Insects as Food – Opportunities and Constraints®

Nasir, Syifa Qolbiyah; Świąder, Katarzyna

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Insects as Food – Opportunities and Constraints®

Autorzy

Nasir Syifa Qolbiyah , Świąder Katarzyna

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Owady jako żywność – możliwości i ograniczenia®

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Abstrakty

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.

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

novel food insects source of protein plant proteins opportunities constraints

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

katarzyna_swiader@ sggw.edu.pl

Szkoła Główna Gospodarstwa Wiejskiego SGGW Warszawa, Polska

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

Bibliografia

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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).

Typ dokumentu

Bibliografia

Identyfikator YADDA

bwmeta1.element.baztech-fc536f75-3c5b-4a37-bce6-9a30c6d3facd