Copping out of novel feeds: HOW climate change pledgers and food summits overlooked insect protein

Malematja, Emmanuel; Sebola, Nthabiseng Amenda; Manyelo, Tlou Grace; Kolobe, Sekobane Daniel; Mabelebele, Monnye

doi:10.1016/j.heliyon.2023.e22773

Cited by 2 publications

(1 citation statement)

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“…The research into extraction methods (e.g., wet fractionation and non-thermal techniques, like ultrasound and microwave treatments) and bioactive peptides from insects is ongoing, and processes such as utilizing microbial fermentation, simulating gastrointestinal digestion, and applying commercial enzymes are considered for the extraction of antidiabetic, antioxidant, and anti-hypertensive peptides [76]. Nevertheless, the broader development of the insect market faces challenges that need to be surpassed, e.g., defatting methods for boosting insect protein functionality, allergenicity, safety issues, consumer acceptance, willingness to pay, and clear regulations [74,75,77,78]. Collaborating with healthcare experts is recommended, and further measures may be necessary to ensure the production of high-quality prebiotics from insects [79].…”

Section: Alternative Protein Sourcesmentioning

confidence: 99%

The Future of Food

Galanakis

2024

Foods

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The global food systems face significant challenges driven by population growth, climate change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to address these challenges, optimizing food production, adopting sustainable practices, and developing technological advancements are essential while ensuring the safety and public acceptance of innovations. This review explores the complex aspects of the future of food, encompassing sustainable food production, food security, climate-resilient and digitalized food supply chain, alternative protein sources, food processing, and food technology, the impact of biotechnology, cultural diversity and culinary trends, consumer health and personalized nutrition, and food production within the circular bioeconomy. The article offers a holistic perspective on the evolving food industry characterized by innovation, adaptability, and a shared commitment to global food system resilience. Achieving sustainable, nutritious, and environmentally friendly food production in the future involves comprehensive changes in various aspects of the food supply chain, including innovative farming practices, evolving food processing technologies, and Industry 4.0 applications, as well as approaches that redefine how we consume food.

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