Abstract
Insects and worms have been utilized as alternatives to high-protein ingredients and ready-to-eat snacks. Although the use of edible “bugs” is still in infancy, the consumption trends are expected to thrive considering nutritional content and production methods of edible “bugs” can be the driving force towards food and nutrient security. Nevertheless, the knowledge on microbiological risk, consumer acceptance as well as food regulatory and halal status of edible “bugs” are still scarcely available.
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