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Review
. 2020 Nov;100(14):5017-5022.
doi: 10.1002/jsfa.8860. Epub 2018 Feb 20.

Insects as human food; from farm to fork

Leah Wilson Bessa  1   2 , Elsje Pieterse  2 , Gunnar Sigge  1 , Louw Christiaan Hoffman  2
Affiliations
Review

Insects as human food; from farm to fork

Leah Wilson Bessa et al. J Sci Food Agric. 2020 Nov.

Abstract

Over the course of the last few years, the consumption of insects, known as entomophagy, has sparked increasing interest amongst scientists and environmentalists as a potential solution to the inevitable global food security and sustainability issues humans will be facing in the coming years. Despite the fact that insects have been an integral part of over 2 billion people's diet worldwide, the concept of eating insects is still new to Western culture. As a result, there are many unknowns regarding insects as a food source, and this has led to a number of studies and investigations being done in recent years to create more knowledge and awareness around this new concept in the food industry. This review discusses some of the key topics and new developments published over recent years, such as the nutritional benefits, food safety concerns, functional properties, potential product concepts and the current ideas and attitudes towards insects as a food source in Western culture. © 2017 Society of Chemical Industry.

Keywords: entomophagy; food security; insects; protein.

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References

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