| dc.description.abstract | Entomophagy has led to the recognition of insects as playing a major role in improving
global environmental health, food, and nutritional security. The processing methods
have shown to greatly affect its acceptance and consumption. This review selectively
summarizes the current trends related to consumption of edible insects among
householders, the food and beverage industry consumers, and its prospects as a
key attractant in tourism destinations. Its unconventional processing techniques have
hindered its growth especially in the food business industry, thus influencing the food
value chain in entomophagy. The paper reviews perceptions on insects’ consumption by
identifying already developed processing methods, emphasizing on the health benefits of
entomophagy and its economic importance. A structured literature search is conducted
to identify published studies on edible-insects product processing, food design, its
acceptance, and consumption in the food industry. The literature search is focused
on its acceptance as whole consumption or after product development and whether
it can be accepted in the food industry in its new form. It was observed that Europe has
the highest publications on acceptance, public perception, processing technology, and
research trends. Africa tends to prefer whole consumption, as the Americans is still have
not taken a stand. Results reveal that processing of the insects and incorporating other
ingredients have greatly increased acceptance of edible insects. Therefore, we conclude
that new food designs that incorporate insects as special ingredient should be promoted
in main stream hotels to attract food and culture tourism. | en_US |
