Insects as Food – Opportunities and Constraints®

• Autorzy: Nasir Syifa Qolbiyah , Świąder Katarzyna

Warianty tytułu

PL

Owady jako żywność – możliwości i ograniczenia®

• Języki publikacji: EN

Abstrakty

EN

The interest of the food and feed industry in animal protein alternatives is increasing worldwide. Among the most commonly used alternatives are plant proteins, but interest in insect proteins as well as the use of whole insects in food is still growing. The aim of this study was to analyze the possibilities of using edible insects in food as well as the limitations associated with their use in food products. The production process, safety issues, consumer opinion, popularity of insects in different corners of the world, nutritional value, as well as the sustainability of insect production as a protein source compared to conventional production are discussed. The opportunities as well as the limitations in the use of insects in food were highlighted. Many examples of the use of insects in equal food products were also given. Despite the emerging economic and environmental opportunities associated with the use of edible insects as a protein alternative in the future, there are still some limitations and restrictions on the industrialization of edible insects in food products, from the breeding, processing and promotion of edible insects to their acceptance among consumers.

PL

Zainteresowanie przemysłu spożywczego jak i paszowego alternatywami białka zwierzęcego jest coraz większe na świecie. Wśród najczęściej wykorzystywanych alternatyw są biała roślinne, niemniej jednak zainteresowanie białkiem owadzim jak również wykorzystaniem całych owadów w żywności nadal rośnie. Celem artykułu była analiza możliwości wykorzystania jadalnych owadów w żywności jak również ograniczeń związanych z ich użyciem w produktach spożywczych. Omówiono proces produkcji, kwestie dotyczące bezpieczeństwa, opinii konsumenckiej, popularności owadów w różnych zakątkach świata, wartości odżywczej, jak również zrównoważonej produkcji owadów jako źródła białka w porównaniu do produkcji konwencjonalnej. Zwrócono uwagę na możliwości jak i ograniczenia w zastosowaniu owadów w żywności. Podano również wiele przykładów wykorzystania owadów w różnych produktach spożywczych. Pomimo pojawiających się możliwości ekonomicznych i środowiskowych związanych z wykorzystaniem jadalnych owadów jako alternatywy dla białka w przyszłości, nadal istnieją pewne ograniczenia i restrykcje w uprzemysłowieniu jadalnych owadów w produktach spożywczych, od hodowli, przetwarzania i promowania jadalnych owadów po ich akceptację wśród konsumentów.

Słowa kluczowe

EN

novel food; insects; source of protein; plant proteins; opportunities; constraints

PL

nowa żywność; owady; źródło białka; białko roślinne; możliwości; ograniczenia

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2022
• Tom: nr 2
• Strony: 137--154
• Opis fizyczny: Bibliogr. 108 poz., tab.

