleagues to learn more about archaeology in places like Peru. Know more about their work by checking out their websites: www.allthingsbugs.com and www.isibugs.org. 

This story first came out in our “From Farm to Future” issue.