Shape-changing pasta and edible-insect nutrition

2021 ◽  
pp. 40-40
Author(s):  
Craig Bettenhausen
Keyword(s):  
Insect Nutrition ◽  
Edible Insect

Can edible insects complement conventional livestock? Desirability of insect nutrition for food security of a World Heritage Site and Biosphere Reserve

2020 ◽  
Vol 16 ◽  
Author(s):  
Arup Kumar Hazarika ◽  
Subhash Khanna ◽  
Unmilan Kalita
Keyword(s):  
Food Security ◽  
Biosphere Reserve ◽  
World Heritage ◽  
Natural World ◽  
Nutrient Composition ◽  
World Heritage Site ◽  
Insect Nutrition ◽  
Edible Insect ◽  
Nutrient Profiling ◽  
Heritage Site

Background:: Background: Insects have formed a part of the human diet since pre-historic times. Entomophagy has garnered recent attention due to its increased role in food security as nutrient-rich alternatives of conventional livestock. Methods: We have made an effort in this paper to study the edible insect composition of Manas National Park, a UNESCO Natural World Heritage Site and Biosphere Reserve, located in the Indo-Burma biodiversity hotspot of Southern Asia. Edible insect variety was determined through a field reconnaissance while the nutrient composition (macronutrient and micronutrient) of each edible insect species was computed through biochemical analyses with a view to explore the possibility of promoting them as food/feed or as a base for nutritive products. We conducted nutrient profiling using the Nutrient Value Score (NVS) model and UK Ofcom nutrient profiling (NP) model. Results: Hymenoptera and Orthoptera were found to be the dominant orders with 4 species each followed by Hemiptera with 3 species, Lepidoptera with 2 species, Mantodea, Blattodea and Coleoptera with 1 species each. The nutrient analysis show that insects have rich nutrient composition that are comparable with typical livestock. Conclusion: Therefore, as realised during COVID-19, insects may prove to be an alternative, sustainable and cheaper sources of nutrients, necessary for ensuring global food security.

Edible insects and their acceptance in Western Societies

2020 ◽  
Author(s):  
Pijus Jauniskis ◽  
Eleni Michopoulou
Keyword(s):  
Intellectual Development ◽  
Cultural Knowledge ◽  
Edible Insects ◽  
Insect Development ◽  
Edible Insect ◽  
Tourism Product ◽  
Tourism Experience ◽  
Cultural Sphere ◽  
Self Discovery ◽  
Tourism And Hospitality

This paper examines current literature on edible insect consumption in western culture through an inductive lens, addressing environmental, nutritional, food security, anthropological and psychological aspects of the topic. Findings show that western aversion towards edible insects is deeply psychological and cultural, mostly ignoring the pleasure dimensions such as taste, texture and flavour. The nature of the problem appears to be predominantly social. Results suggest that a beneficial route of introducing edible insects into the western diet could be formed through a societal perspective. Tourism and hospitality can potentially play a big part in the edible insect development. For instance, food as a tourism product can attract visitors from different backgrounds whilst food consumption as a tourism experience subliminally promises an experience of novelty and potential newfound pleasure in food. Food as an integral part of various cultures and local heritages entails local dishes that can be considered ‘cultural artifacts’ and their consumption symbolises the consumption of ‘other’. Tourism experiences can expose an individual to lasting personal change, self-discovery and intellectual development. Hence, taking into consideration that acquiring new cultural knowledge increases openness to experience, it is possible that tourism could contribute to adopting the practice of insect consumption in the western cultural sphere.

Insect Allergens on the Dining Table

2020 ◽  
Vol 21 (2) ◽  
pp. 159-169 ◽  
Author(s):  
Kyoung Yong Jeong ◽  
Jung-Won Park
Keyword(s):  
Food Processing ◽  
Adverse Reactions ◽  
Arginine Kinase ◽  
House Dust Mites ◽  
Food Allergies ◽  
Edible Insects ◽  
Dust Mites ◽  
Edible Insect ◽  
Respiratory Allergies ◽  
Inhalant Allergens

