scholarly journals Nutritional Qualities and Enhancement of Edible Insects

2021 ◽  
Vol 41 (1) ◽  
Author(s):  
Arnold van Huis ◽  
Birgit Rumpold ◽  
Cassandra Maya ◽  
Nanna Roos
Keyword(s):  
Annual Review ◽  
Publication Date ◽  
Edible Insects ◽  
Human Diet ◽  
Nutritional Values ◽  
Exponential Increase ◽  
Safety Risks ◽  
Nutritional Qualities ◽  
Food And Feed ◽  
Insects As Food

Over the last decade, the urgency to find alternative and sustainable protein sources has prompted an exponential increase in the interest in insects as a human food source. Edible insects contribute suitable amounts of energy and protein, fatty acids, and micronutrients to the human diet. Nutritional values of insects can be manipulated to meet specific needs. Edible insects in food-insecure countries can contribute to improving diets and preventing undernutrition. Bioactive compounds in insects may reduce health risks. Food safety risks are low and mainly relate to those of allergenicity. Strategies to overcome barriers to the consumption of insect products include emphasizing their sustainability, increasing their tastiness, and developing the ability to disguise insects in familiar products. A new sector of insects as food and feed is emerging. Major challenges include legislation, lowering prices by automation and cheap substrates, developing insect products that appeal to consumers, and exploring the health benefits. Expected final online publication date for the Annual Review of Nutrition, Volume 41 is September 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity

2022 ◽  
Vol 13 (1) ◽  
Author(s):  
Vanessa Las Heras ◽  
Silvia Melgar ◽  
John MacSharry ◽  
Cormac G.M. Gahan
Keyword(s):  
Immune Function ◽  
Western Diet ◽  
Major Influence ◽  
Annual Review ◽  
Food Science ◽  
Publication Date ◽  
Gastrointestinal Microbiota ◽  
Human Diet ◽  
Regulatory Processes ◽  
Inflammatory Bowel

Diet exerts a major influence upon host immune function and the gastrointestinal microbiota. Although components of the human diet (including carbohydrates, fats, and proteins) are essential sources of nutrition for the host, they also influence immune function directly through interaction with innate and cell-mediated immune regulatory mechanisms. Regulation of the microbiota community structure also provides a mechanism by which food components influence host immune regulatory processes. Here, we consider the complex interplay between components of the modern (Western) diet, the microbiota, and host immunity in the context of obesity and metabolic disease, inflammatory bowel disease, and infection. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Contribution to the knowledge of entomophagy in Africa

2016 ◽  
Vol 2 (3) ◽  
pp. 137-138 ◽  
Author(s):  
S. Niassy ◽  
S. Ekesi
Keyword(s):  
Diverse Group ◽  
Animal Kingdom ◽  
Exponential Increase ◽  
Food And Feed ◽  
The Subject ◽  
Insects As Food

The use of insects as food and feed is probably one of the most exciting topics in entomology in recent times. It is estimated that over 2 billion people worldwide consume insects and with the expanding interest on the subject, an exponential increase of this figure is highly likely. Insects are the largest and the most diverse group of organisms in the animal kingdom, with over 1 million species identified. Globally over 2,000 species are known to be edible and Africa alone consumes ~500 different species.

scholarly journals Legal and environmental aspects of authorizing edible insects in the European Union  

2017 ◽  
Vol 63 (No. 9) ◽  
pp. 393-399
Author(s):  
Grmelova Nicole ◽  
Sedmidubsky Tomas
Keyword(s):  
European Union ◽  
Agricultural Sector ◽  
Legal Aspects ◽  
Transitional Period ◽  
Edible Insects ◽  
The European Union ◽  
Environmental Aspects ◽  
Comprehensive Overview ◽  
Nutritional Values ◽  
Food And Feed

Nutritional values of different foodstuffs have been examined in various studies on a number of occasions. However, so far, little attention has been paid to the legal aspects of introducing edible insects in the European Union. Yet, the rearing of this mini-livestock for food and feed has a potential of developing into a new agricultural sector, which is sustainable, unlike the breeding of the traditional livestock. The aim of this paper is to provide a comprehensive overview of the legal background of authorizing edible insects in the European Union, taking into account the environmental impacts thereof. At present, the Member States are free to regulate this field, however, only until the transitional period established by the European Union (EU) rules has expired, since the EU wide regulation for authorizing edible insects is to be introduced as of 1st January 2018.  

