High in protein, low in fat, sustainable, affordable, and easily adaptable in various meals, marketed as ingredient or finished good: Insects could be the all-round champion for the future of nutrition. We will explore all these categories, linking them to both human and animal diet, and highlight the extent to which insects are a viable option for both diets. Providing a strong source of protein to both humans and animals nutrition schemes, it would also allow to fix fishmeal problems that are raising major ethical issues.