scholarly journals Edible insects as a food source: a review

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Chufei Tang ◽  
Ding Yang ◽  
Huaijian Liao ◽  
Hongwu Sun ◽  
Chuanjing Liu ◽  
...  
Keyword(s):  
Food Security ◽  
Food Source ◽  
Edible Insects ◽  
Protein Sources ◽  
Long Time ◽  
Current Production

Abstract The practice of eating insects has been documented for a long time. With obvious economic and environmental advantages, edible insects are in the spotlight recently due to their enormous potential in multiple industries. A number of research has been conducted to maximize their value, but concerns have been raised for the food security. In this review, we compared the characteristics of edible insects with other traditional protein sources. The progress of modern entomophagy was introduced. The benefits and risks of eating insects were summarized. Additionally, the shortcoming of current production were discussed. Feasible ways and strategies were proposed to promote the consumption of edible insects. Graphical abstract

scholarly journals Edible Insects and Global Food Security

Insects ◽  
2021 ◽  
Vol 12 (5) ◽  
pp. 472
Author(s):  
Fabio Verneau ◽  
Mario Amato ◽  
Francesco La La Barbera
Keyword(s):  
Food Security ◽  
Central America ◽  
Mediterranean Basin ◽  
Edible Insects ◽  
African Continent ◽  
Global Food Security ◽  
The World ◽  
The Mediterranean ◽  
Global Food ◽  
The Mediterranean Basin

Starting in 2008 and lasting up until 2011, the crisis in agricultural and, in particular, cereal prices triggered a period of riots that spread from the Mediterranean basin to the rest of the world, reaching from Asia to Central America and the African continent. [...]

Overview of edible insect resources and common species utilisation in China

2020 ◽  
Vol 6 (1) ◽  
pp. 13-25 ◽  
Author(s):  
Y. Feng ◽  
M. Zhao ◽  
W.F. Ding ◽  
X.M. Chen
Keyword(s):  
Common Species ◽  
Early Research ◽  
Edible Insects ◽  
Artificial Rearing ◽  
Production Scale ◽  
Migratory Locust ◽  
The Public ◽  
Edible Insect ◽  
Current Production ◽  
Ancient Times

The custom and culture of entomophagy in China has been preserved since ancient times, with a history going back at least 3,000 years. Presently, more than 300 species of insects with edible value have been taxonomically classified in China. These insect species belong to the orders Lepidoptera, Coleoptera, Hymenoptera, Orthoptera, Hemiptera, Isoptera, Odonata, Megaloptera, Ephemeroptera, Diptera and Blattaria, with a majority of these species belonging to Lepidoptera, Coleoptera and Hymenoptera. The most common include silkworm, tussah, Italian honeybee, oriental honeybee, mealworm, wasps, bamboo worm, locust, cicada, diving beetle and black ant. Since 2010, the number of patent applications for these edible insects has increased rapidly, indicating that the development and utilisation of edible insects in China is ongoing. The use of common edible insects primarily involves direct consumption of the insect body. In addition to fresh insects, frozen, canned and dried insects are also sold on the market. Derived extract products, such as protein, oil, chitin and insect health foods remain in the early research and experiment stages, and the current production scale is small. Bees, silkworm, mealworm and oriental migratory locust come from artificial farming, as farming techniques for these insects are well-developed. Although wasps, sand-crawling insects, bean hawkmoths and bamboo worms have been artificially cultured, the necessary technologies are underdeveloped. The majority of edible insects generally accepted by the public are still primarily collected from nature. In view of the current situation of utilisation, some suggestions have been put forward to strengthen the investigation and evaluation of edible insect resources, and research to focus on utilisation methods and artificial rearing technology in China.

scholarly journals Status of meat alternatives and their potential role in the future meat market — A review

2020 ◽  
Vol 33 (10) ◽  
pp. 1533-1543 ◽  
Author(s):  
Hyun Jung Lee ◽  
Hae In Yong ◽  
Minsu Kim ◽  
Yun-Sang Choi ◽  
Cheorun Jo
Keyword(s):  
Meat Production ◽  
Edible Insects ◽  
Protein Sources ◽  
Cultured Meat ◽  
Technical Developments ◽  
Wide Range ◽  
The Future ◽  
Animal Muscle ◽  
Halal Food ◽  
Meat Market

Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers’ standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

scholarly journals Fermented Edible Insects for Promoting Food Security in Africa

Insects ◽  
2020 ◽  
Vol 11 (5) ◽  
pp. 283 ◽  
Author(s):  
Yusuf Olamide Kewuyemi ◽  
Hema Kesa ◽  
Chiemela Enyinnaya Chinma ◽  
Oluwafemi Ayodeji Adebo
Keyword(s):  
Food Security ◽  
Value Added ◽  
Nutritional Composition ◽  
Sub Saharan Africa ◽  
Fermented Foods ◽  
Edible Insects ◽  
Edible Insect ◽  
Product Acceptability ◽  
Therapeutic Properties ◽  
Sub Saharan

Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises. This review presents an overview of common edible insects in Africa, their nutritional composition, health benefits and utilization in connection with fermentation to enrich the inherent composition of insect-based products and offer foods related to existing and generally preferred culinary practice. Attempts to explore fermentation treatments involving insects showed fermentation affected secondary metabolites to induce antimicrobial, nutritional and therapeutic properties. Available value-added fermented edible insect products like paste, powder, sauces, and insect containing fermented foods have been developed with potential for more. Novel fermented edible insect-based products could effectively fit in the continent’s food mix and therefore mitigate ongoing food insecurity, as well as to balance nutrition with health risk concerns limiting edible insects’ product acceptability in SSA.

scholarly journals Nutritional Composition of Edible Insects Consumed in Africa: A Systematic Review

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2786
Author(s):  
Zabentungwa T. Hlongwane ◽  
Rob Slotow ◽  
Thinandavha C. Munyai
Keyword(s):  
Food Security ◽  
Economic Benefits ◽  
Nutritional Composition ◽  
Edible Insects ◽  
Sustainable Food ◽  
Food Shortages ◽  
Rich Natural Resource ◽  
Protein Rich ◽  
Year 2000 ◽  
Excellent Source

Edible insects are an important protein rich natural resource that can contribute to resilient food security. Edible insects not only play an important role in traditional diets, but are also an excellent source of protein in traditional dishes in Africa. We systematically searched Web-of-Science and Google Scholar from year 2000–2019 for studies on the consumption of insects and their nutritional composition in Africa, resulting in 98 eligible papers, listing 212 edible insect species from eight orders. These insects were rich in protein, fats, and fibre. The highest protein content was reported for Lepidoptera (range: 20–80%). Coleoptera had the highest carbohydrate content (7–54%), while Lepidoptera had the highest fat content (10–50%). Considering the excellent source of nutrition, and potential socio-economic benefits, from edible insects, they can contribute strongly to improved food security, and rural development in developing countries. In addition, edible insects can be used as a sustainable food source to combat food shortages in the future, for example, providing resilience during times of drought or other climate stressors.

scholarly journals Consumer acceptance of edible insects and design interventions as adoption strategy

2019 ◽  
Vol 4 (1) ◽  
pp. 39-62 ◽  
Author(s):  
Saara-Maria Kauppi ◽  
Ida Nilstad Pettersen ◽  
Casper Boks
Keyword(s):  
Review Article ◽  
Consumer Acceptance ◽  
Systematic Research ◽  
Human Consumption ◽  
Edible Insects ◽  
Food Ingredient ◽  
Protein Sources ◽  
Potential Source ◽  
The Media ◽  
General Adoption

Edible insects are regarded as one of the most sustainable animal protein sources for human consumption, but for western people insects are a rather unusual food ingredient. In the media, however, insect consumption is gaining increasing attention and people are starting to acknowledge insects as a potential source of protein. The eating of insects, ‘entomophagy’, is bringing new insect food companies, ‘ento-preneurs’ to the market, yet current research is still insufficient and relatively fragmented to support the commercialization of insect-based food products. Therefore, more systematic research approaches are needed in this area. This review article introduces the benefits and challenges of insect-eating, discusses the factors that are known to influence consumer acceptance, and categorizes factors including adoption strategies into a framework that can be applied in future consumer studies on entomophagy. In addition, the article introduces three distinctive examples of design interventions to illustrate how design can contribute as a strategy to support the general adoption of insect foods by western consumers.

Edible Insects and Other Chitin-Bearing Foods in Ethnic Peru: Accessibility, Nutritional Acceptance, and Food-Security Implications

2018 ◽  
Vol 38 (3) ◽  
pp. 424 ◽  
Author(s):  
Nicola Manno ◽  
Walter Zelada Estraver ◽  
Cezar Medina Tafur ◽  
Carlos Leon Torres ◽  
Clemens Schwarzinger ◽  
...  
Keyword(s):  
Food Security ◽  
Edible Insects

the Sustainable Harvesting of Edible Insects in South Africa, with Reference to Indigenous Knowledge, African Science, Western Science and Education

2007 ◽  
Vol 36 (S1) ◽  
pp. 145-154 ◽  
Author(s):  
Rob Toms
Keyword(s):  
South Africa ◽  
Food Security ◽  
Indigenous Knowledge ◽  
Limpopo Province ◽  
Knowledge Systems ◽  
Food Plants ◽  
Western Science ◽  
Edible Insects ◽  
Ongoing Research ◽  
Sustainable Harvesting

AbstractIn our ongoing research on edible insects in the Limpopo Province of South Africa, we have found evidence of the unsustainable harvesting of edible insects and the food plants of certain insects. The decline in the edible insect industry, together with the need for food security provides a strong incentive to investigate possible causes of problems using different knowledge systems. Any solution to these problems needs to take Indigenous Knowledge Systems (IKS) into account if it hopes to be successful and sustainable. We have found that different communities have different explanations for the same phenomena. Some of these explanations correspond with the explanations for the same phenomena in Western science. Where areas of overlap between IKS and Western science exist, these can be used in education in such a way that recommendations for sustainable harvesting can be developed with reference to African science. In this process, the area of overlap between the systems may grow as information from one system is incorporated in another. In this contribution the overlapping roles of IKS, African science and Western science are explored in the teaching of the sustainable harvesting of Indigenous resources for food security and conservation. This creates opportunities to teach relevant science in such a way that the concerned communities can benefit through better food security and the conservation of culturally important plants and animals.

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