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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]

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]

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

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.

Copyright of Mercados y Negocios is the property of Universidad de Guadalajara, Centro Universitario de Ciencias Economico Administrativas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

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]

In the last decade, the use of insects has grown globally in relation to all sectors of the food chain. Insect farming offers a sustainable alternative to conventional livestock production, with lower environmental impacts and efficient resource use, as shown by Life Cycle Assessments (LCA). However, challenges in scaling production, standardizing processes, and addressing regulatory gaps remain. Continued research and collaboration are essential to fully realize the potential of insects as a sustainable protein source for human consumption. This review analyses some elements related to insect consumption, from the aspects of the hygiene, the different breeding and environmental impact to the description of the processing techniques, also providing the reader with some practical examples related to some world-famous recipes to offer an idea of how insects are perceived as food. The methods used in the processing of edible insects are critical to improving their nutritional content, safety, and palatability. The acceptance of insect-based cuisine can be increased by incorporating insects into traditional foods, thereby minimizing reactions of disgust. In addition, a look to the near future examines the possibilities of cultured meat made from insect cells, which presents encouraging paths toward the creation of sustainable protein, offering a revolutionary strategy that will transform future food production systems toward efficiency and sustainability. This is an absolutely innovative aspect for the production of edible proteins. [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]

This paper aims to identify factors influencing household decisions on whether to consume edible termites and the level of termite consumption in the Vhembe district of Limpopo province in South Africa. The study used secondary data sourced from the Gauteng Department of Agriculture and Rural Development and the University of Witwatersrand that was collected from 104 households in the Vhembe District in 2016. A descriptive statistical analysis was used to profile consumers’ socio-economic characteristics. In addition, a logistic model and Ordinary Least Squares were used to determine the factors influencing a household’s decision to consume edible termites and the level of consumption respectively. The results revealed that demographic factors (the age and gender of the household head) and religious beliefs influenced both consumption and the level of consumption. In addition, the type of termite preferred positively influenced the level of consumption, while knowledge influenced the decision to consume termites. The recommendations based on these results are that efforts should be made to promote the consumption of edible termites among the younger population, particularly males. Education programs could be designed to increase knowledge about termites and their nutritional benefits, which may increase consumption. Additionally, efforts should be made to understand and address the negative influence of religion on the consumption of edible termites. [ABSTRACT FROM AUTHOR]

Copyright of Zywnosc is the property of Polish Society of Food Technologists - Scientific Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Zywnosc is the property of Polish Society of Food Technologists - Scientific Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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.

Amid growing global food demands and environmental concerns, entomophagy (insect consumption) offers a sustainable protein alternative, though its acceptance is limited in regions where it is not traditionally practiced. This study explores the role of cognitive goal-oriented hope in shaping attitudes toward entomophagy. We surveyed 270 adults, measuring their attitudes before and after providing information about entomophagy. The results show that individuals with higher levels of cognitive goal-oriented hope experienced significantly more positive attitude shifts after receiving information on entomophagy. The findings highlight that hope not only correlates with positive attitude changes but also plays a direct role in moderating the impact of information on attitudes. This suggests that hope enhances openness to new ideas and can be cultivated through targeted policy, education, and communication strategies to promote sustainable dietary practices. These insights offer a foundation for designing effective interventions to encourage the acceptance of insect-based foods.

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.

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 protein-rich 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.

The mopane worm (Gonimbrasia belina) is an edible insect distributed across southern Africa. As a culturally important source of food, the mopane worm provides nutrition, livelihoods and improves wellbeing for rural communities across its range. However, this is strong evidence that insect populations are declining worldwide, and climate change is likely to cause many insect species to shift in their distributions. For these reasons, we aimed to model how the ecosystem service benefits of the mopane worm are likely to change in the coming decades. We modelled the distribution of the mopane worm under two contrasting climate change scenarios (RCPs 4.5 and 8.5). Moreover, given that the mopane worm shows strong interactions with other species, particularly trees, we incorporated biotic interactions in our models using a Bayesian network. Our models project significant contraction across the species’ range, with up to 70% decline in habitat by the 2080s. Botswana and Zimbabwe are predicted to be the most severely impacted countries, with almost all habitat in Botswana and Zimbabwe modelled to be lost by the 2080s. Decline of mopane worm habitat would likely have negative implications for the health of people in rural communities due to loss of an important source of protein as well as household income provided by their harvest. Biogeographic shifts therefore have potential to exacerbate food insecurity, socio-economic inequalities, and gender imbalance (women are the main harvesters), with cascading effects that most negatively impact poor rural communities dependent on natural resource

