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Edible insects in food.

Yun-Sang Choi1, Jae Hoon Lee1, Tae-Kyung Kim1

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Summary

Edible insects offer a sustainable, nutritious, and cost-effective protein source. Overcoming consumer aversion through technology and education is key to their widespread adoption in the food industry.

Keywords:
BioactivityCuli nary usesEdible insectHigh proteinLipidNutritional valueProcessing technologyRegulationsSafe consumptionSensory quality

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Area of Science:

  • Food Science
  • Sustainable Agriculture
  • Entomology

Background:

  • Edible insects present a highly nutritious and cost-effective protein alternative.
  • Insect farming is environmentally sustainable, producing fewer greenhouse gases and requiring less water than traditional livestock.
  • Insects offer rapid reproduction, high efficiency, and labor-saving benefits for industrial applications.

Purpose of the Study:

  • To explore the potential of edible insects as a sustainable protein source.
  • To identify barriers to consumer acceptance and propose solutions.
  • To promote the integration of insects into the global food industry.

Main Methods:

  • Literature review on insect nutritional profiles and environmental impact.
  • Analysis of consumer perception studies regarding entomophagy.
  • Exploration of materialization technologies for insect-based products.

Main Results:

  • Insects are rich in protein and lipids, offering significant nutritional benefits.
  • Insect farming demonstrates superior environmental sustainability compared to conventional livestock.
  • Consumer acceptance is primarily hindered by unappealing appearance and negative perceptions.

Conclusions:

  • Developing materialization technologies and addressing negative perceptions with data are crucial for consumer acceptance.
  • Promoting nutritional value, safe rearing practices, disease prevention, and cost-efficiency will increase consumer interest.
  • Commercialization of diverse insect products is essential for integrating edible insects into the food industry.