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To encourage young generations to consume sustainably and engage in protein transition, this article investigates the mechanisms for entomophagy acceptance among adolescents. It applies social distinctiveness theory to propose a mediated model in which consumers' need for uniqueness (CNFU), susceptibility to the normative influence of peers (SNI) and anti-consumption beliefs affect adolescents' attitudes towards entomophagy, which in turn determine their intentions to try eating insects. Tests of the proposed model using structural equation modelling (SEM), with 918 French adolescents, affirm the hypothesised relationships and also reveal a moderating effect of gender, such that CNFU and anti-consumption beliefs are instrumental for boys, whereas SNI is key for girls. These differences emphasise the need for different public policy, and educational and retailing approaches for adolescents, to help improve their attitudes towards sustainable food options. [ABSTRACT FROM AUTHOR]

According to the United Nations, more than 800 million people are exposed to starvation. It is predicted that the world population will face much more serious starvation for reasons such as global warming, diseases, economic problems, rapid urbanization, and destruction of agricultural areas and water resources. Thus, there are significant hesitations about the sustainability of food resources, and the search for alternative food sources has increased. One of the leading alternative food sources is insects. Although the use of edible insects has been accepted in some areas of the world, entomophagy is not preferred in some countries due to sociocultural conditions, health concerns, neophobia, and entomophobia. Many people do not accept the direct consumption of raw insects, but insects can be transformed into more preferred forms by using different cooking techniques. Some ground edible insects are satisfactory in terms of nutritional value and have a reasonable level of acceptability when added to products such as bread, tortilla, and pasta in varying percentages. The world market value of edible insects was estimated to be US$3.2 million in 2021 and US$17.6 billion in 2032. In this review, the current and future situation of insects as an alternative food source is comprehensively discussed. [ABSTRACT FROM AUTHOR]

In the context of globalization, cross-cultural studies have become increasingly important for understanding differences in consumer acceptance of various foods. This study examines and compares the acceptance of insect-based foods between consumers in Greece and Ireland, two EU countries where insect-based foods are not widely available. An online survey was distributed in both countries and responses from 489 participants (Greece: n = 283; Ireland: n = 206) were analysed, using non-parametric tests for the quantitative data, and a combination of thematic and content analysis for the qualitative data. Overall, the Mann–Whitney U test showed that participants from Greece were significantly less willing to consume insect-based foods than those in Ireland. Among EU-approved insects, the Friedman test showed that participants in Ireland significantly preferred yellow mealworms over house crickets and migratory locusts, whereas participants in Greece showed no significant preference among these species. Both groups were more willing to consume insect-based foods when the insects were not visible, while they differed in their preference of inclusion percentage of insect protein in foods. However, no differences were found in the willingness to consume different types of non-visible insect products. The Mann–Whitney U test showed that participants in Ireland could be more influenced to consume insect-based foods by external factors, with live demonstrations by chefs being the most influential. However, family members would be the most influencing factor for those from Greece. Nuances in participants' willingness to buy insect-based foods are presented and discussed. These findings could inform strategies aimed at increasing the acceptance of insects as food among consumers in European countries with limited exposure to such products. [ABSTRACT FROM AUTHOR]

Background: Insects like Gryllus assimilis have an excellent nutritional profile, including iron. However, the bioavailability of this iron and its effects on intestinal health and oxidative balance remain unclear. To enhance acceptance, insects can be used in powder form and combined with common flours. Objective: This study evaluates the effects of Gryllus assimilis powder, alone or with soy flour, on iron bioavailability, intestinal health, and oxidative balance in rodents. Methods: Using the hemoglobin depletion/repletion method, 32 male Wistar rats were divided into four groups: A (standard diet + ferrous sulfate), B (diet + Gryllus assimilis + soy flour), C (diet + Gryllus assimilis), and D (diet + soy flour). Hemoglobin levels, regeneration efficiency, biological value, serum markers, intestinal health, and oxidative balance were assessed. Results: Food intake, weight gain, and bioavailability measures showed no differences. However, the Gryllus + soy group showed higher weekly and final hemoglobin levels than Gryllus alone. This combination also improved acetic acid levels, fecal moisture, and oxidative balance, increasing superoxide dismutase activity while reducing peroxidation products compared to Gryllus alone. Conclusion: These findings highlight the potential benefits of combining Gryllus assimilis with soy flour for iron bioavailability and overall health. [ABSTRACT FROM AUTHOR]

According to projections by the Food and Agriculture Organization of the United Nations, the global population will reach 9 billion by 2050. This raises concerns about the ability to feed such a population. In view of the above, it is necessary to search for alternative food sources. Edible insects are rich in complete protein, essential fatty acids, vitamins and micronutrients. Despite this, entomophagy is not common in Europe. In 2021, the European Union approved Acheta domesticus, Tenebrio molitor, Locusta migratoria, and Alphitobius diaperinus for consumption. However, their consumption may also be associated with certain hazards, e.g., food allergies. The purpose of this review is to present existing knowledge, discuss the possible dangers of consuming insects, and identify areas for further research. Studies in Asian populations indicate that edible insects may be responsible for 4.2–19.4% of food allergies and 18% of fatal food-induced anaphylaxis. There are also increasing reports from Europe of food allergies to edible insects. A thorough understanding of allergens, their properties, and the mechanisms of food allergies associated with edible insects' consumption is essential for ensuring consumers' safety. In the future, it would be worthwhile to investigate the effects of heat treatment on the allergenicity of insect proteins. [ABSTRACT FROM AUTHOR]