Twórcy

autor

Nasir Syifa Qolbiyah

• IPB University, Bogor, Indonesia

autor

Świąder Katarzyna

• Szkoła Główna Gospodarstwa Wiejskiego SGGW Warszawa, Polska

• https://orcid.org/0000-0003-2706-2327

Bibliografia

• [[1] 21BITES. 2022. “Entis – Bugbites Dark Chocolate”. Available online: https://21bites.com/products/entisbugbites- chocolate (Accessed on 10 November 2022).
• [2] ALTIMATE NUTRITION. 2021. “Sustainable Cricket Alternative Protein Bars & Snacks”. Available online: https://altimatenutrition.com/ (Accessed on 10 November 2022).
• [3] ALYMOORE. 2017. “The Bug Burgers You Have To Try”. Available online: https://bugible. com/2017/02/11/the-bug-burgers-you-have-to-try/ (Accessed on 10 November 2022).
• [4] ALYMOORE. 2018. “Insects as Ingredients: One Hop Kitchen Revolutionizes Bolognese Sauce”. Available online: https://bugible.com/2016/06/03/insectsas- ingredients-one-hop-kitchen-revolutionizesbolognese- sauce/ (Accessed on 10 November 2022).
• [5] ATLAS MEDIA. 2022. “Inago no tsukudani”. Available online: https://www.tasteatlas.com/inagono- tsukudani (Accessed on 10 November 2022).
• [6] ATOWA C.O., B.C. OKORO, E.C. UMEGO, A.O. ATOWA, O. EMMANUEL, V.C. UDE, E.A. UGBOGU. 2021. “Nutritional values of Zonocerus variegatus, Macrotermes bellicosus and Cirina forda insects: Mineral composition, fatty acids and amino acid profiles”. Scientific African Elsevier B.V. 12: e00798.
• [7] BAKER M.A., J.T. SHIN, Y.W. KIM. 2016. “An Exploration and Investigation of Edible Insect Consumption: The Impacts of Image and Description on Risk Perceptions and Purchase Intent”. Psychology and Marketing University of Massachusetts, Amherst, United States 33: 94–112.
• [8] BRUNNER T.A., K. NUTTAVUTHISIT. 2020. “A consumer-oriented segmentation study on edible insects in Switzerland and Thailand”. British Food Journal 122: 482–488.
• [9] CHIRPS. 2022. “Chocolate Chirp Cookie Mix”. Available online: https://eatchirps.com/ (Accessed on 10 November 2022).
• [10] DAY L., J.A. CAKEBREAD, S.M. LOVEDAY. 2022. “Food proteins from animals and plants: Differences in the nutritional and functional properties”. Trends in Food Science and Technology Elsevier Ltd 119: 428–442.
• [11] DE-MAGISTRIS T., S. PASCUCCI, D. MITSOPOULOS. 2015. “Paying to see a bug on my food: How regulations and information can hamper radical innovations in the European Union”. British Food Journal 117: 1777–1792.
• [12] DEROY O., B. READE, C. SPENCE. 2015. “The insectivore’s dilemma, and how to take the West out of it”. Food Quality and Preference 44: 44–55.
• [13] DIPASQUALE V., U. CUCINOTTA, C. ROMANO. 2020. “Acute Malnutrition in Children: Pathophysiology, Clinical Effects and Treatment”. Nutrients 12 https://doi.org/doi:10.3390/nu12082413.
• [14] DOBERMANN D., J.A. SWIFT, L.M. FIELD. 2017. “Opportunities and hurdles of edible insects for food and feed”. John Wiley & Sons Ltd, Nutrition Bulletin 42: 293–308.
• [15] DREWNOWSKI A. 2020. “Adjusting for protein quality by food source may affect nutrient density metrics”. Nutrition Reviews 0: 1–11.
• [16] DRINKSUPERMARKET. 2022. “Monte Alban Mezcal with Agave Worm 70cl”. Available online: https://www.drinksupermarket.com/monte-albanmexican- mezcal-with-agave-worm-70cl (Accessed on 10 November 2022).
• [17] EAT GRUB. 2018. “Edible Insects are The Original Superfood”. Available online: https://www.eatgrub. co.uk/ (Accessed on 10 November 2022).
• [18] ENGSTRÖM A. 2020. “2020 – The year of the Bug burger and edible insects in Europe?”. Available online: https://www.bugburger.se/guide/the-big-listof- edible-insect-products/#meat (Accessed on 10 November 2022).
• [19] ERENS J., H.F. ES VAN S, E. KAPSOMENOU, A. LUIJBEN. 2012. “A bug’s life. Large scale insect rearing in relation to animal welfare”. VENIK, Wageningen.
