Edible Insects in Sustainable Food Systems

Edible Insects in Sustainable Food Systems
Author: Afton Halloran,Roberto Flore,Paul Vantomme,Nanna Roos
Publsiher: Springer
Total Pages: 479
Release: 2018-05-14
ISBN 10: 3319740113
ISBN 13: 9783319740119
Language: EN, FR, DE, ES & NL

Edible Insects in Sustainable Food Systems Book Review:

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.

African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components

African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components
Author: Abdalbasit Adam Mariod
Publsiher: Springer Nature
Total Pages: 314
Release: 2020-01-10
ISBN 10: 3030329526
ISBN 13: 9783030329525
Language: EN, FR, DE, ES & NL

African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components Book Review:

The harvesting, processing and consumption of edible insects is one of the main keys to the sustainability of food chains on the African continent. Insects are the largest and most successful group of animals on the planet and it is estimated that they comprise 80% of all animals. This makes edible insects extremely important to the future survival of large populations across Africa and the world. Insects offer a complete animal protein that includes all 9 essential amino acids and are very competitive with other protein sources. They are also a good source of beneficial unsaturated fats, and many insects have a perfect Omega 3:6 balance. African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components comprehensively outlines the importance of edible insects as food and animal feed and the processing of insects in Africa. The text also highlights indigenous knowledge of edible insects and shows the composition and nutritional value of these insects, plus presents reviews of current research and developments in this rapidly expanding field. All of the main types of edible insects are covered, including their nutritional value, chemical makeup, and harvesting and processing details. The various preparation technologies are covered for each insect, as are their individual sensory qualities and safety aspects. A key aspect of this work is its focus on the role of insects in edible oils and gelatins. Individual chapters focus on entomophagy in Africa and the various key aspects of the continent's growing edible insect consumption market. As it becomes increasingly clear that the consumption of insects will play a major role in the sustainability of food chains in Africa, this work can be used as a comprehensive and up-to-date singular source for researchers looking for a complete overview on this crucial topic.

Edible Insects

Edible Insects
Author: Arnold van Huis,Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org
Total Pages: 187
Release: 2013
ISBN 10: 9789251075951
ISBN 13: 9251075956
Language: EN, FR, DE, ES & NL

Edible Insects Book Review:

Edible insects have always been a part of human diets, but in some societies there remains a degree of disdain and disgust for their consumption. Insects offer a significant opportunity to merge traditional knowledge and modern science to improve human food security worldwide. This publication describes the contribution of insects to food security and examines future prospects for raising insects at a commercial scale to improve food and feed production, diversify diets, and support livelihoods in both developing and developed countries. Edible insects are a promising alternative to the conventional production of meat, either for direct human consumption or for indirect use as feedstock. This publication will boost awareness of the many valuable roles that insects play in sustaining nature and human life, and it will stimulate debate on the expansion of the use of insects as food and feed.

Bioactive Molecules in Food

Bioactive Molecules in Food
Author: Jean-Michel Mérillon,Kishan Gopal Ramawat
Publsiher: Springer
Total Pages: 2370
Release: 2019-04-01
ISBN 10: 9783319780290
ISBN 13: 3319780298
Language: EN, FR, DE, ES & NL

Bioactive Molecules in Food Book Review:

This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

Insects as Sustainable Food Ingredients

Insects as Sustainable Food Ingredients
Author: Aaron T. Dossey,Juan A. Morales-Ramos,M. Guadalupe Rojas
Publsiher: Academic Press
Total Pages: 402
Release: 2016-06-23
ISBN 10: 0128028920
ISBN 13: 9780128028926
Language: EN, FR, DE, ES & NL

Insects as Sustainable Food Ingredients Book Review:

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

Eating Bugs on Purpose

Eating Bugs on Purpose
Author: Emily M. Moscato,Madison Cassel
Publsiher: Anonim
Total Pages: 329
Release: 2019
ISBN 10: 9781526488206
ISBN 13: 1526488205
Language: EN, FR, DE, ES & NL

Eating Bugs on Purpose Book Review:

When we think of insects, "yummy" is not generally a top-of-mind descriptor. The emerging industry of edible insects is seeking to change that. Insects raised for human consumption offer a versatile protein source, while requiring fewer natural resources (water, land, and energy) and producing less emissions than other traditional animal protein sources. Yet the edible insect industry faces a number of challenges in overcoming negative associations, gaining acceptance as an alternative protein source, and obtaining wider retail distribution. This case explores the opportunities and dilemmas faced by the edible insect industry from sustainability, innovation, and consumer behavior perspectives, as it endeavors to grow demand for this environmentally beneficial but generally undesired food source. A central question emerges for entrepreneurs: What is the best marketing strategy to increase consumer adoption and maintain competitive advantage in this new food sector?

Edible Insects in the Food Sector

Edible Insects in the Food Sector
Author: Giovanni Sogari,Cristina Mora,Davide Menozzi
Publsiher: Springer Nature
Total Pages: 120
Release: 2019-08-19
ISBN 10: 3030225224
ISBN 13: 9783030225223
Language: EN, FR, DE, ES & NL

Edible Insects in the Food Sector Book Review:

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.

