Benefits and food safety concerns associated with consumption of edible insects

Exploring alternative sources of protein in food: Trends in nutrient and functional features

Proteins are essential biomolecules that perform critical roles in various biological processes, such as building and repairing tissues, transporting substances, signaling hormones, and providing protection. Traditional methods of meeting human protein needs, primarily through animal farming, have significant negative impacts on the environment. In many low-income countries, protein requirements often go unmet due to the high costs associated with animal farming. Additionally, the rise in food allergies has become a serious health concern, highlighting the need for alternative protein sources that cater to individuals sensitive to traditional proteins. As the world's population is projected to reach around nine billion by 2050, there are growing concerns that conventional protein sources may not be sufficient to meet the increasing demand. This situation has led to heightened interest in alternative protein sources that can fulfill nutritional needs without the drawbacks associated with traditional meat consumption. This systematic review aims to explore non-traditional dietary protein sources, focusing on their nutritional and some techno-functional characteristics reported. These sources may include a variety of options such as animals (both vertebrates and invertebrates), plants (like leaves, seeds, and legumes), algae, fungi, and by-products from the food industry.

Edible Insects from the Perspective of Sustainability-A Review of the Hazards and Benefits

The increasing global population, projected to exceed 9.1 billion by 2050, presents a critical challenge for sustainable food production. Edible insects have emerged as a promising alternative protein source due to their high nutritional value, low environmental footprint, and efficient resource utilization. This review explores the opportunities and challenges of integrating edible insects into food systems. Benefits include their high protein content and quality, low greenhouse gas emissions, low-cost production, and ability to thrive on organic waste. Furthermore, edible insect cultivation requires significantly less land and water compared to traditional livestock. Edible insects are nutritionally rich, containing substantial amounts of essential amino acids, unsaturated fatty acids, and minerals. However, barriers to widespread adoption persist, such as cultural perceptions, regulatory hurdles, potential allergenicity, and biological and chemical contamination. Furthermore, standardizing rearing practices and ensuring food safety are critical for broader adoption. While edible insects represent a nutritious, low-cost food and feed, there are a lot of variables that have not been fully investigated. Only after further research, promising results, and solutions that are relatively easy to apply might edible insects be considered a sustainable food source. Considering the challenges that may arise by 2050, more intensive research is highly advised.

GC-MS/MS-based multiresidue pesticide analysis in mealworm (Tenebrio molitor) larvae: Optimization of standard QuEChERS-based method to minimize matrix effects

Given the unsuitability of the standard quick, easy, cheap, effective, rugged, and safe (QuEChERS)-based method for multiresidue pesticide analysis in mealworm larvae due to their complex composition and high lipid content, we established a gas chromatography-tandem mass spectrometry-based procedure for the detection and quantitation of 247 pesticides in this matrix. The optimized extraction solvent (0.1 % formic acid in acetonitrile) was combined with the original QuEChERS salt packet to achieve high recovery rates, and matrix-derived interferents were effectively removed without analyte loss using primary secondary amine-based dispersive solid-phase extraction (cleanup step). Acceptable linearities, high recoveries, and low detection limits were achieved for most analytes. The detection of triadimenol in 24 field samples suggested that mealworms absorb pesticides from bran, their primary feed source. The developed method is suitable for monitoring pesticide residues in mealworm larvae and similar edible insects, providing a reliable tool for regulatory bodies and relevant industries.

Edible insects as functional foods: bioactive compounds, health benefits, safety concerns, allergenicity, and regulatory considerations

The growing demand for sustainable and nutrient-rich food sources has positioned edible insects as a viable alternative to traditional animal-based proteins. This review explores the bioactive properties and food safety considerations of edible insects, emphasizing their potential health benefits and the challenges associated with their widespread consumption. Research has identified bioactive compounds in insects with antioxidant, antimicrobial, immunomodulatory, cardioprotective, and digestive health-promoting properties, highlighting their potential as functional foods for preventing or managing chronic diseases such as cardiovascular conditions and inflammatory disorders. Additionally, this review examines findings related to contaminants in edible insects, including heavy metals, microbial pathogens, and allergens, which could pose health risks. Certain insect species have shown accumulation of heavy metals, such as cadmium and lead, depending on their diet and environment. Moreover, microbial contamination, including bacteria, fungi, and parasites, can occur if farming and processing conditions are not properly controlled. Furthermore, insect proteins exhibit cross-reactivity with allergens found in crustaceans and dust mites, raising concerns for individuals with food allergies. For edible insects to be successfully integrated into global food systems, further technological advancements, regulatory oversight, and consumer acceptance strategies must be implemented. Addressing these challenges will enable edible insects to become a key component of sustainable food systems, contributing to global nutrition, environmental sustainability, and human health.

Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources-An Overview

Protein is a fundamental macronutrient in the human diet. It supplies our organisms with essential amino acids, which are needed for the growth and maintenance of cells and tissues. Conventional protein sources, despite their complete amino acid profiles and excellent digestibility, have a proven negative impact on the environment. Furthermore, their production poses many ethical challenges. This review aims to present nutritional, more ethical, and environmentally friendly alternatives that could serve as potential protein sources for the population. The available literature on alternative protein sources has been analyzed. Based on the research conducted, various products have been identified and described, including plant-based protein sources such as soybeans, peas, faba beans, lupins, and hemp seeds; aquatic sources such as algae, microalgae, and water lentils; as well as insect-based and microbial protein sources, and cell-cultured meat. Despite numerous advantages, such as a lower environmental impact, higher ethical standards of production, and beneficial nutritional profiles, alternative protein sources are not without limitations. These include lower bioavailability of certain amino acids, the presence of antinutritional compounds, technological challenges, and issues related to consumer acceptance. Nevertheless, with proper dietary composition, optimization of production processes, and further technological advancements, presented alternatives can constitute valuable and sustainable protein sources for the growing global population.

Review: Insects as a novel feed ingredient: processing technologies, quality and safety considerations

The current food system is placing significant strain on limited available resources. Novel protein sources have been suggested as a potential solution for ensuring further growth without compromising the natural balance of the planet. In this direction, edible insects appear to be crucial players. Consumers may not always prefer the direct use of insects as human food, indicating that the indirect use of insects as animal feed might be more suitable. Insects are characterised by high nutritional value and similar digestibility compared to more traditional feed such as soybean meal and fishmeal. However, effective introduction of edible insects in animal diets requires one or more processing operations. Processing is paramount for ensuring high microbiological safety while improving the quality, digestibility and palatability of the insect. Additionally, feed processing could allow a combination of insect-based ingredients with other traditional feed ingredients, obtaining a uniform and stable mixture, which can easily and conveniently be provided to the farmed animals. In this review, an overview of the most common processing methods (blanching, grinding, drying, mixing, extrusion) applied to edible insects with the aim of delivering high-quality insect-based feed is presented. Each processing step is carefully evaluated, the pros and cons of each operation are considered and important recommendations are provided. Barriers and opportunities for advancing the use of insects within the feed sector are finally illustrated. A strong emphasis is placed on the need of evaluating the effect of any processing step on the quality and safety of insect-derived products, particularly considering the possibility of replacing traditional feed ingredients with insect-derived materials.

Factors Influencing the Intention to Eat Insects as an Alternative Protein Source: A Sample from Turkey

The consumption of insect-based foods has been widely studied in recent years due to their nutritional value and their contribution to sustainability. In this study, the integrated sustainable neophilic insect-based eating model (ISNIEM) was used to investigate the various parameters that influence the intention of members of Turkish society to consume insect-based foods. Structural equation modeling was used to test the ISNIEM. A total of 1194 participants were reached through an online survey. According to the study data, sustainability attitudes (biospheric values, new human interdependence paradigm, attitude toward sustainability, attention to insect welfare) influence individuals' intentions to consume insect-based foods by interacting with each other; however, intentions do not influence behavior in the same direction. As expected, food neophobia reduced the number of chosen insect-based foods (NCIBF) (β: -0.121; p < 0.001), while social norms positively influenced the NCIBF (β: 0.176; p < 0.001) and reduced food neophobia (β: -0.307; p < 0.001). Meanwhile, social norms and food neophobia did not affect the intention to eat insect-based food (p > 0.05). The findings of this study suggest that the ISNIEM may be effective in predicting individuals' intentions and behaviors toward eating insect-based foods in Turkey.

