A new article published in Current Protein & Peptide Science aimed to provide an overview of the food allergens in edible insects and offer insights for further studies. The authors reported that a majority of the edible insect allergens identified to date are highly cross-reactive invertebrate pan-allergens, such as tropomyosin and arginine kinase. Allergic reactions to these allergens may be cross-reactions resulting from sensitization to shellfish and/or house dust mites. No unique insect allergen specifically eliciting a food allergy has been described. Many of the edible insect allergens described until now have counterpart allergens in cockroaches, which are an important cause of respiratory allergies, but it is questionable whether inhalant allergens can cause food allergies. It was inferred that greater effort is needed to characterize the allergens that are unique to edible insects so that safe edible insects can be developed. Furthermore, changes in insect proteins upon food processing or cooking should also be examined to enhance our understanding of edible insect food allergies.