Review: Insects as a novel feed ingredient: processing technologies, quality and safety considerations

Area of Science:

• Agricultural Science
• Food Science
• Sustainability Studies

Background:

• The global food system faces resource strain, necessitating novel protein sources.
• Edible insects are a promising alternative, particularly for animal feed, due to their high nutritional value.
• Processing is essential to ensure the safety, quality, and palatability of insect-based animal feed.

Purpose of the Study:

• To review common processing methods for edible insects intended for animal feed.
• To evaluate the advantages and disadvantages of each processing step.
• To provide recommendations for advancing insect use in the feed sector.

Main Methods:

• Overview of common processing techniques: blanching, grinding, drying, mixing, and extrusion.
• Evaluation of each method's impact on microbiological safety, quality, digestibility, and palatability.
• Analysis of barriers and opportunities for insect-based feed adoption.

Main Results:

• Processing significantly enhances the safety and quality of insect-derived feed ingredients.
• Different methods offer varying benefits for digestibility and palatability.
• Effective processing allows for uniform mixtures with traditional feed components.

Conclusions:

• Processing edible insects is vital for their successful integration into animal diets.
• Careful evaluation of processing effects on quality and safety is paramount.
• Insects represent a viable, sustainable alternative to traditional feed ingredients.