June 18, 2021

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Insects As Sustainable Food Ingredients

Insects As Sustainable Food Ingredients
Author : Aaron T. Dossey,M. Guadalupe Rojas,Juan A Morales-Ramos
Publisher : Academic Press
Release Date : 2016-07-25
Category :
Total pages :402
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"Insects as Sustainable Food Ingredients: Production, Processing and Food Applications" describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients. Details the current state and future direction of insects as a sustainable source of protein, food, feed, medicine, and other useful biomaterialsProvides valuable guidance that is useful to anyone interested in utilizing insects as food ingredients Presents insects as an alternative protein/nutrient source that is ideal for food companies, nutritionists, entomologists, food entrepreneurs, and athletes, etc.Summarizes the current state-of-the-art, providing helpful recommendations on building companies, products, and research programs Ideal reference for researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insectsOutlines the challenges and opportunities within this emerging industry

Insects as Sustainable Food Ingredients

Insects as Sustainable Food Ingredients
Author : Aaron T. Dossey,Juan A. Morales-Ramos,M. Guadalupe Rojas
Publisher : Academic Press
Release Date : 2016-06-23
Category : Science
Total pages :402
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Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients. Details the current state and future direction of insects as a sustainable source of protein, food, feed, medicine, and other useful biomaterials Provides valuable guidance that is useful to anyone interested in utilizing insects as food ingredients Presents insects as an alternative protein/nutrient source that is ideal for food companies, nutritionists, entomologists, food entrepreneurs, and athletes, etc. Summarizes the current state-of-the-art, providing helpful recommendations on building companies, products, and research programs Ideal reference for researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects Outlines the challenges and opportunities within this emerging industry

Edible Insects in Sustainable Food Systems

Edible Insects in Sustainable Food Systems
Author : Afton Halloran,Roberto Flore,Paul Vantomme,Nanna Roos
Publisher : Springer
Release Date : 2018-05-14
Category : Technology & Engineering
Total pages :479
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This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While insect farming for both food and feed is rapidly increasing in popularity around the world, the role that wild insect species have played in the lives and societies of millions of people worldwide cannot be ignored. In order to represent this diversity, this work draws upon research conducted in a wide range of geographical locations and features a variety of different insect species. Edible insects in Sustainable Food Systems comprehensively covers the basic principles of entomology and population dynamics; edible insects and culture; nutrition and health; gastronomy; insects as animal feed; factors influencing preferences and acceptability of insects; environmental impacts and conservation; considerations for insect farming and policy and legislation. The book contains practical information for researchers, NGOs and international organizations, decision-makers, entrepreneurs and students.

The Insect Cookbook

The Insect Cookbook
Author : Arnold van Huis,Henk van Gurp,Marcel Dicke
Publisher : Columbia University Press
Release Date : 2014-03-04
Category : Cooking
Total pages :216
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The Definitive Guide to Insects as a Sustainable Food Source In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world's most chic dishes. "Invite politicians to dinner and let them tell the world how delicious it is.... They will proudly go around and say, 'I ate crickets, I ate locusts, and they were delicious.'"—Kofi Annan The Insect Cookbook features delicious recipes and interviews with top chefs, insect farmers, political figures, and nutrition experts, including chef René Redzepi, whose establishment was elected three times as "best restaurant of the world"; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug. The book contains all you need to know about cooking with insects, where to buy them, which ones are edible, and how to store and prepare them at home and in commercial spaces.

Nutritional Value, Food Ingredients, Chemical and Species Composition of Edible Insects in China

Nutritional Value, Food Ingredients, Chemical and Species Composition of Edible Insects in China
Author : Weiping Yin
Publisher : Unknown
Release Date : 2017
Category : Technology
Total pages :129
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As the prevailing food cultures, edible insects could be dated back to ancient China. It is becoming clear that insect resource can be mass-produced in sustainable development food utilization. China could introduce insects into modern western diets. It is a precious resource considering the nutritional value, food ingredients and chemical composition of species. Meanwhile, the edible insects' consumption also led to a challenge of addressing food security, nature conservation and the erosion of traditional food culture. We summarized the resourceful edible insects containing the nutrition substance, such as essential proteins, amino acids, fatty acids, carbohydrates, vitamins, mineral elements and other functional ingredients with the insect secondary metabolite, including the flavonoids, alkaloids, polysaccharides, hormones and phospholipids, which have high economic value for development and utilization.Based on the history, custom, plasmid resource, production and status of edible insects in China at present, it has been proven that the development of insects food well matches the need for human health in China.

