The Black Soldier Fly (BSF) offers the potential to address two global challenges; the environmental detriments of food waste and the rising demand for protein. Food waste digested by BSF larvae can be converted into biomass, which may then be utilized for the development of value-added products including new food sources for human and animal consumption. A systematic literature search was conducted to identify studies investigating the influence of food waste rearing substrates on BSF larvae protein composition. Of 1712 articles identified, 23 articles were selected for inclusion. Based on the results of this review, BSF larvae reared on ‘Fish waste Sardinella aurita’ for two days reported the highest total protein content at 78.8% and BSF larvae reared on various formulations of ‘Fruit and vegetable’ reported the lowest protein content at 12.9%. This review is the first to examine the influence of food waste on the protein composition of BSF larvae. Major differences in larval rearing conditions and methods utilized to perform nutritional analyses, potentially influenced the reported protein composition of the BSF larvae. While this review has highlighted the role BSF larvae in food waste management and alternative protein development.
Growing populations, changing dietary preferences and limitations on natural resources have meant that finding an alternative to traditional animal-based protein sources is a priority. Insects have been proposed as a possible solution due to their many benefits including low resource inputs and rich nutritional profile. However, insects are not consumed on a large scale by Australians. Food neophobia (reluctance to try new foods) could be contributing to this delay and as such, this study aimed to explore the role of food neophobia on protein food source habits and willingness to eat insects as food. A total of 601 participants (76.2% female, 23.8% male) completed an online survey which included a questionnaire measuring food neophobia status, participants’ self-reported usual protein dietary habits, their previous insect-eating experience, future willingness to eat insects, and potential motivations to include insects in their diet. Results indicated a strong association between food neophobia and participants’ dietary choices such as following a vegan or vegetarian diet (p = 0.024). In addition, food neophobia was correlated with a reduced likelihood of previous insect-eating experience (p < 0.001), as well as a decreased willingness to eat insects in the future (p < 0.001). This study provides a greater understanding of the role of food neophobia status and dietary choices in consumers’ willingness to eat insects and identifies possible motivating factors that may increase the likelihood of consumers’ future insect eating.
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