Investigating Consumers' Perceptions and Motivations Behind Edible Insects in Greece: A Grounded Theory Approach

Edible insects constitute a healthy food source providing a sustainable alternative to traditional animal protein. The present study explored consumers' perceptions and attitudes toward insect consumption, and defined the main motivational factors influencing public awareness and acceptance toward entomophagy. Using a qualitative research design, individual-level data were selected from a sample of 70 consumers in Greece via semi-structured personal in-depth interviews. The Grounded Theory framework was adopted to develop awareness, perception and acceptance drivers. Although the participants were knowledgeable about the usage of insects as food, the great majority demonstrated abhorrence toward entomophagy, describing feelings of disgust and repulsion. Furthermore, the respondents seemed to be reluctant towards the distribution and availability of edible insects and insect-based food options in consumer markets, whereas food safety concerns were strong as many consumers seemed to question the relevant preparation regulations. A lack of information and cultural influences were found to restrict consumers' acceptance of entomophagy, whereas health and food safety concerns comprised an inhibiting factor in incorporating edible insects in Greek cuisine. This study emphasized the need for a holistic information plan, which will help both food businesses and consumers understand the vital role of edible insects in modern food environments.

Global review of consumer preferences and willingness to pay for edible insects and derived products

The rising global demand for protein, driven by population growth, urbanization, economic development, and climate change, underscores the need for sustainable alternative protein sources. Edible insects have emerged as a viable solution to enhance foodfeed and nutritional security while contributing to waste management. This study reviews 128 peer-reviewed publications to assess consumer preferences and willingness to pay (WTP) for edible insects and their derivatives. Findings reveal that studies predominantly focus on Europe and insect-based foods, with limited research on insect-based feeds and derived products. Consumers in Africa, Asia, and Latin America show higher acceptance of insect-based food compared to those in Western nations, where psychological barriers such as neophobia, disgust, and limited awareness hinder adoption. WTP for insect-based foods varies, with some consumers willing to pay a premium while others expect lower prices than conventional options. Integrating edible insects into sustainable food and feed ssytems requires public education, innovative marketing, and scaling up production.

The Invisible Threat of Antibiotic Resistance in Food

The continued and improper use of antibiotics has resulted in the emergence of antibiotic resistance (AR). The dissemination of antibiotic-resistant microorganisms occurs via a multitude of pathways, including the food supply. The failure to comply with the regulatory withdrawal period associated with the treatment of domestic animals or the illicit use of antibiotics as growth promoters has contributed to the proliferation of antibiotic-resistant bacteria in meat and dairy products. It was demonstrated that not only do animal and human pathogens act as donors of antibiotic resistance genes, but also that lactic acid bacteria can serve as reservoirs of genes encoding for antibiotic resistance. Consequently, the consumption of fermented foods also presents a potential conduit for the dissemination of AR. This review provides an overview of the potential for the transmission of antibiotic resistance in a range of traditional and novel foods. The literature data reveal that foodborne microbes can be a significant factor in the dissemination of antibiotic resistance.

Consumer attitudes and perceptions on consumption of edible insects among communities in western Kenya

Edible insects are a highly sustainable and nutritional food source despite their low consumption in many communities. This study evaluated consumer attitudes and perceptions on consumption of edible insects in western Kenya. Eight focus group discussions (FGDs) were conducted in four rural and four urban markets in Kisumu and Vihiga counties. The FGDs were audio-recorded, transcribed, and analyzed using thematic content analysis. A total of 59 respondents consisting of 27 male and 32 females participated in the FGDs. The results showed higher acceptability and consumption of edible insects in rural areas compared to urban centers. The most popular edible insects were flying termites, grasshoppers, soldier termites and locusts. Consumption of these insects was mostly determined by their perceived high nutritional value, pleasant taste and familiarity as food sources. Seasonal capturing of the insects, especially during off-season also contributed to their low consumption. Respondents' willingness to taste insect-based products was based on curiosity, packaging and familiarity with the product forms. These results suggest that there is need for interventions that promote public awareness and enhance the availability of edible insects and insect-based products, to support wider acceptability and consumption.

Edible Insects: Global Research Trends, Biosafety Challenges, and Market Insights in the Mexican Context

The growing global interest in edible insects as a sustainable protein source has positioned them as a promising solution to food security challenges. In Mexico, entomophagy is deeply embedded in cultural traditions, particularly in Oaxaca, where grasshoppers, leafcutter ants, and red agave worms form an integral part of the region's intangible heritage. This study conducted a bibliometric analysis of global research on edible insects (2009-2023) using Scopus and tools such as VOSviewer and Bibliometrix to analyze 218 publications. The analysis highlighted research trends, influential authors, and key themes, including nutrition, biosafety, and sustainability. To complement the bibliometric study, an exploratory analysis of edible insect commercialization in Oaxaca was conducted, focusing on virtual platforms and local markets. The findings reveal consistent global growth in edible insect research, with Mexico contributing six publications between 2020 and 2023. Despite advancements in safety standards and regulatory frameworks globally, Mexico still lacks formal sanitary controls and regulations for insect-based products. Nevertheless, its diverse commercialization efforts and rich cultural heritage, particularly in Oaxaca, showcase its potential to bridge tradition and innovation. This study highlights the urgent need for regulatory frameworks and research capacity to ensure safety, preserve cultural identity, and sustainably expand Mexico's edible insect market.

Could insects be an alternative food source? A comprehensive review

According to the United Nations, more than 800 million people are exposed to starvation. It is predicted that the world population will face much more serious starvation for reasons such as global warming, diseases, economic problems, rapid urbanization, and destruction of agricultural areas and water resources. Thus, there are significant hesitations about the sustainability of food resources, and the search for alternative food sources has increased. One of the leading alternative food sources is insects. Although the use of edible insects has been accepted in some areas of the world, entomophagy is not preferred in some countries due to sociocultural conditions, health concerns, neophobia, and entomophobia. Many people do not accept the direct consumption of raw insects, but insects can be transformed into more preferred forms by using different cooking techniques. Some ground edible insects are satisfactory in terms of nutritional value and have a reasonable level of acceptability when added to products such as bread, tortilla, and pasta in varying percentages. The world market value of edible insects was estimated to be US$3.2 million in 2021 and US$17.6 billion in 2032. In this review, the current and future situation of insects as an alternative food source is comprehensively discussed.

Sustainable Protein Sources: Functional Analysis of Tenebrio molitor Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods

This study explores the potential of Tenebrio molitor protein hydrolysates as functional food ingredients, evaluating their bioactivity and consumer acceptance of the incorporation of edible insects into food across Poland and Spain. By aligning technical advancements with consumer preferences, this research bridges the gap between laboratory innovation and market feasibility, contributing to the development of sustainable functional foods. The study optimized the process of enzyme hydrolysis using serine protease from Cucurbita ficifolia, thereby enhancing DPPH scavenging capacity increased from 3.15 ± 0.53 to 8.17 ± 0.62 µM Trolox/mL and ABTS decolorization capacity increased from 4.29 ± 0.01 to 10.29 ± 0.01 µM Trolox/mL after 5 h of hydrolysis. Consumer surveys incorporating the Food Neophobia, Insect Phobia, and Entomophagy Scales revealed demographic and cultural influences on entomophagy acceptance. Among respondents, 27.1% in Poland and 25.7% in Spain had previously consumed insect-based products, while Polish participants showed a higher willingness to adopt insect-enriched foods. The study confirmed that hydrolysis enhances the antioxidant activity of T. molitor protein hydrolysates and that demographic and cultural factors significantly influence consumer acceptance of insect-based foods.

