ENGLISH

Edible Insects in the Food Sector: Methods, Current Applications and Perspectives

By Giovanni Sogari , Cristina Mora , Davide Menozzi

Book information

Publisher
Springer International Publishing
Year
2019
ISBN
978-3-030-22521-6, 978-3-030-22522-3
Language
english
Format
PDF
Filesize
2 MB (2394002 bytes)
Edition
1st ed. 2019
Pages
XIV, 120\128
Time added
2020-02-08 04:41:18
Life Sciences; Entomology; Food Science; Agricultu

Description

This book explores one of the most discussed and investigated novel foods in recent years: edible insects. The increasing demand for alternative protein sources worldwide had led the Food and Agriculture Organization of the United Nations (FAO) to promote the potential of using insects both for feed and food, establishing a program called “Edible Insects.” Although several social, environmental, and nutritional benefits of the use of insects in the human diet have been identified, the majority of the population in Western countries rejects the idea of adopting insects as food, predominantly for cultural reasons. Nevertheless, international interest in promoting the consumption of insects has grown significantly, mainly in North America and Europe. This trend is mostly due to increasing attention and involvement from the scientific network and the food and feed industries, as well as governments and their constituents. The book explores the current state of entomophagy and identifies knowledge gaps to inform primary research institutions, students, members of the private sector, and policymakers to better plan, develop, and implement future research studies on edible insects as a sustainable source of food. The case studies and issues presented in this book cover highly up-to-date topics such as aspects of safety and allergies for human consumption, final meat quality of animals fed with insects, the legislative framework for the commercialization of this novel food, and other relevant issues. Front Matter ....Pages i-xiv Insects as Food: Risk Assessment and Their Future Perspective in Europe (Tilemachos Goumperis)....Pages 1-9 Insects as Food in the Global North – The Evolution of the Entomophagy Movement (Charlotte Payne, Rudy Caparros Megido, Darja Dobermann, Francis Frédéric, Marianne Shockley, Giovanni Sogari)....Pages 11-26 How to Measure Consumers Acceptance Towards Edible Insects? – A Scoping Review About Methodological Approaches (Giovanni Sogari, Davide Menozzi, Christina Hartmann, Cristina Mora)....Pages 27-44 Bugs on the Menu: Drivers and Barriers of Consumer Acceptance of Insects as Food (Christina Hartmann, Angela Bearth)....Pages 45-55 Sensory and Consumer Perspectives on Edible Insects (Luís Miguel Cunha, José Carlos Ribeiro)....Pages 57-71 Quality and Consumer Acceptance of Products from Insect-Fed Animals (Laura Gasco, Ilaria Biasato, Sihem Dabbou, Achille Schiavone, Francesco Gai)....Pages 73-86 Potential Allergenic Risks of Entomophagy (José Carlos Ribeiro, Luís Miguel Cunha, Bernardo Sousa-Pinto, João Fonseca)....Pages 87-104 Insects as Food: The Legal Framework (Francesca Lotta)....Pages 105-118 Back Matter ....Pages 119-120

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