Nutritional qualities and enhancement of edible insects
Research output: Contribution to journal › Review › Research › peer-review
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.
|Journal||Annual Review of Nutrition|
|Publication status||E-pub ahead of print - 29 Jun 2021|
- Faculty of Science - Edible insects, Entomophagy, Alternative proteins, Health, Food safety, Consumer attitutes