Insect margarine: Processing, sustainability and design

Smetana, Sergiy; Leonhardt, Lars; Kauppi, Saara-Maria; Pajic, Aleksandar; Heinz, Volker

doi:10.1016/j.jclepro.2020.121670

Cited by 43 publications

(33 citation statements)

References 35 publications

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“…The substitution of lipids (up to 75%) with insect fat without negative effects on spreading abilities was identified. The substitution of 75% of lipids in margarine resulted in higher environmental impact product when compared to regular margarine [55]. Insect-based milk and ice creams (Gourmet grubb, ENTOMILK TM ) have found their way to the market as a dairy-free option for consumers.…”

Section: Lipids In Human Nutritionmentioning

confidence: 99%

Larvae Mediated Valorization of Industrial, Agriculture and Food Wastes: Biorefinery Concept through Bioconversion, Processes, Procedures, and Products

Ravi

Degrou²,

Costil³

et al. 2020

Processes

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Each year, the food supply chain produces more than 1.3 billion tons of food and agricultural waste, which poses serious environmental problems. The loss of the massive quantity of secondary and primary metabolites retrievable from this resource is a significant concern. What if there is a global solution that caters to the numerous problems arising due to the humongous volume of waste biomass generated in every part of the world? Insects, the tiny creatures that thrive in decaying organic matter, which can concentrate the nutrients present in dilute quantities in a variety of by-products, are an economically viable option. The bioconversion and nutritional upcycling of waste biomass with insects yield high-value products such as protein, lipids, chitin and frass. Insect-derived proteins can replace conventional protein sources in feed formulations. Notably, the ability of the black soldier fly (BSF) or Hermetia illucens to grow on diverse substrates such as agri-food industry side streams and other organic waste proves advantageous. However, the data on industrial-scale extraction, fractionation techniques and biorefinery schemes for screening the nutritional potential of BSF are scarce. This review attempts to break down every facet of insect processing and analyze the processing methods of BSF, and the functional properties of nutrients obtained thereof.

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Section: Lipids In Human Nutritionmentioning

confidence: 99%

Larvae Mediated Valorization of Industrial, Agriculture and Food Wastes: Biorefinery Concept through Bioconversion, Processes, Procedures, and Products

Ravi

Degrou²,

Costil³

et al. 2020

Processes

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“…Their use as feedstuff for ruminants has been less successful due to the high chitin and fat content, which has a negative effect on fermentation and digestibility (Jayanegara, Novandri, Yantina, & Ridla, 2017). These nutrients found in BSFL are the same nutrients that are ideal for human health and can play an important role in a variety of sectors within the food indus-try ranging from meat alternatives (Bessa, Pieterse, Sigge, & Hoffman, 2019), to butter/margarine alternatives (Delicato, Schouteten, Dewettinck, Gellynck, & Tzompa-Sosa, 2020;Smetana, Leonhardt, Kauppi, Pajic, & Heinz, 2020), to bioactive compounds (Müller, Wolf, & Gutzeit, 2017), and potential functional ingredients (Caligiani et al, 2018).…”

Section: Nutritional Aspectsmentioning

confidence: 99%

“…The lipid portion of BSFL has recently been explored as a potential butter and margarine replacement, with up to 50% and 75% of BSFL lipids being successfully substituted into butter and margarine, respectively (Delicato et al, 2020;Smetana et al, 2020). Between 10 and 20 • C, BSFL margarine had high saturated fat contents, with a good stability, melting behavior, and spreading abilities comparable to conventional margarines (Smetana et al, 2020). Using a 75% BSFL lipid inclusion as a butter replacement had similar functionality to butter in that it did not affect the sponginess or crumbliness of cakes made using BSFL butter (Delicato et al, 2020).…”