Edible insects are important sources of nutrition, particularly in Africa, Asia, and Latin America. Recently, edible insects have gained considerable interest as a possible solution to global exhaustion of the food supply with population growth. However, little attention has been given to the adverse reactions caused by insect consumption. Here, we provide an overview of the food allergens in edible insects and offer insights for further studies. Most of the edible insect allergens identified to date are highly cross-reactive invertebrate pan-allergens such as tropomyosin and arginine kinase. Allergic reactions to these allergens may be cross-reactions resulting from sensitization to shellfish and/or house dust mites. No unique insect allergen specifically eliciting a food allergy has been described. Many of the edible insect allergens described thus far have counterpart allergens in cockroaches, which are an important cause of respiratory allergies, but it is questionable whether inhalant allergens can cause food allergies. Greater effort is needed to characterize the allergens that are unique to edible insects so that safe edible insects can be developed. The changes in insect proteins upon food processing or cooking should also be examined to enhance our understanding of edible insect food allergies.

What's eating North America's edible insect industry? An examination of psychological, cultural and regulatory barriers

2021 ◽  
pp. 1-4
Author(s):  
Christl Li ◽  
Sean B. Cash ◽  
Julie Lesnik ◽  
Timothy S. Griffin ◽  
Joel Mason ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Environmental Benefits ◽  
Human Consumption ◽  
Edible Insects ◽  
The European Union ◽  
Edible Insect ◽  
The Us ◽  
Structural Barrier ◽  
Regulatory Barriers ◽  
Specific Regulation

Abstract Although research has demonstrated the positive nutritional value and environmental benefits associated with edible insect consumption, several factors challenge the growth and development of the edible insect industry for human consumption in the US and Canada. Cultural and psychological factors account for much of the aversion US and Canadian consumers display. The absence of specific regulation also constitutes a structural barrier to more widespread production and sale of edible insects. Compared to the US, the European Union has a more developed edible insect industry and has enacted legislation that removes some of the barriers. As consumer awareness of the putative health benefits of edible insects increases, more comprehensive regulations may emerge to keep pace with the growth of this industry. Overall, a multi-disciplinary approach that addresses both benefits and barriers to consumption is needed to facilitate a robust market for edible insects in the US and Canada.

scholarly journals Possibilities of the Development of Edible Insect-Based Foods in Europe

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 766
Author(s):  
Magdalena Skotnicka ◽  
Kaja Karwowska ◽  
Filip Kłobukowski ◽  
Aleksandra Borkowska ◽  
Magdalena Pieszko
Keyword(s):  
Material Processing ◽  
Functional Food ◽  
The Other ◽  
Raw Material ◽  
Edible Insects ◽  
Mineral Salts ◽  
Edible Insect ◽  
Alternative Protein ◽  
The World ◽  
The One

All over the world, a large proportion of the population consume insects as part of their diet. In Western countries, however, the consumption of insects is perceived as a negative phenomenon. The consumption of insects worldwide can be considered in two ways: on the one hand, as a source of protein in countries affected by hunger, while, on the other, as an alternative protein in highly-developed regions, in response to the need for implementing policies of sustainable development. This review focused on both the regulations concerning the production and marketing of insects in Europe and the characteristics of edible insects that are most likely to establish a presence on the European market. The paper indicates numerous advantages of the consumption of insects, not only as a valuable source of protein but also as a raw material rich in valuable fatty acids, vitamins, and mineral salts. Attention was paid to the functional properties of proteins derived from insects, and to the possibility for using them in the production of functional food. The study also addresses the hazards which undoubtedly contribute to the mistrust and lowered acceptance of European consumers and points to the potential gaps in the knowledge concerning the breeding conditions, raw material processing and health safety. This set of analyzed data allows us to look optimistically at the possibilities for the development of edible insect-based foods, particularly in Europe.

scholarly journals Examining the Importance of Green Food in the Restaurant Industry: Focusing on Behavioral Intentions to Eat Insects

2021 ◽  
Vol 18 (4) ◽  
pp. 1905
Author(s):  
Jinsoo Hwang ◽  
Hyunjoon Kim
Keyword(s):  
Data Analysis ◽  
Willingness To Pay ◽  
Behavioral Intentions ◽  
Environmentally Friendly ◽  
Restaurant Industry ◽  
Research Model ◽  
Warm Glow ◽  
Psychological Benefits ◽  
Edible Insect ◽  
Green Food

This study analyzed the psychological benefits of environmentally friendly edible insect restaurants, by proposing that three subdimensions of psychological benefits positively affect attitude. Attitude was hypothesized to play an important role in the formation of desire and two subdimensions of behavioral intentions: intentions to use and willingness to pay more. A research model was verified using responses from 419 respondents collected in Korea. Data analysis indicated that (1) warm glow, (2) self-expressive benefits, and (3) nature experiences form attitude and that attitude helps to increase desire, which in turn positively enhances behavioral intentions. The data analysis results supported the importance of the psychological benefits of environmentally friendly edible insect restaurants.

