“…In general, the processing of most edible insects typically involves an initial slaughtering step followed by a drying process. Regarding the killing method, freezing and blanching are currently the most frequently methods used, whereas concerning the drying process, different methodologies are available, as freeze-drying or oven-drying ( Caligiani et al, 2019 ; Hurtado-Ribeira et al, 2023 ; Larouche et al, 2019 ; Leni et al, 2019 ). Additionally, considering the high fat content of BFSL, a final process of defatting is often necessary to obtain a high-protein product.…”