Section: Lipid Fractionmentioning

confidence: 99%

“…Strategies for incorporating BSFL into food include fractionating the various components of BSFL to incorporate them as high-value ingredients in foods (Caligiani et al, 2018;Müller et al, 2017). Due to the versatility of BSFL, it has been included in a variety of applications such as incorporating BSFL flour into baked goods such as bread (González, Garzón, & Rosell, 2019), using BSFL fat as a butter or margarine replacement in baked goods (Delicato et al, 2020;Smetana et al, 2020) and using whole BSFL as a meat alternative in emulsified sausages (Bessa et al, 2019). Their comparable nutritional profile and low environmental footprint lend BSFL to become a desirable meat alternative (Bessa et al, 2019), and protein studies have found muscular proteins in BSFL, which further supports their potential use as a meat alternative (Leni et al, 2020;Rabani et al, 2019).…”

Section: Bsfl In the Modern Food Systemmentioning

confidence: 99%

“…There is limited information regarding the flavor and aroma of BSFL, and based on the information regarding the variability of the fatty acid composition, the flavor and aroma profile of the BSFL could be altered by harvesting at specific ages, selecting different feeds, and processing parameters (Caligiani et al, 2018). In terms of texture, BSFL margarine has a similar melting point and good spreading qualities comparable to conventional margarines, making it an interesting potential entry to market for BSFL as food ingredient (Smetana et al, 2020). Although the flavor and aroma of BSFL butter and margarine may not be comparable to conventional hard fat products, it has been suggested that deodorizing, a common application in the oil industry, be used to create a comparable BSFL fat to margarine in terms of organoleptic properties (Delicato et al, 2020).…”

Section: Bsfl In the Modern Food Systemmentioning

confidence: 99%

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Why for feed and not for human consumption? The black soldier fly larvae

Bessa

Pieterse

Marais

et al. 2020

Comp Rev Food Sci Food Safe

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With the surge in consumption of insects, the search continues to find ways to increase the popularity of insect‐based products in the Western world. The black soldier fly larvae (BSFL), which is mainly utilized for animal feed, has great potential to provide a sustainable source of nutrients for human food. This review aims to discuss some of the key benefits and challenges of BSFL and their potential role as a food ingredient and/or product for human consumption. Few articles specifically discuss BSFL as a food source, therefore a comprehensive literature search strategy consisted of collecting and evaluating published data about BSFL as animal feed that could be relevant to its use in food. The hurdles that need to be overcome in order to introduce BSFL as a viable food option include safety concerns, technofunctional properties, nutritional aspects, consumer attitudes, and product applications for BSFL.

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Microbial and insect oils: A sustainable approach to functional lipid

Aondoakaa,

Akoh

2024

J Americ Oil Chem Soc

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The increasing global population, coupled with the effects of climate change on agricultural activities has spurred a demand for sustainable food production to meet human needs. In response to this, there has been a growing interest in sustainable food production initiatives. One of such initiatives is harnessing microbial and insect lipids as valuable ingredients to address increase in demand for lipids across various sectors, including functional food, nutritional supplements, and biodiesel production. Over the last decades, there has been increasing scientific investigations exploring lipid from algae, microbes, and insects as alternatives to traditional agro‐ and marine‐based sources. This review, therefore, presents progress made in microbial and insect oils production, with emphasis on sustainability. Emerging extraction techniques, regulatory and safety requirements, and challenges that exist in the production and utilization of these new lipids are also discussed. The review shows that lipids from a wide range of oleaginous microorganisms and insect species have the potential to serve as a valuable ingredient for healthful food preparation. However, challenges such as cultural acceptance, lack of standardized regulations, high cost, and low yield associated with most emerging environmentally friendly extraction technologies continue to hinder widespread use or adoption of microbial and insect lipids on a global scale. These challenges call for innovations to reduce cost of production and improve lipids yield. So far, a substantial progress has been made in the utilization of readily available feedstocks such as industrial food wastes and sugar‐rich industrial wastewater to grow insects and microorganisms which will significantly reduce the processing costs.

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Insect margarine: Processing, sustainability and design

Cited by 43 publications

References 35 publications

Larvae Mediated Valorization of Industrial, Agriculture and Food Wastes: Biorefinery Concept through Bioconversion, Processes, Procedures, and Products

Larvae Mediated Valorization of Industrial, Agriculture and Food Wastes: Biorefinery Concept through Bioconversion, Processes, Procedures, and Products

Why for feed and not for human consumption? The black soldier fly larvae

Microbial and insect oils: A sustainable approach to functional lipid

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