Edible Insects Processing for Food and Feed: From Startups to Mass Production

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
About the Editors
List of Contributors
Chapter 1 The Role of Insects for Nature and Humans
	1.1 Introduction
		1.1.1 Insects in Plant Reproduction
		1.1.2 Insects in Waste Biodegradation
		1.1.3 Insects in Controlling Harmful Pest Species
		1.1.4 Insect Food in China: History and Current Status
			1.1.4.1 Long history of insect food in China
			1.1.4.2 Current insect food in China
	1.2 Conclusion
	1.3 Prospective and Challenges
	References
Chapter 2 Environmental Impact of Edible Insect Processing
	2.1 Introduction
	2.2 Insect Feed Processing
	2.3 Killing, Decontamination, Separation
	2.4 Fractionation – Allocation or Substitution
	2.5 Complex Processing Technologies
	2.6 Food or Feed Applications
	2.7 Circular Economy Relevance (Side Streams, Special Products)
	2.8 Conclusions and Outlook
	References
Chapter 3 Legislation
	3.1 Disclaimer
	3.2 Regulatory Aspects
		3.2.1 Introduction
		3.2.2 Traditional Entomophagy – Insects as Food
		3.2.3 Traditional Entomophagy – Insects for Feed
		3.2.4 Non-Traditional Entomophagy – Insects for Food
		3.2.5 Non-Traditional Entomophagy – Insects for Feed
	3.3 Practical Application of Legislation
		3.3.1 Initial Steps
		3.3.2 Traditional Production Systems
		3.3.2 Non-traditional Production Systems
	3.4 Possible Future Developments and Needs for Regulation
	Notes
	References
Chapter 4 Nutrient Content and Functionalities of Edible Insects
	4.1 Introduction
	4.2 Nutritional Composition of Edible Insects
		4.2.1 Protein and Amino Acids
		4.2.2 Energy Value
		4.2.3 Lipids and Fatty Acids
		4.2.4 Minerals
	4.3 Digestibility of Edible Insects
	4.4 Health Benefits
		4.4.1 Gastrointestinal Health
	4.5 Insect Protein Hydrolysates
	4.6 Protein Functionalities
		4.6.1 Protein Solubility
		4.6.2 Emulsifying Properties
		4.6.3 Coagulation
		4.6.4 Surface Charge
		4.6.5 Surface Hydrophobicity
		4.6.6 Water Holding Capacity
		4.6.7 Oil Holding Capacity
		4.6.8 Colour
		4.6.9 Foaming Properties
	4.7 Bioactivities
		4.7.1 Antioxidant Properties
		4.7.2 Angiotensin Converting Enzyme (ACE) Inhibitory Activity
		4.7.3 Antimicrobial Properties
		4.7.4 Antidiabetic Properties
	4.8 Conclusion
	References
Chapter 5 Consumer Attitudes towards Insects as Food
	5.1 Introduction
	5.2 Traditions and Culture
	5.3 Psychological Barriers and the Yuck Factor
	5.4 Sensory and Palatability Aspects
	5.5 Current Trends in the Use of Insects as Food
	5.6 Conclusions
	References
Chapter 6 Edible Insect Farming
	6.1 Introduction
		6.1.1 Entomophagy: Wild Harvesting to Insect Farming
	6.2 Mini-Livestock: An Advantageous Farming Choice
		6.2.1 Environmental Aspects
			6.2.1.1 Life cycle assessment
			6.2.1.2 Footprints of land and water
			6.2.1.3 Greenhouse gas emissions
			6.2.1.4 Minimize pesticides
			6.2.1.5 Biodegradation of waste material
			6.2.1.6 Resource inventory for insect farming
			6.2.1.7 Feeding requirements
			6.2.1.8 Energy consumption
			6.2.1.9 Edible insects services for the agriculture system
			6.2.1.10 Feed conversion ratio
			6.2.1.11 Economical aspects
			6.2.1.12 Transport
	6.3 Types of Insect Farming
		6.3.1 Traditional Insect Farming
		6.3.2 Indoor Insect Farming
			6.3.2.1 Mulberry silkworm
			6.3.2.2 House cricket
			6.3.2.3 Yellow mealworm
			6.3.2.4 Black soldier fly (BSF)
			6.3.2.5 Housefly (HF)
		6.3.3 Outdoor Insect Farming
			6.3.3.1 Grasshoppers
			6.3.3.2 Palm weevil or Sago larvae
			6.3.3.3 Bamboo caterpillar
			6.3.3.4 Weaver ants
	6.4 Cost of Cultivation
	6.5 Challenges and Way Forward
	Acknowledgment
	References
Chapter 7 Startups
	7.1 Introduction
	7.2 Case Studies
		7.2.1 Food-Based Startups
			7.2.1.1 Mighty Cricket
			7.2.1.2 Illegal Oats
			7.2.1.3 Jiminy’s
		7.2.2 Technology-Based Startups
			7.2.2.1 Aspire Food Group
			7.2.2.2 BeoBia (The Bug Factory)
			7.2.2.3 FarmInsect
	7.3 Insect-Focused Foodtech Startups in Europe
		7.3.1 Ÿnsect
		7.3.2 Ÿnsect Human Nutrition & Health (the Dutch Food Branch of Ÿnsect)
