In the quest for sustainable food solutions alternative to traditional proteins, insects are emerging as a compelling option. Insect Proteins as Sustainable Food Ingredients: Nutrition, Processing and Consumer Acceptance, explores the nutritional composition of various insect species from around the world such as the black soldier fly, cricket, mealworm and silkworm, and sheds light on their high protein, low-carbon, low emission, sustainable environmental benefits while providing insight into nutrition and health. With consumers more likely to eat processed insect products rather than whole body insects, Insect Proteins as Sustainable Food Ingredients: Nutrition, Processing and Consumer Acceptance, examines insect protein extract as a raw materials and how it can significantly reduce consumers’ negative perception of insects as a food source. Experts in the filed introduce readers to the production and processing of insect protein flours, concentrates, isolates and hydrolysates and highlight the defatting, grinding, purification, drying and extraction technologies for insect proteins to be used for product innovation. Also addressed are flavor and sensory properties and ways to measure consumer acceptance of insect-based products. The book concludes by reviewing potential safety and allergy concerns and provides suggestions on how to establish a food safety regulatory framework.
Table of Contents
1. Introduction: An overview of edible insect proteins2. Insect production and its impact on environmental sustainability as food and feed
3. Nutritional and health benefits of insect proteins
4. Flavor and sensory aspects of insect-based foods
5. Ways to measure consumer acceptance of edible insect foods
6. Processing technologies of edible insect proteins
7. Functional and sensorial modifications of insect proteins
8. Regulatory and Safety Considerations
9. Future insects in food service and for innovation
Authors
Ronghai He Executive Vice Dean and Doctoral Supervisor, Institute of Food Physical Processing, Jiangsu University; Member of Insect Industrialization Committee of The Entomological Society of China, China.Professor Ronghai He is the Executive Vice Dean and doctoral supervisor of the Institute of Food Physical Processing, Jiangsu University and a member of Insect Industrialization Committee of The Entomological Society of China. His areas of interest include the processing technology research on food resources, especially on the properties, extraction, processing and safety of insects as food ingredients. He focuses on insects such as the black water gadfly, Tenebrio molitor, rice hopper and fly maggot. He has published more than 150 articles on food ingredients in journals such as Food Chemistry, LWT-Food Science & Technology, Ultrasonics Sonochemistry, and the Journal of Ethnopharmacology.