Sustainable Protein Sources

Sustainable Protein Sources
Author: Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin
Publsiher: Academic Press
Total Pages: 456
Release: 2016-10-02
ISBN 10: 0128027762
ISBN 13: 9780128027769
Language: EN, FR, DE, ES & NL

Sustainable Protein Sources Book Review:

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet. Introduces the need to shift current animal-derived protein sources to those that are more plant-based Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases, and functionality Presents solutions to challenges, along with taste modulation Focuses on non-animal derived proteins Identifies paths and choices that require consumer and policymaker debate and action

Insects As Food and Feed

Insects As Food and Feed
Author: Arnold van Huis,Jeffery K. Tomberlin
Publsiher: Anonim
Total Pages: 329
Release: 2017-09-15
ISBN 10: 9789086862962
ISBN 13: 9086862969
Language: EN, FR, DE, ES & NL

Insects As Food and Feed Book Review:

Alternative protein sources are urgently required as the available land area is not sufficient to satisfy the growing demand for meat. Insects have a high potential of becoming a new sector in the food and feed industry, mainly because of the many environmental benefits when compared to meat production. This will be outlined in the book, as well as the whole process from rearing to marketing. The rearing involves large scale and small scale production, facility design, the management of diseases, and how to assure that the insects will be of high quality (genetics). The nutrient content of insects will be discussed and how this is influenced by life stage, diet, the environment and processing. Technological processing requires decontamination, preservation, and ensuring microbial safety. The prevention of health risks (e.g. allergies) will be discussed as well as labelling, certification and legislative frameworks. Additional issues are: insect welfare, the creation of an enabling environment, how to deal with consumers, gastronomy and marketing strategies. Examples of production systems will be given both from the tropics (palm weevils, grasshoppers, crickets) and from temperate zones (black soldier flies and house flies as feed and mealworms and crickets as food).

Edible Insects and Human Evolution

Edible Insects and Human Evolution
Author: Julie J. Lesnik
Publsiher: Anonim
Total Pages: 184
Release: 2018
ISBN 10: 9780813056999
ISBN 13: 0813056993
Language: EN, FR, DE, ES & NL

Edible Insects and Human Evolution Book Review:

Edible Insects and Human Evolution investigates insects in the human diet from an evolutionary perspective. This book argues that insects were just as important as meat in the past and that today they offer a sustainable alternative to meat.

Edible

Edible
Author: Daniella Martin
Publsiher: Houghton Mifflin Harcourt
Total Pages: 250
Release: 2014
ISBN 10: 0544114353
ISBN 13: 9780544114357
Language: EN, FR, DE, ES & NL

Edible Book Review:

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.

Future Foods

Future Foods
Author: Heimo Mikkola
Publsiher: BoD – Books on Demand
Total Pages: 194
Release: 2017-10-04
ISBN 10: 9535135511
ISBN 13: 9789535135517
Language: EN, FR, DE, ES & NL

Future Foods Book Review:

It is anticipated that by 2050 we will have nine billion people to feed-how can we manage? As scarcities of agricultural land, water, forest, fishery and biodiversity resources, as well as nutrients and nonrenewable energy are foreseen, insect rearing is one solution for food and feed security in the future. In this book, we have nine chapters ranging from mushroom, insect, and earthworm farming to smart packaging and 3D printing of future foods. However, because of their biological composition, several issues should be considered, such as microbial safety, toxicity, palatability, and the presence of inorganic compounds. Specific health implications ought to be kept in mind especially if mushrooms, earthworms, or insects are reared on waste products. Allergies induced through insects' ingestion also deserve attention. A possible HACCP plan has been described considering pre-requirements in insect production and transformation.

The Insect Cookbook

The Insect Cookbook
Author: Arnold van Huis,Henk van Gurp,Marcel Dicke
Publsiher: Columbia University Press
Total Pages: 216
Release: 2014-03-04
ISBN 10: 0231166842
ISBN 13: 9780231166843
Language: EN, FR, DE, ES & NL

The Insect Cookbook Book Review:

Insects will be appearing on our store shelves, menus, and plates within the decade. 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. Insects are delicious and healthy. A large proportion of the world’s population eats them as a delicacy. In Mexico, roasted ants are considered a treat, and the Japanese adore wasps. Insects not only are a tasty and versatile ingredient in the kitchen, but also are full of protein. Furthermore, insect farming is much more sustainable than meat production. The Insect Cookbook contains delicious recipes; 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); and all you want to know about cooking with insects, teaching twenty-first-century consumers where to buy insects, which ones are edible, and how to store and prepare them at home and in commercial spaces.

