During the last five years the scientific knowledge on insects as food and feed has been
growing exponentially. At the same time, the industrial sector is increasingly engaged in …

Background Edible insects are considered as traditional foods in over 100 countries of Asia,
Africa, and South America. Apart from this traditional aspect, edible insects are gaining …

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel
Foods and Food Allergens (NDA) was asked to deliver an opinion on frozen and dried …

The ingestion of insects has become a new trend in food science approximately since 2013,
when the Food and Agriculture Organization of the United Nations (FAO) published a …

Over the past decade, the potential of edible insects as a novel ingredient in high value-
added products has been investigated to find alternatives to conventional protein sources …

Over the last decade, the urgency to find alternative and sustainable protein sources has
prompted an exponential increase in the interest in insects as a human food source. Edible …

The global increase in demand for meat and the limited land area available prompt the
search for alternative protein sources. Also the sustainability of meat production has been …

The present opinion has the format of a risk profile and presents potential biological and
chemical hazards as well as allergenicity and environmental hazards associated with …

Edible insects are expected to become an important nutrient source for animals and humans
in the Western world in the near future. However, before insects can be put on the market …

Insects represent a rich source of protein and a more sustainable alternative to conventional
animal sources. Insect proteins are diverse in amino acid composition, structure, and …