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Bioactive Molecules in Food pp 1–53Cite as

Edible Insects as Source of Proteins

  • Living reference work entry
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Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

The potential of insects as a source of protein for future food and feed is the object of numerous studies. The nutritional value of edible insects is well established, and other aspects of consumption thereof are investigated. In this chapter, we aim to summarize the main features of insects as food. We briefly describe the history of the usage of insects as food for humans and refer to the current acceptance of insects by Europeans based on conducted surveys. We characterize the most common insect species with the biggest potential to be used as food and feed in the EU according to EFSA. We describe the nutritional value of insects and the possibility of application thereof in the food and feed industry, keeping in mind the safety of consumption. In addition, the ecological aspect of insect breeding is discussed. A review of the growing edible insect market in Europe and the USA is also provided. Moreover, we analyze the current legal status of insect intake in Europe. We aim to make this chapter a current conclusion about the consumption of insects.

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Authors and Affiliations

  1. Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Lublin, Poland

    Ewelina Zielińska, Monika Karaś, Anna Jakubczyk & Barbara Baraniak

  2. Department of Ethology and Animal Welfare, University of Life Sciences in Lublin, Lublin, Poland

    Damian Zieliński

Authors
  1. Ewelina Zielińska
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  2. Monika Karaś
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  3. Anna Jakubczyk
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  4. Damian Zieliński
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  5. Barbara Baraniak
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Correspondence to Ewelina Zielińska .

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Editors and Affiliations

  1. Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. M.L. Sukhadia University , Badgaon, Rajasthan, India

    K.G. Ramawat

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Zielińska, E., Karaś, M., Jakubczyk, A., Zieliński, D., Baraniak, B. (2018). Edible Insects as Source of Proteins. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_67-1

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  • DOI: https://doi.org/10.1007/978-3-319-54528-8_67-1

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  • Print ISBN: 978-3-319-54528-8

  • Online ISBN: 978-3-319-54528-8

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

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