Animal-based products, such as meat and milk, deliver primary nutritional components around the globe. To handle the rapidly growing population and to sustain global food production by keeping an account of the carbon emissions during this process is proving to be quite challenging. One of the potential alternative sources of proteins is edible insects with protein content ranged from 35% to 61%, lipids (13-33%) and contains significant amount of animal fiber in form of insoluble chitin. Insects are a part of the human diet in many cultures in different countries. However, entomophagy is not promoted widely even by many international organizations. The common popular insects fall into these categories, beetles, bees, caterpillars, ants, wasps, locusts, crickets, leafhoppers and grasshoppers, true bugs, termites, dragonflies and flies. Are the insects eating could be the future? As a consumer, we should be aware of entomophagy, and the insect rearing might become a necessity in the future. Some consumers in different countries are willing to pay a premium price as street foods are sold in hygienic conditions. Entomophagy is revalidated from time to time with the help of worldwide campaigns in countries suffering from acute food shortages. The global strategy is to maintain sustainable food security for everyone. Food Research Lab can help you solve these problems related to the formulation of food products with edible insects. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, and packaging. Additionally, you can get them out to market quicker than ever before. Want to know more: https://bit.ly/3zNDnV3 Contact us: Website: https://www.foodresearchlab.com/ Contact no: UK- +44- 161 818 4656 , INDIA- +91 9566299022 Email: info@foodresearchlab.com

1. ARE EDIBLE INSECTS
THE NEXT SUSTAINABLE
SOURCE OF PROTEINS?
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Group: www.foodresearchlab.com
Email: info@foodresearchlab.com

2. Introduction
How to farms these insects in mass scale?
Sensory & Organoleptic properties
Consumer acceptance
Conclusion
Today's Discussion
OUTLINE

3. Introduction
Animal-based products, such as meat and milk deliver primary nutritional
components around the globe.
To handle the rapidly growing population and to sustain global food production by
keeping an account of the carbon emissions during this process is proving to be
quite challenging.
One of the potential alternative sources of proteins is edible insects.
Insects are a part of the human diet in many cultures in different countries.
However, entomophagy is not promoted widely even by many international
organizations.

4. The common popular insects fall into these categories, beetles, bees, caterpillars,
ants, wasps, locusts, crickets, leafhoppers and grasshoppers, true bugs, termites,
dragonflies and flies.
Edible insects have a great potential to become a major source of human/animal
nutrition to produce efficient and sustainable energy sources.
Insects do not use their metabolism to raise or drop the temperature to reduce
energy usage.
Insects also have high prolificacy compared to conventional livestock. The overall
efficiency is also improved by the rapid growth rate and achieves maturity in days
rather than months.

5. If we closely look at the macronutrients,
levels of protein, fat, and energy vary based
on what the insects have consumed, their
stage of development, sex, and
environmental factors.
Edible insects are high in protein
components ranges 30 % to 65% of the total
dry matter, with energy content (400-500 kCal
per 100g dry matter) exceeding the fresh
meat sources.
The unsaturated fatty acid profile is very
similar to that of poultry.

6. The unsaturated fatty acid profile is very similar to that of poultry.
Eicosapentaenoic acid (EPA), omega 3 fatty acids, and docosahexaenoic acid
(DHA) were found to be the primary types enhancing cellular function supplied
from the diet.
The overall fat content is ranging between 7 to 77g/100g of dry weight
depending on the larvae.
In terms of micronutrients, the amount of iron is between 18-1562 mg/100g
dry matter, with the lowest amount in ants, average quantities found in
termites and the highest levels identified in crickets.

7. Insects can also be used as a replacement for fish meal and oil in animal diets.
The global feed production in 2011 was evaluated at 870 million tons worth
US$ 350 billion.
Meal and oil from fish and soybean have been used for aqua and animal feed.
BSF (common housefly, yellow mealworm) larvae mature quickly and contain
42% protein and 35% fat which would make a suitable food for livestock and
fish.
Housefly maggots are already being used as poultry feed in tropical countries.

8. Dehydrated larvae of flies are comparable to soybean meal, which is aka to
protein supplement for turkey.
The mass production technology of fly larvae needs to be further developed
and investigated.
The grasshopper could be a meal replacer for chicken and rabbit diets
containing soybean and fish meal.

10. How do farm these insects
in mass scale?
Insects like honey bees and silkworms have been
domesticated for a long time for their byproducts.
Cochineal insects yield carminic acid, which is used as a red
dye as a food coloring as well as in pharma and cosmetic
industries.
In countries like Peru and Mexico, cochineals are harvested
from pear plants and also from environmental-controlled
plastic micro tunnels.
One of the options available is to harvest the edible eggs of
aquatic hemipterans to the artificial oviposition sites.

11. Alternatively, we can deliberately cut palm and pear trees to trigger egg laying and
subsequent larvae harvesting.
In Thailand, commercial farming of cricket, giant water bug, and palm weevil is
done successfully.
Moreover, Chinese farm water beetles. Industries find it challenging to mass
rearing insects for human or animal consumptions, due to quality, cost-
effectiveness and reliability.

12. Sensory & Organoleptic
properties:
Aroma and acidity: Ants are aromatically diverse due to their range of pheromones
which are used to communicate with others.
Ants have a powerful sour taste due to the presence of formic acid. The common
wood ant found in the Danish forests has a lemony taste with a burnt sugar taste.
The smelling carpenter ants in Denmark have a gentler acidity which a pronounced
aroma.
Due to their great taste and small size, this species could use it in the context of
spices and seasonings.

13. Umami: Finding sources of natural umami
taste with versatile savouriness is of great
interest.
Grasshopper, locusts are optimal for eating
whole and feed on grass without pesticides
or fertilizers.
These locusts are purged for 24 hrs., frozen
and blanched for 5 minutes and stored at
5°C.

14. Texture: Insects contain crunchy exoskeleton with chitinous are either
removed or broken down during cooking.
Insects in their larvae stage have many delicate textures, for instance, bee
larvae.
Larvae contain about 50% protein and 20% unsaturated fats providing
gentle soft savoury and fatty notes, similar to hazelnuts, flowers, avocado
and herbs.

16. Humans are inclined to avoid unfamiliar food; however, with novel foods
humans exhibit a curious interest as well as reluctance to the opportunity that
insects may be toxic.
Early disgust prevails with a few foods and some food preferences are not
stable, which can change over time.
Consumer acceptance of insects and insect-based food ingredients is a
significant area that gets broad public debate to arrive at sustainable food
production.
Suitable processing strategies and development can be implements to
transform insects' or insects protein into conventional forms of foods, such as
hot dogs or fish fingers.
Consumer acceptance

17. As a consumer, we should be aware of entomophagy and the insect rearing might
become a necessity in the future.
Some consumers in different countries are willing to pay a premium price as street
foods sold in hygienic conditions.
Entomophagy is revalidated from time to time with help of worldwide campaigns in
countries suffering from acute food shortage.
The global strategy is to maintain sustainable food security for everyone.
Conclusion

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