Impact of hydrophobically modified cellulose nanofiber on the stability of Pickering emulsion containing insect protein

BACKGROUND

Cellulose nanofiber (CNF) is an ideal Pickering emulsion stabilizer because of its high aspect ratio and flexibility. CNF was hydrophobically modified by dodecenyl succinic anhydride and used to stabilize the simulated food emulsion system containing insect protein. The prepared dodecenyl succinate nanofiber (D-CNFs) was characterized by contact angle and laser particle size analyzer. The stability of the emulsion system under different conditions was characterized by zeta potential and appearance observation. Lastly, in vitro digestion simulation experiments were carried out to investigate whether the addition of D-CNFs had an effect on the digestion and absorption of oil.

RESULTS

The modification process for dodecenyl succinic anhydride to CNFs was that the system temperature was 40 °C, the system pH value was 8.5 and the reaction time was 6 h. The water contact angle of the modified CNFs increased to 83.2 ± 0.9°. D-CNFs were introduced into the simulated food emulsion system containing insect protein. The increase in the concentration of D-CNFs in the aqueous phase promoted the stability of the simulated emulsion system. Increasing the ratio of insect protein was not conducive to the stability of the emulsion. The final fat digestibility of the emulsion with D-CNFs was lower than that of the emulsion without D-CNFs.

CONCLUSION

Overall, the analysis and characterization results show the potential of the modified CNF as a food simulant emulsion stabilizer containing insect protein, which can be used for the development of specific functional foods. © 2024 Society of Chemical Industry.

An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea

Meat analogs are a burgeoning industry, with plant-based meat analogs, insect-based meat analogs, algae-based meat analogs, mycoprotein-based meat analogs, and cell-based meat analogs. However, despite the industry's growth potential, market expansion faces hurdles due to taste and quality disparities compared to traditional meats. The composition and characteristics of meat analogs currently available in the market are analyzed in this study to inform the development of future products in this sector. The results show that plant-based meat analogs are mainly based on soy protein together with wheat gluten and methylcellulose or spices. Insect-based meat analogs tend to contain processed larvae as the protein source. Seaweed or spirulina is often the main ingredient in algae-based meat analogs. Mycoprotein-based meat analogs all use mycoproteins. Cell-based beef, pork, chicken, and seafood products are already under various stages of development around the world, although many are still at the prototype level.

Insect-based food products: A scoping literature review

The potential use of edible insects as an alternative animal protein source has recently attracted a great deal of attention in Western countries. This is thanks to their numerous nutritional benefits, in particular in terms of vitamins and essential amino acids, and the need to guarantee food availability for the growing population. The aim of this scoping review is to analyse the current literature published in scientific journals regarding the main issues related to products containing edible insects, to map existing evidence and identify knowledge gaps. The information could serve as a guide for researchers and policy makers in the development of a sustainable innovative edible-insect farming business model. The PRISMA-ScR methodology was used to conduct this scoping review. The string of keywords was searched in three online databases and the screening process produced a total of 116 articles to be reviewed. These findings highlight the crucial issues concerning entomophagy that are currently under discussion, such as edible insect nutritional potential and functional properties, expected health benefits from consumption, consumer acceptability, and potential food safety issues that may arise. The study is limited by the number of databases referred to and by the consultation of papers written only in the English language. The available literature on insect-based food products revealed that edible insect consumption has the potential to bring about many benefits from an environmental, economic, and nutritional point of view. However, this industry faces many challenges in terms of difficulty in obtaining consumer willingness to buy insect-based products and the possibility of health and safety risks arising from their consumption.

Novel foods in the European framework: benefits and risks

Given the rapidly increasing global demand for food, it is mandatory to consider new sources of nutrients, safe and sustainably produced protein foods to complement the current traditional and limited sources of protein in the human diet. In recent years, a wide range of nontraditional protein foods have been explored, prompting the European Union to legislate on how novel foods can be introduced and traded on the European market to ensure their safety. This review will illustrate the range of novel foods authorized in the EU and their potential impact on human health, highlighting the gaps, the potential risks, and the future research opportunities and perspectives.

Utilization of AI - reshaping the future of food safety, agriculture and food security - a critical review

Artificial intelligence is an emerging technology which harbors a suite of mechanisms that have the potential to be leveraged for reaping value across multiple domains. Lately, there is an increased interest in embracing applications associated with Artificial Intelligence to positively contribute to food safety. These applications such as machine learning, computer vision, predictive analytics algorithms, sensor networks, robotic inspection systems, and supply chain optimization tools have been established to contribute to several domains of food safety such as early warning of outbreaks, risk prediction, detection and identification of food associated pathogens. Simultaneously, the ambition toward establishing a sustainable food system has motivated the adoption of cutting-edge technologies such as Artificial Intelligence to strengthen food security. Given the myriad challenges confronting stakeholders in their endeavors to safeguard food security, Artificial Intelligence emerges as a promising tool capable of crafting holistic management strategies for food security. This entails maximizing crop yields, mitigating losses, and trimming operational expenses. AI models present notable benefits in efficiency, precision, uniformity, automation, pattern identification, accessibility, and scalability for food security endeavors. The escalation in the global trend for adopting alternative protein sources such as edible insects and microalgae as a sustainable food source reflects a growing recognition of the need for sustainable and resilient food systems to address the challenges of population growth, environmental degradation, and food insecurity. Artificial Intelligence offers a range of capabilities to enhance food safety in the production and consumption of alternative proteins like microalgae and edible insects, contributing to a sustainable and secure food system.

Influence of Insect-Based Diets on Rural Leisure, Tourism, and Public Consumption-A Case Study from Yunnan, China

This study analyzed the effects of insect-based diets on rural leisure activities, tourism, and consumption. A questionnaire survey was conducted, with 900 valid samples being obtained. The collected data were then analyzed through descriptive statistical analysis, a t-test, and a Pearson's product-moment correlation coefficient test by using the SPSS 26.0 statistical software. Subsequently, semistructured interviews were conducted to collect expert and public opinions on the analysis results. Finally, literature findings and the collected questionnaire and interview data were reviewed through multivariate validation analysis. According to the results, the public agrees that entomophagy culture and insect cuisine can enhance leisure and tourism appeal. Entomophagy culture can also stimulate rural economic, social, and environmental development as well as rural consumption. However, modern public infrastructure and medical facilities are still required to increase tourism accessibility. Local governments must improve public sanitation, moral standards, and the overall quality of tourism and living environments. They must also attract corporate investment and cultivate entrepreneurship among residents to develop new insect-based tourism and leisure activities, food, and products. These measures can enhance the influence of insects on the sustainable development of leisure activities, tourism, and economies in rural regions.

Unravelling the Role of Chitin and Chitosan in Prebiotic Activity and Correlation With Cancer: A Narrative Review

This review describes the state of the art regarding the prebiotic role of chitin and the interactions of chitin and chitosan with cancer cells. Chitin is the second most abundant polysaccharide in nature and a constitutive component of crustacean shells and the exoskeleton of insects. Chitosan is the deacetylated form of chitin, which is obtained by chemical processing or the enzymatic activity of deacetylases found in microorganisms and insects. Edible insects have recently been introduced in Western countries, thus raising concerns regarding food safety and due to their chitin content and the release of chitosan during the digestive process. The roles of insect chitin and chitosan in the gastrointestinal tract, microbiome modulation, and cancer have been widely investigated. Several in vitro and in vivo studies have shown the possible microbiota modulation of chitin and its relevant communication with the immune system, thus confirming its prebiotic activity. No evidence has been provided on the cancerogenic activity of chitin; however, studies have suggested that chitin has a cytotoxic effect on cancer cell lines. Chitosan has been confirmed to exhibit apoptotic and cytotoxic activities on cancer cells in several in vitro studies on cancer cell lines and in vivo models. In conclusion, the literature does not show a direct connection between the presence of chitin or chitosan and the onset of cancer. However, cytotoxic and apoptotic activities in relation to cancerous lines have been demonstrated.