• [20] ESSENTO. 2022. “Making Insects Delicious”. Available online: http://essento.eu/en/ (Accessed on 10 November 2022).
• [21] EU. 2001. “EU Regulation (EC) No 999/2001 of the European Parliament and of the Council of 22 May 2001 laying down Rules for the Prevention, Control and Eradication of Certain Transmissible Spongiform Encephalopathies”; EU: Brussels, Belgium, 2001.
• [22] EU. 2009. “EU Regulation (EC) No 1069/2009 of the European Parliament and of the Council of 21 October 2009 Laying Down Health Rules as Regards Animal By-products and Derived Products not Intended for Human Consumption and Repealing Regulation (EC) No 1774/2002 (Animal By-products Regulation)”; EU: Brussels, Belgium, 2009.
• 23] EU Regulation (EC) No 2016/429 of the European Parliament and of the Council of 9 March 2016 on Transmissible Animal Diseases and Amending and Repealing Certain Acts in the Area of Animal Health (“Animal Health Law”)”; EU: Brussels, Belgium, 2016.
• [24] “EU Regulation (EU) 2015/2283 of the EuropeanParliamentandoftheCouncilof25November 2015 on Novel Foods, Amending Regulation (EU) No 1169/2011 of the European Parliament and of the Council and Repealing Regulation (EC) No 258/97 Commission Regulation (EC) No 1852/2001”; EU: Brussels, Belgium, 2015.
• [25] “EU Commission Regulation (EU) 2017/893 of 24 May 2017 amending annexes I and IV to Regulation (EC) No 999/2001 of the European Parliament and of the Council and annexes X, XIV and XV to Commission Regulation (EU) No 142/2011 as Regards the Provisions on Processed Animal Protein”; EU: Brussels, Belgium, 2017.
• [26] FAO. 2013. “Dietary protein quality evaluation in human nutrition”. Report of an FAQ Expert Consultation. FAO Food and Nutrition Paper. Rome, 1—66pp.
• [27] FAO. 2021. “Looking at edible insects from a food safety perspective”. https://doi.org/10.4060/cb4094en.
• [28] FAZER. 2022 .“Fazer Sirkkaleipa cricket bread wins bronze in the Carmes Lions contest”. Available online: https://www.fazergroupcom/media/news/ Fazer—Sirkkaleipa—cricket-bread—wins-bronze-in-the- Cannes-Lions-contest/ (Accessed on 10 November 2022)
• [29] FOOD ACT (B.E.2522). 1979. Available online: http://www.fao.org/faolex/results/details/en/c/LEXFAOC064932. (Accessed 10 November 2022).
• [30] FSANZ. 2022. “Record of views formed in response to inquiries” Available online: https:// www.foodstandards.gov.au/industry/novel/ novelrecs/Documents/Record%200f%20views%20 updated%20July%202020.pdf. (Accessed on 10 November 2022).
• [31] FSANZ. 2021. “Food Standards Code”. Available online: https://www.foodstandards.gov.au/code/ Pages/default.aspx. (Accessed on 10 November 2022).
• [32] GAHUKAR RT. 2013. “Insects as Human Food: Are They Really Tasty and Nutritious?”. Journal of Agricultural & Food Information Taylor & Francis 14: 264—271.
• [33] GAROFALOC”VDHLANOVKZECARDHEALL L. AQUILANTI, F. CLEMENTI, A. OSIMANI. “Current knowledge on the microbiota of edible insects intended for human consumption: A state-ofthe- art review”. Food Research International Elsevier 125: 108527.
• [34] GHOSH S., S.M. LEE, C. JUNG, V.B. MEYERROCHOW. 2017. “Nutritional composition of five commercial edible insects in South Korea”. Journal of Asia-Pacific Entomology Elsevier 20: 686–694.
• [35] GOFFARD SISTERS. 2021. “Les pâtes artisanales enrichies à la farine d’insectes”. Available online: http://www.goffardsisters.com/ (Accessed on 10 November 2022).
• [36] GRABOWSKI N.T., S. TCHIBOZO, A. ABDULMAWJOOD, F. ACHEUK, M. M’SAAD GUERFALI, W.A.A. SAYED, M. PLÖTZ. 2020. “Edible insects in Africa in terms of food, wildlife resource, and pest management legislation”. Foods Institute for Food Quality and Food Safety, Hannover University of Veterinary Medicine, Foundation, Bischofsholer Damm 15, Hannover, D-30173, Germany, 9 https://doi.org/10.3390/foods9040502.
