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Effects of Edible Insect Enrichment of Meat-Based and Meat Analogue Products on the Nutritional Composition, Techno-Functional Properties, and Acceptability to Consumers: A Systematic Review [PDF]

Foods
Background: Meat-based and meat analogue products are commonly consumed foods for protein nourishment across the globe. These food products are promising carrier media that can be targeted for the delivery of edible insect products as a strategy to ...
Isaac Amoah, Mauro Lombardo, Charles Diako, Comfort Adjei-Boamah, Vanessa Adu Sarpong, Elaine Rush   +5 more
doaj   +3 more sources

Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein

Foods, 2021
Food security and environmental issues have become global crises that need transformative solutions. As livestock production is becoming less sustainable, alternative sources of proteins are urgently required.
Joshua Lemuel Hadi, Gale Brightwell
exaly   +4 more sources

Unravelling the nutritional and health benefits of wheat bread enriched with meat powder from laying hen fed diet with insect (Hermetia illucens) meal

Heliyon, 2023
Wheat bread is among stable foods that are nutritionally imbalanced, thus enrichment is crucial. We evaluated the nutritional impact of high-valued wheat bread enriched with varying levels of meat powder from hen fed diet with insect (Hermetia illucens ...
Sunday Ekesi, Chrysantus M Tanga, Xavier Cheseto   +2 more
exaly   +4 more sources

Acceptance of Alternative Meats in a Multiethnic Asian Cohort: A Comparison of Plant-Based Meat Alternatives, Cultured Meat, and Insect-Based Products

Proceedings, 2023
Background: Research on the consumer acceptance of alternative meats will aid our understanding of how to increase their consumption and demand. There are limited data on this in the Asian context, particularly comparing various alternative meat products
Airu Chia, Yiyun Shou, Nicole Wong, David Cameron-Smith, Xueling Sim, Rob Van Dam, Mary F.-F. Chong   +6 more
doaj   +2 more sources

Relationship between Acceptance of Insects as an Alternative to Meat and Willingness to Consume Insect-Based Food—A Study on a Representative Sample of the Polish Population

Foods, 2021
Despite their nutritional and ecological potential, insect-based food is rarely accepted by consumers. There may be a discrepancy between the consumers’ understanding of the need to reduce meat consumption and their personal food preferences.
Klaudia Modlinska, Dominika Adamczyk, Dominika Maison, Katarzyna Goncikowska, Wojciech Pisula   +4 more
doaj   +2 more sources

Consumers’ perception of poultry meat from insect-fed chickens: University students focus study

Cogent Food and Agriculture, 2022
Feeding insects as raw or processed is becoming widespread among poultry farmers due to the high cost of animal feed ingredients. Various factors such as cultural beliefs, level of education, geographical location, gender, and exposure could affect the ...
Mvuselelo Mtolo, Olusegun Oyebade Ikusika, Thando Conference Mpendulo, Clyde Haruzivi   +3 more
exaly   +3 more sources

Beyond the buzz: insect-based foods are unlikely to significantly reduce meat consumption

npj Sustainable Agriculture
The substantial environmental footprint of meat production means that dietary shifts are needed to reduce greenhouse gas emissions. Insects may offer one alternative, but must first be widely accepted and consumed by the general public.
Corentin Biteau, Tom Bry-Chevalier, Dustin Crummett, Ren Ryba, Michael St. Jules   +4 more
doaj   +2 more sources

Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins

Foods, 2020
Insects as an alternative protein source has gained traction for its advantageous environmental impact. Despite being part of many traditional food cultures, insects remain a novelty in Western cultures and a challenging concept for many.
Wim de Koning, David Dean, Frank Vriesekoop, Luis Kluwe Aguiar, Martin Anderson, Philippe Mongondry, Mark Oppong-Gyamfi, Beatriz Urbano, Cristino Alberto Gómez Luciano, Bin Jiang, Wendy Hao, Emma Eastwick, Zheng (Virgil) Jiang, Anouk Boereboom   +13 more
doaj   +2 more sources

Is Sustainable Consumption a Sufficient Motivator for Consumers to Adopt Meat Alternatives? A Consumer Perspective on Plant-Based, Cell-Culture-Derived, and Insect-Based Alternatives

Foods
This study investigates consumer preference and acceptance of three meat alternatives—plant-based, lab-grown, and insect-based—as sustainable choices to meet the demands of a growing population and evolving food systems.
Nayyer Rehman, Victoria Edkins, Nives Ogrinc   +2 more
doaj   +2 more sources

Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods

Frontiers in Nutrition, 2021
Considering that the demand for food will increase by 70% by 2050, consuming insect-based foods appears as a protein alternative due to their nutritional quality and low environmental impact.
Juliana Rotunno Junges, Natália Rohenkohl do Canto, Marcia Dutra de Barcellos, Marcia Dutra de Barcellos   +3 more
doaj   +2 more sources