Are edible insects the next sustainable source of proteins? Challenges in the formulation
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 a 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.
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