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Insects as human food; from farm to fork
Leah Wilson Bessa1,2, Elsje Pieterse2, Gunnar Sigge1
1Department of Food Science, Stellenbosch University, Matieland, South Africa.
Journal of the Science of Food and Agriculture
|December 31, 2017
Summary
Entomophagy, or insect consumption, offers a sustainable food source to address global food security. Research explores its nutritional benefits, safety, and acceptance in Western diets.
Area of Science:
- Food Science
- Sustainability Studies
- Environmental Science
Background:
- Global food security and sustainability are pressing challenges.
- Insects are a traditional food source for over 2 billion people.
- Entomophagy is gaining traction as a novel food industry concept in Western cultures.
Purpose of the Study:
- To review recent developments in entomophagy.
- To explore nutritional, safety, and functional aspects of insects as food.
- To assess Western attitudes toward insect consumption.
Main Methods:
- Literature review of recent studies on entomophagy.
- Analysis of nutritional profiles and food safety data.
- Examination of consumer perception and product development.
Main Results:
- Insects offer significant nutritional benefits.
- Food safety concerns require careful management.
- Functional properties of insects are being explored for food applications.
- Western attitudes are evolving, with potential for product acceptance.
Conclusions:
- Entomophagy presents a viable solution for sustainable food systems.
- Further research is needed to address safety and consumer acceptance.
- Insect-based products have potential in the Western food market.
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