Intention to Purchase Foods Based on Insects, Arachnids, and Arthropods, Processed by 3D Printing in Panama Consumers

Currently, food access has worsened during the COVID-19 pandemic. For this reason, various alternatives are required to improve the population's diet. Among the many alternatives is the use of 3D printing technology to reproduce food that can reach the most vulnerable population. This remarkable study shows future generations the importance of seeking innovative food that guarantees a nutritious and accessible diet. The study focuses on the Panamanian population to determine which variables influence the decision to consume innovative foods. The innovative product to be tested is based on insects, arachnids, and arthropods, which may be difficult for the population to consume, but thanks to 3D printing technologies, it is possible to generate foods based on these raw materials that look like traditional foods. Likewise, processing these foods generates less water consumption, giving them an ecological attribute. The present study seeks to know the variables that determine the purchase intention of consumers in Panama regarding the food supply based on insects, arachnids, and arthropods that are transformed into traditional food formats using 3D printers. This information can help companies prepare food offers to consumers in Panama.

Consumer Perceptions and Acceptance of Edible Insects in Slovenia

Slovenia, influenced by Slavic, Mediterranean, and Balkan cultures, along with Austro-Hungarian traditions and strong environmental concerns, is an ideal case study for understanding consumer perceptions of edible insects and increasing their acceptance as an alternative protein source. A survey conducted in Slovenian and English with 537 participants examined existing perceptions and acceptance of edible insects as food and livestock feed. Findings show moderate interest in insects, particularly in non-visible, integrated forms, despite most participants not having tried whole insects. Young, educated individuals and those residing in rural areas have tried insects more often than other sociodemographic groups. Men showed more interest in entomophagy compared to women. Crickets, grasshoppers, and locusts were most acceptable, while cockroaches were least favored. Economic factors are crucial, with a preference for insect-based products priced similarly to conventional foods. The majority also support using insects as livestock feed. These results can aid policymakers at regional and national levels, help businesses market these products, and contribute to the literature on consumer responses in different European regions regarding edible insects as a sustainable food source.

Microorganism Contribution to Mass-Reared Edible Insects: Opportunities and Challenges

The interest in edible insects' mass rearing has grown considerably in recent years, thereby highlighting the challenges of domesticating new animal species. Insects are being considered for use in the management of organic by-products from the agro-industry, synthetic by-products from the plastics industry including particular detoxification processes. The processes depend on the insect's digestive system which is based on two components: an enzymatic intrinsic cargo to the insect species and another extrinsic cargo provided by the microbial community colonizing-associated with the insect host. Advances have been made in the identification of the origin of the digestive functions observed in the midgut. It is now evident that the community of microorganisms can adapt, improve, and extend the insect's ability to digest and detoxify its food. Nevertheless, edible insect species such as Hermetia illucens and Tenebrio molitor are surprisingly autonomous, and no obligatory symbiosis with a microorganism has yet been uncovered for digestion. Conversely, the intestinal microbiota of a given species can take on different forms, which are largely influenced by the host's environment and diet. This flexibility offers the potential for the development of novel associations between insects and microorganisms, which could result in the creation of synergies that would optimize or expand value chains for agro-industrial by-products, as well as for contaminants.

Challenges and innovations in food and water availability for a sustainable Mars colonization

In recent years, extensive research has been dedicated to Mars exploration and the potential for sustainable interplanetary human colonization. One of the significant challenges in ensuring the survival of life on Mars lies in the production of food as the Martian environment is highly inhospitable to agriculture, rendering it impractical to transport food from Earth. To improve the well-being and quality of life for future space travelers on Mars, it is crucial to develop innovative horticultural techniques and food processing technologies. The unique challenges posed by the Martian environment, such as the lack of oxygen, nutrient-deficient soil, thin atmosphere, low gravity, and cold, dry climate, necessitate the development of advanced farming strategies. This study explores existing knowledge and various technological innovations that can help overcome the constraints associated with food production and water extraction on Mars. The key lies in utilizing resources available on Mars through in-situ resource utilization. Water can be extracted from beneath the ice and from the Martian soil. Furthermore, hydroponics in controlled environment chambers, equipped with nutrient delivery systems and waste recovery mechanisms, have been investigated as a means of cultivating crops on Mars. The inefficiency of livestock production, which requires substantial amounts of water and land, highlights the need for alternative protein sources such as microbial protein, insects, and in-vitro meat. Moreover, the fields of synthetic biology and 3-D food printing hold immense potential in revolutionizing food production and making significant contributions to the sustainability of human life on Mars.

Comprehensive Analysis of Yoghurt Made with the Addition of Yellow Mealworm Powder (Tenebrio molitor)

The study aimed to be able to incorporate mealworm powder into yoghurts to increase protein content. Tenebrio molitor is gaining popularity as an alternative protein source. In the face of a growing human population and the associated challenges of sustainable nutrition, mealworms offer a promising solution. The mealworm is distinguished by its high protein content and for being rich in essential amino acids, vitamins, and minerals, making it a valuable component of diet. Among others, chemical composition, colour, texture, degree of syneresis, sensory analysis, and microbiological analysis were analysed. As expected, the addition of insect powder increased the protein content from 4.91% (0 TM) to 7.41% (5 TM). It also increased the fat content from 1.67% (0 TM) to 3.88% (5 TM). Furthermore, the addition of mealworm powder resulted in a significant change in the colour of the yoghurt to a darker colour, due to the dark brown colour of the powder. Food with added edible insects is increasingly available but is not always popular due to cultural and psychological barriers. Sensory analysis of yoghurts has shown that the more powder that is added, the less appealing the product becomes and the more bitter the taste.

Bacterial Contamination and Antimicrobial Resistance in Two-Spotted (Gryllus bimaculatus) and House (Acheta domesticus) Cricket Rearing and Harvesting Processes

Food safety for cricket production is a crucial factor in producing edible crickets with safety for consumers and sustainability for two-spotted (Gryllus bimaculatus) as well as house (Acheta domesticus) cricket production. This study was conducted by simultaneously rearing two cricket species, comprising two-spotted crickets (G. bimaculatus) and house crickets (A. domesticus). A total of 16 rearing crates were used for the present study, which were allocated into 8 rearing crates for each studied cricket species, including paper egg cartons. Cricket eggs were incubated in the rearing crates. Once the crickets hatched, tap water and powdered feed were provided ad libitum throughout the experiment. At the end of this study (35 and 42 days for the two-spotted and house crickets, respectively), all crickets were harvested, rinsed in tap water, and boiled in water for 5 min. During the rearing and harvesting processes, samples were collected from various potential contamination points for bacteria, including E. coli and Salmonella spp. There were samples of the initial input (feed, drinking water, and staff hands), rearing environment (water pipe, crate wall, living cartons, frass, and cricket surface), and harvesting crickets (harvested, washed, and boiled crickets), with a 2-week sampling interval, except for the last round of sampling for the two-spotted crickets. Subsequently, all samples were submitted to isolate and identify contaminated bacteria. The samples from the last round of sampling for both kinds of crickets were submitted to quantify the level of contamination for E. coli and Salmonella spp., including antimicrobial resistance by the disk diffusion method for the positive isolate. The results showed that bacterial contamination was found in the rearing of both cricket species, primarily involving Klebsiella spp. and Enterobacter spp., mainly found in prepared drinking water and the water pipes of drinking water supply equipment, which are potential sources of contamination with cricket frass. E. coli was found in 4.8% and 4.3% of the two-spotted and house crickets, respectively, while no presence of Salmonella spp. was detected in any submitted samples. The quantification of E. coli and Salmonella spp. indicated E. coli contamination near the water pipe and the frass of two-spotted crickets, but Salmonella spp. was undetectable in both two-spotted and house crickets. The antimicrobial resistance of isolated E. coli mainly involved penicillin G, amoxicillin, ampicillin, erythromycin, lincomycin, and tiamulin. Thus, good farm management with proper sanitation practices (such as cleaning and keeping the environment dry), as well as boiling crickets during the harvesting process, may help ensure the safety of edible cricket production.

Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries

The prevailing global market demands locally produced, sustainable oils for biomedical applications. This study focused on evaluating the quality of cricket-derived oils and meals from Scapsipedus icipe Hugel, Tanga, and Gryllus bimaculatus De Geer common delicacy in Africa, following standard methods for physicochemical properties, fatty acid composition, and phytochemicals (oxalates, phytates, tannins, and polyphenols). The cricket oils physicochemical properties aligned with Codex Alimentarius standards for edible oils, including low solidification temperature (< 2 °C), a high refractive index (1.46), and a specific gravity of 0.88. Notably, peroxide values (1.9 to 2.5 mg mEq O2/kg), acid values (1.1 to 2.2 mg KOH/g), and saponification values (234-246 mg KOH/g) all are indicative of lightness and unsaturated fatty acids. Nutritionally, cricket powder was rich in protein (56.8-56.9% -) and fat (31.7-33.5% -of dry matter), with significant amounts of essential omega-3 and omega-6 fatty acids. Predominant saturated and monounsaturated fatty acids were palmitic (23.9-31.2 mg/100 g-) and oleic acids (10.9-11.4 mg/100 g- of oil), respectively. Antioxidant values (48.0 to 65.0 mg/100 g), inferred from total polyphenols, suggests a stable oil with long shelf-life. These results highlight the promising and sustainable potential of cricket-derived oils for applications in the food and pharmaceutical industries.

Consumers' Perceptions about Edible Insects' Nutritional Value and Health Effects: Study Involving 14 Countries

Insects have been consumed for time immemorial in many regions of the globe. However, in other parts, they are not traditionally eaten. Because they are a more sustainable source of animal protein and provide valuable nutrients as well as bioactive compounds with beneficial effects on the human body, their consumption is encouraged. Knowledge can serve as a tool for better acceptance of insects as food. In this context, the present work investigated the knowledge about the nutritional value and health effects of edible insects in different countries. Data were collected by employing a questionnaire survey translated into the different languages of all participating countries and were treated using statistical tools. A total of 7222 responses were obtained. The results indicated that for many issues, the participants manifested a neutral opinion (neither agree nor disagree), but the participants who manifested agreement/disagreement were generally well informed. They were also able to identify untrue facts and answer accordingly by disagreeing. Factor analysis showed four groups of questions: nutritive value, negative perception and risks, safety and benefits of insects and contamination and harmful components. Finally, significant differences were observed according to the sociodemographic variables studies (sex, age, education, living environment and country), with age and country being the most influential of the sociodemographic factors on knowledge. Therefore, increasing knowledge is envisaged as an essential factor in augmenting the recognition of edible insects as a nutritional food, presenting health benefits apart from being a more sustainable source of animal protein when compared with beef or pork meats.

Agriculture and environmental management through nanotechnology: Eco-friendly nanomaterial synthesis for soil-plant systems, food safety, and sustainability

Through the advancement of nanotechnology, agricultural and food systems are undergoing strategic enhancements, offering innovative solutions to complex problems. This scholarly essay thoroughly examines nanotechnological innovations and their implications within these critical industries. Traditional practices are undergoing radical transformation as nanomaterials emerge as novel agents in roles traditionally filled by fertilizers, pesticides, and biosensors. Micronutrient management and preservation techniques are further enhanced, indicating a shift towards more nutrient-dense and longevity-oriented food production. Nanoparticles (NPs), with their unique physicochemical properties, such as an extraordinary surface-to-volume ratio, find applications in healthcare, diagnostics, agriculture, and other fields. However, concerns about their potential overuse and bioaccumulation raise unanswered questions about their health effects. Molecule-to-molecule interactions and physicochemical dynamics create pathways through which nanoparticles cause toxicity. The combination of nanotechnology and environmental sustainability principles leads to the examination of green nanoparticle synthesis. The discourse extends to how nanomaterials penetrate biological systems, their applications, toxicological effects, and dissemination routes. Additionally, this examination delves into the ecological consequences of nanomaterial contamination in natural ecosystems. Employing robust risk assessment methodologies, including the risk allocation framework, is recommended to address potential dangers associated with nanotechnology integration. Establishing standardized, universally accepted guidelines for evaluating nanomaterial toxicity and protocols for nano-waste disposal is urged to ensure responsible stewardship of this transformative technology. In conclusion, the article summarizes global trends, persistent challenges, and emerging regulatory strategies shaping nanotechnology in agriculture and food science. Sustained, in-depth research is crucial to fully benefit from nanotechnology prospects for sustainable agriculture and food systems.

Inclusion of microbiological food safety as a novel aspect in life cycle assessments of food production

The life cycle assessment (LCA) methodology currently covers a limited number of human health-related impact categories. Microbiological food safety is an essential aspect for the selection of an appropriate food production system and has been neglected in the LCA so far. A framework for the inclusion of a microbiological food safety indicator, expressed as disability-adjusted life year (DALY) value of the consumed food product to the human health damage category (end-point) was created, and applied in a case study model on the cooked-chilled meals as the ready-to-eat meals can be associated with the occurrence of foodborne illness cases and outbreaks. This study suggests a framework for the inclusion of microbiological risk caused by Bacillus cereus associated with the consumption of ready-to-eat meals (in Belgium) in the LCA. The results indicated that the microbiological risk of one package of the investigated ready-to-eat meal was 1.95 × 10-6 DALY, and the obtained DALY value was included as an impact category in the LCA methodology. Inclusion of other categories of food safety (including chemical safety hazards, pesticide residues, heavy metals, and mycotoxins) in LCA could be done in the same fashion.

Attitudes and purchase intentions of polish university students towards food made from insects-A modelling approach

The marketing of insect-derived protein has led to the development of respective legal regulations on such insects-based foods in the European Union. Despite the interest in the area of insect-based food, European researchers have paid relatively little attention to consumer attitudes and behaviors towards such products or the factors that may affect them. Attempts undertaken so far in this respect are insufficient; therefore, there is a need to continue and expand research in this field. The present study attempts to verify the following research hypotheses: H1. Attitudes towards food containing insects are related to the attributes/characteristics of these products, care for health and the natural environment, and attitudes towards novelty (neophilic/neophobic); H2. Intentions to purchase food containing insects can be predicted based on attitudes towards food from insects, product attributes, and attitudes towards environmental health and novelties. An empirical study was conducted among university students (N = 1063) by an indirect interview method using a specially designed questionnaire, via an online platform (Computer-Assisted Web Interview, CAWI) in November 2023. The questionnaire was validated by assessing the construction validity and estimating the reliability of the scales used. The study results demonstrated that the attributes of insect-based food products can influence the positive attitudes towards them and behavioral intentions to consume them, and that the strength of the impact of health quality traits is far greater than that of the organoleptic or functional traits. A negative, statistically significant value of the correlation coefficient between neophobic attitude and intention to purchase this type of food was observed. Thus, respondents without food neophobia were characterized by a positive attitude towards the purchase of foods containing edible insects in their composition.

