Use of insect protein powder as a sustainable alternative to complement animal and plant-based protein contents in human and animal food

Authors: Perez-Fajardo, Mayra; Bean, Scott; PEREZ-FAJARDO, JOEL - Animal And Plant Health Inspection Service (APHIS); DOGAN, HULYA - Kansas State University

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 8/2/2023
Publication Date: 10/2/2023
Citation: Perez-Fajardo, M.A., Bean, S.R., Perez-Fajardo, J., Dogan, H. 2023. Use of insect protein powder as a sustainable alternative to complement animal and plant-based protein contents in human and animal food. Book Chapter. https://doi.org/10.1021/bk-2023-1449.ch003.
DOI: https://doi.org/10.1021/bk-2023-1449.ch003

Interpretive Summary: Not Required for Book Chapter.

Technical Abstract: The continuous rise in population, environmental concerns, and an increasing shift of consumers’ belief towards eating sustainable foods has led researchers to look for alternate sources of protein. Insect proteins are novel protein sources that have been rising in popularity and have begun to be added to foods. The nutritional profile, sustainability, insect rearing, safety, regulations, and major barriers of insects used for human/feed consumption are discussed. Additionally, the feasibility of insect incorporation into food and feed is also explored. The aim of this review is to see if this emerging “novel” protein source has any promise in the food industry. The authors believe that insect proteins are a sustainable protein alternative that can be used to complement existing animal and plant-based protein sources and have the potential to become part of future food chains.