• [37] GUINÉ R.P.F., P. CORREIA, C. COELHO, C.A. COSTA. 2021. “The role of edible insects to mitigate challenges for sustainability”. Open Agriculture De Gruyter Open Ltd 6: 24–36.
• [38] HALLORAN A., N. ROOS, J. EILENBERG, A. CERUTTI, S. BRUUN. 2016. “Life cycle assessment of edible insects for food protein: A review”. Agronomy for Sustainable Development Department of Nutrition, Exercise and Sports, University of Copenhagen, Rolighedsvej 25, Frederiksberg C, 1958, Denmark 36 https://doi.org/10.1007/s13593- 016-0392-8.
• [39] HANBOONSONG Y., P.B. DURST. 2014. “Edible insects in Lao PDR. Rap Publication”. Food and Agriculture Organization of the United Nations, Bangkok, 12 pp.
• [40] HANBOONSONG Y., T. JAMJANYA, P.B. DURST. 2013. “Six Legged Livestock: Edible Insect Farming, Collecting and Marketing in Thailand”. FAO, Bangkok.
• [41] HARTMANN C., J. SHI, A. GIUSTO, M. SIEGRIST. 2015. “The psychology of eating insects: A cross-cultural comparison between Germany and China”. Food Quality and Preference Department Health Science and Technology, ETH Zurich, Switzerland 44: 148–156.
• [42] HOTLIX. 2022. “The Original Insect Candy that Bugs”. Available online: https://hotlix.com/ (Accessed on 10 November 2022).
• [43] IMATHIU S. 2020. “Benefits and food safety concerns associated with consumption of edible insects”. NFS Journal Elsevier 18: 1–11.
• [44] INSEKTARIJ. 2021. “Crna Smrča – the first Croatian and European beer made from crickets”. Available online: https://www.insektarij.com/crna-smrca-prvohrvatsko- i-europsko-pivo-od-cvrcaka/ (Accessed on 10 November 2022).
• [45] JAMIESON M.A., E.G. SCHWARTZBERG, K.F. RAFFA, P.B. REICH, R.L. LINDROTH. 2015. “Experimental climate warming alters aspen and birch phytochemistry and performance traits for an outbreak insect herbivore”. Global Change Biology 21: 2698–2710.
• [46] JAPAN TREND SHOP. 2022. “Takeo Tokyo Giant Water Bug Cider (Pack of 3)”. Available online: https://www.japantrendshop.com/takeo-tokyo-giantwater- bug-cider-pack-of-3-p-5606.html (Accessed on 10 November 2022).
• [47] JIMINI’S. 2022. “Discover edible insects in all forms with Jimini’s”. Available online: https://www. jiminis.com/en (Accessed on 9 November 2022).
• [48] JONGEMA Y. 2017. “World list of edible insects”. Wageningen University 1–100.
• [49] KEBS. 2020. “Edible insects Part 1: Edible insects’ products – specification (DKS 2922-1: 2020)”. Available online: https://www.kebs.org/images/ standards/public_review_standards/2020/June/ DKS_2922Part_1_2020_Edible_Insects_ products_ PR.pdf (Accessed on 10 November 2022).
• [50] KEBS. 2020. “Edible insects Part 2: Products containing edible insects – specification (DKS 2922- 2: 2020)” https://www.kebs.org/images/standards/ public _review_standards/2020/June/DKS_2922_2_ Products_containing_edible_insects_PR.pdf (Accessed on 10 November 2022).
• [51] KEBS. 2020. “Production and handling of insects for food and feed – Code of practice (DKS 2921:2020)”. Available online: https://www.kebs.org/images/ standards/public review_standards/2020/June/ DKS_2921_Code_of_Practice_ PR.pdf (Accessed on 10 November 2022).
• [52] KULMA M., L. KOUŘIMSKÁ, D. HOMOLKOVÁ, M. BOŽIK, V. PLACHÝ, V. VRABEC. 2020. “Effect of developmental stage on the nutritional value of edible insects. A case study with Blaberus craniifer and Zophobas morio”. Journal of Food Composition and Analysis 92 https:// doi.org/10.1016/j.jfca.2020.103570.
• [53] LA BARBERA F., F. VERNEAU, M. AMATO, K. GRUNERT. 2018. “Understanding Westerners’ disgust for the eating of insects: The role of food neophobia and implicit associations”. Food Quality and Preference 64: 120–125.
