TY - JOUR
T1 - The potential of insects as food sources – a review
AU - Carvalho, Nelson Fernando Mota
AU - Madureira, Ana Raquel
AU - Pintado, Manuela E.
N1 - Funding Information:
for this work was supported by National Funds from FCT - Fundação para a Ciência e a Tecnologia through project UID/Multi/50016/2019. The authors would like to thank Mr. Diego Amores from Entomo Agroindustrial for his help in interpreting the regulatory restrictions associated with insect-based foods.
Publisher Copyright:
© 2019 Taylor & Francis Group, LLC.
PY - 2020
Y1 - 2020
N2 - Entomophagy is a long-time practice and a food source for many cultures. Still, many societies have abandoned it a long time ago, and regard it as a primal behavior. However, nowadays, the challenge for food demand, with the urge of new nutritional sources, and the problems of undernourishment, mainly on underdeveloped countries, has reached a point where a new perspective is demanded. This review gathers some of the most recent studies regarding the potential benefits and concerns of entomophagy, trying to show the potential of insects as food source and possible ways to introduce them in cultures that have disregarded entomophagy. Entomophagy is taking its place, showing the grand potential of insects as feed and food source. As neophobia and disgust are the main western cultures barriers to accept entomophagy, today’s comprehension of this practice and processing capabilities can take that source, to any dish in any form. A simple but nutritive insect powder can create a path to a widely, sustainable, rich food source—insects.
AB - Entomophagy is a long-time practice and a food source for many cultures. Still, many societies have abandoned it a long time ago, and regard it as a primal behavior. However, nowadays, the challenge for food demand, with the urge of new nutritional sources, and the problems of undernourishment, mainly on underdeveloped countries, has reached a point where a new perspective is demanded. This review gathers some of the most recent studies regarding the potential benefits and concerns of entomophagy, trying to show the potential of insects as food source and possible ways to introduce them in cultures that have disregarded entomophagy. Entomophagy is taking its place, showing the grand potential of insects as feed and food source. As neophobia and disgust are the main western cultures barriers to accept entomophagy, today’s comprehension of this practice and processing capabilities can take that source, to any dish in any form. A simple but nutritive insect powder can create a path to a widely, sustainable, rich food source—insects.
KW - Edible insects
KW - Insect powder
KW - Neophobia
KW - Nutrition
UR - http://www.scopus.com/inward/record.url?scp=85077079917&partnerID=8YFLogxK
U2 - 10.1080/10408398.2019.1703170
DO - 10.1080/10408398.2019.1703170
M3 - Review article
C2 - 31868531
AN - SCOPUS:85077079917
SN - 1040-8398
VL - 60
SP - 3642
EP - 3652
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
IS - 21
ER -