Edible insects as innovative ingredients: processing technologies and insect incorporated foods

Abstract

The growing global demand for meat and the limitations of agricultural land and resources have prompted the search for alternative protein sources. Edible insects can be used as a meat substitute because of their significant protein content, high food-to-feed conversion ratio, and mere greenhouse gas emissions. Entomophagy, or the eating of insects, has long been practised by numerous ethnic groups across the world. Approximately 2000 edible insect species are being consumed. Edible insects are only available during certain seasons; therefore, many processing procedures are used to preserve them for extended periods. Traditional processing processes include drying, roasting, and boiling, which aim at imparting local taste and flavour. Along with these traditional drying methods, a number of novel approaches have been developed to reduce nutrient loss while also extending shelf life. Insect-based foods are becoming progressively essential to improve nutritional content while also reducing environmental risk. Because eating whole edible insects has an adverse impact on public acceptance, adding insects as an ingredient has spurred considerable attention in recent years. Insect-enriched food products have numerous benefits as well as challenges. The inclusion of a small amount of insect flour contributes to the additional nutritional and health benefits, however, the inclusion of a higher amount of insect powder frequently modifies the traditional taste preferences of many products. A massive portion of the population still does not accept edible insects due to their distinct flavours and taste. Raising awareness about the benefits of entomophagy, as well as understanding the sensory qualities of insect-added food products will aid in developing a more palatable and acceptable product.