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

Abstract

Explores the current state of entomophagy, including nutritional qualities, sensory properties, consumer preferences, food neophobia, and willingness-to-pay for insect-fed animals Provides case studies on timely topics such as health risks 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 Identifies knowledge gaps to inform better plan, develop and implement future research studies on edible insects as a sustainable source of food.