• [54] LÄHTEENMÄKI-UUTELA A., N. GRMELOVÁ, L. HÉNAULT-ETHIER, M.H. DESCHAMPS, G.W. VANDENBERG, A. ZHAO, Y. ZHANG, B. YANG, V. NEMANE. 2017. “Insects as Food and Feed: Laws of the European Union, United States, Canada, Mexico, Australia, and China”. European Food and Feed Law Review Lexxion Verlagsgesellschaft mbH, 12: 22–36.
• [55] LAWS OF MALAYSIA. 1983. “Act 281. Food Act 1983”. https://www.ecolex.org/ details/legislation/food-act-1983-act-281-lexfaoc027309/#:~: text=This%20is%20an%20Act%20 to,sale%20and%20use%20of%20food. (Accessed 10 November 2022).
• [56] LENSVELT E.J.S., L.P.A. STEENBEKKERS. 2014. “Exploring Consumer Acceptance of Entomophagy: A Survey and Experiment in Australia and the Netherlands”. Ecology of Food and Nutrition Univ Wageningen & Res Ctr, Food Qual & Design Grp, Wageningen, Netherlands 53: 543–561.
• [57] LILHOLT A. 2015. “Entomological Gastronomy”. Lulu.com, Morrisville, United States.
• [58] LOOY H., F.V. DUNKEL, J.R. WOOD. 2014. “How then shall we eat? Insect-eating attitudes and sustainable foodways”. Agriculture and Human Values 31: 131–141.
• [59] LUNDY M.E., M.P. PARRELLA. 2015. “Crickets are not a free lunch: Protein capture from scalable organic side-streams via high-density populations of Acheta domesticus”. PLoS ONE University of California, Division of Agriculture and Natural Resources, Colusa, CA, United States, 10 https://doi. org/10.1371/journal.pone.0118785.
• [60] MATHAI J.K., Y. LIU, H.H. STEIN. 2017. “Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected aminoacid scores (PDCAAS)”. British Journal of Nutrition 117: 490–499.
• [61] MATTILA BROS. 2022. “Sauna palaa jo viidennessä polvessa!”. Available online: https://mattilabros.fi/ (Accessed on 10 November 2022).
• [62] MEAT MANIAC. 2022. “Edible Insects & Bug Candy”. Available online: https://www.meatmaniac. com/edible-candy-insects-s/1824.htm (Accessed on 10 November 2022).
• [63] MIGLIETTA P., F. DE LEO, M. RUBERTI, S. MASSARI. 2015. “Mealworms for Food: A Water Footprint Perspective”. Water Department of Management, Economics, Mathematics and Statistics, University of Salento, Via per Monteroni, Lecce, 73100, Italy 7: 6190–6203.
• [64] MILLER M. 2019. “Dairy Derivative or Superfood: What Is Insect Milk?”. Available online: https:// thisismold.com/process/cook/insect-milk-superfoodgourmet- grubb (Accessed on 10 November 2022).
• [65] MINISTRY OF AGRICULTURE AND COOPERATIVES. 2012. “Good Practices for Silk Cocoon Production”. Available online: https://www. acfs.go.th/standard/download/eng/GAP_cocoon.pdf. (Accessed on 10 November 2022).
• [66] MINISTRY OF AGRICULTURE AND COOPERATIVES. 2017. “Good Agricultural Practices for cricket farming”. An unofficial English translation of the document was made by Bugsolutely, a cricket pasta producer, and it can be found at https:// www.bugsolutely.com/good-agricultural-practicesgap- cricket-farming/. (Accessed 10 November 2022).
• [67] MLČEK J., O. ROP, M. BORKOVCOVA, M. BEDNÁŘOVÁ. 2014. “A comprehensive look at the possibilities of edible insects as food in Europe-a review”. Polish Journal of Food and Nutrition Sciences De Gruyter.
• [68] MORUZZO R., S. MANCINI, F. BONCINELLI, F. RICCIOLI. 2021. “Exploring the acceptance of entomophagy: a survey of Italian consumers”. Insects Multidisciplinary Digital Publishing Institute 12: 123.
• [69] NIASSY S., S. EKESI, S.L. HENDRIKS, A. HALLER-BARKER. 2018. “Legislation for the Use of Insects as Food and Feed in the South African Context. Edible Insects in Sustainable Food Systems”. Springer International Publishing, Cham: 457–470.
• [70] NONAKA K. 2009. “Feasting on insects”. Entomological Research 39: 304–312.
• [71] NORDIC FOOD LAB. 2014. “Anty Gin”. Available online: https://nordicfoodlab.org/ (Accessed on 10 November 2022).
