September 10, 2025InsectsOpen Access

Harnessing Insects as Novel Food Ingredients: Nutritional, Functional, and Processing Perspectives

View Full Paper

Ask AI

Bookmark

Authors

Discussion

This review analyzes insect-based ingredients for sustainability and functional properties, suggesting various applications.

Insect-based ingredients can absorb up to 3.2 g of water g-1, enhancing food quality and stability.
A meta-analysis demonstrated that these ingredients outperform traditional options like eggs and soy in specific applications.
Incorporation of 5-15% insect flours into food products shows no sensory penalties, indicating broad acceptance potential.
Life-cycle comparisons reveal 45-80% lower greenhouse gas emissions than comparable animal-derived ingredients.

Lisboa et al. (2025) studied this question.

View Full Paper

Ask AI

Bookmark