Simple Summary: Edible insects are a promising alternative food source to address future food security issues. In addition to their high nutritional composition and health benefits, reared insects have more sustainable production processes compared to traditional livestock farming. The growing market for farmed insects supports both current industry needs and future food security challenges. Overall, this review discusses the sustainability of edible insects as alternative protein sources, integrating economic, environmental, and social aspects. Farmed edible insects are considered a potential resource to help address food security concerns toward the year 2050. The sustainability (e.g., lower environmental impact), nutritional (e.g., high-quality proteins, essential amino acids, fiber, unsaturated fats, vitamins, and minerals) and health (e.g., antioxidant, antihypertensive, anti-inflammatory, antimicrobial, and immunomodulatory) benefits are the main reasons for the rise in interest for insects as alternative protein sources for food and feed production. Thus, edible insects can address the future global protein demand of an ever-increasing world population. In this context, several aspects related to their sustainability have been explored and addressed from an environmental perspective. This review describes the rationale for using insects as alternative protein sources and provides a comprehensive viewpoint, integrating economic, environmental, and social aspects into their sustainability framework toward addressing food insecurity concerns. For example, edible insects offer a more sustainable protein source comparable to, or even better than, that of conventional livestock. Considering their sustainability advantages, insects are noted for their lower impact on natural resources (e.g., water and agrarian land) and lower greenhouse gas emissions (e.g., carbon dioxide and methane). From a socioeconomic point of view, edible insects have lower production costs compared to conventional animal protein sources because of their high feed efficiency conversion, rapid growth rate, and short life cycles. Currently, the market for edible, farmed insects is becoming a significant economic activity that not only meets the needs of industry and consumers but also supports the ability of future generations to maintain a secure and sustainable community. [ABSTRACT FROM AUTHOR]

The increasing global population and the environmental consequences of meat consumption have led to the exploration of alternative sources of protein. Edible insects have gained attention as a sustainable and nutritionally rich meat alternative. We investigated the effects of two commonly consumed insects, Protaetia brevitarsis seulensis larva and Bombyx mori pupa, on beneficial gut microbiota growth, using whole 16s metagenome sequencing to assess diet-associated changes. Seven-week-old female C57BL/6J mice were administered the edible insects, along with fracto-oligosaccharide (FOS) as a positive control and sham (phosphate buffer saline (PBS)) as a negative control, to assess the relative abundance of insect-diet-associated gut microbes. In total, 567 genera and 470 species were observed, and among these, 15 bacterial genera were differentially abundant in all three groups. These results show that among the two insects, Bombyx mori pupa polysaccharides have a greater ability to regulate beneficial probiotics and next-generation probiotics. In particular, Lactococcus garvieae, which has promising effects on the gastrointestinal tracts of humans and animals, was significantly enriched in both Protaetia brevitarsis seulensis larva and Bombyx mori pupa polysaccharides, similar to fracto-oligosaccharide. The results suggest that the consumption of these insects, particularly polysaccharides, can enhance the growth of beneficial gut microbes, potentially leading to improved overall health in healthy populations. [ABSTRACT FROM AUTHOR]

In the last decade, great attention was placed on insects to increase feed-food production without negatively affecting the environment. In this research study we compare three different insect species (Alphitobius diaperinus, Tenebrio molitor, and Zophobas morio - lesser mealworm, mealworm, and superworm), fed the same substrate, on the chemical composition, fatty acid (FA) profile, antioxidant content, and microbiological loads. Superworm larvae show higher dry matter (38.06%) and ether extract (17.65%) contents followed by mealworm and lesser mealworm larvae (32.77%, 27.11% and 13.86%, 10.78%, respectively). No differences were detected in the crude protein and ash content. Superworm larvae showed the highest content of SFA (41.43% vs 39.16% and 28.52% of total FA, in lesser mealworm and mealworm, respectively), while mealworm larvae were the richest in MUFA (40.61% vs 34.38% and 32.98% of total FA, in super and lesser mealworm, respectively) and PUFA (29.05% vs 22.29% and 21.21% of total FA in super and lesser mealworm, respectively). Anyhow, in all the larvae the three more representative fatty acids were oleic acid, linoleic acid, and palmitic acid. The least beneficial ratio of n-6/n-3 was detected in Alphitobius diaperinus larvae (53.84), while Zophobas morio larvae showed the healthier ratio (16.04). The antioxidant contents determination revealed a linkage to the fatty acids content. Low differences were determined in microbiological loads of the larvae. The characteristics of the insects revealed the great potential of these three species highlighting the capacities to respond to different requests derived from the food and feed sectors. Highlights: Superworm larvae showed the highest content of SFA Mealworms larvae were the richest in PUFA The fat-soluble vitamin content followed the fatty acids content [ABSTRACT FROM AUTHOR]