Mini Livestock Ranching

2017 ◽  
pp. 188-212
Author(s):  
Dimple Singh-Ackbarali ◽  
Rohanie Maharaj
Keyword(s):  
Value Added ◽  
Food Sources ◽  
Insect Species ◽  
Edible Insects ◽  
Protein Food ◽  
Small Areas ◽  
Edible Insect ◽  
Food And Feed ◽  
Insects As Food ◽  
Nutritional Profiles

The rising demand and cost of animal protein, food and feed insecurity, environmental and climatic challenges of livestock agriculture have made the option of insects as food sources a viable topic. This chapter presents existing information and research on edible insects, insect farms and value-added insect products and assesses insects as a potential source of food and feed. Mini livestock ranching where edible insect species are reared, can reduce some of the negative environmental effects of livestock agriculture as it will produce significantly less greenhouse gas emissions compared with traditional livestock and have similar nutritional profiles. Edible insect species also; have a much lower feed to meat ratio, require small areas of land and have an almost negligible water requirement. There is an untapped potential to increase access to this nutritious, climate-smart food via intensified semi-cultivation and raising insects in farming environments, developing value added products and also a potential for a significant source of income.

Edible insects in the Adamawa and eastern regions of Cameroon: collection, processing and consumption

2021 ◽  
pp. 1-12
Author(s):  
K.M.L. Djouffa ◽  
C. Saïdou ◽  
A. Ali ◽  
B.A. Mohammadou ◽  
C. Tchiegang
Keyword(s):  
Forest Products ◽  
Edible Insects ◽  
Termite Mounds ◽  
Host Trees ◽  
Gradual Disappearance ◽  
Non Timber Forest Products ◽  
Food And Feed ◽  
Harvesting Techniques ◽  
Insects As Food ◽  
Descriptive Survey

The exploitation of non-timber forest products including edible insects plays an important role in the food habits of the Cameroon population and in particular those of the Adamawa and eastern regions. Although the consumption of insects in these areas is an ancient practice, there is a dearth of information concerning their diversity, availability and their modes of consumption. In order to develop the potential of insects as food and feed, a descriptive survey was carried out with 584 people in nine divisions of the two regions, to collect quantitative and qualitative information on their knowledge and different uses of insects. Thirty-one regularly consumed insect species belonging to the order of Isoptera (19.35%), Orthoptera (19.35%), Lepidoptera (54.90%) and Coleoptera (6.45%) were recorded. Inadequate harvesting practices such as slash-and-burn agriculture, destruction of termite mounds, logging and cutting down host trees when capturing caterpillars were recognised as the main causes of the scarcity of insects currently observed in these regions. The consumption of insects depends on religion and ethnic. It is a taboo among Muslims. Apart from 1.11% of insects consumed raw, boiling (15.74%), sun drying (17.79%), frying (29.95%), grilling (28.88%), roasting on coals (6.53%) are the different culinary treatments commonly used by women who constitute the main actors (75%) in this sector. This diversity of edible insects in these areas could be a potential to develop in the fight against malnutrition, but the harvesting techniques applied contribute to their gradual disappearance.

scholarly journals Advancing edible insects as food and feed in a circular economy

2021 ◽  
Vol 7 (5) ◽  
pp. 935-948
Author(s):  
A. van Huis ◽  
B.A. Rumpold ◽  
H.J. van der Fels-Klerx ◽  
J.K. Tomberlin
Keyword(s):  
Circular Economy ◽  
Edible Insects ◽  
Value Change ◽  
Special Issue ◽  
Regulatory Frameworks ◽  
Unique Aspect ◽  
Biological Contaminants ◽  
Food And Feed ◽  
Insects As Food

