4.6 Review

Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Agriculture, Multidisciplinary

How information affects consumers' purchase intention and willingness to pay for poultry farmed with insect-based meal and live insects

G. Sogari et al.

Summary: Using insects as protein sources for poultry has environmental advantages and can provide animal welfare and health benefits. However, there is limited research on consumer acceptance of farmed animals fed with insects. This study aims to understand consumers' attitude, intention to purchase, and willingness to pay for duck meat obtained from a farmed duck fed on insect-based meal or live insect diet.

JOURNAL OF INSECTS AS FOOD AND FEED (2022)

Article Allergy

Allergenic characterization of Bomb m 4, a 30-kDa Bombyx mori lipoprotein 6 from silkworm pupa

Kyoung Yong Jeong et al.

Summary: This study identified a novel allergen, Bomb m 4, in silkworm pupa allergic patients and evaluated its diagnostic sensitivity. Bomb m 4 was found to be the major allergen in these patients. This study is of significance for the accurate diagnosis of silkworm pupa allergy.

CLINICAL AND EXPERIMENTAL ALLERGY (2022)

Article Food Science & Technology

Exploring the Future of Edible Insects in Europe

Simone Mancini et al.

Summary: Population increase and food production have negative impacts on the environment, leading international organizations to focus on more environmentally friendly and alternative protein products. Edible insects might be one of those alternatives. While common in some places, the practice of eating insects has been traditionally shunned in others, such as European countries. However, in the past decade, there has been growing interest and significant progress in the research on edible insects from both the public and private sectors.
Review Nutrition & Dietetics

Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review

Tieneke Kroeger et al.

Summary: This paper provides a systematic review of studies on the acceptance of insects as a novel food, offering useful information and guidance for practitioners in the food industry. It also suggests future research areas to improve the understanding of the acceptance of insects as food in Western societies.

FRONTIERS IN NUTRITION (2022)

Article Agriculture, Multidisciplinary

How many people on our planet eat insects: 2 billion?

A. van Huis et al.

Summary: This article discusses the accuracy of the estimated figure of two billion people consuming insects mentioned in the 2013 FAO/WUR report and concludes that it is likely an overestimation.

JOURNAL OF INSECTS AS FOOD AND FEED (2022)

Article Food Science & Technology

Scientific Opinion on development needs for the allergenicity and protein safety assessment of food and feed products derived from biotechnology

Ewen Mullins et al.

Summary: This article discusses the formulation of specific development needs for allergenicity assessment and protein safety, emphasizing the importance of updating and modernizing current risk assessment strategies. It highlights the need to consider clinical relevance, exposure routes, and potential threshold values of food allergens in the assessment process. The article also recognizes that more complex products in the future will require a reevaluation of existing guidelines and the clarification of the purpose of allergenicity risk assessment.

EFSA JOURNAL (2022)

Article Food Science & Technology

Safety of partially defatted house cricket (Acheta domesticus) powder as a novel food pursuant to Regulation (EU) 2015/2283

Dominique Turck et al.

Summary: Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens assessed the safety of defatted house cricket powder as a novel food. They concluded that, aside from allergenicity concerns, the novel food is safe for consumption under the proposed conditions but may cause allergic reactions in individuals allergic to crustaceans, mites, and molluscs.

EFSA JOURNAL (2022)

Editorial Material Biotechnology & Applied Microbiology

Allergenicity Assessment of Novel Food Proteins: What Should Be Improved?

Antonio Fernandez et al.

Summary: Allergenicity prediction is a challenging aspect in the safety assessment of foods, and a bottom-up strategy can be used to define specific risk assessment needs based on a appropriately built database for this purpose.

TRENDS IN BIOTECHNOLOGY (2021)

Article Food Science & Technology

Safety of frozen and dried formulations from whole house crickets (Acheta domesticus) as a Novel food pursuant to Regulation (EU) 2015/2283

Dominique Turck et al.

Summary: The novel food derived from house crickets consists mainly of protein, fat, and fiber, available in frozen and dried forms. The safety of the novel food is ensured if it complies with the proposed specification limits and it is stable throughout its shelf-life. Consumption of the novel food is not found to be disadvantageous nutritionally for the general population.