While insect-based foods could contribute towards sustainable protein consumption and production, their successful adoption relies largely on consumer acceptance. This case study aims to explore factors affecting acceptance and to identify the insect-based foods that participants would like to be developed and introduced to the market. Three focus groups incorporating optional tasting sessions of insect-based foods were conducted in Ireland, a country where these foods were unavailable at the time of the study. Findings showed that before the tasting sessions, public opinion, portion size comparisons (insects vs. meat), and witnessing entomophagy-related disturbing experiences through television were some of the factors that negatively influenced acceptance. Lack of availability in Ireland was the main factor that hindered consumption among participants willing to consume these foods. Participants' usual food choice motives, sensory attributes, and inclusion percentages of insects in food were some factors which affected acceptance following the tasting sessions. A variety of insect-based foods was suggested for product development, which were mostly components of a main meal. The findings of this study could give an initial indication of product ideas that could be explored further for product development in regions where insect-based foods are not readily available on the market. These findings could contribute to future studies that would aim to build quantitative tools. [ABSTRACT FROM AUTHOR]

Cereal products comprise a significant portion of the human diet, serving as staple foods in various cultures. However, their high carbohydrate content and low nutritional quality pose several challenges in terms of overall dietary balance and health-related disorders. Besides, the demand for high-protein foods underscores the need for the supplementation of cereal products with sustainable protein-rich ingredients. In recent years, edible insects have emerged as a promising alternative, owing to their exceptional nutritional composition, environmental sustainability, and economic viability. Despite historical precedents of entomophagy and recent endorsements by organizations, insects are rarely industrialized in cereal products. Therefore, this review focuses on the potential use of edible insects in baked goods, noodles, and pasta products to expand their industrial-scale applications. The incorporation of edible insects into these products not only can improve the nutritional values of the final products but also may affect their techno-functional and sensory properties. Thus, it is necessary to optimize the formulation of these value-added products and educate consumers about the potential health benefits of edible insects. Overall, this study elucidates the opportunities and challenges associated with utilizing edible insects as functional ingredients in cereal-based foods, offering insights into future directions for further innovation and market acceptance. [ABSTRACT FROM AUTHOR]

Edible insects provide an alternative source of high-quality proteins, essential lipids, minerals, and vitamins. However, they lack the acceptability and consumption rates of more common staple foods. In contrast, pasta and noodles are globally appreciated foods that are consumed across various cultures. These products contribute greatly to the population's energy intake but generally lack essential nutrients. Recently, edible insects have gained in popularity due to their numerous benefits, both environmental and nutritional. Current research indicates that incorporating edible insect ingredients into pasta and noodle formulations enhances their nutritional quality by increasing protein and fiber content and reducing carbohydrates. However, adding new ingredients to enrich common foods often carries technological and sensory challenges, such as changes in processing parameters, texture, flavor, and appearance. Technology assessment, scientific research, information campaigns, and public policies can help overcome these issues. This review aims to summarize the benefits of entomophagy (the consumption of insects as food) for sustainability, nutrition, and health; highlight the potential of pasta and noodles as carriers of nutritious and bioactive ingredients, including insects; and critically address the advancements in insect-enriched pasta and noodle technology, identifying current challenges, knowledge gaps, and opportunities. [ABSTRACT FROM AUTHOR]

Alternative diets for pets have gained attention in recent years due to concerns about sustainability and environmental impact. One emerging option is the inclusion of edible insects in pet food. This study aimed to survey dog (DO) and cat (CO) owners regarding their willingness to feed insect‐based pet food (IBPF) to their pets and to identify potential motivating factors. A total of 435 valid responses were evaluated, with 66% being DO and 58% CO. Of those, 24% owned both dogs and cats. About half of DO (52%) and 62% of CO were positive about IBPF. CO had a higher acceptance of IBPF than DO (p < 0.05). Moreover, both DO and CO showed a significant increase in acceptance if IBPF has been proven to provide sustainable and nutritional benefits (p < 0.01). CO adhering to a specific diet themselves showed a significantly higher acceptance of IBPF (p < 0.05), however it was independent of the type of diet. Additionally, 32% of DO and 34% of CO reported prior experience with eating edible insects themselves, and a positive entomophagy experience increased DO's (p = 0.108) and CO's (p < 0.01) acceptance of IBPF. Furthermore, the interest in entomophagy resulted in increased acceptance of IBPF by both DO and CO who had not yet tried insects (p < 0.01). In conclusion, pet owners demonstrated a favourable perception of IBPF and showed a willingness to incorporate these products into their pets' diets. CO displayed a more positive perception compared to DO, suggesting a beneficial focus on the feline niche. To enhance overall acceptance, emphasizing sustainability and conducting further research to establish the nutritional benefits of IBPF are crucial. The findings of this study provide valuable insights for pet food manufacturers and marketers to develop strategies and products aligned with the preferences and needs of pet owners. [ABSTRACT FROM AUTHOR]