An overview is given of the special issue on edible insects covering a number of aspects along the value change. The articles presented cover topics about producing insects both as food for humans and feed for animals, ranging from environmental impact, facility design, (left-over) substrates, the role of microbes, genetics, diseases, nutrition, to insect welfare. Possible health benefits of insects for humans and animals are discussed as well as the potential dangers in terms of allergies and chemical/biological contaminants. Regulatory frameworks are examined and assessed for remaining obstacles. The technologies dealing with the processing and extraction of proteins, lipids, and chitin were also reviewed. Consumers’ perception of insect-derived food products is discussed as well. A unique aspect of this special issue within the ‘Journal of Insects as Food and Feed’ is a first attempt to discuss the economics of the industry. The special issue concludes with a discussion of policy and challenges facing the sector.

Insects as food and feed in the Asia Pacific region: current perspectives and future directions

2015 ◽  
Vol 1 (1) ◽  
pp. 33-55 ◽  
Author(s):  
A.L. Yen
Keyword(s):  
New Technologies ◽  
Trophic Levels ◽  
Asia Pacific ◽  
Pacific Region ◽  
Edible Insects ◽  
Asia Pacific Region ◽  
Natural Habitats ◽  
Sustainable Food ◽  
Food And Feed ◽  
Insects As Food

Western cultures currently struggle to have insects accepted as a human food. This barrier is not as high in many parts of the Asia Pacific region because entomophagy is (or was until recent times) a part of their accepted diets. The region is comprised of many different cultural groups and the degree to which they embraced entomophagy has been determined by dietary needs, cultural considerations, and the availability of insects. While entomophagy has decreased in westernised societies, the demand for edible insects has increased in parts of Asia in association with rising standards of living. An assessment of the use of insects as food and feed in the Asia Pacific region is provided and important knowledge gaps are identified. Edible insects are sourced by three main strategies: wild harvesting, semi-domestication of insects in the wild, and farming. Semi-domestication and farming have the potential to provide a more sustainable food supply, but globally 92% of species are wild harvested. The harvested insects come from all trophic levels, although most of the terrestrial edible insect species are herbivores and most species of edible aquatic species are predators. The increased demand for edible insects puts pressure on the source populations because new technologies are now used to harvest insects more efficiently and to store them safely for longer periods, facilitating the harvesting of greater amounts of insects. This, in combination with either loss of natural habitats or changes to the environment, puts even more pressure on insect populations. The over harvesting of edible insects from different trophic levels could have long term adverse implications for ecosystem processes in Asia Pacific and other regions.

scholarly journals Insects as food and feed: European perspectives on recent research and future priorities

2016 ◽  
Vol 2 (4) ◽  
pp. 269-276 ◽  
Author(s):  
C.L.R. Payne ◽  
D. Dobermann ◽  
A. Forkes ◽  
J. House ◽  
J. Josephs ◽  
...  
Keyword(s):  
Food Systems ◽  
Global Scale ◽  
Consumer Acceptance ◽  
Urban Setting ◽  
Food Culture ◽  
Future Research ◽  
Edible Insects ◽  
Factors Affecting ◽  
Food And Feed ◽  
Insects As Food