Sustainable Protein Sources

Sustainable Protein Sources
Author: Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin
Publsiher: Academic Press
Total Pages: 456
Release: 2016-10-02
ISBN 10: 0128027762
ISBN 13: 9780128027769
Language: EN, FR, DE, ES & NL

Sustainable Protein Sources Book Review:

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet. Introduces the need to shift current animal-derived protein sources to those that are more plant-based Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases, and functionality Presents solutions to challenges, along with taste modulation Focuses on non-animal derived proteins Identifies paths and choices that require consumer and policymaker debate and action

On Eating Insects

On Eating Insects
Author: Joshua Evans,Nordic Food Lab,Roberto Flore,Michael Bom Frøst
Publsiher: Phaidon Press
Total Pages: 336
Release: 2017-05-01
ISBN 10: 9780714873343
ISBN 13: 0714873349
Language: EN, FR, DE, ES & NL

On Eating Insects Book Review:

A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.

Insect Physiology and Ecology

Insect Physiology and Ecology
Author: Vonnie D.C. Shields
Publsiher: BoD – Books on Demand
Total Pages: 264
Release: 2017-04-12
ISBN 10: 9535130331
ISBN 13: 9789535130338
Language: EN, FR, DE, ES & NL

Insect Physiology and Ecology Book Review:

This book discusses recent contributions focusing on insect physiology and ecology written by experts in their respective fields. Four chapters in this book are dedicated to evaluating the morphological and ecological importance and distribution of water beetles, dung beetles, weevils, and tabanids, while two others investigate the symbiotic relationships between various insects and their associations with bacteria, fungi, or mites. Two other chapters consider insecticide detoxification, as well as insect defense mechanisms against infections. The last two chapters concentrate on insects as sustainable food. This book targets a wide audience of general biologists, as well as entomologists, ecologists, zoologists, virologists, and epidemiologists, including both teachers and students in gaining a better appreciation of this rapidly growing field.

Fisheries and Aquaculture in the Modern World

Fisheries and Aquaculture in the Modern World
Author: Heimo Mikkola
Publsiher: BoD – Books on Demand
Total Pages: 214
Release: 2016-09-28
ISBN 10: 9535126865
ISBN 13: 9789535126867
Language: EN, FR, DE, ES & NL

Fisheries and Aquaculture in the Modern World Book Review:

This book has nine chapters on Aquaculture Wetland Ecosystem Services Approach and Climate Change Adaptation, which explain how different aquaculture systems could maximize the benefits that society receives from both aquaculture production and the ecosystem services provided by wetland ecosystems. Sustainable development of aquaculture must take into account the societal value of ecosystem services for an efficient and environmentally sound production of food. Although some issues regarding the potential benefits and implementation of sustainable aquaculture remain, the consideration of food security and minimizing ecosystem impacts suggest that the time has come to take action. If we can efficiently farm the land, why can't we farm more the sea and inland waters?

Insects

Insects
Author: Stefan Gates
Publsiher: Random House
Total Pages: 144
Release: 2017-06-15
ISBN 10: 1473550734
ISBN 13: 9781473550735
Language: EN, FR, DE, ES & NL

Insects Book Review:

Ever been tempted by the thought of trying juicy deep fried mealworms, proteinrich cricket flower, or swapping your Walkers for salt and vinegar flavoured grasshoppers? If so then you are not alone! Over 2 billion people regularly eat insects as part of their diet, and the world is home to around 1,900 edible insect species. For adventurous foodies and daring dieters comes the newest way to save the planet, eat more protein, and tickle taste buds. But this isn’t an insect cookbook. Instead it’s an informative field guide: exploring the origins of insect eating, offering tips on finding edible bugs and serving up a few delicious ideas of how to eat them once you’ve tracked them down! It includes a comprehensive list on edible insects and where to find them, how to prepare them, their versatile usage and nutritional value as well as a few recipes. A bug-eating checklist covering all known edible bugs so readers can mark off the ones they’ve eaten and seek out new delicacies concludes the book. This is a perfect introduction to the weird, wonderful, and adventurous side of entomophagy.

Eat Grub

Eat Grub
Author: Shami Radia,Neil Whippey,Sebastian Holmes
Publsiher: Frances Lincoln
Total Pages: 192
Release: 2016-04-07
ISBN 10: 1781012067
ISBN 13: 9781781012062
Language: EN, FR, DE, ES & NL

Eat Grub Book Review:

Eat Grub features more than 55 exciting recipes using a variety of bugs, from grasshoppers to mealworms. It takes its inspiration from cuisines around the word to present a range of small plates, meals, desserts and even cocktails using whole and ground insects. Learn how to use insect flours to make healthy, gluten-free and protein-rich dishes, and discover how to grill, puree, grind and fry various insects for maximum flavour. Entomophagy – eating insects – isn't a new phenomenon. We’ve eaten bugs for centuries, and many countries around the world continue to enjoy them in modern cuisine. But insect eating is currently experiencing a rise in popularity. Restaurants are dishing up insects, the UN is publishing reports on the merits of insect-heavy diets and the Nordic Food Lab is exploring how delicious insects can be. The media is now talking about the ethics, the eco and health benefits, and the economic sense behind incorporating entomophagy into our lives.

Proteins: Sustainable Source, Processing and Applications

Proteins: Sustainable Source, Processing and Applications
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 358
Release: 2019-05-30
ISBN 10: 012817286X
ISBN 13: 9780128172865
Language: EN, FR, DE, ES & NL

Proteins: Sustainable Source, Processing and Applications Book Review:

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects