The Experts below are selected from a list of 207 Experts worldwide ranked by ideXlab platform
Jeffrey Hoelle - One of the best experts on this subject based on the ideXlab platform.
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A review of edible Insect industrialization: Scales of production and implications for sustainability
Environmental Research Letters, 2020Co-Authors: Mackenzie Wade, Jeffrey HoelleAbstract:Edible Insects have emerged in the past decade as a sustainable alternative to agro-industrial production systems and livestock-based diets. Despite the expansion of the market and increases in academic publications, a review of the rapidly changing field of edible Insect research has yet to be published. Here we present a comprehensive and systematic review of the research on edible Insect industrialization, the mass rearing of Insects for human consumption, published in the year 2018. Our review of 2018 articles provides an overview of the edible Insect industry at a specific moment, as the field becomes more industrialized, and research addresses health, safety, and other concerns of consumers and legislators. This review provides an understanding of the scales of edible Insect industrialization from a) the microbiological level of Insect rearing, to b) the external production factors within rearing facilities, c) the development of Insect Products, d) consumer acceptance of industrially reared Insects, and e) social and moral concerns with the industry. We contextualize reviewed works in relation to earlier and subsequent publications on edible Insects, providing a view of the bigger picture as Insect-based Products are poised to become more widely available to global consumers. Overall, this review provides an overview of the edible Insect industry for environmental researchers and policymakers interested in the linkages between food, agriculture, and climate change, as well as recent progress, remaining challenges, and trade-offs of an industry with potential to contribute to more sustainable diets
Michael Siegrist - One of the best experts on this subject based on the ideXlab platform.
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Becoming an Insectivore: Results of an experiment
Food Quality and Preference, 2016Co-Authors: Christina Hartmann, Michael SiegristAbstract:Abstract In many parts of the world, people consume Insects due to their nutritive value and low environmental production costs. However, Western societies rarely experience Insects as a food source. To overcome initial resistance, researchers have suggested introducing Insects into the market in a processed form so that those characteristics which are repellent to Western consumers are no longer readily visible. Thus far, the success of this strategy is untested. For the present experiment, we used two kinds of tortilla chips. One was made with a traditional corn flour recipe, while the other included cricket flour as an ingredient. People from the general population ( N = 104) were randomly assigned to consume either the traditional chips (control condition) or the cricket chips (experimental condition). After answering questions related to their eating behaviours, the participants tasted the chips. Both groups were informed prior to the tasting what kind of chips they would be sampling. After the tasting, the participants were questioned again to assess their willingness to eat unprocessed Insects. Multiple linear regression showed that the experimental condition ( β = .16) had a significant effect on willingness to eat unprocessed Insects, while simultaneously controlling for the impact of previous Insect consumption ( β = .36), food neophobia ( β = −.33) and animal-based food contamination disgust ( β = −.17). People in the experimental condition reported a higher willingness to eat unprocessed Insects than people in the control condition. The present experiment showed that exposure to processed Insect Products can increase consumers’ willingness to consume unprocessed Insects.
Rohanie Maharaj - One of the best experts on this subject based on the ideXlab platform.
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Mini Livestock Ranching
Veterinary Science, 2018Co-Authors: Dimple Singh-ackbarali, Rohanie MaharajAbstract:The rising demand and cost of animal protein, food and feed insecurity, environmental and climatic challenges of livestock agriculture have made the option of Insects as food sources a viable topic. This chapter presents existing information and research on edible Insects, Insect farms and value-added Insect Products and assesses Insects as a potential source of food and feed. Mini livestock ranching where edible Insect species are reared, can reduce some of the negative environmental effects of livestock agriculture as it will produce significantly less greenhouse gas emissions compared with traditional livestock and have similar nutritional profiles. Edible Insect species also; have a much lower feed to meat ratio, require small areas of land and have an almost negligible water requirement. There is an untapped potential to increase access to this nutritious, climate-smart food via intensified semi-cultivation and raising Insects in farming environments, developing value added Products and also a potential for a significant source of income.
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Mini Livestock Ranching: Solution to Reducing the Carbon Footprint and Negative Environmental Impacts of Agriculture
Advances in Environmental Engineering and Green Technologies, 2017Co-Authors: Dimple Singh-ackbarali, Rohanie MaharajAbstract:The rising demand and cost of animal protein, food and feed insecurity, environmental and climatic challenges of livestock agriculture have made the option of Insects as food sources a viable topic. This chapter presents existing information and research on edible Insects, Insect farms and value-added Insect Products and assesses Insects as a potential source of food and feed. Mini livestock ranching where edible Insect species are reared, can reduce some of the negative environmental effects of livestock agriculture as it will produce significantly less greenhouse gas emissions compared with traditional livestock and have similar nutritional profiles. Edible Insect species also; have a much lower feed to meat ratio, require small areas of land and have an almost negligible water requirement. There is an untapped potential to increase access to this nutritious, climate-smart food via intensified semi-cultivation and raising Insects in farming environments, developing value added Products and also a potential for a significant source of income.
Oliver Schluter - One of the best experts on this subject based on the ideXlab platform.
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potential and challenges of Insects as an innovative source for food and feed production
Innovative Food Science and Emerging Technologies, 2013Co-Authors: Birgit A Rumpold, Oliver SchluterAbstract:Abstract Edible Insects, a traditional food all over the world, are highly nutritious with high fat, protein and mineral contents depending on the species and thus represent a noteworthy alternative food and feed source and a potential substitute e. g. for fishmeal in feed formulae. Research is required to develop and automatize cost-effective, energy-efficient and microbially safe rearing, harvest and post harvest processing technologies as well as sanitation procedures to ensure food and feed safety and produce safe Insect Products at a reasonable price on an industrial scale especially in comparison to meat Products. In addition, consumer acceptance needs to be established. Potential and challenges along the production chain of Insects for food and feed are discussed based on published data and future research needs are derived from recent literature. Industrial relevance text With the increasing demand in alternative protein sources world-wide, Insects represent an innovative food and feed source rich in high quality protein as well as other beneficial nutritional ingredients such as fat, minerals and vitamins. Despite traditional knowledge about Insects and their harvest in the wild, for the industrial mass production of safe Insects and Insect Products for consumption and for processing into food and feed, the development of rearing, harvest as well as post-harvest technologies is required.
Patrícia Azambuja - One of the best experts on this subject based on the ideXlab platform.
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Insect natural Products and processes: New treatments for human disease
Insect biochemistry and molecular biology, 2011Co-Authors: Norman A. Ratcliffe, Cicero B. Mello, Eloi S. Garcia, Tariq M. Butt, Patrícia AzambujaAbstract:Abstract In this overview, some of the more significant recent developments in bioengineering natural Products from Insects with use or potential use in modern medicine are described, as well as in utilisation of Insects as models for studying essential mammalian processes such as immune responses to pathogens. To date, Insects have been relatively neglected as sources of modern drugs although they have provided valuable natural Products, including honey and silk, for at least 4–7000 years, and have featured in folklore medicine for thousands of years. Particular examples of Insect Folk Medicines will briefly be described which have subsequently led through the application of molecular and bioengineering techniques to the development of bioactive compounds with great potential as pharmaceuticals in modern medicine. Insect Products reviewed have been derived from honey, venom, silk, cantharidin, whole Insect extracts, maggots, and blood-sucking arthropods. Drug activities detected include powerful antimicrobials against antibiotic-resistant bacteria and HIV, as well as anti-cancer, anti-angiogenesis and anti-coagulant factors and wound healing agents. Finally, the many problems in developing these Insect Products as human therapeutic drugs are considered and the possible solutions emerging to these problems are described.