Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs.
Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients.
1. Chapter 1: Introduction to Edible Insects - p. xv 2. Chapter 2: Insects as Food: History, Culture, and Modern Use around the World - p. 27 3. Chapter 3: Nutrient Content and Health Benefits of Insects - p. 60 4. Nutrient Content - p. 61 5. Insect Physiology and Functionality - p. 77 6. Insects as a Food Ingredient - p. 79 7. Insect Protein Functionality - p. 81 8. Conclusions - p. 82 9. Chapter 4: Edible Insects Farming: Efficiency and Impact on Family Livelihood, Food Security, and Environment Compared With Livestock and Crops - p. 84 10. Chapter 5: Modern Insect-Based Food Industry: Current Status, Insect Processing Technology, and Recommendations Moving Forward - p. 111 11. Abstract - p. 111 12. Introduction - p. 113 13. Current Insect Farming Industry - p. 117 14. Recommendations and Considerations for Selection for Aspiring Insect-Based Food Producers and Insect Farmers - p. 121 15. The Real Pioneers: Entrepreneurs in the Insect-Based Food Space - p. 135 16. Supply Chain Needs: Feed, Farms, Insects, Transportation, Processing, and Manufacturing - p. 146 17. Intriguing the Larger Food Industry: Uses of Insects as Industrial Food Ingredients - p. 148 18. Conclusions - p. 149 19. Chapter 6: Insect Mass Production Technologies - p. 152 20. Chapter 7: Food Safety and Regulatory Concerns - p. 201 21. Chapter 8: Ensuring Food Safety in Insect Based Foods: Mitigating Microbiological and Other Foodborne Hazards - p. 221 22. Chapter 9: Insects and Their Connection to Food Allergy - p. 253 23. Chapter 10: Brief Summary of Insect Usage as an Industrial Animal Feed/Feed Ingredient - p. 272 24. Appendix: Documented Information for 1555 Species of Insects and Spiders - p. 309 25. Subject Index - p. 376
Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs.
Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients.
1. Chapter 1: Introduction to Edible Insects - p. xv 2. Chapter 2: Insects as Food: History, Culture, and Modern Use around the World - p. 27 3. Chapter 3: Nutrient Content and Health Benefits of Insects - p. 60 4. Nutrient Content - p. 61 5. Insect Physiology and Functionality - p. 77 6. Insects as a Food Ingredient - p. 79 7. Insect Protein Functionality - p. 81 8. Conclusions - p. 82 9. Chapter 4: Edible Insects Farming: Efficiency and Impact on Family Livelihood, Food Security, and Environment Compared With Livestock and Crops - p. 84 10. Chapter 5: Modern Insect-Based Food Industry: Current Status, Insect Processing Technology, and Recommendations Moving Forward - p. 111 11. Abstract - p. 111 12. Introduction - p. 113 13. Current Insect Farming Industry - p. 117 14. Recommendations and Considerations for Selection for Aspiring Insect-Based Food Producers and Insect Farmers - p. 121 15. The Real Pioneers: Entrepreneurs in the Insect-Based Food Space - p. 135 16. Supply Chain Needs: Feed, Farms, Insects, Transportation, Processing, and Manufacturing - p. 146 17. Intriguing the Larger Food Industry: Uses of Insects as Industrial Food Ingredients - p. 148 18. Conclusions - p. 149 19. Chapter 6: Insect Mass Production Technologies - p. 152 20. Chapter 7: Food Safety and Regulatory Concerns - p. 201 21. Chapter 8: Ensuring Food Safety in Insect Based Foods: Mitigating Microbiological and Other Foodborne Hazards - p. 221 22. Chapter 9: Insects and Their Connection to Food Allergy - p. 253 23. Chapter 10: Brief Summary of Insect Usage as an Industrial Animal Feed/Feed Ingredient - p. 272 24. Appendix: Documented Information for 1555 Species of Insects and Spiders - p. 309 25. Subject Index - p. 376