This review explores the significance of consuming edible insects, as well as their use in the food industry, agro-industry for animal husbandry, agricultural fertilizers and bio-pesticides, and pharmaceuticals. It emphasizes the increasing interest and relevance of this practice. The study starts by investigating the earliest evidence of anthropoentomophagy, which is the consumption of insects by humans, in the region. The review offers an overview of the consumption and utilization of insects in specific regions of the world, emphasizing their significance in various cultures and geographic areas. It also identifies the types of edible insects commonly consumed in Latin American countries, such as Mexico, and explains their preparation and consumption. Furthermore, the review assesses the nutritional value of edible insects, emphasizing their potential as a valuable source of protein, vitamins, and minerals. It also explores the various promising applications of insects, including their role in the food industry, animal husbandry, production of agricultural fertilizers and bioprotectants, and even their potential in the pharmaceutical sector. Finally, the article highlights the significance of entomophagy in Latin America by exploring its historical origins, nutritional benefits, and potential applications in various industries. [ABSTRACT FROM AUTHOR]

Insect farming is gaining attention as a promising area for exploring probiotic bacteria, which can benefit both insect health and various industries. Silkworm farming is a key industry in Thailand; however, challenges such as disease susceptibility and optimising growth require innovative solutions for sustainable practices. Our study addresses this by assessing lactic acid bacteria (LAB) in native Thai silkworm faeces, which accumulate as natural by-products during the rearing process. We conducted biochemical tests, including those for catalase, haemolytic activity, bile salt tolerance, antimicrobial activity, antibiotic susceptibility, and cell surface hydrophobicity, along with taxonomic classification. Out of 102 isolates, eight potential probiotics were selected, with five showing strong probiotic traits like acid and bile salt tolerance and cell surface hydrophobicity, enhancing gut survivability. These isolates also displayed antagonistic activity against pathogens like Staphylococcus aureus, Salmonella typhimurium, Escherichia coli, and Pseudomonas aeruginosa. Safety assessments confirmed their safety, with no haemolytic activity and sensitivity to antibiotics like chloramphenicol and amoxicillin. These LAB isolates (SP04, SP06, SP44, SP64, and SP67), identified as Enterococcus faecalis strain NBRC 100481, show promise as in vitro probiotics for silkworm rearing, calling for further in vivo evaluation. [ABSTRACT FROM AUTHOR]

As the deadline for achieving Sustainable Development Goal 2 (Zero Hunger) fast approaches, Kenya is still grappling with significant challenges in meeting the United Nation's Food and Agriculture Organization (FAO)'s four pillars of food security: access, availability, sustainability, and utilization. Recent assessments by the Integrated Food Security Phase Classification (IPC) indicate that nearly 1.9 million people are in acute food insecurity, while over 5.5 million are at risk of hunger. About 1 million children in Kenya are estimated to be suffering malnutrition (UNICEF, 2023), a figure that is worryingly projected to rise sharply in the coming months due to inflationary pressures and environmental shocks. A new paradigm is therefore required to secure the right of every Kenyan "to be free from hunger, and to have adequate food of acceptable quality", enshrined in Article 43(1c) of the Constitution. Entomophagy, which refers to the practice of consuming edible insects, provides a more sustainable and environmentfriendly approach towards availing affordable and nutritious food. This policy paper deeply examines the strategies for promoting entomophagy as a comprehensive solution to food insecurity and malnutrition, while analyzing the barriers. The key highlights include: i. Edible insects provide a rich source of protein nutrients for human consumption and animal feeds. Entomophagy also provides circular benefits to the economy in the form of sustainability, resource efficiency, and environmental conservation, and thus could form part of Kenya's strategy towards achieving its Nationally Determined Contributions goal of cutting down greenhouse gas emissions by 32 per cent by 2030. ii. Inadequate legal frameworks and lack of harmonized standards, negative consumer perceptions on eating insects, research gaps in entomophagy, limited awareness on the nutritional benefits of insects and the high financial costs of running insect-based enterprises are barriers that limit promotion of entomophagy in Kenya. iii. Policy recommendations include developing legal frameworks to support insect farming, implementing awareness campaigns primarily targeting the youths, supporting growth of commercial insectbased enterprises through subsidies and capacity-building programs, and investing in research on entomophagy. [ABSTRACT FROM AUTHOR]

This article presents a comprehensive analysis of three distinct drying methods, namely hot air drying (HAD), microwave oven drying (MD), and vacuum freeze drying (VFD), applied to bee larvae. Through rigorous experimentation and analysis, we evaluated various parameters, including moisture content, color, fat, protein, fatty acid composition, aroma components, and protein secondary structure. Our findings reveal distinctive characteristics of bee larvae aroma, notably including E-2-curenal, palmitic acid and 10-undecenal, with palmitic, linolenic, and oleic acids being the dominant fatty acids. Among the drying methods, MD at 10 W/g demonstrated significantly higher levels of volatile components. Noteworthy, VFD-assisted drying closely resembled the composition of fresh bee larvae, with fat and protein contents of 26% and 57%, respectively. Analysis of protein secondary structure unveiled that MD at 10 W/g exhibited the highest β-folding content, 80%, followed closely by VFD at 45 °C, 73%. Remarkably, VFD at 45 °C exhibited as the superior method, yielding dried bee larvae of unparalleled quality among the three techniques investigated. This study provides valuable insights into the impact of different drying methods on the composition and quality of bee larvae, offering significant implications for the processing, preservation and utilization of this valuable resource. [ABSTRACT FROM AUTHOR]

