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Edible insects gain soaring interest as promising alternative sources of nutrients and other functional materials. Yet, their consumer acceptance is still a challenge, due to numerous reasons, ranging from cultural taboos to safety concerns over possible toxicity, allergenicity, or microbial loads. In order to extend insect consumption, efforts are made to eliminate the insect appearance and incorporate them into acceptable and palatable foods. However, there is scant data elucidating the impact of processing on the nutritional and physicochemical properties of this unique animal kingdom. This review examines the current body of evidence relating processing to the physicochemical properties of insects, with an emphasis on the potential ramifications to their digestive fate and bioaccessibility of bioactive moieties. Current literature indicates that all stages of insect processing impact both compatibility to desired food matrices and product properties. However, scant studies discuss the ramifications of processing on protein quality data, such as digestibility scores. This review emphasizes the possible implications of post-harvest processing techniques, mainly thermal processing, drying, enzymatic modifications, fermentation and extractions. Interestingly, it is shown that different insect genus have varying responsiveness to processing with diverse implications to in vitro digestibility. Taking consumer health to heart, future insect-based food solutions should rely on further investigation of the intersection between processing, food properties and digestion. This will enable putting such innovative and sustainable food solutions on clearer grounds. • Insect are yet to become staple ingredients in the western diet. • Processing offers numerous strategies to eliminate the insect appearance. • This review overviews the relationship between processing and insect physicochemical properties and product palatability. • Scoured evidence show good PDCAAS, DIASS and digestibility of insects are differentially affected by different processes. • Further work is needed to better understand the digestive fate of processed edible insects. [ABSTRACT FROM AUTHOR]

Abstract Background Aquaculture represents a solution to the future world demand for healthy protein while challenges that require urgent solutions are emerging in feed production, such as the rising costs of feed protein and massive imports. From a European perspective, a large proportion of the protein demand is met with imported protein. This article will focus on the development of protein-rich microorganisms (i.e. Single cell protein) as a novel raw material in fish feed which can be produced as an important co-product in wood-based biorefineries, increasing sustainability and the utilization of organic waste material. Scope and Approach Developing a safe and sustainable protein resource from local organic waste-material represents an opportunity for Europe to decrease its reliance on nutritional imports, and address mounting food sector sustainability concerns and a growing protein deficit. At the same time, the nutrient recycling industry represents a growing industry, addressing waste valorization and protein feed production concerns at once. Key Findings and Conclusion An industry and research collaboration has focused on selecting which microorganisms and residual streams from a wood-biorefinery site that would be best suited for production of SCP. The study showed that 38–68% of the fishmeal in a Nile tilapia (Oreochromis niloticus) feed could be replaced with SCP while maintaining a similar or slightly improved fish growth. As reported by FAO, aquaculture production of Nile tilapia in 2014 was 3.7 million tonnes, making it one of the most produced fish species in the world. Highlights • Single cell protein (SCP) production is being re-invented as protein rich feed material. • Many species have high protein content and amino acid profiles similar to fishmeal. • Study shows that 38–68% of the fishmeal in a Tilapia feed could be replaced with SCP. [ABSTRACT FROM AUTHOR]