Insect Nutrition and Metabolism of Sterols

Science ◽  
1957 ◽  
Vol 126 (3267) ◽  
pp. 258-259
Author(s):  
Stanley D. Beck ◽  
Geeta G. Kapadia
Keyword(s):  
Insect Nutrition

The impact of dietary protein:carbohydrate balance on lifespan and reproduction in Protaetia brevitarsis (Coleoptera: Scarabaeidae: Cetoniinae)

2021 ◽  
pp. 1-8
Author(s):  
S.-H. Kim ◽  
H. Park ◽  
W. Kim ◽  
J.-H. Song ◽  
S.J. Roh ◽  
...  
Keyword(s):  
Reproductive Performance ◽  
Egg Production ◽  
Detailed Knowledge ◽  
Reproductive Senescence ◽  
Egg Hatchability ◽  
Edible Insect ◽  
Age Related ◽  
Medicinal Value ◽  
Egg Production Rate ◽  
The Impact

The establishment of efficient and sustainable production of industrially important insects necessitates the detailed knowledge of the optimal mixture of macronutrients required for maximising their performance and fitness. The white spotted flower chafer, Protaetia brevitarsis (Coleoptera: Scarabaeidae: Cetoniinae), is one of the most important edible insects in East Asia with high nutritional and medicinal value. Here, we report how the ratio of protein to digestible carbohydrate (P:C) in the diet influenced lifespan and reproductive performance in the adults of P. brevitarsis. Throughout their lifespan, beetles were fed ad libitum one of five diets with differing P:C ratio (0:1, 3:7, 1:1, 7:3, 1:0). Both lifespan and the number of eggs produced over the lifetime were maximised at the P:C ratio of 3:7 and declined as the ratio deviated away from this optimal P:C composition. Beetles fed a diet containing only protein (P:C 1:0) not only had the shortest lifespan but also exhibited substantially reduced lifetime egg production compared to those fed the other diets. However, the effects of dietary P:C ratio on daily egg production rate and egg hatchability were marginal. The number of eggs produced at each age stage peaked at the age of week 2 and then gradually declined with increasing age, showing the sign of reproductive senescence. Age-specific egg production was higher in beetles confined to three intermediate P:C ratios (3:7, 1:1, 7:3) than those confined to two extreme P:C ratios (0:1, 1:0) throughout their lifespan. The speed of age-related decrease in reproductive performance was the slowest at P:C 3:7. Our data have implications for optimising the production of this edible insect with emerging economic importance.

Anthropo-entomophagy and ethno-entomology among the ethnic Mao-Naga and Poumai-Naga tribes of Manipur, Northeast India

2020 ◽  
Vol 6 (5) ◽  
pp. 507-514
Author(s):  
K. Kapesa ◽  
W. Deepanita Devi ◽  
R.K. Bonysana ◽  
Y. Rajashekar
Keyword(s):  
Northeast India ◽  
Insect Species ◽  
Traditional Practices ◽  
Edible Insect ◽  
The World ◽  
Questionnaire Surveys ◽  
Village Elders ◽  
Structured Questionnaire

Entomophagy, the practice of eating insects, has a great deal of importance and history with many countries of the world however, its consumption species of insects and their value differ from community to community. Here, we aimed to study the ethnic traditional practices of entomophagy and its uses in traditional ethno-entomology practiced by the Mao-Naga tribe and the Poumai-Naga tribe from Senapati district of Manipur, Northeast India. We conducted individual semi-structured questionnaire surveys from different villages of both the tribes with ages varying from 22 to 70 years. The respondents comprise village elders, house makers and the youth. The study shows a total of 53 and 51 species of insects being consumed by the Mao-Naga and Poumai-Naga tribes respectively consisting of 9 orders and 18 families. The order Hymenoptera has the maximum number having 20 edible insect species from both the tribes. The order Diptera, Isoptera and Mantodea has the least edible insect of 1 species each from both the tribes. Besides entomophagy, some insect’s species were believed to have ethno-entomological uses.

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