Citation: Kotsou, K.; Chatzimitakos, T.; Athanasiadis, V.; Bozinou, E.; Athanassiou, C.G.; Lalas, S.I. Innovative Applications of Tenebrio molitor Larvae in Food Product Development: A Comprehensive Review. Foods 2023, 12, 4223. https://doi.org/10.3390/ foods12234223 Academic Editors: Costas Stathopoulos and Theodoros Varzakas Received: 17 October 2023 Revised: 18 November 2023 Accepted: 20 November 2023 Published: 22 November 2023 Copyright: © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). foods Review Innovative Applications of Tenebrio molitor Larvae in Food Product Development: A Comprehensive Review Konstantina Kotsou 1 , Theodoros Chatzimitakos 1 , Vassilis Athanasiadis 1 , Eleni Bozinou 1 , Christos G. Athanassiou 2 and Stavros I. Lalas 1, * 1 Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece; kkotsou@agr.uth.gr (K.K.); tchatzimitakos@uth.gr (T.C.); vaathanasiadis@uth.gr (V.A.); empozinou@uth.gr (E.B.) 2 Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, Phytokou Str., 38446 Volos, Greece; athanassiou@uth.gr * Correspondence: slalas@uth.gr Abstract: The utilization of alternative and sustainable food sources has garnered significant interest as a means to address the challenges of food security and environmental sustainability. Tenebrio molitor larvae, commonly known as mealworms, have emerged as a promising candidate in this context, as they are a rich source of nutrients and can be reared with relatively low resource input. This review article presents an in-depth analysis of the diverse range of food products developed using T. molitor larvae and the distinctive properties they bestow on these products. The review encompasses an exploration of the nutritional composition of the larvae, emphasizing their rich protein content, balanced amino acid profile, fatty acids with health benefits, vitamins, and minerals. It delves into how these attributes have been harnessed to enhance the nutritional value of a variety of food items, ranging from protein-rich snacks and energy bars to pasta, bakery goods, etc. Each of these applications is discussed with regard to how T. molitor larvae contribute to the nutritional content and sensory characteristics of the final product. Furthermore, this review sheds light on the innovative techniques and processing methods employed to incorporate T. molitor larvae into different food matrices. It addresses challenges related to taste, texture, and appearance that have been encountered and the strategies devised to overcome related problems. Overall, this comprehensive review elucidates the diverse food products that have been developed utilizing T. molitor larvae as a key ingredient. Highlighting the nutritional, sensory, and sustainability aspects of these products, this review offers valuable insights to harness the potential of this alternative protein source to meet the evolving needs of modern food systems. Keywords: Tenebrionidae; edible insects; food additive; food products; nutritional enrichment 1. Introduction The exploration of alternative food sources for human consumption has garnered sig- nificant attention due to several compelling factors, with most of them revolving around overpopulation and the high nutritional value of these novel food sources. This ongoing issue of overpopulation, which has been a topic of concern in the research community since 1997 [1], naturally correlates with an increasing demand for conventional protein sources, namely, meat and fish [2–5]. The expansion of livestock farming, driven by this escalating demand, poses the risk of encroaching on previously uncultivated land, exacerbating the issue of land use, consid- ering that 75% of arable land is currently dedicated to livestock activities [6,7]. Moreover, the livestock sector is a major contributor, accounting for 14.5% of total anthropogenic greenhouse gas emissions [8], raising concerns about the environmental impact of this sector, which is likely to escalate with an increase in livestock units [9]. In the context of fish as a key source of protein, numerous fish species are endangered worldwide as a consequence of overfishing, pollution, coastal development, climate change and other anthropogenic actions [10]. An example is Foods 2023, 12, 4223. https://doi.org/10.3390/foods12234223 https://www.mdpi.com/journal/foods