Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications-A Critical Review

Area of Science:

• Food Science
• Nutritional Science
• Sustainability Studies

Background:

• Edible insects are a sustainable source of high-quality nutrients but lack consumer acceptance.
• Pasta and noodles are globally consumed staples, often lacking essential nutrients.
• Edible insects offer environmental and nutritional benefits, increasing their popularity.

Purpose of the Study:

• To review the benefits of entomophagy for sustainability, nutrition, and health.
• To explore pasta and noodles as vehicles for nutrient-rich ingredients like insects.
• To critically assess insect-enriched pasta and noodle technology, identifying challenges and opportunities.

Main Methods:

• Literature review on entomophagy, nutritional science, and food technology.
• Analysis of insect-enrichment in pasta and noodle formulations.
• Evaluation of technological and sensory challenges in product development.

Main Results:

• Insect-enriched pasta and noodles show increased protein and fiber, with reduced carbohydrates.
• Incorporating insects presents technological challenges in processing, texture, flavor, and appearance.
• Overcoming these challenges requires technology assessment, research, and public policy.

Conclusions:

• Entomophagy offers significant sustainability and nutritional advantages.
• Pasta and noodles are promising carriers for insect-based nutritional enhancement.
• Further research and strategic interventions are needed to overcome barriers to insect-enriched food adoption.