The insectivore’s dilemma, and how to take the West out of it

Deroy, Ophelia; Reade, Ben; Spence, Charles

doi:10.1016/j.foodqual.2015.02.007

Cited by 224 publications

(178 citation statements)

References 50 publications

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“…The basis of rejection of edible insects should be investigated and ways developed how to overcome this. Consumer groups should be identified and targeted that are most likely early adopters; and as stated by Deroy et al (118) acceptability of insects as a sustainable food source should be based on food perception, requiring a close collaboration between cognitive neuroscience, human sciences and gastronomic science.…”

Section: Gastronomy and Consumer Attitudesmentioning

confidence: 99%

Edible insects are the future?

2016

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The global increase in demand for meat and the limited land area available prompt the search for alternative protein sources. Also the sustainability of meat production has been questioned. Edible insects as an alternative protein source for human food and animal feed are interesting in terms of low greenhouse gas emissions, high feed conversion efficiency, low land use, and their ability to transform low value organic side streams into high value protein products. More than 2000 insect species are eaten mainly in tropical regions. The role of edible insects in the livelihoods and nutrition of people in tropical countries is discussed, but this food source is threatened. In the Western world, there is an increasing interest in edible insects, and examples are given. Insects as feed, in particular as aquafeed, have a large potential. Edible insects have about the same protein content as conventional meat and more PUFA. They may also have some beneficial health effects. Edible insects need to be processed and turned into palatable dishes. Food safety may be affected by toxicity of insects, contamination with pathogens, spoilage during conservation and allergies. Consumer attitude is a major issue in the Western world and a number of strategies are proposed to encourage insect consumption. We discuss research pathways to make insects a viable sector in food and agriculture: an appropriate disciplinary focus, quantifying its importance, comparing its nutritional value to conventional protein sources, environmental benefits, safeguarding food safety, optimising farming, consumer acceptance and gastronomy.

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Section: Gastronomy and Consumer Attitudesmentioning

confidence: 99%

Edible insects are the future?

2016

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“…(4) To increase frequencies of edible insect exposure and experimental tasting [76,79]. (5) To develop appropriate products that not only lower the barriers to trying, but also taste good and are appealing to eat [77,81]. (6) To incorporate insects into familiar food items [82].…”

Section: Consumer Acceptancementioning

confidence: 99%

Edible insects contributing to food security?

2015

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Because of growing demand for meat and declining availability of agricultural land, there is an urgent need to find alternative protein sources. Edible insects can be produced with less environmental impact than livestock. Insect meal can replace scarce fishmeal as feed ingredient, in particular in the fast growing aquaculture industry. Edible insects can alleviate waste disposal problems by growing them on organic by-products. About 2000 insect species are eaten worldwide, mostly in tropical countries. They have adequate protein quantity and quality and high content of unsaturated fatty acids and minerals like iron and zinc. Promotion of insects as food and feed will require the insects to be farmed. In tropical countries this is done small-scale, but in particular for use of insects as feed, production is needed in large automated industrial facilities. Food safety problems relate to contamination with pathogens, requiring hygienic farming. Proper labelling may be required for people allergic to seafood and house dust mites as cross reactivity may occur. Western consumers are hard to convince to eat insects, even when aware of environmental, nutritional and food safety benefits and their excellent taste. Emotional and psychological impediments to acceptance have to be addressed. The way forward of edible insects to become a new sector in agriculture and the food and feed industry is discussed. In particular, legislation lags behind developments and needs to be addressed urgently.

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“…Trying to extend an existing food category to include insects misses the fact that the real challenge is category distinction, and not category extension: people's initial single category of insects has to allow for a distinction to be made between inedible and edible insects, and the latter set has then to be seen as a source of rich variety, open for distinct food experiences, and pleasures. (Deroy et al, 2015) The general concept of 'eating insects' can be a first step, but certainly not the last. In the same way that we understand 'fish' as a general category but when we cook and eat we do so with 'cod' and 'sardines' and 'monkfish' and 'salmon' -and sometimes even 'Norwegian salmon' or 'Baltic salmon' , 'coho' or 'sockeye' or 'spring' salmon, early or late in the season, at different distances from their home river, etc.…”

Section: Gastronomymentioning

confidence: 99%

“…Many insect species, due to their size and physiology, pose challenges to more conventional concepts of 'meat' and 'livestock' (Deroy et al, 2015). 'Meat' can range in meaning from only skeletal muscular tissue, to include internal organs such as the heart, lungs, liver, and kidneys, to other parts such as tendons and marrow.…”

Section: Food Production and Procurementmentioning

confidence: 99%

‘Entomophagy’: an evolving terminology in need of review

Evans

Alemu

Flore

et al. 2015

JIFF

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There is growing interest in insects as human food in academia, food and agricultural industries, public institutions and the public at large. Yet many of the words and concepts used to describe these organisms and the human practices surrounding them are still rudimentary, compared to the diversity of the organisms themselves and the existing complexity and rapid evolution of the practices they aim to describe. The goals of this paper are to: (1) show how the roots of the term ‘entomophagy’ and its uses have evolved over time; (2) illustrate some of the term’s problems that necessitate its review; and (3) offer recommendations for use of the term in future research and other practice. Our paper offers a brief historical review of insect eating as described by certain Western cultural sources, explores some of the taxonomic ambiguities and challenges surrounding the category ‘insects’, and ultimately argues for more precise and contextual terminology in this both richly traditional and rapidly developing field.

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The insectivore’s dilemma, and how to take the West out of it

Cited by 224 publications

References 50 publications

Edible insects are the future?

Edible insects are the future?

Edible insects contributing to food security?

‘Entomophagy’: an evolving terminology in need of review

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