Edible insects in food

Adv Food Nutr Res. 2024;108:223-264. doi: 10.1016/bs.afnr.2023.10.005. Epub 2023 Nov 13.ABSTRACTEdible insects, with their high protein and lipid content, offer a safe and cost-effective alternative to traditional protein sources. They are environmentally friendly, emitting fewer greenhouse gases and requiring less water than livestock farming. Their rapid reproduction, efficiency, and labor-saving qualities make them attractive for industry. However, the unappealing appearance of edible insects hinders consumer acceptance. To overcome this, materialization technologies should be developed, and negative perceptions addressed with objective data. Promoting the nutritional value, safe rearing, disease prevention, and cost-efficiency of edible insects can boost consumer interest. Commercializing various insect products is crucial to revitalize their integration into the food industry.PMID:38461000 | DOI:10.1016/bs.afnr.2023.10.005
Source: Advances in Food and Nutrition Research - Category: Nutrition Authors: Source Type: research