How to enhance the acceptability of insects food—A review
Abstract About 1 billion people worldwide suffer from hunger, so exploring new food sources is very tempting for achieving zero hunger in the world. Edible insects (EIs) may be one of the ways to solve human protein deficiency. Currently, more than 200 species of EIs are consumed by over 2.5 billion...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-03-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.349 |
| _version_ | 1797257829533351936 |
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| author | Samuel Ariyo Okaiyeto Shi‐Han Yu Li‐Zhen Deng Qing‐Hui Wang Parag Prakash Sutar Haiou Wang Jin‐Hong Zhao Arun S. Mujumdar Jia‐Bao Ni Weiqiao Lv Hong‐Wei Xiao |
| author_facet | Samuel Ariyo Okaiyeto Shi‐Han Yu Li‐Zhen Deng Qing‐Hui Wang Parag Prakash Sutar Haiou Wang Jin‐Hong Zhao Arun S. Mujumdar Jia‐Bao Ni Weiqiao Lv Hong‐Wei Xiao |
| author_sort | Samuel Ariyo Okaiyeto |
| collection | DOAJ |
| description | Abstract About 1 billion people worldwide suffer from hunger, so exploring new food sources is very tempting for achieving zero hunger in the world. Edible insects (EIs) may be one of the ways to solve human protein deficiency. Currently, more than 200 species of EIs are consumed by over 2.5 billion people, especially in tropical regions, as part of their regular diets. However, there is still a large rejection in various parts of the world. In this review, we systematically summarize the factors behind the rejection of EIs as well as ways to improve the acceptability of EIs as alternative protein, essential vitamins, and mineral sources. The main goal of this research is to spread the knowledge of the benefits of eating EIs, consumer perception of insects, and enhance its acceptability as an alternative food. Sensory attributes, health‐related concerns, and sustainability issues are identified as the key factors affecting consumer acceptability of EIs. Conventional processing methods, such as blanching, drying, roasting, and fermentation, have been used in treating EIs to improve the quality and safety of EIs. Nine strategies were proposed to enhance the acceptability of insects as food, such as promoting food safety, encouraging product development, addressing cultural norms, enhancing the culinary experience, collaborating with restaurants, and increasing public awareness through education. The information in this work will shed more light on the consumption of EIs and pave the way for more research in this area. |
| first_indexed | 2024-04-24T22:43:51Z |
| format | Article |
| id | doaj.art-a450524a83674b3d99cf7e515e71b6d8 |
| institution | Directory Open Access Journal |
| issn | 2643-8429 |
| language | English |
| last_indexed | 2024-04-24T22:43:51Z |
| publishDate | 2024-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Frontiers |
| spelling | doaj.art-a450524a83674b3d99cf7e515e71b6d82024-03-18T16:46:15ZengWileyFood Frontiers2643-84292024-03-015231132810.1002/fft2.349How to enhance the acceptability of insects food—A reviewSamuel Ariyo Okaiyeto0Shi‐Han Yu1Li‐Zhen Deng2Qing‐Hui Wang3Parag Prakash Sutar4Haiou Wang5Jin‐Hong Zhao6Arun S. Mujumdar7Jia‐Bao Ni8Weiqiao Lv9Hong‐Wei Xiao10College of Engineering China Agricultural University Beijing ChinaCollege of Engineering China Agricultural University Beijing ChinaState Key Laboratory of Food Science and Technology Nanchang University Nanchang ChinaAgricultural Mechanization Institute Xinjiang Academy of Agricultural Sciences Urumqi ChinaDepartment of Food Process Engineering National Institute of Technology Rourkela Odisha IndiaSchool of Food Science Nanjing Xiaozhuang University Nanjing ChinaBeijing Academy of Food Sciences Beijing ChinaDepartment of Bioresource Engineering McGill University Quebec CanadaCollege of Engineering China Agricultural University Beijing ChinaCollege of Engineering China Agricultural University Beijing ChinaCollege of Engineering China Agricultural University Beijing ChinaAbstract About 1 billion people worldwide suffer from hunger, so exploring new food sources is very tempting for achieving zero hunger in the world. Edible insects (EIs) may be one of the ways to solve human protein deficiency. Currently, more than 200 species of EIs are consumed by over 2.5 billion people, especially in tropical regions, as part of their regular diets. However, there is still a large rejection in various parts of the world. In this review, we systematically summarize the factors behind the rejection of EIs as well as ways to improve the acceptability of EIs as alternative protein, essential vitamins, and mineral sources. The main goal of this research is to spread the knowledge of the benefits of eating EIs, consumer perception of insects, and enhance its acceptability as an alternative food. Sensory attributes, health‐related concerns, and sustainability issues are identified as the key factors affecting consumer acceptability of EIs. Conventional processing methods, such as blanching, drying, roasting, and fermentation, have been used in treating EIs to improve the quality and safety of EIs. Nine strategies were proposed to enhance the acceptability of insects as food, such as promoting food safety, encouraging product development, addressing cultural norms, enhancing the culinary experience, collaborating with restaurants, and increasing public awareness through education. The information in this work will shed more light on the consumption of EIs and pave the way for more research in this area.https://doi.org/10.1002/fft2.349alternative protein sourceconsumer perceptionedible insectsfarmingprocessing |
| spellingShingle | Samuel Ariyo Okaiyeto Shi‐Han Yu Li‐Zhen Deng Qing‐Hui Wang Parag Prakash Sutar Haiou Wang Jin‐Hong Zhao Arun S. Mujumdar Jia‐Bao Ni Weiqiao Lv Hong‐Wei Xiao How to enhance the acceptability of insects food—A review Food Frontiers alternative protein source consumer perception edible insects farming processing |
| title | How to enhance the acceptability of insects food—A review |
| title_full | How to enhance the acceptability of insects food—A review |
| title_fullStr | How to enhance the acceptability of insects food—A review |
| title_full_unstemmed | How to enhance the acceptability of insects food—A review |
| title_short | How to enhance the acceptability of insects food—A review |
| title_sort | how to enhance the acceptability of insects food a review |
| topic | alternative protein source consumer perception edible insects farming processing |
| url | https://doi.org/10.1002/fft2.349 |
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