EFSA JOURNAL (2021)

Article Environmental Studies

Disgusting? No, just deviating from internalized norms. Understanding consumer skepticism toward sustainable food alternatives

Jan Andre Koch et al.

Summary: Consumers are increasingly recognizing edible insects, lab-grown meat, and vertically farmed produce as potential sustainable food alternatives, but often reject them out of concerns such as insect-borne diseases, perceived unhealthiness of lab-grown meat, and lack of naturalness in vertically farmed produce. However, addressing these self-reported concerns may not fully overcome consumers' rejection, as they may actually stem from an underlying disgust towards these foods deviating from their internalized norms. Instead of solely focusing on addressing consumers' self-reported concerns, marketers promoting sustainable food alternatives should also consider the perception that these foods deviate from people's internalized norms as a potential cause of rejection.

JOURNAL OF ENVIRONMENTAL PSYCHOLOGY (2021)

Article Chemistry, Applied

Allergenicity assessment of the edible cricket Acheta domesticus in terms of thermal and gastrointestinal processing and IgE cross-reactivity with shrimp

Laura De Marchi et al.

Summary: The study found that tropomyosin in Acheta domesticus elicited strong immune response in shrimp-allergic patients and had cross-reactivity with shrimp tropomyosin. Shrimp tropomyosin showed poor stability to gastric digestion, while cricket tropomyosin was resistant. The ingestion of A. domesticus proteins may pose risks to the Crustacean-allergic population.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Identification of potential allergens in larva, pupa, moth, silk, slough and feces of domestic silkworm (Bombyx mori)

Weiyi He et al.

Summary: The silkworm and its metabolites are important sources of allergens that can induce severe allergic reactions. This study identified 45 potential allergens in silkworm and found that they may cross-react with allergens from other insects and fungi. It is crucial to study these potential allergens for the prevention, diagnosis, and treatment of silkworm allergy.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Thermal processing of insect allergens and IgE cross-recognition in Italian patients allergic to shrimp, house dust mite and mealworm

Cristina Lamberti et al.

Summary: The study suggests that thermal processing may alter the solubility of insect proteins, leading to a shift from water-soluble fractions to water-insoluble fractions. Cross-reactive allergens for patients allergic to dust mites and shrimp are tropomyosin, while larval cuticle protein plays a major role in the cross-reactivity of patients primarily sensitized to mealworm.

FOOD RESEARCH INTERNATIONAL (2021)

Article Food Science & Technology

So different, yet so alike Pancrustacea: Health benefits of insects and shrimps

Maryia Mishyna et al.

Summary: This review provides a comparative overview of the additional health benefits of insects and shrimps, discussing their potential as functional food and highlighting the need for more in vivo and clinical studies along with safety and allergy assessments of insects to ensure their safety for human consumption.

JOURNAL OF FUNCTIONAL FOODS (2021)

Review Agriculture, Multidisciplinary

A literature review of consumer research on edible insects: recent evidence and new vistas from 2019 studies

H. Dagevos

Summary: Studies from 2019 have focused on consumer attitudes and reactions towards edible insects in Western countries, with new research directions including considering different consumer segments and food styles, examining the role of emotions and affective factors, and exploring consumer responses to various insect food products through research designs that include multiple options. The sustainability and circularity gains of insects in consumer studies are shown to be at a nascent stage in current research.

JOURNAL OF INSECTS AS FOOD AND FEED (2021)

Article Food Science & Technology

Safety of dried yellow mealworm (Tenebrio molitor larva) as a novel food pursuant to Regulation (EU) 2015/2283

Dominique Turck et al.

Summary: The text provides an assessment by the European Food Safety Authority of dried yellow mealworm as a novel food, covering its composition, safety and recommended uses, ultimately concluding that dried yellow mealworm is safe for consumption under specified conditions and levels.

EFSA JOURNAL (2021)

Article Food Science & Technology

A Proteomic- and Bioinformatic-Based Identification of Specific Allergens from Edible Insects: Probes for Future Detection as Food Ingredients

Annick Barre et al.