		7.3.3 Innovafeed
		7.3.4 Protix Biosystems
		7.3.5 nextProtein
		7.3.6 Nextalim
		7.3.7 Nasekomo
		7.3.8 Hexafly
		7.3.9 Entocycle
		7.3.10 Hargol FoodTech
		7.3.11 BetaHatch
		7.3.12 Grubbly Farm
		7.3.13 Plento
		7.3.14 Insectta
		7.3.15 Protenga
		7.3.16 Bugsolutely
		7.3.17 Magalarva
		7.3.18 Entobel
	Further Reading
Chapter 8 Mass Production Technologies
	8.1 Introduction
	8.2 Characteristics of Insects for Automated Rearing
		8.2.1 Distinct Features of Insect Farming
		8.2.2 Different Species of Insects for Food and Feed
		8.2.3 Other Applications
	8.3 General Methodology for Mass Production
		8.3.1 Feed Principles for the Mass Production of Insects
			8.3.1.1 Solid-feed
			8.3.1.2 Semisolid feed
			8.3.1.3 Liquid feed
	8.4 Feed and Nutritional Requirements for Insect Rearing
		8.4.1 Macronutrients
		8.4.2 Micronutrients
		8.4.3 Plant Material
		8.4.4 Laboratory Diet
	8.5 Equipment and Mechanization for Insect Mass Rearing
		8.5.1 Production and Operation Management
		8.5.2 Rearing Area
		8.5.3 Feeding and Watering
		8.5.4 Separation and Sorting
		8.5.5 Cleaning Room
		8.5.6 Dung Area
	8.6 Production and Processing Technologies by Species
		8.6.1 Black Soldier Fly
			8.6.1.1 Adult colony and its management
			8.6.1.2 Mating and oviposition
			8.6.1.3 Production of larvae and its maintenance
			8.6.1.4 The feed used for rearing
			8.6.1.5 Costs and quality maintenance
			8.6.1.6 Impact of different factors on the growth of BSFL
		8.6.2 Crickets
			8.6.2.1 Production of crickets worldwide
			8.6.2.2 Rearing units
			8.6.2.3 Diets and feeds
			8.6.2.4 Environmental conditions
			8.6.2.5 Reproduction
		8.6.3 Mealworm
			8.6.3.1 Rearing
			8.6.3.2 Feed
		8.6.4 Housefly
			8.6.4.1 The feed and its maintenance in rearing
			8.6.4.2 Process of production
		8.6.5 Waxworm
			8.6.5.1 Development of larvae and their diet maintenance
			8.6.5.2 Rearing and reproduction
	8.7 Environmental Control and Conditions
		8.7.1 Physical Factors
			8.7.1.1 Light, temperature and location
		8.7.2 Mechanical factors
			8.7.2.1 Filtration system
			8.7.2.2 Panels and pads for evaporation
			8.7.2.3 Humidifiers
	8.8 Basic Needs for the Supply Chain System
		8.8.1 Feed
		8.8.2 Farms and Farmed Species
		8.8.3 Transportation, Storage, and Distribution
		8.8.4 Processing and Manufacturing Infrastructure
	8.9 Challenges
	Acknowledgement
	References
Chapter 9 Insect Farming for Feed: Case Study
	9.1 Introduction
	9.2 Strategy of the Company
		9.2.1 Modular Approach
		9.2.2 Local Approach
		9.2.3 Energetic Approach
		9.2.4 Contract Approach
	9.3 The Black Soldier Fly
		9.3.1 Biology
		9.3.2 Why Black Soldier Fly?
	9.4 Products and Services of BEF Biosystems
	9.5 Insect Farming
		9.5.1 Side Characteristics
		9.5.2 Feeding System
	9.6 Insect Mass Production Technologies
		9.6.1 Cages for Reproduction
		9.6.2 Nursery
		9.6.3 Fattening System
	9.7 Environmental Impact of Our Plant
	9.8 Strategies of Industry Marketing
	9.9 Investments in the Insect Sector
	9.10 Future Trends in Insect Products
