IgE Cross-Reactivity Between Shellfish and Diverse Potential Food Insects

Palmer, Lee K.; Marsh, Justin; Johnson, Philip E.; Zeece, Michael G.

doi:10.1016/j.jaci.2016.12.420

Cited by 1 publication

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“…More awareness and use of insect‐based ingredients for food use are raising the concern regarding their allergen potential. Literature suggests that cross‐reactivity is a key allergy concern with insect consumption; people who are allergic to shellfish may also have similar sensitivity to insects either as food, additives, or adulterants (Palmer et al, ; Ribeiro et al, ). Allergy risks of consuming edible insects indicated the cross‐reactivity/cosensitization between edible insects and crustaceans (Ribeiro et al, ).…”

Section: Future Outlook For Insect‐based Protein Ingredientsmentioning

confidence: 99%

Applications of Insect‐Derived Protein Ingredients in Food and Feed Industry

Lamsal

Wang

Pinsirodom

et al. 2018

J Americ Oil Chem Soc

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The need for novel and diverse sources of protein to feed the growing world population is urgent and stark. At the same time, peoples’ eating habits and values are also changing, with more consumers considering alternatives to traditional sources of protein. Novel protein sources not only need to provide essential amino acids and nutrition, but also cater to taste, convenience, cost economics, and personal needs. They also need to be ethically produced, with a smaller environmental footprint, and when feasible, closer to consumer. Insect protein has been researched intensively in recent years with promises to best fulfill these needs. As the insect protein field and industry are expanding and getting more mature at this stage, this review summarizes their properties and applications within the context of the food and feed industry. The important functional properties that make insect proteins useful are also discussed.

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Section: Future Outlook For Insect‐based Protein Ingredientsmentioning

confidence: 99%