Communicating Food Risk-Benefit Assessments: Edible Insects as Red Meat Replacers

Risk-benefit Assessment (RBA) is an emerging methodology in the area of Food and Nutrition that offers a simultaneous evaluation of both risks and benefits linked to dietary choices. Communication of such research to consumers may present a challenge due to the dual nature of RBA. We present a case study of a communication strategy developed for the NovRBA-project. The NovRBA-project (Novel foods as red meat replacers—an insight using Risk Benefit Assessment methods) performed a risk-benefit assessment to evaluate the overall health impact of substituting red meat (beef) by a novel food (house cricket), considering the microbial, toxicological and nutritional characteristics of the respective dietary choices. A literature review of risk perceptions and acceptance of beef and insects as food formed the basis of the communication strategy for the study's results, drawing on environmental and emotional as well as health-related motivations to consume or avoid either food and considering the sociodemographic characteristics of likely consumers. Challenges and future directions for consumer protection organizations communicating findings of risk-benefit analyses on food safety are discussed.

Forage-Fed Insects as Food and Feed Source: Opportunities and Constraints of Edible Insects in the Tropics

Farmed insects can provide an alternative protein source for humans, livestock, and fish, while supporting adaptation to climate change, generating income for smallholder farmers, and reducing the negative impacts of conventional food production, especially in the tropics. However, the quantity, nutritional quality and safety of insects greatly relies on their feed intake. Tropical forages (grasses and legumes) can provide a valuable and yet untapped source of feed for several farmed insect species. In this perspective paper, we provide a viewpoint of how tropical forages can support edible insect production. We also highlight the potential of tropical forage-based diets over those using organic agricultural or urban by-product substrates, due to their versatility, low cost, and lower risk of microbial and chemical hazards. The main bottlenecks relate to dependence on the small number of farmed insect species, and in public policy and market frameworks regarding the use of edible insects as food, feed and in industrial processes. This perspective will serve interested stakeholders in identifying urgent issues at the research, ethical, marketing and policy levels that can prevent the emergence of new, insect-based value chains and business models, and the nutritional, economic and environmental benefits they promise.

Urban trees to attract wild birds in a tropical urban residential complex in Sentul, West Java, Indonesia

In an urban residential complex, in addition to providing environmental services, trees also attract wild birds. The objective of this research was to identify trees planted in tropical urban residential areas that can attract wild birds. The research was conducted in Sentul City Residential Complex, Bogor, West Java, by observing wild birds that visit certain trees as part of their habitat components. Trees provide nectar, fruits, seeds, and insects as food for birds and nest materials. Trees also have important functions as birds’ cover and nesting sites. There were 103 tree species, all basically supporting the life of 51 bird species found in the study area. Examples of nectar producer trees were Spathodea campanulata, Callistemon citrinus, Erythrina crista-galli; fruit producers were Muntingia calabura, Syzygium polyanthum, Ficus benjamina; seeds producers were Leucaena leucocephala, Paraserianthes falcataria. Many trees also attracted insects for bird food, including Acacia mangium, Samanea saman. Conifers and small twigs and leaf petioles/rachis of many legumes, for example, Delonix regia, Calliandra calothyrsus) can be used as nest materials. Careful selection of trees could attract many wild birds to increase the environmental quality of the residential areas.

Exploring edible insects’ acceptance through subjective perceptions: a visual Q study

The practice of eating insects, known as entomophagy, is part of a regular diet for millions of people in Asia, Latin America and Africa. However, the use of insects as food is relatively new in Western countries. The present paper explores the willingness to adopt edible insects as food among Italian consumers using Q methodology. A sample of ‘experts’ (e.g. entomologists) and ‘non-experts’ (e.g. students and other researchers) formed the participant sample (P sample). Participants were asked to rank-order a set of 36 images of food dishes prepared using insects (Q sample). Results showed that visual appearance plays an important role in influencing consumers acceptance of insects as food. The Q analysis identified three distinct viewpoints or consumer profiles: Factor 1 ‘The Traditionalist’; Factor 2 ‘The Fast Food Addicted’; and Factor 3 ‘The Insectivore’. This study confirms that visible insects in food may be problematic for the more traditional viewpoint, while results for the other two factors identify possible avenues for better communicating insect-based food.

Education as a key to promoting insects as food

Children in tropical countries have always eaten insects but are now often discouraged from doing so. Recently, the idea of the consumption of insects has been re-introduced as an answer to malnutrition since edible insects are a potential alternative and sustainable protein and food source. However, in countries where the consumption of insects is not traditional, there is a lack of acceptance as well as skills when it comes to preparing a meal with insects. Examples of experiments from different parts of the world are given, where children in schools are educated about the nutritional and environmental benefits of eating insects. In general, after the experience, children are more positive about the idea of eating insects. It is stipulated that insects as food could be a very good entry point for the discussion about our future food supply. Furthermore, with the increasing commercial production of edible insects, there is an increasing demand for skilled workers in the insect production industry. Essential to the promotion of insect consumption are the development of curricula and educational materials for vocational education, training of insect farmers, and general education in primary and secondary schools as well as tertiary education.

Advancing edible insects as food and feed in a circular economy

An overview is given of the special issue on edible insects covering a number of aspects along the value change. The articles presented cover topics about producing insects both as food for humans and feed for animals, ranging from environmental impact, facility design, (left-over) substrates, the role of microbes, genetics, diseases, nutrition, to insect welfare. Possible health benefits of insects for humans and animals are discussed as well as the potential dangers in terms of allergies and chemical/biological contaminants. Regulatory frameworks are examined and assessed for remaining obstacles. The technologies dealing with the processing and extraction of proteins, lipids, and chitin were also reviewed. Consumers’ perception of insect-derived food products is discussed as well. A unique aspect of this special issue within the ‘Journal of Insects as Food and Feed’ is a first attempt to discuss the economics of the industry. The special issue concludes with a discussion of policy and challenges facing the sector.

Nutritional Qualities and Enhancement of Edible Insects

Over the last decade, the urgency to find alternative and sustainable protein sources has prompted an exponential increase in the interest in insects as a human food source. Edible insects contribute suitable amounts of energy and protein, fatty acids, and micronutrients to the human diet. Nutritional values of insects can be manipulated to meet specific needs. Edible insects in food-insecure countries can contribute to improving diets and preventing undernutrition. Bioactive compounds in insects may reduce health risks. Food safety risks are low and mainly relate to those of allergenicity. Strategies to overcome barriers to the consumption of insect products include emphasizing their sustainability, increasing their tastiness, and developing the ability to disguise insects in familiar products. A new sector of insects as food and feed is emerging. Major challenges include legislation, lowering prices by automation and cheap substrates, developing insect products that appeal to consumers, and exploring the health benefits. Expected final online publication date for the Annual Review of Nutrition, Volume 41 is September 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.