Food industries are competitively investing massively in better tactics to control and domesticate edible insects due to their rich nutritional composition, making more people accept them for consumption widely. The popularization and commercialization of insect-based food and feed are major goals in the production and processing of whole insects as flour or meals for man and livestock consumption. Currently, the food industry is steadily breaking barriers by putting up innovative ideas to market edible insects for human consumption and mimicking the foods consumed in the Western world. Insect-derived food products such as bread, pasta, cookies, sauces, energy bars, sweet and savory snacks, chocolates, and meat products are some of the instances where edible insects are processed to meet traditional and innovative food types. A list of insect-based enterprises showcases the profiles of industries that have pioneered the production and processing of insect-based food products. Through in-depth analyses, valuable lessons learned in the business of insect-based enterprises were extracted, highlighting their economic feasibility, market viability, and social impact. The case studies demonstrate the environmental benefits of insect-based food systems, including substantial reductions in greenhouse gas emissions, water conservation, and land efficiency. Moreover, these enterprises exemplify minimal waste generation, underscoring the sustainability of insect-based food production. This chapter provides actionable insights and best practices for sustaining insect-based enterprises, including strategic market positioning, innovative product development, and efficient supply chain management. By sharing the successes and challenges of these pioneering enterprises, we aim to inspire and inform the growth of the insect-based food industry, contributing to a more sustainable and food-secure future.