	9.11 Future Prospects for BEF Biosystems
	9.12 Conclusion
	References
Chapter 10 Insect Farming for Food: Case Study Company – Horizon Insects
	10.1 Company Overview
		10.1.1 Site and Facilities
			10.1.1.1 Farming shed
			10.1.1.2 Equipment
	10.2 Primary Production
		10.2.1 The Tenebrio molitor Lifecycle
		10.2.2 The Production Cycle
		10.2.3 Feed and Substrate
		10.2.4 Pest Control
		10.2.5 Good Practices and Regulation
		10.2.6 Initial and Ongoing Costs
	10.3 Additional Revenue Streams
		10.3.1 Insect Frass
		10.3.2 Outreach Events
		10.3.3 Farm Tours and Cookery Classes
		10.3.4 “Grow Your Own Mealworms” Kits
	10.4 How Much Can Edible Insect Farming Yield?
	10.5 Challenges and Future Plans
Chapter 11 Food Safety and Allergies
	11.1 Introduction
	11.2 Safety Considerations
		11.2.1 Microbial Safety
		11.2.2 Mould and Mycotoxins
		11.2.3 Parasites
		11.2.4 Allergic Reactions to Edible Insects
		11.2.5 Toxicity
		11.2.6 Contamination with Heavy Metals and Organic Pollutions
		11.2.7 Allergens
		11.2.8 Pesticide Residues
		11.2.9 Mycotoxins
		11.2.10 Hazard Analysis Critical Control Point for the Edible Insect Industry
		11.2.11 Environment
		11.2.12 Waste Management
		11.2.13 Storage and Transportation
		11.2.14 Recording
		11.2.15 Food Safety Characterization of Insects
		11.2.16 Bacteria
		11.2.17 Endospore-Forming Bacteria
		11.2.18 Viruses
		11.2.19 Fungi
		11.2.20 Yeasts and Moulds
		11.2.21 Chemical Hazards
		11.2.22 Toxic Metals
		11.2.23 Other Chemical Contaminants from Production and Processing
		11.2.24 Allergenic Potential
		11.2.25 Anti-Nutritional Factors in Insects
	11.3 Toxicological Hazards
	11.4 Labelling and Health Claims
	11.5 Concluding remarks
	References
Chapter 12 Subsequent Processing of Insects
	12.1 Introduction
	12.2 Processing Steps
		12.2.1 Starvation
		12.2.2 Killing
		12.2.3 Drying Methods
		12.2.4 Milling and Fractionation
		12.2.5 Dry Processing Technologies
		12.2.6 Wet Processing Technologies
		12.2.7 Protein Solubilization and Recovery
	12.3 Post-Processing Handling of Food
	12.4 Whole Insects as Culinary Ingredients
	12.5 Insect Powder
	12.6 Special Ingredients
	12.7 Outlook
	References
Chapter 13 Storage and Packaging of Edible Insects
	13.1 Introduction
		13.1.1 Basic Principles of Storage
		13.1.2 Basic Principles of Packaging
		13.1.3 Different Types of Packaging
	13.2 Storage of Whole Insects
		13.2.1 Fresh (Frozen and Chilled) Insects
		13.2.2 Dried Insects
	13.3 Storage of Paste and Powder Derived from Insects
		13.3.1 Insect Paste
		13.3.2 Insect Powder
	13.4 Storage of Insect Fractions
		13.4.1 Protein Powder
		13.4.2 Insect Oil
	13.5 Packaging and Storage of Insect-Based Food Products
		13.5.1 Materials Used for Packaging
		13.5.2 Examples of Packed Insect-Based Food Products
	13.6 Further Challenges and Perspectives
	References
Chapter 14 Market Potential and Statistics on Current Insect Consumption as Food
	14.1 Background
		14.1.1 Ecological Issues Involved In Rearing Edible Insects
	14.2 Importance of Insect Consumption
