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It gives me great pleasure to inform you that the eBook version of "Edible Insects in the Food Sector. Methods, Current Applications and Perspective” is now available. 



A short excerpt from the Preface and Abstract Chapters:

Chapter 6

Quality and consumer acceptance of products from insect-fed animals

Laura Gasco*, Ilaria Biasato, Sihem Dabbou, Achille Schiavone, Francesco Gai

*University of Turin, Department of Agricultural, Forest, and Food Sciences, Grugliasco, Italy. This email address is being protected from spambots. You need JavaScript enabled to view it.

This chapter critically reviews the latest knowledge about the dietary use of insect meals in fish, shellfish and avian species. Particular focus is put on their impact on the flesh and meat of aquaculture and poultry products in terms of sensorial perception and quality traits. In general, analysis of sensory properties shows that for both products no differences were perceived if untrained panelists were involved in the sensorial analysis. Moreover, an overview on the available data about consumer acceptance towards food products from insects-fed animals is provided. 

Chapter 7

Potential allergenic risks of entomophagy

José Carlos Ribeiro, Luís Miguel Cunha*, Bernardo Sousa-Pinto, João Fonseca

*GreenUPorto & LAQV/REQUIMTE, DGAOT, Faculdade de Ciências da Universidade do Porto, Portugal. This email address is being protected from spambots. You need JavaScript enabled to view it.

Several studies have demonstrated the occurrence of immunologic co-sensitisation between insects and crustaceans/house dust mites, with tropomyosin and arginine kinase being identified as the major cross-reacting allergens. This co-sensitisation has been described to be clinically relevant for patients allergic to crustaceans but is still controversial in the case of individuals allergic to house dust mites. Besides food allergy, insects also present major risks of occupational allergy development through primary sensitisation, although it is not clear which are the responsible allergens.

Chapter 8

Insects as Food: the Legal Framework

Francesca Lotta

Laws and Standards Specialist at Ikea Food Services AB, Nordenskiöldsgatan Malmö, SwedenThis email address is being protected from spambots. You need JavaScript enabled to view it.

Even though entomophagy is a very old practice, it is considered a new culinary phenomenon in most Western Countries and, as such, it has received little attention from legislators. In the European Union, the regulatory status of insects has been quite controversial until the adoption of the new novel food regulation. The legal status of edible insects has been clarified: insects and their part now fall in the definition of novel food and they need to be authorized before being placed on the market. Beside the authorization process, the classification of insects as food poses new challenges when it comes to the legislation applicable to insects farming, slaughtering and processing.