• [72] O’DEA K. 1991. “Traditional diet and food preferences of Australian aboriginal huntergatherers”. Philosophical transactions of the Royal Society of London. Series B, Biological sciences 334: 233–241.
• [73] OJHA S., A.E. BEKHIT, T. GRUNE, O.K. SCHLÜTER. 2021. “Bioavailability of nutrients from edible insects”. Current Opinion in Food Science 41:1-9.
• [74] OONINCX D.G.A.B., I.J.M. DE BOER. 2012. “Environmental Impact of the Production of Mealworms as a Protein Source for Humans – A Life Cycle Assessment”. PLoS ONE Department of Plant Sciences, Wageningen University, Wageningen, Netherlands, https://doi.org/10.1371/journal. pone.0051145.
• [75] PASCO. 2022. “いにしえの時代から続く食文 化を未来につなぎたい”. Available online: https:// www.pascoshop.com/Page/LP/mayu/ (Accessed on 10 November 2022).
• [76] PAYNE C.L.R., D. DOBERMANN, A. FORKES, J. HOUSE, J. JOSEPHS, A. MCBRIDE, A. MÜLLER, R.S. QUILLIAM, S. SOARES. 2016. “Insects as food and feed: European perspectives on recent research and future priorities”. Journal of Insects as Food and Feed Conservation Science Group, Department of Zoology, University of Cambridge, David Attenborough Building, New Museums site, Cambridge, CB2 3QY, United Kingdom, 2: 269–276.
• [77] PONCE-REYES R., B.D. LESSARD. 2021. “Edible Insects – A roadmap for the strategic growth of an emerging Australian industry”. Australia’s National Science Agency. Canberra https://doi.org/10.1016/ b978-0-12-802778-3.00021-4.
• [78] RAHEEM D., C. CARRASCOSA, O.B. OLUWOLE, M. NIEUWLAND, A. SARAIVA, R. MILLÁN, A. RAPOSO. 2019. “Traditional consumption of and rearing edible insects in Africa, Asia and Europe”. Critical Reviews in Food Scienceand Nutrition Taylor & Francis 59: 2169–2188.
• [79] RAHEEM D., A. RAPOSO, O.B. OLUWOLE, M. NIEUWLAND, A. SARAIVA, C. CARRASCOSA. 2019. “Entomophagy: Nutritional, ecological, safety and legislation aspects”. Food Research International Elsevier, 126: 108672.
• [80] RAMOS-ELORDUY J. 2009. “Anthropoentomophagy: Cultures, evolution and sustainability”. Entomological Research 39: 271–288.
• [81] RATEBEER. 2021. “De Molen Grasshopper Saison”. Available online: https://www.ratebeer.com/beer/demolen- grasshopper-saison/363363/ (Accessed on 10 November 2022).
• [82] RAUBENHEIMER D., J.M. ROTHMAN, H. PONTZER, S.J. SIMPSON. 2014. “Macronutrient contributions of insects to the diets of huntergatherers: A geometric analysis”. Journal of Human Evolution Elsevier Ltd, 71: 70–76.
• [83] REAL DE OAXACA RESTAURANT. 2019. “Sal de Gusano (Agave Worm Salt)”. Available online: https://realdeoaxaca.com/products/black-mole (Accessed on 10 November 2022).
• [84] REPUBLIC OF KOREA. 2015. “Act on Fosterage and Support of the Insect Industry”. Available online: http://extwprlegs1.fao.org/docs/pdf/kor113220.pdf. (Accessed on 10 November 2022).
• [85] RIZZO N.S., K. JACELDO-SIEGL, J. SABATE, G.E. FRASER. 2013. “Nutrient Profiles of Vegetarian and Nonvegetarian Dietary Patterns”. Journal of the Academy of Nutrition and Dietetics Elsevier Inc, 113: 1610–1619.
• [86] RUMPOLD B.A., O.K. SCHLÜTER. 2013. “Potential and challenges of insects as an innovative source for food and feed production”. Innovative Food Science and Emerging Technologies Elsevier Ltd 17: 1–11.
• [87] SABATÉ J., K. SRANACHAROENPONG, H. HARWATT, M. WIEN, S. SORET. 2015. “The environmental cost of protein food choices”. Public Health Nutrition 18: 2067–2073.
• [88] SCHRADER J., D.G.A.B. OONINCX, M.P. FERREIRA. 2016. “North American entomophagy”. Journal of Insects as Food and Feed 2: 111–120.
• [89] SUDHAKARARAO G., K.A. PRIYADARSINI, G. KIRAN, P. KARUNAKAR, K. CHEGU. 2019. “Physiological Role of Proteins and their Functions in Human Body”. International Journal of Pharma Research and Health Sciences 7: 2874–2878.
