可持续农业
欧洲联盟
业务
新奇的食物
有益昆虫
民族生物学
农业
生物
自然资源经济学
生物技术
环境规划
生态学
地理
经济
食品科学
天敌
国际贸易
作者
Ann J. Conway,Swarna Jaiswal,Amit K. Jaiswal
出处
期刊:Foods
[MDPI AG]
日期:2024-01-24
卷期号:13 (3): 387-387
被引量:1
标识
DOI:10.3390/foods13030387
摘要
Entomophagy describes the practice of eating insects. Insects are considered extremely nutritious in many countries worldwide. However, there is a lethargic uptake of this practice in Europe where consuming insects and insect-based foodstuffs is often regarded with disgust. Such perceptions and concerns are often due to a lack of exposure to and availability of food-grade insects as a food source and are often driven by neophobia and cultural norms. In recent years, due to accelerating climate change, an urgency to develop alternate safe and sustainable food-sources has emerged. There are currently over 2000 species of insects approved by the World Health Organization as safe to eat and suitable for human consumption. This review article provides an updated overview of the potential of edible insects as a safe, palatable, and sustainable food source. Furthermore, legislation, food safety issues, and the nutritional composition of invertebrates including, but not limited, to crickets (Orthoptera) and mealworms (Coleoptera) are also explored within this review. This article also discusses insect farming methods and the potential upscaling of the industry with regard to future prospects for insects as a sustainable food source. Finally, the topics addressed in this article are areas of potential concern to current and future consumers of edible insects.
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