Applications of Insect‐Derived Protein Ingredients in Food and Feed Industry

Lamsal, Buddhi P.; Wang, Hui; Pinsirodom, Praphan; Dossey, Aaron T.

doi:10.1002/aocs.12180

Cited by 49 publications

(32 citation statements)

References 69 publications

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“…There are many insect products on the market. Lamsal et al (2018) summarised the properties and applications within the context of the food and feed industry. In Belgium energy bars, energy shakes and burgers with insects scored highest, and the preferred place to buy is the supermarket (Van Thielen et al, 2019).…”

Section: Consumer Attitudesmentioning

confidence: 99%

Insects as food and feed, a new emerging agricultural sector: a review

Huis

2020

JIFF

300

148

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During the last five years the scientific knowledge on insects as food and feed has been growing exponentially. At the same time, the industrial sector is increasingly engaged in rearing, processing and marketing of edible insects. Considerable attention is given to the black soldier fly as it can convert organic waste streams and transform it into several feed, food and industrial products. The farming of insects has an environmental impact which is lower than that of livestock species. The profitability of industrial production of insects as feed depends very much on the availability and applicability of cheap non-utilised side-streams. Microbial communities and their relationship with insects deserve full attention as it may help in the conversion of organic side streams of low economic value. Nutrition and health benefits for animals and humans need further exploration, also considering that insects have the largest anti-microbial peptide reservoir of all animals. Plant health can also be promoted by using chitin-containing leftover substrates as fertiliser. As insects have only recently been considered as food or feed, legislation trails developments. Therefore, politicians need to be assured that rearing and processing techniques are such that insect products are guaranteed free of chemical and microbial contaminants. Consumers are becoming more and more aware that insects as food are a viable option. Insects need to be processed into ingredients, that can be applied for safe and appetising products. The insect sector is maturing fast, but still faces many challenges, which can only be met when all stakeholders closely cooperate.

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Section: Consumer Attitudesmentioning

confidence: 99%

Insects as food and feed, a new emerging agricultural sector: a review

Huis

2020

JIFF

300

148

View full text Add to dashboard Cite

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“…Ingredients of interest such as chitin (Song et al., ), oleic acid (Purschke, Stegmann, Schreiner, & Jäger, ; Sun et al., ), proteins (Bußler, Rumpold, Jander, Rawel, & Schlüter, ; Huang et al., ; Ndiritu, Kinyuru, Kenji, & Gichuhi, ), and bioactive peptides (Montowska, Kowalczewski, Rybicka, & Fornal, ; Nongonierma & FitzGerald, ; Zielińska, Karaś, & Jakubczyk, ) have been partially or totally extracted and purified. Nonetheless, scaling up these processes to the industrial level would still be too costly (Lamsal, Wang, Pinsirodom, & Dossey, ).…”

Section: Introductionmentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

283

216

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Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi‐domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf‐life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non‐recognizable form, such as powders or flour. These technologies include drying (sun‐drying, freeze‐drying, oven‐drying, fluidized bed drying, and microwave‐drying) and new processing methods (ultrasound‐assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect‐based ingredients are sold for the production of cookies, chocolates, tortilla‐style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.

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“…Recent works have exploited the solubility, foamability, gelling ability and emulsifying properties of insect proteins, unrevealing their technological potential (Gould & Wolf, 2018;Hall, Jones, O'Haire, & Liceaga, 2017;Mishyna, Martinez, Chen, Davidovich-Pinhas, & Benjamin, 2019;Zielińska, Karaś, & Baraniak, 2018). Regarding food applications, insect proteins are being used mainly as dry powder or meals, but more knowledge about technological feasibility and functionality of these proteins are still needed (Lamsal, Wang, Pinsirodom, & Dossey, 2019;Sosa & Fogliano, 2017).…”

Section: Insect Proteinsmentioning

confidence: 99%

Emergent food proteins – Towards sustainability, health and innovation

Fasolin

Pereira

Pinheiro

et al. 2019

Food Research International

176

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There is an increasing demand for alternative and sustainable protein sources, such as vegetables, insects and microorganisms, that can meet the nutritional and sensory pleasantness needs of consumers. This emergent interest for novel protein sources, allied with "green" and cost-effective processing technologies, such as high hydrostatic pressure, ohmic heating and pulsed electric fields, can be used as strategies to improve the consumption of proteins from sustainable sources without compromising food security. In addition to their nutritional value, these novel proteins present several technological-functional properties that can be used to create various protein systems in different scales (i.e., macro, micro and nano scale), which can be tailored for a specific application in innovative food products. However, in order for these novel protein sources to be broadly used in future food products, their fate in the human gastrointestinal tract (e.g., digestion and bioavailability) must be assessed, as well as their safety for consumers must be clearly demonstrated. In particular, these proteins may become novel allergens triggering adverse reactions and, therefore, a comprehensive allergenicity risk assessment is needed. This review presents an overview of the most promising alternative protein sources, their application in the production of innovative food systems, as well as their potential effects on human health. In addition, new insights on sustainable processing strategies are given.

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Applications of Insect‐Derived Protein Ingredients in Food and Feed Industry

Cited by 49 publications

References 69 publications

Insects as food and feed, a new emerging agricultural sector: a review

Insects as food and feed, a new emerging agricultural sector: a review

Edible Insects Processing: Traditional and Innovative Technologies

Emergent food proteins – Towards sustainability, health and innovation

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