Summary: The study focused on the diversity of proteins in edible insects, most of which are allergens widely distributed in different groups of arthropods (mites, insects, crustaceans) and mollusks.
Review Agriculture, Multidisciplinary

Use of insect products in pig diets

T. Veldkamp et al.

Summary: Inclusion of insect products in pig diets is not yet allowed due to regulations, but research suggests that they may be a good alternative to traditional protein sources. Differences in study results are mainly due to variations in insect species and life stages, nutritional value of insect products, diet composition, processing techniques, and other factors. Standardized research is needed to reduce discrepancies between studies.

JOURNAL OF INSECTS AS FOOD AND FEED (2021)

Review Agriculture, Multidisciplinary

Impacts of insect consumption on human health

V. J. Stull

Summary: Edible insects represent an understudied food resource that may promote human health by promoting growth, modulating gut microbiota, and providing essential amino acids. While lacking direct human intervention studies, current evidence suggests that insect consumption is generally safe and beneficial for health compared to other foods.

JOURNAL OF INSECTS AS FOOD AND FEED (2021)

Article Food Science & Technology

House fly (Musca domestica) larvae meal as an ingredient with high nutritional value: Microencapsulation and improvement of organoleptic characteristics

Manuel Sanchez et al.

Summary: The study aimed to improve sensory properties of insects by producing FLM micro-powders with high protein and fat content. Encapsulation technique using spray drying improved the appearance of FLM and reduced volatile emissions, making 2% FLM micro-powder a good protein source with pleasant appearance and improved odor compared to typical insect meals.

FOOD RESEARCH INTERNATIONAL (2021)

Review Food Science & Technology

Consumer perceptions of insect consumption: a review of western research since 2015

Ryan Ardoin et al.

Summary: This article discusses the acceptance of edible insects in Western society, mentioning trends and theoretical approaches to insect consumption. It suggests attracting early adopters by optimizing the insect-eating experience, highlighting regional palate differences and consistent emotional responses. By implementing insect-specific legislation and product development, fear and disgust towards insect consumption may decrease.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

Article Nutrition & Dietetics

Communicating Food Risk-Benefit Assessments: Edible Insects as Red Meat Replacers

Emilia Boehm et al.

Summary: Risk-benefit Assessment is a methodology in Food and Nutrition field that evaluates both risks and benefits of dietary choices. Communication of such research to consumers may pose challenges due to its dual nature.

FRONTIERS IN NUTRITION (2021)

Review Agriculture, Multidisciplinary

Regulations on insects as food and feed: a global comparison

A. Lahteenmaki-Uutela et al.

Summary: Insects as an emerging protein source face restrictions due to outdated food and feed regulations. Each country has its own rules to ensure food and feed safety, complicating international marketing strategies for insect products. Food and feed regulations differ, with some countries having specific rules for novel foods.

JOURNAL OF INSECTS AS FOOD AND FEED (2021)

Article Food Science & Technology

Guidance on the preparation and submission of an application for authorisation of a novel food in the context of Regulation (EU) 2015/2283 (Revision 1)

Dominique Turck et al.

Summary: This article presents the scientific and technical guidance for the preparation and submission of applications for authorization of novel foods under the EU regulation. It outlines the data required for safety assessments and emphasizes the importance of integrating data from different sections to support the safety of the novel food. The revised guidance, which applies to applications submitted after March 27, 2021, also informs applicants of new provisions introduced to enhance transparency and sustainability in EU risk assessment.

EFSA JOURNAL (2021)

Article Agriculture, Dairy & Animal Science

Insect Protein-Based Diet as Potential Risk of Allergy in Dogs

Blanka Premrov Bajuk et al.

Summary: This study investigated the interaction between mealworm proteins and the immune system of allergic dogs sensitized to storage mites. The results suggest that dogs allergic to mites may also have cross-reactivity with mealworm proteins, but no significant differences were found between the two groups of dogs. Additionally, there was no clear correlation between sensitization to storage mites and the clinical status of the dogs.

ANIMALS (2021)

Article Agriculture, Dairy & Animal Science

Insect (black soldier fly larvae) oil as a potential substitute for fish or soy oil in the fish meal-based diet of juvenile rainbow trout (Oncorhynchus mykiss

Femi J. Fawole et al.

Summary: The study examined the potential of black soldier fly larvae oil (BSLO) as a replacement for fish/soy oil in rainbow trout feed, finding that it did not negatively impact growth performance, whole-body composition, or nutrient retention, and could modulate the expression of fatty acid metabolism-related genes in rainbow trout.

