1st Edition
Edible Insects Processing for Food and Feed From Startups to Mass Production
Consumers around the world are becoming increasingly aware of the significant impacts of food consumption on the environment, and demand for more sustainable foods is expanding rapidly. Edible Insects Processing for Food and Feed: From Startups to Mass Production
focuses on the growing topic of insects as food and feed, covering not only production elements, but also case studies and several other areas of interest, such as environmental aspects, nutritional value, consumers, food safety and market statistics.
Key Features:
- Includes several case studies and latest advancements in the area
- Contains multidisciplinary approach, covering farm-to-fork aspects
- Contains full account of contemporary developments in mass production of edible insects
Written by passionate leading academics and industry partners around the globe, this book aims to bring together the latest advancements in edible insect production in a dynamic, modern and multidisciplinary approach. It is a one-stop shop that will give readers a flavour of where the fascinating topic of edible insect production is now, but more importantly of where it might be heading to in the future, showcasing several related challenges and opportunities.
Preface
About the Editors
List of Contributors
1. The Role of Insects for Nature and Humans
Liqiong Niu, Xinquan Yang, Ronghai He, and Yuan Liu
2. Environmental Impact of Edible Insect Processing
Sergiy Smetana, Dusan Ristic, and Volker Heinz
3. Legislation
Nils Th. Grabowski
4. Nutrient Content and Functionalities of Edible Insects
Ruchita Rao Kavle, Ellie Pritchard, Alaa El-Din Ahmed Bekhit, Alan Carne, and Dominic Agyei
5. Consumer Attitudes towards Insects as Food
Marina Carcea, Valentina Narducci, and Valeria Turfani
6. Edible Insect Farming
Rimsha Naseem, Waqar Majeed, Mian Muhammad Awais, Muhammad Noman Naseem, Naureen Rana, and Uzma Ramzan
7. Startups
Simona Grasso and Matteo Bordiga
8. Mass Production Technologies
Waqar Majeed, Rimsha Naseem, Naureen Rana, Hammad Ahmad Khan, Uzma Ramzan, Sobia Kanwal, Elmo Borges de Azevedo Koch, Nazia Ehsan, Muhammad Sarfraz Ahmed, and Muhammad Naveed
9. Insect Farming for Feed: Case Study
Marco Meneguz and Sihem Dabbou
10. Insect Farming for Food: Case Study Company – Horizon Insects
Laurence Mohan
11. Food Safety and Allergies
Dele Raheem, Fernando Ramos, António Raposo, Ariana Saraiva, Oluwatoyin Bolanle Oluwole, and Conrado Carrascosa
12. Subsequent Processing of Insects
Dusan Ristic, Sergiy Smetana, and Volker Heinz
13. Storage and Packaging of Edible Insects
Giacomo Rossi, Shikha Ojha, Namrata Pathak, Pramod Mahajan, and Oliver K. Schlüter
14. Market Potential and Statistics on Current Insect Consumption as Food
Umm E Ummara, Aqsa Riaz, Waqar Majeed, Sobia Kanwal, Ayesha Parveen, Tehrim Liaqat, Kaynaat Akbar, Iffa Maryam, Aqsa Shareef, and Uzma Ramzan
15. Example of Business Plan for Producers
Ileana Maricruz Bermúdez-Serrano, Rodrigo Llauradó, and Utz Dornberger
16. Future Challenges for a Sustainable Edible Insect Industry
Vassileios Varelas
Index
Biography
Dr Simona Grasso is an Assistant Professor at University College Dublin, Ireland. Before taking on this role she was a Senior Research Fellow at the University of Reading, School of Agriculture, Policy and Development, UK. Simona received her PhD in Food Science from University College Dublin in Ireland and obtained a fist class honours BSc and MSc in Food Science from the University of Catania, Italy. She has experience working for the food industry covering a variety of roles both in the UK and in the Republic of Ireland. Her main research activity concerns new product development, functional foods and healthier meat products.
Dr. Matteo Bordiga is an Assistant Professor of Food Chemistry at Department of Pharmaceutical Sciences, Università del Piemonte Orientale (UPO), Novara, Italy. Dr. Matteo Bordiga received his PhD in Food Science and his MS in Chemistry and Pharmaceutical Technologies from the same University. The main research activity of Dr. Bordiga concerned food chemistry, investigating the different classes of polyphenols under the analytical, technological and nutritional point of view. More recently, he moved his research interests towards wine chemistry, focusing his attention on the entire production process - from vine to glass -.