Exploiting Agri-Food Waste as Feed for Tenebrio molitor Larvae Rearing: A Review

The agri-food industry generates substantial amounts of waste, including by-products and residues. The increasing demand for sustainable and eco-friendly practices in the agri-food sector has sparked an interest in finding alternative uses for such waste materials. One promising approach is the utilization of waste from the agri-food industry as feed for the rearing of mealworms (Tenebrio molitor). Since agri-food waste is rich in proteins, carbohydrates, lipids, and vitamins, as well as other bioactive compounds, all of which are essential for insect growth and development, incorporating such waste into the diet of mealworms promotes sustainable insect production, reducing the economic and environmental problems associated with waste disposal. This practice can also be beneficial for the rearing of mealworms since their nutritional value can also be enhanced. To this end, various waste materials, such as fruit and vegetable peels, spent grains, and food processing residues, have been investigated as potential feed sources, leading to increased mass production, lower cost, and enhanced nutritional value. This review aims to highlight the potential of agri-food waste as a feed source for mealworms, as well as their potential to enhance their nutritional value. Furthermore, the potential applications of mealworms reared on agri-food waste are highlighted, including their potential as a sustainable protein source for human consumption and as feed ingredients in the livestock and aquaculture sectors.

Bio-economic potential of ethno-entomophagy and its therapeutics in India

Insects are the largest group of arthropods with the highest faunal diversity of over a million species. Apart from many other roles in the environment, the aspect of several insects being used for human consumption (entomophagy) and as traditional medicine (entomotherapy) by different communities of the world holds special significance for countering global food crisis. The enormous insect resources contribute a reasonable share in improving the livelihoods of many entomophagy practicing communities. Considering this significance, the present review emphasizes the bio-economic potential of insect resources. An overview of entomophagy practices in India; benefits towards the environment, humans and animals; insect species used in entomophagy along with therapeutic importance, nutritional, physical, chemical, and microbiological hazards; farming and mass production technologies; legal status and socio-economic implications in Indian scenario have been presented. Traditionally tested and accepted therapeutic use of edible insects have been reported to cure various disease conditions and calls for scientific exploration and validation to rediscover promising medical products of modern medicine. Edible insects as an alternative food need to be popularized in India with a new policy or regulation to harvest and sell insect-derived food products with proper safe consumption demonstrations. Considering the facts that insects reproduce in large numbers at a faster rate, require less land, water and other resources for farming, and economically and ecologically sustainable harvesting can be done in a short time, insect farming can offer revenue and rural job opportunities in developing countries, especially in India. Therefore, the traditional use of insects as food and medicine has tremendous potential to enhance the economy and living standards.

Bioactive compounds and biological activity in edible insects: A review

New strategies to combat hunger are a current and urgent demand. The increase in population has generated a high demand for products and services that affect food production, cultivation areas, and climate. Viable and sustainable alternative sources have been sought to meet food quality requirements. In this context, edible insects are a good source of macro-nutrients, and bioactive compounds confer biological properties that improve their nutritional aspects and benefit human health. This review aims to present the benefits and contributions of edible insects from the point of view of the biological contribution of macronutrients, and bioactive compounds, as well as consider some anti-nutritional aspects reported in edible insects. It was found that insects possess most of the macronutrients necessary for human life and are rich in bioactive compounds commonly found in plants. These bioactive compounds can vary significantly depending on the developmental stage, diet, and species of edible insects. However, they also contain phytochemicals in which anti-nutrients predominate, which can adversely affect humans with allergenic reactions or reduced nutrient viability when consumed in high amounts or for prolonged periods. Hydrocyanide, oxalates, soluble oxalate, and phytate are the most studied anti-nutrients. However, the doses at which they occur are far below the limits in foods. In addition, anti-nutrient levels decrease significantly in processing, such as oven-drying and defatting methods. However, there are few studies, so more trials are needed to avoid generalizing. Therefore, edible insects can be considered complete food.

Dietary and Therapeutic Benefits of Edible Insects: A Global Perspective

Edible insects are gaining traction worldwide for research and development. This review synthesizes a large and well-established body of research literature on the high nutritional value and variety of pharmacological properties of edible insects. Positive benefits of insect-derived products include immune enhancement; gastrointestinal protection; antitumor, antioxidant, and anti-inflammatory capacities; antibacterial activities; blood lipid and glucose regulation; lowering of blood pressure; and decreased risk of cardiovascular diseases. However, the pharmacological mechanisms of these active components of edible insects in humans have received limited research attention. In addition, we discuss health risks (safety); application prospects; regulations and policies governing their production and consumption with a view to promote innovations, intraglobal trade, and economic development; and suggestions for future directions for further pharmacological functional studies. The aim is to review the current state of knowledge and research trends on edible insects as functional ingredients beneficial to the nutrition and health of humans and animals (livestock, aquatic species, and pets).

The Potential of Edible Insects as a Safe, Palatable, and Sustainable Food Source in the European Union

Entomophagy describes the practice of eating insects. Insects are considered extremely nutritious in many countries worldwide. However, there is a lethargic uptake of this practice in Europe where consuming insects and insect-based foodstuffs is often regarded with disgust. Such perceptions and concerns are often due to a lack of exposure to and availability of food-grade insects as a food source and are often driven by neophobia and cultural norms. In recent years, due to accelerating climate change, an urgency to develop alternate safe and sustainable food-sources has emerged. There are currently over 2000 species of insects approved by the World Health Organization as safe to eat and suitable for human consumption. This review article provides an updated overview of the potential of edible insects as a safe, palatable, and sustainable food source. Furthermore, legislation, food safety issues, and the nutritional composition of invertebrates including, but not limited, to crickets (Orthoptera) and mealworms (Coleoptera) are also explored within this review. This article also discusses insect farming methods and the potential upscaling of the industry with regard to future prospects for insects as a sustainable food source. Finally, the topics addressed in this article are areas of potential concern to current and future consumers of edible insects.

One-health approach on the future application of snails: a focus on snail-transmitted parasitic diseases

Snails are fascinating molluscs with unique morphological and physiological adaptive features to cope with various environments. They have traditionally been utilized as food and feed sources in many regions of the world. The future exploitation of alternative nutrient sources, like snails, is likely to increase further. Snails, however, also serve as an intermediate host for several zoonotic parasites. A category of parasitic infections, known as snail-transmitted parasitic diseases (STPDs), is harmful to humans and animals and is mainly driven by various trematodes, cestodes, and nematodes. The environment plays a crucial role in transmitting these parasites, as suitable habitats and conditions can facilitate their growth and proliferation in snails. In light of diverse environmental settings and biologically categorized snail species, this review evaluates the dynamics of significant STPDs of zoological importance. Additionally, possible diagnostic approaches for the prevention of STPDs are highlighted. One-health measures must be considered when employing snails as an alternative food or feed source to ensure the safety of snail-based products and prevent any adverse effects on humans, animals, and the environment.

The Acceptance of Cream Soups with the Addition of Edible Insects (Mealworm, T. molitor; House Cricket, A. domesticus; Buffalo Worm, A. diaperinus; Grasshopper, R. differens) among Young People and Seniors in Poland

Research on the acceptance of consuming insects in one's diet shows the increasing importance of this issue in the context of a sustainable food chain and ecology. Insects represent a promising food source due to their high nutritional value, efficiency in production, and minimal environmental impact, as well as the growing awareness of ecological issues. Despite these benefits, cultural and psychological barriers hinder the acceptance of consuming insects in Western countries. In this study, an assessment was made of the acceptance level of cream-type soups made from tomatoes and white vegetables with the addition of 20% flour from four insect species: mealworm (T. molitor); house cricket (A. domesticus); buffalo worm (A. diaperinus); and grasshopper (R. differens), compared to a control sample. One hundred and four subjects (55 seniors and 49 young adults) participated in this study. The acceptance level of various soups with insect flour was evaluated, considering different sensory parameters such as appearance, smell, taste, and texture. The research showed that older people have a lower acceptance for dishes containing insects compared to young adults, but the differences in the responses given were not statistically significant (p = 0.05), rejecting the assumption that insect-based products should be mainly targeted at young people. Of all the proposed test samples, the mealworm (T. molitor) was the most acceptable insect species in the tests in both taste versions for both age groups. The average score was 6.63 points on a 10-point scale. The products with the addition of grasshopper (R. differens) were rated the lowest. The acceptance level ranged between 4.23 and 4.38 points. A multiple regression analysis showed that taste and texture had the strongest influence on the overall acceptance of these dishes, and the results obtained were highly correlated with the general opinion of the testers. The increasing acceptance level and growing interest in this type of food can be a positive step towards sustainable and efficient food production.

Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges

As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy, insect-based bioactive proteolysates, and peptides. It also provides novel insights with essential outcomes for guaranteeing a safe and sustainable food supply in the face of rising global population demands. These results offer insightful information to researchers and policymakers tackling the intricate relationship between population expansion and food supplies. Unfortunately, conventional agricultural practices are proving insufficient in meeting these demands. Pursuing alternative proteins and eco-friendly food production methods has gained urgency, embracing plant-based proteins, cultivated meat, fermentation, and precision agriculture. In this context, insect farming emerges as a promising strategy to upcycle agri-food waste into nutritious protein and fat, meeting diverse nutritional needs sustainably. A thorough analysis was conducted to evaluate the viability of insect farming, investigate insect nutrition, and review the techniques and functional properties of protein isolation. A review of peptide generation from insects was conducted, covering issues related to hydrolysate production, protein extraction, and peptide identification. The study addresses the nutritional value and global entomophagy habits to elucidate the potential of insects as sources of peptides and protein. This inquiry covers protein and hydrolysate production, highlighting techniques and bioactive peptides. Functional properties of insect proteins' solubility, emulsification, foaming, gelation, water-holding, and oil absorption are investigated. Furthermore, sensory aspects of insect-fortified foods as well as challenges, including Halal and Kosher considerations, are explored across applications. Our review underscores insects' promise as sustainable protein and peptide contributors, offering recommendations for further research to unlock their full potential.

Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries

Because edible insects (EI) have been, in recent years, recommended as a nutritious animal protein food with enormous environmental advantages over other sources of animal protein for human consumption, studies aimed at investigating the consumer perspective have become more prominent. Hence, this study intended to examine the perceptions of participants from different countries about the commercialization and economic and social impacts of edible insects. The study was made using a questionnaire survey, and data were collected in Brazil, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey. The final number of received answers was 7222 participants. For the treatment of the results, different statistical techniques were used: factor analysis, internal reliability by Cronbach's alpha, cluster analysis, ANOVA to test differences between groups, and Chi-square tests. The results obtained confirmed the validity of the scale, constituted by 12 out of the 14 items initially considered, distributed by 4 factors: the first related to the economic impact of EIs, the second related to the motivation for consumption of EIs, the third related to the places of purchase of EIs, and the fourth corresponding to a question presented to the participants as a false statement. A cluster analysis allowed identifying three clusters, with significant differences between them according to all the sociodemographic variables tested. Also, it was found that the participants expressed an exceptionally high level of agreement with aspects such as the difficulty in finding EIs on sale, knowledge acting as a strong motivator for EI consumption, and the role of personalities and influencers in increasing the will to consume EIs. Finally, practically all sociodemographic variables were found to be significantly associated with perceptions (country, sex, education, living environment, and income), but not age. In conclusion, the perceptions about EI commercialization were investigated and revealed differences among samples originating from different countries. Moreover, the sociodemographic characteristics of the participants were found to be strongly associated with their perceptions.

Entomophagy practices, use patterns, and factors influencing perception and consumption frequency of edible insects in the Republic of Benin

BACKGROUND

Edible insects are important sources of essential nutrients and have the potential to contribute to malnutrition reduction and food security in the Republic of Benin. However, their consumption is always restricted to a limited number of sociocultural groups. To determine how the consumption of insects could be promoted as an alternative food source, this study documents the endogenous knowledge associated with edible insects and, the main factors that govern their perception and frequency consumption.

METHODS

A survey was conducted towards 479 rural households consuming edible insects through 91 villages of Atacora, Alibori, Zou, and Plateau departments using individual interviews with a semi-structured questionnaire. The survey was focused on the inventory of edible insects and the documentation of consumers' acceptance, frequencies and motive reason of consumption, local uses, and accessibility to edible insects. Samples of edible insects were collected and preserved in 70% alcohol for taxonomic identification.

RESULTS

The majority of surveyed people (79.1%) were consumers of edible insects since many years ago (29.1 ± 17.2 years). Insect species belonging to 17 genera of 7 families and 3 orders of insects were used as food, with Brachytrupes membranaceus Drury being the most widespread and consumed. Six factors affecting edible insect availability were identified with the chemical pollution as the most important. Besides their food use (63.2%), edible insects in the study area were used for several purposes. We find that ethnicity, religion, age, education level, and monthly frequency of insect consumption are the main factors influencing the local perception of edible insects. Indeed ethnic group, religion ethnicity, and market accessibility have a positive influence on edible insect consumption frequency. The Hierarchical Clustering of Principal Components has allowed us to classify the interviewees into 3 groups with different perceptions of entomophagy and their characteristics will make it possible to better orient the strategies for promoting entomophagy in the Republic of Benin.

CONCLUSIONS

Religion and tradition are among the main factors that influence entomophagy in Benin Republic. The development of a national strategy to promote entomophagy should take into account the recorded insect consumption motivations, and their different uses by each ethnic group, and mainly target young people.

Edible Insects: A New Sustainable Nutritional Resource Worth Promoting

Edible insects are a highly nutritious source of protein and are enjoyed by people all over the world. Insects contain various other nutrients and beneficial compounds, such as lipids, vitamins and minerals, chitin, phenolic compounds, and antimicrobial peptides, which contribute to good health. The practice of insect farming is far more resource-efficient compared to traditional agriculture and animal husbandry, requiring less land, energy, and water, and resulting in a significantly lower carbon footprint. In fact, insects are 12 to 25 times more efficient than animals in converting low-protein feed into protein. When it comes to protein production per unit area, insect farming only requires about one-eighth of the land needed for beef production. Moreover, insect farming generates minimal waste, as insects can consume food and biomass that would otherwise go to waste, contributing to a circular economy that promotes resource recycling and reuse. Insects can be fed with agricultural waste, such as unused plant stems and food scraps. Additionally, the excrement produced by insects can be used as fertilizer for crops, completing the circular chain. Despite the undeniable sustainability and nutritional benefits of consuming insects, widespread acceptance of incorporating insects into our daily diets still has a long way to go. This paper provides a comprehensive overview of the nutritional value of edible insects, the development of farming and processing technologies, and the problems faced in the marketing of edible insect products and insect foods to improve the reference for how people choose edible insects.

Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world-A comprehensive review

Insect consumption is a traditional practice in many countries. Currently, the urgent need for ensuring food sustainability and the high pressure from degrading environment are urging food scientists to rethink the possibility of introducing edible insects as a promising food type. However, due to the lack of the standardized legislative rules and the adequate scientific data that demonstrate the safety of edible insects, many countries still consider it a grey area to introduce edible insects into food supply chains. In this review, we comprehensively reviewed the legal situation, consumer willingness, acceptance, and the knowledge on edible insect harvesting, processing as well as their safety concerns. We found that, despite the great advantage of introducing edible insects in food supply chains, the legal situation and consumer acceptance for edible insects are still unsatisfactory and vary considerably in different countries, which mostly depend on geographical locations and cultural backgrounds involving psychological, social, religious, and anthropological factors. Besides, the safety concern of edible insect consumption is still a major issue hurdling the promotion of edible insects, which is particularly concerning for countries with no practice in consuming insects. Fortunately, the situation is improving. So far, some commercial insect products like energy bars, burgers, and snack foods have emerged in the market. Furthermore, the European Union has also recently issued a specific item for regulating new foods, which is believed to establish an authorized procedure to promote insect-based foods and should be an important step for marketizing edible insects in the near future.