ANIMAL NUTRITION (2021)

Article Food Science & Technology

Consumer knowledge about protein sources and consumers? openness to feeding micro-algae and insects to pigs and poultry

R. Weinrich et al.

Summary: Global meat demand is increasing, leading to a need for alternative protein sources in animal feeding. Consumer awareness of alternative protein sources is low, but willingness to try products produced with insects or micro-algae exists. Acceptance of meat produced with alternative protein sources is influenced by attitudes towards product introduction and social norms.

FUTURE FOODS (2021)

Article Allergy

The COMPARE Database: A Public Resource for Allergen Identification, Adapted for Continuous Improvement

Ronald van Ree et al.

Summary: The availability of a transparent and consensus-based scientific approach for identifying allergenic proteins is crucial for safety review of genetically-modified foods and public safety. The COMprehensive Protein Allergen REsource (COMPARE) database was developed by an international collaborative scientific group to provide a publicly accessible allergen sequence data resource with bioinformatics analytical tools following FAO/WHO and CODEX Alimentarius Commission guidelines. The novel process involves automated keyword-based sorting algorithm, manual curation of annotated sequence entries, and continuous improvement documented with each version, with additional yearly literature database searches for new allergen sequences and peer-review panel feedback for transparency in decision-making.

FRONTIERS IN ALLERGY (2021)

Review Allergy

Allergens from Edible Insects: Cross-reactivity and Effects of Processing

Laura De Marchi et al.

Summary: Edible insects in Western countries have raised concerns regarding allergenic reactions, with studies showing allergic reactions to insects and cross-reactivity with crustacean and inhalant allergens. Food processing can affect the solubility and immunoreactivity of insect allergens, with the results varying depending on species and protein types. More research is needed to identify major and minor allergens and assess the risk associated with consuming insect-containing food products.

CURRENT ALLERGY AND ASTHMA REPORTS (2021)

Article Food Science & Technology

UK consumers' willingness to try and pay for eggs from insect-fed hens

Sabrina Spartano et al.

Summary: The study in the UK found that most consumers are willing to try and pay for eggs produced from insect-fed hens, with only 17% aware of insects as animal feed. Consumer disgust and positive attitudes towards the product significantly influence willingness to try and pay.

FUTURE FOODS (2021)

Review Allergy

Allergens of Regional Importance in Korea

Kyoung Yong Jeong et al.

Summary: Allergens in Korea, including tree pollens, weed pollens, and food allergens, lead to seasonal allergic rhinitis and anaphylaxis in local patients. Invading species like ragweed, Japanese hop, and Asian needle ants have become important invasive species in the region.

FRONTIERS IN ALLERGY (2021)

Article Food Science & Technology

Quantitative allergenicity risk assessment of food products containing yellow mealworm (Tenebrio molitor)

Cristiano Garino et al.

FOOD AND CHEMICAL TOXICOLOGY (2020)

Article Agriculture, Multidisciplinary

Current scenario in the European edible-insect industry: a preliminary study

L. Pippinato et al.

JOURNAL OF INSECTS AS FOOD AND FEED (2020)

Article Entomology

Use of Termites by Farmers as Poultry Feed in Ghana

Hettie Arwoh Boafo et al.

INSECTS (2019)

Review Agriculture, Dairy & Animal Science

The Potential Role of Insects as Feed: A Multi-Perspective Review

Giovanni Sogari et al.

ANIMALS (2019)

Article Agriculture, Dairy & Animal Science

A Meta-Analysis of the Effects of Insects in Feed on Poultry Growth Performances

Nassim Moula et al.

ANIMALS (2019)

Article Allergy

Food-induced anaphylaxis to Tenebrio molitor and allergens implicated

P. Beaumont et al.

REVUE FRANCAISE D ALLERGOLOGIE (2019)

Article Entomology

The Cultural Importance of Edible Insects in Oaxaca, Mexico

Kayla J. Hurd et al.