Edible Insects in the Food Sector

Edible Insects in the Food Sector
Author : Giovanni Sogari,Cristina Mora,Davide Menozzi
Publisher : Springer Nature
Release Date : 2019-08-19
Category : Science
Total pages :120
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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.

Potential of Insect-Derived Ingredients for Food Applications

Potential of Insect-Derived Ingredients for Food Applications
Author : Daylan Amelia Tzompa
Publisher : Unknown
Release Date : 2017
Category : Science
Total pages :129
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Insects are a sustainable and efficient protein and lipid source, compared with conventional livestock. Moreover, insect proteins and lipids are highly nutritional. Therefore, insect proteins and lipids can find its place as food ingredients. The use of insect proteins and lipids as food ingredients requires a deep understanding on the chemical and physical characteristics of these ingredients, as well as its functionality. Information on the chemical and physical characteristics of insect proteins and oils will help to assess the possibilities of its use on different food applications. In this chapter, we briefly review the nutritional aspects of insect proteins and lipids, insect processing, protein and lipid extraction as well as the perspectives of food applications of insect protein and lipids. Future studies should delve into extraction methods and into intrinsic properties of insect ingredients. This knowledge will be useful to introduce insect ingredients into various food preparations. Also valuable will be the study of other insect species with perspectives for its commercial rearing.

The Food Insects Newsletter

The Food Insects Newsletter
Author : Anonim
Publisher : Unknown
Release Date : 1988
Category : Edible insects
Total pages :129
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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
Author : Charis M. Galanakis
Publisher : Academic Press
Release Date : 2019-07-20
Category : Health & Fitness
Total pages :366
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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. Connects integrally new and reconsidered food ingredients with innovative food products Addresses consumer wellness as it relates to food ingredients and functional foods Analyzes food products and processes with the highest market potential

Edible

Edible
Author : Daniella Martin
Publisher : Houghton Mifflin Harcourt
Release Date : 2014
Category : Cooking
Total pages :250
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An anthropologist and certified entomophagist describes her international travels and studies to make a case for why insects may be the key to solving the world's food problems, explaining how bugs have been a long-time part of indigenous diets and can be efficiently rendered a sustainable food source. 20,000 first printing.

Edible Insects in Lao PDR

Edible Insects in Lao PDR
Author : Yupa Hanboonsong,Patrick B. Durst
Publisher : Unknown
Release Date : 2014
Category : Edible insects
Total pages :55
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Forest Insects as Food

Forest Insects as Food
Author : Patrick B. Durst
Publisher : Unknown
Release Date : 2010
Category : Edible forest insects
Total pages :231
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In an effort to more fully explore the various facets of edible forest insects, the FAO Regional Office for Asia and the Pacific organized an international workshop, entitled "Forest Insects as Food: Humans Bite Back" in Chiang Mai, Thailand, in February 2008. The workshop brought together many of the world’s foremost experts on entomophagy – the practice of eating insects. Specialists in the three-day workshop focused specifically on the science management, collection, harvest, processing, marketing and consumption of edible forest insects, as well as their potential to be reared commercially by local farmers.

Sustainable Food and Agriculture

Sustainable Food and Agriculture
Author : Irina G. Malkina-Pykh,Yuri A. Pykh,I͡Uriĭ Aleksandrovich Pykh
Publisher : Wit Pr/Computational Mechanics
Release Date : 2003
Category : Medical
Total pages :366
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The authors present a broad, holistic overview of the issues constituting agricultural sustainability and analyse in detail the environmental, economic, technological and social factors that have to be taken into account when evaluating alternative sustainable designs and operating policies.

Looking at edible insects from a food safety perspective

Looking at edible insects from a food safety perspective
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Release Date : 2021-04-09
Category : Technology & Engineering
Total pages :108
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While insect consumption by humans or entomophagy has been traditionally practiced in various countries over generations and represents a common dietary component of various animal species (birds, fish, mammals), farming of insects for human food and animal feed is relatively recent. Production of this ‘mini-livestock’ brings with it several potential benefits and challenges. The objective of this document is to provide the reader with an overview of the various food safety issues that could be associated with edible insects. The intended audiences of this publication are food safety professionals, policymakers, researchers, insect producers as well as consumers. The regulatory frameworks that govern production, trade and consumption of insects in various regions are discussed. The document ends with elucidating some other major challenges, such as consumer acceptance and scaling up production, that the edible insect industry would need to overcome to have a more global reach.

Bioresources Technology for Sustainable Agriculture

Bioresources Technology for Sustainable Agriculture
Author : Sadasivam Kannaiyan
Publisher : Unknown
Release Date : 1999
Category : Agricultural resources
Total pages :422
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With reference to India; contributed articles.