• [90] SUTHAR T.R., S.A. MHASWADE, P.R. MALAKAR. 2020. “Edible Insects : The Future of Food ?” Policy Briefing 3085: 85–90.
• [91] SYNGJA. 2022. “Syngja is the sustainable & conscious alternative. We craft organic juice & shots of the highest quality - enriched with 1% nutritious, delicious crickets”. Available online: https://syngja. dk/ (Accessed on 10 November 2022).
• [92] TAKEO. 2020. “広島こおろぎ」のこだわ り”. Available online: https://takeo.tokyo/note/ information/hiroshima-cricket/ (Accessed on 10 November 2022).
• [93] THAILAND UNIQUE. 2022. “Edible insects, unique foods and drinks for sale since 2003, Shipping Worldwide”. Available online: https://www. thailandunique.com/ (Accessed on 10 November 2022).
• [94] THE BRICKET. 2022. “Insect-Based Food Product”. Available online: https://thebricket.com/ (Accessed on 10 November 2022).
• [95] VAN BROEKHOVEN S., D.G.A.B. OONINCX, A. VAN HUIS, J.J.A. VAN LOON. 2015. “Growth performance and feed conversion efficiency of three edible mealworm species (Coleoptera: Tenebrionidae) on diets composed of organic by-products”. Journal of Insect Physiology Elsevier Ltd 73: 1–10.
• [96] VAN HUIS A., J. VAN ITTERBEECK, H. KLUNDER. 2013. “Edible Insects: Future Prospects for Food and Feed Security”. Food and Agriculture Organization of the United Nations. 693–696. Available at: https://library.wur.nl/WebQuery/ wurpubs/fulltext/258042.
• [97] VAN HUIS A. 2013. “Potential of insects as food and feed in assuring food security”. Annual review of entomology Annual Reviews 58: 563–583.
• [98] VAN HUIS A. 2020. “Edible crickets, but which species?”. Journal of Insects as Food and Feed Wageningen Academic Publishers 6: 91–94.
• [99] VAN HUIS A. 2020. “Nutrition and health of edible insects”. Current Opinion in Clinical Nutrition and Metabolic Care 23: 228–231.
• [100] VAN HUIS A., H. VAN GURP, M. DICKE, F. TAKKEN-KAMINKER, D. BLUMENFELDSCHAAP. 2014. “What Kinds of Insects Can Be Eaten?”. The Insect Cookbook. Columbia University Press: 65–66.
• [101] VERNEAU F., F. LA BARBERA, S. KOLLE, M. AMATO, T. DEL GIUDICE, K. GRUNERT. 2016. “The effect of communication and implicite associations on consuming insects: An experiment in Denmark and Italy”. Appetite 106: 30–36.
• [102] WASSMANN B., M. SIEGRIST, C. HARTMANN. 2021. “Correlates of the willingness to consume insects: a meta-analysis”. Journal of Insects as Food and Feed Department of Health Sciences and Technology, ETH Zürich, Universitaetstrasse 22, Zurich, 8092, Switzerland 7: 909–922.
• [103] WHO, FAO, UNU. 2007. “Protein and Amino Acid Requirements of Infants and Children”. WHO Technical Report Series: 1–13.
• [104] WIDYA F.C., G. ANJANI, A. SYAUQY. 2019. “Analisis Kadar Protein, Asam Amino, dan Daya Terima Pemberian Makanan Tambahan (PMT) Pemulihan Berbasis Labu Kuning (Cucurbita Moschata) untuk Batita Gizi Kurang”. Journal of Nutrition College 8: 207–218.
• [105] YEN A.L. 2009. “Entomophagy and insect conservation: some thoughts for digestion”. Journal of Insect Conservation 13: 667–670.
• [106] YEN A.L. 2015. “Insects as food and feed in the Asia Pacific region: Current perspectives and future directions”. Journal of Insects as Food and Feed Department of Economic Development, Jobs, Transport and Resources, Biosciences Research Division, AgriBio, 5 Ring Road, Bundoora, VIC 3083, Australia 1: 33–55.
• [107] YHOUNG-AREE J., P. PUWASTEIN, G.A. ATTIG. 1997. “Edible insects in Thailand: An unconventional protein source?”. Ecology of Food Nutrition 36: 133–149.
• [108] YNSECT NL NUTRITION, B.V. HEALTH. 2022. “Our AdalbaPro products – World’s first food ingredient range derived from insects”. Available online: https://ynsect-food.com/products/ (Accessed on 10 November 2022).

Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).