Insects — a Promising Feed and Food Protein Source?

Ksenija Nesic,Jutta Zagon

doi:10.18485/meattech.2019.60.1.8

Abstract

Insect use in feed and food in European countries is now an increasingly debated topic, although these animals have traditionally been nutritional components in Asian, African, Central American and South American cultures. This review addresses the issue of eating insects and using them as feed components, especially considering the nutritionally important factors. Safety risks are also discussed, as well as allergies, toxicity, consumer acceptance, legislative, welfare and environmental concerns and possibilities for laboratory control. Insects play and will play important roles in the future in various fields of research and utilisation, but especially and increasingly as feed and food ingredients.

Highlights

It has been estimated that the world population will increase by 25% in the decades to reach over 9 billion by 2050 (United Nations, 2015)
When it comes to insects that belong to animal protein and are subject to processed animal proteins (PAP) regulations, the only methods authorised for feed testing are light microscopy and polymerase chain reaction (PCR) (European Union, 2013)
The team of the EU Reference Laboratory for animal proteins in feedstuffs recently proposed an improvement of Annex VI of EU regulation (EC) No 152/2009 (European Union, 2009b), publishing a modified and adapted microscopy protocol for detection of insects

Summary

Introduction

It has been estimated that the world population will increase by 25% in the decades to reach over 9 billion by 2050 (United Nations, 2015). Insects have become increasingly relevant to satisfy the ever growing need for protein in animal feed, and or directly in the food for humans.

Results

Conclusion