This paper discusses the current state and priorities of Europe-based research on insects as food and feed, based on presentations at a workshop held in December 2015, and discussions that followed. We divide research into studies that focus on farming, health and nutrition, and those that prioritise psychological, social and political concerns. Edible insects are not necessarily universally beneficial. However, certain food insects can convert organic waste material, and provide nutrient-rich protein for humans and animals. Recent research is not concordant when trying to identify social and psychological barriers to insects as food in Europe, indicating the complexity of the issue of consumer acceptance. Innovative means of marketing insects as food include 3D printing, scientific comics, and the promotion of rural food culture in an urban setting. Edible insects are intimately connected to strong cultural and regional values, and their increasing commercialisation may empower and/or disenfranchise those who hold such values. We conclude with a discussion about the future priorities of edible insect research in Europe. We acknowledge the political nature of the ‘entomophagy’ movement. With legislative change, the insect food industry potential presents an opportunity to challenge the dynamics of current food systems. We identify the following priorities for future research: the need to better understand environmental impacts of insect procurement on both a regional and global scale, to investigate factors affecting the safety and quality of insect foods, to acknowledge the complexity of consumer acceptance, and to monitor the social and economic impacts of this growing industry.

scholarly journals Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1298
Author(s):  
Marina Carcea
Keyword(s):  
Durum Wheat ◽  
Textural Properties ◽  
Developed Countries ◽  
Environmental Cost ◽  
Limiting Factors ◽  
Traditional Foods ◽  
Scientific Contribution ◽  
Human Diet ◽  
Nutritional Qualities ◽  
Insects As Food

Edible insects have always been consumed by humans and nowadays they are looked at with interest by the research community as a means to produce food at low environmental cost for a growing and increasingly demanding population. A large number of different species are edible, and they can contribute fats, protein, fibre, vitamins, and minerals to the human diet. The absence of specific legislation on the use of insects as food, coupled with the general population’s disgust at the idea of eating insects, are among the limiting factors for the development of insect farming in developed countries. Several consumer studies have concluded that hiding insects in traditional foods can increase people’s willingness to eat insect-based foods. Cereal-based foods such as bread, bakery products, pasta, etc., being so popular worldwide and so widely accepted by the population, have been used by researchers as a carrier for the introduction of different percentages of insect flours to improve their nutritional qualities. The research by Duda et al. on “Quality and Nutritional/Textural Properties of Durum Wheat Pasta enriched with Cricket Powder” is the first recent scientific contribution to the understanding of the nutritional quality and technological effects of the introduction of insect flour in a popular food such as durum wheat pasta.

scholarly journals Eco-Diversity of Edible Insects of Nigeria and Its Impact on Food Security

2014 ◽  
Vol 5 (2) ◽  
pp. 175 ◽  
Author(s):  
Adeoye Olubusola Temitope ◽  
Oyelowo Oyetayo Job ◽  
Adebisi-Fagbohungbe Tola Abiodun ◽  
Akinyemi Olukayode Dare
Keyword(s):  
Aquatic Insects ◽  
Nutritional Value ◽  
Future Prospect ◽  
Farm Animals ◽  
Edible Insects ◽  
Form Part ◽  
Food And Feed ◽  
History Of ◽  
Insects As Food ◽  
Entomological Research

Inspite of the strong aversion shown to Entomophagy (consumption of edible insects) due to civilization, insects have played an important part in the history of human nutrition in Africa, Australia, Asia and the Americas. Hundreds of species have been used as human food. Globally, about 14 insect orders contain one or more species of edible insects. Africa is one of the leading continents that consume insects as food. In Africa, insects form part of the traditional diets of millions of people and are also used as feed for their farm animals. Nowadays, Entomophagy is a major entomological research interest with focus on its future prospect for food and feed security. Nigeria, the focus of this study is very rich in forest edible insects due to its marked ecological and climatic diversity. Some of the popular edible insects are grasshoppers, caterpillars, beetle grubs and adults, winged termites, bee, wasp and ant brood as well as winged ants, cicadas, and a variety of aquatic insects. Despite their importance as food, biodiversity and conservation efforts have focused mainly on other groups of animals, ignoring the vast world of insects. Therefore, there is a compelling need to collect data on the diversity and conservation of edible insects in Africa, and to make this information available to all interested parties. This study provides information on the list and distribution of these edible insects in Nigeria, their harvesting, processing and preservation techniques, their seasonality, nutritional value and the potential for expanding the market. 

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