Global food systems face unprecedented challenges, including environmental degradation, food insecurity, and ethical concerns surrounding traditional livestock production. These issues ask for innovative solutions, driving interest in alternative protein sources such as edible insects. With their exceptional nutritional value, low environmental impact, and capacity to fit into circular economy models, insects are emerging as a sustainable and resource-efficient alternative to conventional proteins. However, cultural resistance, sensory aversions, and regulatory complexities continue to reduce insect-based food adoption, particularly in regions where entomophagy is not a traditional practice. Advances in insect farming techniques, processing technologies, and their incorporation into diverse food applications are helping to address these challenges. Simultaneously, efforts to ensure food safety, minimize allergenic risks, and maintain high-quality standards are building consumer trust. Recent EU regulations have played a pivotal role by enabling the commercialization of specific insect species in various forms, such as powders, snacks, and protein-enriched products. These legislative frameworks are fostering innovation in product development, allowing insect-based foods to align with sustainability goals and meet growing consumer demand for environmentally friendly options. Despite technological and regulatory progress, consumer acceptance remains the most critical factor for the future of insect-based foods. Successfully addressing this challenge requires multifaceted strategies, including educational initiatives, gradual introduction of insect-based products into familiar food formats, and clear communication of their environmental and health benefits. By focusing on these approaches, the global food industry can transform perceptions, overcome psychological barriers, and establish edible insects as a viable and widely accepted component of sustainable diets.
Insect-based flour: Exploring health benefits and consumer acceptance / Caparros Megido, R., Carpentier, J., Boukraa, S., Francis, F., Andreani, G., Sogari, G.. - (2025). [10.1016/B978-0-443-15976-3.00021-0]
Insect-based flour: Exploring health benefits and consumer acceptance
Andreani G.;Sogari G.
2025-01-01
Abstract
Global food systems face unprecedented challenges, including environmental degradation, food insecurity, and ethical concerns surrounding traditional livestock production. These issues ask for innovative solutions, driving interest in alternative protein sources such as edible insects. With their exceptional nutritional value, low environmental impact, and capacity to fit into circular economy models, insects are emerging as a sustainable and resource-efficient alternative to conventional proteins. However, cultural resistance, sensory aversions, and regulatory complexities continue to reduce insect-based food adoption, particularly in regions where entomophagy is not a traditional practice. Advances in insect farming techniques, processing technologies, and their incorporation into diverse food applications are helping to address these challenges. Simultaneously, efforts to ensure food safety, minimize allergenic risks, and maintain high-quality standards are building consumer trust. Recent EU regulations have played a pivotal role by enabling the commercialization of specific insect species in various forms, such as powders, snacks, and protein-enriched products. These legislative frameworks are fostering innovation in product development, allowing insect-based foods to align with sustainability goals and meet growing consumer demand for environmentally friendly options. Despite technological and regulatory progress, consumer acceptance remains the most critical factor for the future of insect-based foods. Successfully addressing this challenge requires multifaceted strategies, including educational initiatives, gradual introduction of insect-based products into familiar food formats, and clear communication of their environmental and health benefits. By focusing on these approaches, the global food industry can transform perceptions, overcome psychological barriers, and establish edible insects as a viable and widely accepted component of sustainable diets.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