Entomophagy is being proposed as a sustainable and nutritious alternative protein source. Additionally, insect consumption is also associated with some health benefits mediated by bioactive compounds produced during gastrointestinal (GI) digestion. The antihypertensive property resulting from the inhibition of the somatic angiotensin-converting enzyme (sACE) by small peptides is one of the most common bioactivities related to insect consumption. This study aimed to investigate the potential sACE-inhibitory capacity of six peptides (AVQPCF, CAIAW, IIIGW, QIVW, PIVCF, and DVW), previously identified by the in silico GI digestion of Acheta domesticus proteins, validate their formation after in vitro GI digestion of A. domesticus by LC-MS/MS, and assess the bioactivity of the bioaccessible digesta. The results showed that the IC50 values of AVQPCF, PIVCF, and CAIAW on sACE were 3.69 ± 0.25, 4.63 ± 0.16, and 6.55 ± 0.52 μM, respectively. The obtained digesta demonstrated a sACE-inhibitory capacity of 77.1 ± 11.8 µg protein/mL extract (IC50). This is the first report of the sACE-inhibitory capacity attributed to whole A. domesticus subjected to GI digestion without any pre-treatment or protein concentration. This evidence highlights the potential antihypertensive effect of both the digesta and the identified peptides. [ABSTRACT FROM AUTHOR]

Antibiotic-resistant genes (ARGs) pose a significant threat to the global food transformation system. The increasing prevalence of ARGs in food has elicited apprehension about public health safety. The widespread dissemination of ARGs in food products, driven by the inappropriate use of antibiotics, presents significant adversity for the safety of emerging future food sources such as edible insects. As the world faces increasing challenges related to food security, climate change, and antibiotic resistance, edible insects offer a sustainable and resilient food source. The intriguing possibility of edible insects serving as a less conducive environment for ARGs compared to livestock warrants further exploration and investigation. In this recent work, we listed ARGs from edible insects detected so far by in vitro approaches and aimed to construct a fair comparison with ARGs from livestock based on relevant genes. We also presented our argument by analyzing the factors that might be responsible for ARG abundance in livestock vs. edible insects. Livestock and edible insects have diverse gut microbiota, and their diets differ with antibiotics. Consequently, their ARG abundance may vary as well. In addition, processed edible insects have lower levels of ARGs than raw ones. We hypothesize that edible insects could potentially contain a lower abundance of ARGs and exhibit a diminished ability to disseminate ARGs relative to livestock. A regulatory framework could help intercept the increasing prevalence of ARGs. Due diligence should also be taken when marketing edible insects for consumption. [ABSTRACT FROM AUTHOR]

Background: Due to environmental, health, and ethical concerns, more consumers are reducing their meat consumption or giving it up entirely. Plant protein is most often chosen as a sustainable source of protein. Still, recently, edible insects have been gaining popularity as a source of alternative protein with a better nutritional profile. However, there is no information on whether vegetarians can accept insects. Methods: An online survey was conducted with a sample of 790 vegetarians to address this gap. The findings of this survey are crucial in understanding the potential acceptance of insects in vegetarian diets. Results: We found that 13% of the respondents approve of using processed insect protein in vegetarian dishes. Moreover, 9% of the respondents declared that they had knowingly consumed insects before; of these, 42% of them found the taste of the insects to be neutral, 16% found it to be very good, and 25% found it to be good. The level of insect acceptance was influenced by the type of vegetarian diet and its duration of use. Furthermore, pesca-vegetarians and flexi-vegetarians were the most likely to eat insects for ecological reasons ( x ¯ = 3.54 ± 0.74; x ¯ = 3.00 ± 0.67, respectively). Conclusions: These findings do not eliminate the possibility of using edible insects in vegetarian diets but support their partial acceptance. [ABSTRACT FROM AUTHOR]

Currently, food access has worsened during the COVID‐19 pandemic. For this reason, various alternatives are required to improve the population's diet. Among the many alternatives is the use of 3D printing technology to reproduce food that can reach the most vulnerable population. This remarkable study shows future generations the importance of seeking innovative food that guarantees a nutritious and accessible diet. The study focuses on the Panamanian population to determine which variables influence the decision to consume innovative foods. The innovative product to be tested is based on insects, arachnids, and arthropods, which may be difficult for the population to consume, but thanks to 3D printing technologies, it is possible to generate foods based on these raw materials that look like traditional foods. Likewise, processing these foods generates less water consumption, giving them an ecological attribute. The present study seeks to know the variables that determine the purchase intention of consumers in Panama regarding the food supply based on insects, arachnids, and arthropods that are transformed into traditional food formats using 3D printers. This information can help companies prepare food offers to consumers in Panama. [ABSTRACT FROM AUTHOR]