Human consumption of insects has previously been examined in cross-cultural studies. However, such studies rarely include African countries and willingness-to-pay for insect-based food has never been assessed in cross-cultural studies. The current study presents a cross-cultural study conducted with 409 urban dwellers from Belgium (191 males; 218 females) and 412 urban dwellers from Gabon (219 males; 193 females). Each respondent was surveyed with a questionnaire following the Knowledge, Attitude, and Practices model and included questions relative to willingness-to-pay for 2 insect-based foods (insect baguette and insect burger). More than 90% of respondents from both countries were familiar with edible insects. However, acceptance of entomophagy was lower in respondents from Gabon than in respondents from Belgium. Intercultural differences were also recorded between Gabonese ethnic groups. Most respondents who accepted entomophagy were willing to eat the insect baguette and/or the insect burger. These findings confirm that entomophagy could further develop in Belgium and Gabon. Willingness-to-pay varied between countries and between insect-based foods. In Belgium, the average prices of comparable conventional foods (i.e. same foods but without insects) were lower than the average willingness-to-pay for insect-based foods. In Gabon, respondents were not willing to pay extra for insect-based foods. Setting the right price for insect-based foods is a necessary step to promote more frequent insect consumption. [ABSTRACT FROM AUTHOR]

There is a constant search for alternative food sources due to rapid population growth and nutritional problems that affect the world. In this context, edible insects such as the Acheta domesticus (a species of cricket with a high protein and fat content) have become an alternative food source and managed to capture the attention of researchers due to their valuable nutritional content and low environmental impact. This study aimed to identify and characterize the variables and strategic actors that lead the flour production market based on the aforementioned Acheta domesticus in Peru. A structural analysis of descriptive scope was conducted with the help of a panel of five experts knowledgeable about the sector in question and the Cross Impact Matrix and Multiplication Applied to Classification (MICMAC) tool to pursue consensus by motivating collective reflection. The findings revealed that the market studied presents an unstable dynamic, which implies a dispersion of the variables along the bisector since it has eight key variables in total, technological development and profitability being the most sensitive; At the same time, on the side of the social actors, the insect producers are the ones who predominate among the others. This study constitutes a starting point for any strategic action linked to the planning and developing of new alternative sources that seek a change in the studied market. [ABSTRACT FROM AUTHOR]

Entomologists and proponents of insect food have often seen in Vincent M. Holt's Why Not Eat Insects? (London: Field & Tuer, 1885) the work of a precursor. Holt's plea to consume insects in Victorian Britain, as an aid to address food poverty and diversify Western diets, certainly resonates with the environmental and social predicaments of the twenty-first century. However, the text and the context of this publication have not been fully examined. The book has attracted comparatively little attention from historians who are yet to unravel why and how Holt could raise the very question 'why not?' This article aims to bridge this gap, with a close reading of the sources and the language deployed by Holt, who heavily relies on European travel writings to make his case. Relocating Why Not Eat Insects? in this context throws into relief how issues of class and colonialism were constitutive of a wider discussion about eating insects in English-speaking prints in the nineteenth century. To explore this, the article also investigates responses from readers in the 1880s and 1890s, through reviews published in the British Isles, Australia, and the United States. Ultimately, examining these aspects alerts us to the dangers of celebrating Holt as a pioneer of insect food and an inspiration for the twenty-first century, for Holt partook in what Lisa Heldke terms 'cultural food colonialism', which we are at risk of reproducing when using his text uncritically and without regard to its social and colonial context. [ABSTRACT FROM AUTHOR]

Purpose: Aversion linked to disgust and neophobia is the primary reason for human reluctance towards edible insects as a sustainable food source. Stimulating positive emotions may overcome these mental barriers. Cute visuals and claims on product packaging can trigger positive affective responses in consumers whilst modulating taste expectations. This study investigated how these elements influence emotions, perceptions and attitudes towards insect-based foods. Design/methodology/approach: An online cross-cultural study involving French (n = 747) and Colombian (n = 695) consumers was conducted using two insect-based products: chips (hedonic) and bread (functional). Ten visual packaging variations were created per product, emphasising palatability, sustainability, nutrition and popularity (plus a control: no claim) affixed to the image of a cute anthropomorphic cricket or its silhouette. Visual appreciation and associations were assessed along with the participants' degree of food variety seeking, familiarity with entomophagy and openness to consuming edible insects. Findings: Differences were reported in emotions, perceptions and attitudes based on the combination of packaging elements, product type and consumer segments. The findings suggest that food marketers should use cute insect depictions linked to palatability-focussed claims to alleviate young French adults' reluctance towards insect-based foods (IFs). Colombians responded better to pro-social claims and neutrally to cuteness. Practical implications: The results should be valuable to stakeholders seeking to enhance food marketing strategies related to IFs amongst target consumer segments. Originality/value: This study is the first to assess how baby schema cuteness induces emotional changes towards IFs and how it affects perceptions and attitudes amongst distinct populations and age segments. [ABSTRACT FROM AUTHOR]