ANNALS OF THE ENTOMOLOGICAL SOCIETY OF AMERICA (2019)

Article Green & Sustainable Science & Technology

The use of insect meal as a sustainable feeding alternative in aquaculture: Current situation, Spanish consumers' perceptions and willingness to pay

P. Ferrer Llagostera et al.

JOURNAL OF CLEANER PRODUCTION (2019)

Review Food Science & Technology

Quality Aspects of Insects as Food-Nutritional, Sensory, and Related Concepts

Mohammed Elhassan et al.

Review Entomology

Edible insects in China: Utilization and prospects

Ying Feng et al.

INSECT SCIENCE (2018)

Review Food Science & Technology

Current (Food) Allergenic Risk Assessment: Is It Fit for Novel Foods? Status Quo and Identification of Gaps

Gabriel Mazzucchelli et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2018)

Article Food Science & Technology

Understanding Westerners' disgust for the eating of insects: The role of food neophobia and implicit associations

Francesco La Barbera et al.

FOOD QUALITY AND PREFERENCE (2018)

Article Food Science & Technology

Prospects for insects as food in Switzerland: A tobit regression

Yannik Schlup et al.

FOOD QUALITY AND PREFERENCE (2018)

Article Biochemistry & Molecular Biology

Insect (food) allergy and allergens

Steffie de Gier et al.

MOLECULAR IMMUNOLOGY (2018)

Review Food Science & Technology

Edible insects as a means to address global malnutrition and food insecurity issues

Jaynie Tao et al.

FOOD QUALITY AND SAFETY (2018)

Review Food Science & Technology

Ugly but tasty: A systematic review of possible human and animal health risks related to entomophagy

Marco Testa et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Review Food Science & Technology

Safety aspects of the production of foods and food ingredients from insects

Oliver Schlueter et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2017)

Article Emergency Medicine

FAMILIAL ANAPHYLAXIS AFTER SILKWORM INGESTION

Marc Gautreau et al.

PREHOSPITAL EMERGENCY CARE (2017)

Letter Allergy

Primary respiratory and food allergy to mealworm

Henrike C. H. P. Broekman et al.

JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2017)

Article Food Science & Technology

New protein sources and food legislation: the case of edible insects and EU law

Simone Belluco et al.

FOOD SECURITY (2017)

Article Food Science & Technology

Becoming an insectivore: Results of an experiment

Christina Hartmann et al.

FOOD QUALITY AND PREFERENCE (2016)

Article Agricultural Economics & Policy

Paying to see a bug on my food How regulations and information can hamper radical innovations in the European Union

Tiziana de-Magistris et al.

BRITISH FOOD JOURNAL (2015)

Article Food Science & Technology

Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

Wim Verbeke

FOOD QUALITY AND PREFERENCE (2015)

Article Immunology

Bom m 9 from Bombyx mori is a novel protein related to asthma

Jianhong Zuo et al.

MICROBIOLOGY AND IMMUNOLOGY (2015)

Article Food Science & Technology

Effect of thermal processing on mealworm allergenicity

Henrike Broekman et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2015)

Article Agriculture, Multidisciplinary

Insects as food and feed in the Asia Pacific region: current perspectives and future directions

A. L. Yen

JOURNAL OF INSECTS AS FOOD AND FEED (2015)

Article Agriculture, Multidisciplinary

Determinants of willingness to eat insects in the USA and India

M. B. Ruby et al.

JOURNAL OF INSECTS AS FOOD AND FEED (2015)

Review Green & Sustainable Science & Technology

Insect meal as renewable source of food for animal feeding: a review

Maria-Jose Sanchez-Muros et al.

JOURNAL OF CLEANER PRODUCTION (2014)

Article Allergy

Entomophagy and the risk of allergy

A. Barre et al.

REVUE FRANCAISE D ALLERGOLOGIE (2014)

Review Food Science & Technology

Potential and challenges of insects as an innovative source for food and feed production

Birgit A. Rumpold et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)

Article Fisheries

Global fishmeal and fish-oil supply: inputs, outputs and markets

C. J. Shepherd et al.

JOURNAL OF FISH BIOLOGY (2013)

Article Pathology

Prion-induced toxicity in PrP transgenic Drosophila

Alana M. Thackray et al.

EXPERIMENTAL AND MOLECULAR PATHOLOGY (2012)

Article Food Science & Technology

Anaphylactic shock and lethal anaphylaxis caused by food consumption in China

Kunmei Ji et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)