Simple Summary: The black soldier fly (BSF) has recently gained global popularity for converting organic waste into valuable biomass for animal feed. Previous studies have demonstrated the ability of BSF larvae to consume various food wastes and animal manure. In this study, we used sugarcane by-products—such as bagasse, vinasse, and molasses—as a food source for BSF larvae and compared their development and nutritional value with those fed with university canteen leftovers (UCLs). The BSF larvae grew longer and heavier when fed university canteen leftovers compared to other treatments. The UCL treatment also resulted in the larvae's highest protein and oil content. Overall, the BSF larvae exhibited the best growth on the UCL substrate, while the combination of bagasse and vinasse (BV) proved to be the most suitable substrate among the sugarcane by-products for BSF larva development. Black soldier fly larvae (BSFL) can convert organic waste into high-quality biomass. In this study, we tested the potential of sugarcane by-products as a food source for BSFL and compared larval development and nutritional value with some other organic substrates. Seven different substrates were used, including carrot pomace (C), carrot pomace and leftover bread (CB) (50/50), bagasse and vinasse (BV), bagasse and molasses (BM), bagasse, vinasse, and molasses (BVM), a mixture of all the above treatments (MX), and university canteen leftovers (UCLs). The larval weight and length were measured for two weeks from day 5 to 19. Then, the BSFL were harvested and analyzed for dry matter, crude protein, oil, ash, mineral, and fatty acid composition. Larval weight and length varied depending on the feeding substrate provided. University canteen leftovers resulted in the BSFL having at least 18% greater length (17.00 mm) and 56% greater weight (3.15 g) compared to other treatments. The highest amounts of protein (38.9%) and oil (39.06%) were observed in the UCL treatment, while the BV treatment larvae had the highest quantities of ash (28.9%) and dry matter (28.0%). The fatty acid profile of the BSFL revealed three-times-higher levels of saturated fatty acids than unsaturated fatty acids in the UCL treatment and was at least twice as high in other treatments. Overall, the BSFL had the best growth on the UCL substrate, and the combination of bagasse and vinasse (BV) was the most appropriate substrate for BSFL development among the sugarcane by-products. [ABSTRACT FROM AUTHOR]

Summary: A trend to study entomological options as food is turning the practice of entomophagy into a novel research field in search for sustainable and accessible sources of nutrients. In this work, cricket (Gryllus assimilis) was processed into flour (CF), and then extracted using different solvents to obtain oils and defatted flours. The repeatability of CF obtention, its nutritional profile, and some of its physicochemical properties were studied. Results showed repeatability with a 28% mass yield for CF production. The CF presented adequate amino acid, mineral, and fatty acid profiles, a high content of dietary fibre, and low available carbohydrates, thus being considered a suitable alternative for inclusion in healthy human diets. Using data obtained from the total nitrogen content, the amino acid profile, and the total dietary fibre determinations, the CF protein digestibility was estimated at 67.4%. Based on experimental data, a mean nitrogen‐to‐protein conversion factor of 5.76 was calculated for a G. assimilis meal. The study showed that nutritional cricket flour and derivatives can be obtained using non‐sophisticated methods. [ABSTRACT FROM AUTHOR]

Due to the increasing cost of animal proteins, food and feed insecurity, population growth, and increasing need for protein-rich food in the developed and less developed countries, alternative sources of proteinrich food are highly needed. Edible insects could produce less environmental impact than livestock and that 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 with minerals such as iron and zinc. This work cuts across the reasons people don't consume edible insects and ways edible insects helps against food insecurity It also sheds light on the nutritional value of insects and some other benefits insects offers humans. Considering the economic, nutritional, and ecological advantages of this traditional food source, its promotion deserves more attention both from national governments and agencies. [ABSTRACT FROM AUTHOR]

Purpose: The aim of this article is to investigate attitudes and intentions towards consuming food products based on edible insects. Design/methodology/approach: In order to directly compare which statements (A. to F.) are more acceptable, a weighted average of the selected answers was calculated for each of them. The χ² statistic was used to examine whether there is a dependence between two nominal qualitative variables, and the Spearman's R rank correlation coefficients, which can be used for ordinal qualitative scales. Findings: The study revealed a low readiness to frequently consume food based on edible insects in the daily diet. Among respondents, curiosity turned out to be an important variable related to the decision to try a product based on edible insects. Interest in food containing an insect component due to additional health benefits was not a factor convincing the respondents to be more interested in this type of food. Taking into account the diversity of responses among respondents, the study revealed that women, people with secondary education, rural residents and people aged 18–24 mostly had a negative attitude towards the intention to consume edible insect-based food. People belonging to the groups: men, people with higher education, city residents and people over 24 years of age seem relatively open to the idea of trying and consuming food products containing edible insects. Research limitations/implications: There are some limitations to this study. The first is the use of a sample that is not representative and the results of the study cannot be generalized to the population. Another limitation is the fact that data was collected via the Internet, therefore, only users with access to the Internet and basic computer skills participated in the study. Practical implications: This study provides new insight into the acceptance and intention to consume novel foods based on edible insects before an unknown food product is introduced to the market. The results of this study contribute to the existing literature on the intention to consume innovative foods. Originality/value: The results of this study highlight the challenges associated with developing the edible insect market as well as the opportunity for education to help promote innovative edible insect-based products. [ABSTRACT FROM AUTHOR]

