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