Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated and meat products

Edible insects have been recognized as a promising alternative food source because of their high nutritional value and sustainable production in line with the goals required by agri-food chains, lower emissions of greenhouse gases, and use of organic waste. This critical review provides the most recent updates on the use of edible insects as functional ingredients in food formulations, with an emphasis on meat and bakery products. The main motivations for reformulating these products, processing techniques, nutritional, sensory, and technological characteristics, and the main insect species used have been described. In addition, the relevant food-safety aspects of the reformulated products are discussed. Finally, the main challenges and perspectives for the safe, sustainable, and functional use of this ingredient are addressed.

Automated summary

This critical review provides the most recent updates on the use of edible insects as functional ingredients in food formulations, with a focus on their application in meat and bakery products. It discusses the motivations for reformulation, processing techniques, nutritional and sensory characteristics, as well as the main insect species used. The food-safety aspects of the reformulated products are also addressed, along with the challenges and perspectives for the safe, sustainable, and functional use of this ingredient.