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Conventional livestock production and consumption contribute to climate change, biodiversity loss, and land scarcity. Among the several alternative protein sources currently under consideration, the use of edible insects as food offers environmental and nutritional advantages. However, consumer acceptance remains a key challenge. This study measures the intention to consume insects as food in a large representative sample of five countries (3260 respondents) with traditions in entomophagy (Mexico and China) and those with no tradition (Belgium, Italy, and the United States). First, we examined the intention to consume whole and processed edible insects within each country by including gender, age, and familiarity with entomophagy. Second, we measured the impact of information on the benefits of insects as an alternative protein on the intention to eat both whole and processed insects for several categories. e.g., Bread or similar baked goods; Meat-like products (such as hamburgers); Pasta and related products; Specialty food ingredients (e.g. sports nutrition, food supplements); Protein bars; Snacks, crackers, or other similar products (e.g. biscuits).Some statistical methods such as one-way ANOVA, t-test, and Pearson have been used to test the effect of variables (e.g. age and gender) on the intention to eat insects and the other product categories, sorted by country, and considering two different groups (informed and not informed respondents).Our results suggest that the intention to eat both whole and processed insects is still low in European Union countries and the United States. On the other hand, the results suggested that Mexico and China are ahead in their willingness to eat such products compared to Western countries. Interestingly, the information did not affect the intention to eat either whole or processed insects. However, some differences exist between product categories with consumers willing to eat whole insects tending to be more likely to consume products with insects in the forms of bread, meat-like products, and pasta products.Our results can help scholars and practitioners to explore the acceptance of insects as food.

Entomophagy, the consumption of insects, may reduce the negative health and environmental impacts of meat. As one of the novel protein alternatives expected to replace conventional meat consumption, its success will depend on consumer acceptance. To investigate the consumer acceptance of entomophagy, three rounds of a Norwegian survey with 8633 useable responses conducted in 2019/2020, 2021/2022, and 2023/2024 were used. Generalized structural equation modelling was used to test the developed hypotheses. The direct effects of trust, food choice motives, and OCEAN personality traits were investigated. The mediating effects of food safety concerns on the relationship between trust and willingness to try (WTT) food made from insects were also investigated. Social trust and trust in food authorities were positively associated with WTT. No association was found for trust in retailers. Negative associations were found between the effects of social trust and trust in food authorities on food safety concerns, and food safety concern was also a significant mediator. Respondents who emphasized environmental friendliness, health, and novelty were more willing to try, and those who emphasized natural ingredients and familiarity were less willing. Openness was positively associated with WTT, while conscientiousness, extraversion, and agreeableness had a negative association. Gender, education, age and urban living were also found as significant moderators in some paths. The findings of the study imply the need to foster trust among consumers and to emphasize the environmental and health benefits of entomophagy while focusing on increasing consumer familiarity and use of natural ingredients. Personality-focused marketing strategies may also be implored to target consumers high in openness and low in conscientiousness, extraversion, and agreeableness.

In Peru, insect consumption, as a nutritional complement or as the main source in the diet, is limited to the regions of our the central jungle where Atta sexdens ants are consumed. An energy bar based on Andean grains with Atta sexdens ant flour was formulated. The ants were obtained from the department of San Martin, district of Rioja, province of Rioja. Four different formulations were prepared with different Atta sexdens ant flour concentrations: 15%, 20%, 25%, and 30%. Moisture, total fat, ash, proteins, fiber, carbohydrates, instrumental texture, and organoleptic analysis (taste, texture, and color) were performed. The developed cereal energy bar presented a 10 g protein content in 100 g of the final product. Acceptability was evaluated in adolescents and young adult populations. The developed cereal bars presented a high protein content, adequate organoleptic properties and high acceptability. However, this must be considered in the context of the rising cost of protein-rich foods.

AbstractResearch on new food sources is a worldwide challenge due to the constant increase in the global population. In this scenario, insects and bug based products have been investigated as feasible food alternatives. They are nutritionally healthy and environmentally sustainable. Eating insects (entomophagy) or utilizing their macronutrients in food formulations can efficiently solve the demand for nutritious food. The benefits of insect-based foods are reported in the literature, mainly because they are viable sources of fat (∼38%) and proteins (∼68%). Fats and oils are recognized as essential nutrients in human nutrition, as they provide a concentrated source of energy and act as structural components of cell membranes and signaling pathways. The high levels of fats/oils of edible insects open the perspective in the food industry to be used as ingredients in the enrichment of several products, such as cookies, biscuits, butter, and margarine, among others, thus contributing to consumer acceptance. Insect fat/oil can be obtained using extraction techniques, such as solvent and supercritical CO2 methods. The method depends on the insect species, fat/oil yield, and process costs. Thus, this review aims to provide current information on the consumption, application, and extraction of edible insect oils. [ABSTRACT FROM AUTHOR]

Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. This study in Spain, specifically in Castilla y León, investigated insect consumption acceptance across age groups, particularly among older individuals, shedding light on factors influencing adoption. The findings inform strategies to address global protein deficiencies and advocate sustainable food practices, with implications for broader European research amidst challenges like water scarcity. Methods: A survey-based research approach collected data on attitudes, preferences, and motivations regarding insect consumption. Statistical analyses were conducted to identify demographic trends and significant associations. Results: Elderly participants expressed reluctance towards insect consumption but showed openness in survival scenarios. Younger individuals exhibited greater willingness to try insects, influenced by factors such as education and previous experiences. Conclusion: Understanding demographic variations in attitudes towards entomophagy is vital for fostering its acceptance. This study demonstrated that older individuals exhibit greater resistance to incorporating insects into their diets compared with younger individuals. Recommended strategies include incorporating insects discreetly into familiar foods and highlighting their nutritional advantages. Collaboration between researchers and stakeholders is essential for harnessing the potential of insects as a sustainable protein source. [ABSTRACT FROM AUTHOR]

Slovenia, influenced by Slavic, Mediterranean, and Balkan cultures, along with Austro-Hungarian traditions and strong environmental concerns, is an ideal case study for understanding consumer perceptions of edible insects and increasing their acceptance as an alternative protein source. A survey conducted in Slovenian and English with 537 participants examined existing perceptions and acceptance of edible insects as food and livestock feed. Findings show moderate interest in insects, particularly in non-visible, integrated forms, despite most participants not having tried whole insects. Young, educated individuals and those residing in rural areas have tried insects more often than other sociodemographic groups. Men showed more interest in entomophagy compared to women. Crickets, grasshoppers, and locusts were most acceptable, while cockroaches were least favored. Economic factors are crucial, with a preference for insect-based products priced similarly to conventional foods. The majority also support using insects as livestock feed. These results can aid policymakers at regional and national levels, help businesses market these products, and contribute to the literature on consumer responses in different European regions regarding edible insects as a sustainable food source. [ABSTRACT FROM AUTHOR]

More than one billion people face malnourishment worldwide and majority of them are from Asia and Africa. The nutrition insecurity challenges in the third world countries could be addressed by considering entomophagy as an alternative to increase nutritional intake and meet the increasing nutrient demands of growing populations. Crickets are the most consumed orthopteran in the world and are good sources of protein and other essential nutrients. This study was conducted to identify the edible crickets and their nutritional composition in two regions of Nigeria. The edible crickets found in the study areas are Brachytrupes membranaceus Drury 1770, Gryllus bimaculatus De Geer 1773, Teleogryllus commodus Walker 1869, Teleogryllus sp. and Scapsipedus icipe Hugel and Tanga 2018. The values of moisture in the crickets ranged from 66.34 g/100 g in Teleogryllus sp. to 76.79 g/100 g in B. membranaceus. The ash in the crickets ranged from 0.63 g/100 g in B. membranaceus to 2.35 g/100 g in G. bimaculatus. The crude protein in the crickets ranged from 16.34 g/100 g in S. icipe to 23.38 g/100 g in T. commodus. The crude protein was significantly higher in T. commodus when compared with the other crickets (p < 0.05). Among the amino acids analysed, tryptophan, valine, and methionine were significantly higher in Teleogryllus sp. than the other crickets (p < 0.05). Calcium and phosphorus contents were highest in T. commodus but only calcium was significantly higher than in the other crickets (p < 0.05). Iron ranged from 0.05 µg/100 g in G. bimaculatus to 0.10 µg/100 g in S. icipe. Magnesium contents ranged from 0.05 µg/100 g in S. icipe to 0.34 µg/100 g in B. membranaceus. The crickets analysed were rich in protein, amino acids, and other essential nutrients. [ABSTRACT FROM AUTHOR]

Tarbinskiellus portentosus (Lichtenstein, 1796) (bush cricket), also called "viituo" in the Angami dialect, belongs to the order Orthoptera and the family Gryllidae. It is one of the most common edible insects found in Nagaland and is a potential source of animal protein and other nutrients. Despite being highly preferred as food and relished, studying their ecology, biology, and market potential is nonexistent, at least in Nagaland, India. Therefore, the present study was conducted to fill the knowledge gap on the biology and market potential of T. portentosus. Insects were collected from the wild and reared as stock at 20-25 °C. The results show that T. portentosus undergoes seven nymphal instars to fully develop into an adult with an average growth rate of 9.94 ± 2.43 mg/day. T. portentosus is found in the grassland vegetation in burrows up to 800 mm depth. Adult males weigh about 2940 ± 93.0 mg, and females weigh 2980 ± 200 mg. The incubation period of eggs was 33.8 ± 0.96 days and showed a moderate percent of hatching efficiency (45.20 ± 0.28). In laboratory conditions, this cricket completed its life cycle in 341 ± 4.29 days. Collection of adults involves handpicking and pouring water, cleaning involves a gut removal process through head pulling, and preparation for consumption is done by cooking with local spices, fried or roasted. T. portentosus are sold in the local market at INR 300/- for 250-300 g. With scanty information on growth and reproduction, the present study serves as a baseline for future studies on the biology of T. portentosus that may uplift the local market through mass rearing. [ABSTRACT FROM AUTHOR]

