Nutritional qualities and enhancement of edible insects
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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Nutritional qualities and enhancement of edible insects. / van Huis, Arnold; Rumpold, Birgit; Maya, Cassandra; Roos, Nanna.
I: Annual Review of Nutrition, Bind 41, 2021, s. 551-576.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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TY - JOUR
T1 - Nutritional qualities and enhancement of edible insects
AU - van Huis, Arnold
AU - Rumpold, Birgit
AU - Maya, Cassandra
AU - Roos, Nanna
N1 - CURIS 2021 NEXS 231
PY - 2021
Y1 - 2021
N2 - Over the last decade, the urgency to find alternative and sustainable protein sources has prompted an exponential increase in the interest in insects as a human food source. Edible insects contribute suitable amounts of energy and protein, fatty acids, and micronutrients to the human diet. Nutritional values of insects can be manipulated to meet specific needs. Edible insects in food-insecure countries can contribute to improving diets and preventing undernutrition. Bioactive compounds in insects may reduce health risks. Food safety risks are low and mainly relate to those of allergenicity. Strategies to overcome barriers to the consumption of insect products include emphasizing their sustainability, increasing their tastiness, and developing the ability to disguise insects in familiar products. A new sector of insects as food and feed is emerging. Major challenges include legislation, lowering prices by automation and cheap substrates, developing insect products that appeal to consumers, and exploring the health benefits.
AB - Over the last decade, the urgency to find alternative and sustainable protein sources has prompted an exponential increase in the interest in insects as a human food source. Edible insects contribute suitable amounts of energy and protein, fatty acids, and micronutrients to the human diet. Nutritional values of insects can be manipulated to meet specific needs. Edible insects in food-insecure countries can contribute to improving diets and preventing undernutrition. Bioactive compounds in insects may reduce health risks. Food safety risks are low and mainly relate to those of allergenicity. Strategies to overcome barriers to the consumption of insect products include emphasizing their sustainability, increasing their tastiness, and developing the ability to disguise insects in familiar products. A new sector of insects as food and feed is emerging. Major challenges include legislation, lowering prices by automation and cheap substrates, developing insect products that appeal to consumers, and exploring the health benefits.
KW - Faculty of Science
KW - Edible insects
KW - Entomophagy
KW - Alternative proteins
KW - Health
KW - Food safety
KW - Consumer attitutes
U2 - 10.1146/annurev-nutr-041520-010856
DO - 10.1146/annurev-nutr-041520-010856
M3 - Review
C2 - 34186013
VL - 41
SP - 551
EP - 576
JO - Annual Review of Nutrition
JF - Annual Review of Nutrition
SN - 0199-9885
ER -
ID: 273129027