The potential of insects as food sources – a review

Carvalho, Nelson Mota de; Madureira, Ana Raquel; Pintado, Manuela

doi:10.1080/10408398.2019.1703170

Cited by 83 publications

(52 citation statements)

References 86 publications

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“…Doing so has become all the more urgent in recent years because of the worrisome global and interrelated developments of climate change, world population growth and accompanying growing animal protein demand, resulting in sky-rocketing meat production and consumption. From this viewpoint the production and consumption of insects offer a substantial contribution to food security, environmental sustainability, as well as healthy diets (for a recent and overall review of the area of insects, see De Carvalho et al, 2019). Small wonder that the benefits of food insects and the pressing need to introduce these in the repertoire of the Western diet are emphasised.…”

Section: Benefits and Barriers Of Eating Insectsmentioning

confidence: 99%

A literature review of consumer research on edible insects: recent evidence and new vistas from 2019 studies

Dagevos

2021

JIFF

101

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A large number of consumer studies on edible insects in Western countries have been published in 2019. A total of 33 studies are brought together in this article that provides an overview of current findings and signals further developments in today’s scholarly attention in the field of human consumption of insects. To outline this body of knowledge, this literature review presents established threads of research about: (1) Westerners’ unfamiliarity with; and (2) fear of eating insects; or (3) consumer reactions to processed or unprocessed insect food products. In addition, new avenues of study in entomophagy research are identified. Present-day studies open up new vistas by: (1) taking different consumer segments and food styles into account; (2) starting to examine the role of emotions and affective factors; and (3) employing a research design that includes multiple insect food products to explore consumer responses to various product options. Studies from 2019 also show that sustainability and circularity gains of insects are in their nascent stage as far as consumer studies are concerned.

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Section: Benefits and Barriers Of Eating Insectsmentioning

confidence: 99%

A literature review of consumer research on edible insects: recent evidence and new vistas from 2019 studies

Dagevos

2021

JIFF

101

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“…Insects are one of the largest living resources on the earth, with a total of 5.5 million species [ 33 ]. Among them, almost 2,000 species of insects are consumed in 113 countries, especially Africa, South America, and Southeast Asia [ 34 , 35 ]. In such regions, eating insects is an ancient custom (so-called entomophagy) from at least 3,000 years ago.…”

Section: Plant-based Meat Analoguesmentioning

confidence: 99%

Status of meat alternatives and their potential role in the future meat market — A review

Lee

Yong

Kim

et al. 2020

Asian-Australas J Anim Sci

189

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Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers’ standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

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“…Entomophagy, or the practise of eating insects, is a long-time practise and an important nutritional source (high-quality protein, lipids, carbohydrates, mineral elements and certain vitamins) for many cultures, mainly located in Africa, Asia and Latin America [ 91 ]. More than 40 years ago, Meyer-Rochow [ 92 ] already suggested that insects could supplement traditional animal protein sources.…”

Section: Meat Extendersmentioning

confidence: 99%

“…More than 40 years ago, Meyer-Rochow [ 92 ] already suggested that insects could supplement traditional animal protein sources. Currently, there is a growing interest in edible insects as a novel source of protein due to their high contents, as well as their functionalities, which have been described similar to conventional proteins (included meat proteins) [ 91 ]. However, probably due to insect food neophobia in Western countries, there are only a few studies using insects as meat extenders, and the majority are from Eastern Asian countries ( Table 5 ).…”

Section: Meat Extendersmentioning

confidence: 99%

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

Pintado

Delgado‐Pando

2020

Foods

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The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.

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The potential of insects as food sources – a review

Cited by 83 publications

References 86 publications

A literature review of consumer research on edible insects: recent evidence and new vistas from 2019 studies

A literature review of consumer research on edible insects: recent evidence and new vistas from 2019 studies

Status of meat alternatives and their potential role in the future meat market — A review

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

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