The consumption of insects (entomophagy) is attracting attention for economic, environmental and health reasons. The wide range of edible insect species, rich in protein, fat, minerals, vitamins and fibre, can play an important role in addressing global food insecurity. However, consumer acceptance remains a major barrier to the adoption of insects as a food source in many countries, including Europe. The aim of this study was to determine whether health and environmental concerns, attitudes and intentions towards purchasing edible insects and foods containing edible insects are associated with willingness to consume edible insects and foods containing edible insects among young consumers (Generation Z) in Poland. An empirical study was carried out in 2023, using a questionnaire with an indirect interview method via an online platform. On the basis of surveys conducted among Generation Z in Poland, it can be concluded that health and environmental concerns determine the willingness to consume selected products containing edible insects. At the same time, it should be noted that the more positive the respondents' attitudes towards health and environmental concerns are, the greater their willingness to consume foods containing edible insects is. Attitudes and intentions towards purchasing foods containing edible insects were positively correlated with willingness to purchase and consume this type of food. The results obtained can contribute to efforts to promote the legitimacy of the production of new foods with edible insects in their composition. [ABSTRACT FROM AUTHOR]

Edible insects are gaining recognition as a sustainable and healthy alternative to traditional animal proteins, with various implications for global food security. This review examines their nutritional composition, emphasizing their high protein content, important fatty acids, vitamins, and minerals. Edible insects are an excellent source of nutrients such omega-3 and omega-6 fatty acids, B vitamins, iron, and zinc, all of which are essential for good health. However, their use has both advantages and disadvantages; potential health benefits include increased nutrient intake and dietary variety, whereas allergens, antinutritional factors, and food safety must be considered. The adoption of insects in modern diets is heavily influenced by cultural and societal factors. Traditional practices in different societies suggest its feasibility as a food source, while Western reluctance originates from cultural preconceptions and sensory aversions. Educational campaigns, novel food products, and successful marketing are all examples of strategies for increasing acceptability. Edible insects have great potential as a sustainable food source, but their effective integration into diets will require overcoming health concerns and cultural hurdles, ultimately contributing to a more secure and diverse global food system. [ABSTRACT FROM AUTHOR]

Objective: Identify edible insects of the Otomí-Tepehua region and analyze their nutritional contribution. Methodology: To identify insect species with local gastronomic importance, sampling was carried out in the Otomí-Tepehua region, Hidalgo, Mexico. During the year 2022, direct collections of edible insects were carried out on corn plants, anthills and bodies of fresh water. 62 samples of chicatana ants, 32 of edible aquatic larvae and 19 of grasshoppers were obtained, placing them in vials with 96% ethanol for preservation and identification. The specimens were taxonomically identified as Atta mexicana (n=34/62), Atta cephalotes (n=28/62), Corydalus sp. (n=32) and Sphenarium sp. (n=19). Results: Reveal high incidence and availability of edible insects in the study region, which predominated in the spring-summer season by showing greater nutritional, ecological and economic importance. Limitations: The consumption of insects is limited by a cultural component, since entomophagy as an eating habit is inherited ancestrally. Conclusions: The four species of insects identified complement the diet of rural inhabitants in the Otomí-Tepehua region, being relevant for food sovereignty and local gastronomic diversity by providing proteins, ethereal fats, carbohydrates, fiber and some vitamins; However, its consumption is low because it is an ethnocultural component. [ABSTRACT FROM AUTHOR]

The present study aimed to evaluate the state of research linking alternative proteins with consumer attitude and behavior, through a bibliometric analysis of 265 documents indexed in Scopus. The methodology involved the identification of descriptive indicators such as temporal evolution of publications, journals, authors and most cited documents. A qualitative content analysis was also carried out to determine research designs, data sources and predominant analysis techniques. The results show an exponential growth of publications since 2018, with majority contributions from Europe and North America. In terms of methodological aspects, quantitative and empirical survey-based studies predominate. The literature linkage evidenced three streams: overcoming cultural barriers towards edible insects, factors predicting general acceptance of alternative proteins, and acceptance drivers specifically for plant-based meat substitutes. Future research opportunities include the need for more comparative studies across countries and population segments, experimentation with communication and packaging strategies, forms of gradual insertion into the diet, and analysis of microbial and fungal protein sources. [ABSTRACT FROM AUTHOR]

In the last decade the use of insects has grown globally in relation to all sectors of the food chain. In about 100 nations around the world, insects are traditionally part of the human diet; this practice is termed entomophagy. Although many studies have been conducted on the importance of edible insects as alternative sources of protein, most of them have focused on consumer acceptance or aversion/neophobia. As human food, insects have various advantages. They are rich in proteins, vitamins, and minerals and can be used in nutrition. Additionally, insects are efficient in bioconverting organic matter into biomass for food, adding the advantage of disposing of some by-products. Insects as foods of the future offer great promise, and their impact is expected to grow as new insights are pursued into quality, cultivation, nutrition, taste and safety. This review aims to be an overview of the laws regulating entomophagy, the history of insect consumption worldwide, safety considerations, and nutrient composition. [ABSTRACT FROM AUTHOR]