scholarly journals Approaching Ecological Sustainability in the Emerging Insects-as-Food Industry

2019 ◽  
Vol 34 (2) ◽  
pp. 132-138 ◽  
Author(s):  
Åsa Berggren ◽  
Anna Jansson ◽  
Matthew Low
Keyword(s):  
Food Industry ◽  
Ecological Sustainability ◽  
Insects As Food ◽  
Emerging Insects

Gatekeepers in the food industry: acceptability of edible insects

2020 ◽  
Vol 6 (3) ◽  
pp. 231-243
Author(s):  
H.J. Hunts ◽  
F.V. Dunkel ◽  
M.J. Thienes ◽  
N.B. Carnegie
Keyword(s):  
Food Industry ◽  
Family And Consumer Sciences ◽  
The United States ◽  
Edible Insects ◽  
Market Demand ◽  
North Central ◽  
Exact Test ◽  
The North ◽  
Consumer Sciences ◽  
Insects As Food

For billions of consumers around the world, insects are not only considered edible, they are considered delicious! Currently, in the United States, there is a distinct movement from ‘yuck’ to ‘yum’ in terms of insects as food. This movement towards acceptance can be seen in the market-demand for edible insects, but the pace of the demand is modified by the level to which key gatekeepers in education, research, and the food industry are providing supportive information to consumers. In this paper, we hypothesised that there would be differences in the perceptions of edible insect acceptability across three gatekeeper groups, entomologists (specifically, members of the North Central Branch of the Entomological Society of America), food technologists (specifically, members of the Southern California Institute for Food Technology), and secondary family and consumer sciences teachers (specifically, members of the Montana Association of Family and Consumer Sciences). Further, we hypothesised that nutrition and environmental information would be the most important among entomologists. We exposed each group to information and tasting opportunities. Our findings supported our hypotheses with statistically significant differences using the Fisher’s exact test across the three gatekeeper groups in terms of acceptability (P-values of less than 0.01 in all pairings; P=1.003e-12 overall). We found differences between entomologists and family and consumer sciences (FCS) teachers in the importance of nutrition as a factor (P=0.014) but not between other pairings. Environmental impact information was statistically different across the groups (P=0.024) and statistically significant in FCS teachers compared to the other groups but not food technologists versus entomologists (P=0.95). We offer theoretical reasons why differences exist and offer suggestions on how we can move towards more acceptance among gatekeepers leading to more support for consumer demand.

scholarly journals The yellow mealworm (Tenebrio molitor) genome: a resource for the emerging insects as food and feed industry

2020 ◽  
Vol 6 (5) ◽  
pp. 445-455
Author(s):  
T. Eriksson ◽  
A.A. Andere ◽  
H. Kelstrup ◽  
V.J. Emery ◽  
C.J. Picard
Keyword(s):  
Draft Genome ◽  
Tenebrio Molitor ◽  
Great Promise ◽  
Alternative Source ◽  
Yellow Mealworm ◽  
Darkling Beetle ◽  
The Face ◽  
Food And Feed ◽  
Insects As Food ◽  
Emerging Insects

The yellow mealworm, the larval stage of the darkling beetle Tenebrio molitor, shows great promise as an alternative source of animal protein. Herein we present the 312 Mb draft genome assembled using 10x Genomics linked-read technology to inform research efforts and to provide resources to optimise yellow mealworm for mass production and consumption. The genome with a contig N50 of 39,478 bp contains 89% of conserved arthropod genes among the > 20,000 genes assembled (complete and partial genes). This draft assembly represents a valuable resource to understanding T. molitor biology as a means of producing alternative, sustainable protein for the growing population and in the face of changing climates.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Latent heat storage for hot beverages

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie
Keyword(s):  
Latent Heat ◽  
Food Industry ◽  
Heat Storage ◽  
Food Storage ◽  
Thermal Engineering ◽  
Engineering Applications ◽  
Latent Heat Storage ◽  
The Impact ◽  
Encapsulated Phase Change Material ◽  
Change Material

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.

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