From nutrition to safety ingredients: assessing the potential of edible insects in human diets
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Abstract
By 2050 the global population is projected to reach 9.7 billion, resulting in a 70% increase in food demand. To meet this challenge, alternative protein sources such as plant-based proteins, microalgae, and edible insects are being explored. Among these, edible insects stand out as a sustainable and nutritious protein source capable of addressing food security concerns. Species like house crickets provide high-quality protein, essential amino acids, and micronutrients, making them a promising alternative to conventional meat. This review synthesizes current research on the nutritional, technological, regulatory, and cultural aspects of edible insects, assessing their potential to meet the growing demand for protein. Despite their environmental benefits, including superior feed conversion efficiency and lower greenhouse gas emissions compared to livestock, scaling up insect production requires overcoming challenges related to safety, allergenicity, and regulatory approval. Advances in food processing technologies, such as the conversion of insects into flours or protein isolates, can enhance consumer acceptance and product versatility. This review explores the potential of edible insects as a sustainable protein source in the face of growing food demands. It covers nutritional, technological, regulatory, and socio-cultural aspects, with a focus on the challenges of scaling up insect consumption. Innovative processing methods, such as fermentation and encapsulation, are discussed in relation to improving consumer acceptance. This study synthesizes current knowledge and identifies critical research gaps in the field.
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From nutrition to safety ingredients: assessing the potential of edible insects in human diets
In: Journal of Insects as Food and FeedSearch for other papers by Olfa Rebai in
Current site
Google Scholar
PubMed
Search for other papers by Sami Fattouch in
Current site
Google Scholar
PubMed
Search for other papers by Feten Raboudi in
Current site
Google Scholar
PubMed
Abstract
By 2050 the global population is projected to reach 9.7 billion, resulting in a 70% increase in food demand. To meet this challenge, alternative protein sources such as plant-based proteins, microalgae, and edible insects are being explored. Among these, edible insects stand out as a sustainable and nutritious protein source capable of addressing food security concerns. Species like house crickets provide high-quality protein, essential amino acids, and micronutrients, making them a promising alternative to conventional meat. This review synthesizes current research on the nutritional, technological, regulatory, and cultural aspects of edible insects, assessing their potential to meet the growing demand for protein. Despite their environmental benefits, including superior feed conversion efficiency and lower greenhouse gas emissions compared to livestock, scaling up insect production requires overcoming challenges related to safety, allergenicity, and regulatory approval. Advances in food processing technologies, such as the conversion of insects into flours or protein isolates, can enhance consumer acceptance and product versatility. This review explores the potential of edible insects as a sustainable protein source in the face of growing food demands. It covers nutritional, technological, regulatory, and socio-cultural aspects, with a focus on the challenges of scaling up insect consumption. Innovative processing methods, such as fermentation and encapsulation, are discussed in relation to improving consumer acceptance. This study synthesizes current knowledge and identifies critical research gaps in the field.
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 223 | 223 | 29 |
| Full Text Views | 9 | 9 | 1 |
| PDF Views & Downloads | 26 | 26 | 3 |