Molecular detection of Imbrasia belina proteins associated with allergic reactions on harvesters and consumers from selected districts in Matabeleland: a comparative study

BACKGROUND

Harvesting and consuming insects (entomophagy), particularly Imbrasia belina is widespread in developing countries like Zimbabwe. Due to their extraordinary nutritional content, tastiness, ease of processing and storage, Imbrasia belina has become a delicacy, reachable nutritious complement, and money source for some people in Zimbabwean communities. However, some harvesters and consumers have become allergic to the Imbrasia belina, popularly known as Mopani worms. This has been attributed or associated with the changes in the genetic structure of Imbrasia belina. Therefore, this research sought to compare the presence of the genes associated with allergic reactions to mopane worms from Gwanda and Umguza districts in Zimbabwe.

METHODS

A lab-based observational study was conducted on collected Imbrasia belina samples from both districts. Fifteen samples of mopane worms were collected from each district, and DNA extraction was performed using DNeasy blood and tissue kit. The DNA extraction products were then amplified using a Polymerase chain reaction. The polymerase chain reaction products were run on agarose gel electrophoresis to determine the presence of the target genes.

RESULTS

Three of the five samples from Gwanda district were positive for the tropomyosin gene, whereas two samples from Umguza district were positive. All the samples from the two districts were negative for arginine kinase genes.

CONCLUSION

The study results highlighted that allergic reactions to Imbrasia belina reported in Gwanda district are associated with the presence of the tropomyosin gene, which has undergone polymorphism. Responsible authorities such as Gwanda local authority should develop bylaws that govern Imbrasia belina harvesting in the district.

A review on edible insects in China: Nutritional supply, environmental benefits, and potential applications

This review explored the potential of edible insects to address the challenges of malnutrition and food security. Although grain production in China has met the Food and Agriculture Organization standards, the shortage of protein supply is still a big issue. Moreover, expanding livestock farming is considered unsustainable and environmentally unfriendly. Edible insects have become an alternative with higher sustainable and ecological properties. There are 324 species of insects currently consumed in China, and they have high nutritional value, with a rich source of protein and unsaturated fatty acids. Insect farming provides numerous benefits, including green feeds for livestock, poultry, and aquaculture, sustainable organic waste management, as well as industrial and pharmaceutical raw materials. The food toxicological evaluations conducted in China indicated that edible insects are safe for general consumption by the Chinese, but allergies and other related food safety issues should not be ignored. Consumer acceptance is another barrier to overcome, with different schemas between China and Western countries. More research on the potential functions of edible insects and their product development may enhance their acceptance in China. Overall, incorporating edible insects into our diet is a promising solution to address challenges related to protein supply and food security. To ensure safety and sustainability, appropriate legislation, quality regulations, large-scale insect farms, and acceptable processing techniques are necessary. Moreover, more scientific research and social awareness are required to promote the culture and utilization of edible insects in China.

Factors Influencing Consumption Intention of Insect-Fed Fish among Italian Respondents

The rise in the world's demand for fish is increasingly met by aquaculture. However, this sector still shows various criticalities in terms of sustainability of practices, first and foremost, that of feed availability. Nowadays, the use of insect meal represents one of the potential sustainable solutions, but consumption intention of fish fed with insect meal and the factors affecting it have not yet been adequately understood. This study investigates 318 Italian consumers' intentions to buy fish fed with insect meal using an extended version of the Theory of Planned Behavior, including consumers' moral attitude and sustainability consciousness as additional constructs. The results of structural equation models show that consumers' high sustainability consciousness (6.16 on a scale from 1 to 7) does not influence their consumption intention of this product. Also, the two moderating variables involved in the model, i.e., the country of origin and price sensitivity, do not significantly affect consumers' intentions. Since the analysis demonstrates that, for consumers, insect meal-fed fish conforms to their moral principles and a significant positive attitude toward this practice it could be argued that fish fed with insect meal can match the demand from consumers who feel responsible for their consumer behavior. Although the limited area of investigations and the high education of interviewed do not allow for generalizing of the results, this paper provides pivotal food for thought for companies, policymakers, and academics responding to previous research calls on understanding the role of some constructs of consumption intention and highlighting the levers on which to act to foster the consumption intention of insect-fed fish.

Termites as human foods-A comprehensive review

Global food production is anticipated to rise along with the growth of the global population. As a result, creative solutions must be devised to ensure that everyone has access to nutritious, affordable, and safe food. Consequently, including insects in diets has the potential to improve global food and nutrition security. This paper aims to share recent findings by covering edible termites as the main aspect, from their consumption record until consumer acceptance. A total of 53 termite species are reported as edible ones and distributed in 6 biogeographic realms. Generally, termites have a nutrient composition that is suitable for human consumption, and cooked termites are a better dietary choice than their raw counterparts. Besides, increasing customer interest in eating termite-based food can be achieved by making it more palatable and tastier through various cooking processes, that is, boiling, frying, grilling, roasting, smoking, and sun-drying. Moreover, edible termites can also be used as a new source of medication by exhibiting antimicrobial activity. Regarding their advantages, it is strongly encouraged to implement a seminatural rearing system to sustain the supply of edible termites. Overall, this paper makes it evident that termites are an important natural resource for food or medicine. Hence, the long-term objective is to stimulate scientific inquiry into the potential of edible insects as an answer to the problem of global food security.

Insects as an alternative protein source for poultry nutrition: a review

This review summarizes the most relevant scientific literature related to the use of insects as alternative protein sources in poultry diets. The black soldier fly, the housefly, the beetle, mealworms, silkworms, earthworms, crickets, and grasshoppers are in the spotlight because they have been identified as an important future source of sustainable animal proteins for poultry feeding. Insect meals meet poultry requirements in terms of nutritional value, essential amino acid composition, nutrient digestibility, and feed acceptance. Furthermore, they are enriched with antimicrobial peptides and bioactive molecules that can improve global health. Results from poultry studies suggest equivalent or enhanced growth performances and quality of end-products as compared to fish meal and soybean meal. To outline this body of knowledge, this article states established threads of research about the nutrient profiles and the digestibility of insect meals, their subsequent effects on the growth and laying performances of poultry as well as the quality of meat, carcass, and eggs. To fully exploit insect-derived products, the effects of insect bioactive molecules (antimicrobial peptides, fatty acids, and polysaccharides) were addressed. Furthermore, as edible insects are likely to take a meaningful position in the feed and food chain, the safety of their derived products needs to be ensured. Some insights into the current knowledge on the prevalence of pathogens and contaminants in edible insects were highlighted. Finally, the effect of insect farming and processing treatment on the nutritive value of insect larvae was discussed. Our overview reveals that using insects can potentially solve problems related to reliance on other food sources, without altering the growth performances and the quality of meat and eggs.

Nutritional composition and consumer acceptance of tomato paste fortified with palm weevil larvae (Rhynchophorus phoenicis Fabricius) in the Ashanti region, Ghana

Edible insects, such as palm weevil larvae, have been promoted as an alternative source of nutrients in developing countries for their nutritional benefits, cost-effective rearing, and yearly availability. Unfortunately, consumer acceptance remains a barrier to their utilization. A supplemental palm weevil larvae and tomato paste were developed as part of efforts to understand whether incorporating edible insects into staple foods could help overcome this barrier. Palm weevil larvae flour and tomato paste were mixed in three formulations that had 8, 15, and 30% of palm weevil larvae flour. Samples were subjected to proximate and mineral content analyses and sensory evaluation. Among the blends, tomato paste containing 30% palm weevil larvae had the highest protein, fat, and total solids content as compared to unfortified tomato paste. Iron and zinc levels also increased with increasing levels of palm weevil larvae flour. Carbohydrate and crude fiber concentrations of the samples, however, decreased with increasing fortification levels. The overall acceptance and willingness to purchase fortified tomato paste as determined by sensory evaluation was high for all samples and increased with increasing knowledge about palm weevil larvae's nutritional benefits. Overall acceptance and willingness to purchase fortified tomato paste were significantly dependent on the samples' color and consumers' overall liking of the products. Tomato paste fortified with palm weevil larvae can provide a complementary source of iron for Ghanaians.