		14.2.1 Ento-Technology
		14.2.2 Consumer Acceptance
		14.2.3 Food Welfare and Security
		14.2.4 Importance of Insects as Nutrimental Source
			14.2.4.1 Role of insects in improving human gut microbiota
	14.3 Market Potential of Edible Insects
		14.3.1 Production of Edible Insects
		14.3.2 Processing of Edible Insects
		14.3.3 Estimation and Forecast Parameters of the Market
			14.3.3.1 Cash income
			14.3.3.2 Enterprise development
	14.4 Marketing Strategies
	14.5 Statistical Analysis of Insect Consumption
		14.5.1 Asia
		14.5.2 Europe
		14.5.3 United States
		14.5.4 Africa
	14.6 Conclusion
	Acknowledgement
	References
Chapter 15 Example of Business Plan for Producers
	15.1 Introduction
	15.2 Your Business Plan’s Seven Building Blocks
		15.2.1 Building Block 1: The Executive Summary
		15.2.2 Building Block 2 – The Business idea
			15.2.2.1 Description of the product or service
			15.2.2.2 Customer advantages or benefits
			15.2.2.3 Status of development of the products and services
		15.2.3 Building Block 3 – Market and Competitor Analysis
			15.2.3.1 Sector
			15.2.3.2 Customer segment
			15.2.3.3 Competitors
		15.2.4 Building Block 4 – Marketing and Distribution
			15.2.4.1 Product
			15.2.4.2 Promotion
			15.2.4.3 Distribution concept (Place)
			15.2.4.4 Price
		15.2.5 Building Block 5 – Business System
			15.2.5.1 Preconditions for the business’ establishment/production’s requirements
		15.2.6 Building Block 6 – Enterprise Management
			15.2.6.1 Commercial know-how
			15.2.6.2 Organization of the enterprise
			15.2.6.3 The enterprise’s legal form
		15.2.7 Building Block 7 – Financial Planning
			15.2.7.1 Creating a Milestone Plan
			15.2.7.2 Sources of financing (Capital requirement)
	Notes
	References
Chapter 16 Future Challenges for a Sustainable Edible Insect Industry
	16.1 Introduction
	16.2 A Case Study: Tebrito AB Edible Insect Company in Sweden
	16.3 Future Challenges for the Edible Insect Industry
		16.3.1 Sustainability, Environmental and Biodiversity Issues
			16.3.1.1 Sustainability claims
			16.3.1.2 Climate change and edible insect biodiversity
			16.3.1.3 “Monoculture”: Mono-rearing of a few edible insect species and biodiversity
			16.3.1.4 Diseases/nutrition programs similar to plant breed and animal breeding (e.g., bees)
		16.3.2 Legislation, Safety and Nutritional Issues
			16.3.2.1 International protocols and accepted limits for insect food and feed-analysis
			16.3.2.2 Population nutritional studies in various countries
			16.3.2.3 HACCP: safety control
			16.3.2.4 Legislation: different approaches
		16.3.3 Industrial Production Issues
			16.3.3.1 Scaling up edible insect industrial production
			16.3.3.2 Systematized artificial diets
			16.3.3.3 Use of by-products as feeding substrate
		16.3.4 Market Issues
			16.3.4.1 Consumer acceptance
		16.3.5 Bioethics and Insect Biotechnology
			16.3.5.1 Molecular biology/insect biotechnology/genetically modified insects
			16.3.5.2 Animal ethics, bioethics, biosecurity
	16.4 Conclusions and Proposals
	References
Index