Edible Insects as New Food Frontier in the Hospitality Industry

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 con...

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Autores principales:	Irene A. Ayieko, Maria Onyango, Ruth T. Ngadze, Monica A. Ayieko
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	edible insects food design hospitality industry processed products entomophagy Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/4e857e2145814c6e88320017c3010ae7
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id	oai:doaj.org-article:4e857e2145814c6e88320017c3010ae7
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spelling	oai:doaj.org-article:4e857e2145814c6e88320017c3010ae72021-12-02T00:17:54ZEdible Insects as New Food Frontier in the Hospitality Industry2571-581X10.3389/fsufs.2021.693990https://doaj.org/article/4e857e2145814c6e88320017c3010ae72021-12-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fsufs.2021.693990/fullhttps://doaj.org/toc/2571-581XEntomophagy 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.Irene A. AyiekoMaria OnyangoRuth T. NgadzeMonica A. AyiekoFrontiers Media S.A.articleedible insectsfood designhospitality industryprocessed productsentomophagyNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFrontiers in Sustainable Food Systems, Vol 5 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	edible insects food design hospitality industry processed products entomophagy Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	edible insects food design hospitality industry processed products entomophagy Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Irene A. Ayieko Maria Onyango Ruth T. Ngadze Monica A. Ayieko Edible Insects as New Food Frontier in the Hospitality Industry
description	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.
format	article
author	Irene A. Ayieko Maria Onyango Ruth T. Ngadze Monica A. Ayieko
author_facet	Irene A. Ayieko Maria Onyango Ruth T. Ngadze Monica A. Ayieko
author_sort	Irene A. Ayieko
title	Edible Insects as New Food Frontier in the Hospitality Industry
title_short	Edible Insects as New Food Frontier in the Hospitality Industry
title_full	Edible Insects as New Food Frontier in the Hospitality Industry
title_fullStr	Edible Insects as New Food Frontier in the Hospitality Industry
title_full_unstemmed	Edible Insects as New Food Frontier in the Hospitality Industry
title_sort	edible insects as new food frontier in the hospitality industry
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/4e857e2145814c6e88320017c3010ae7
work_keys_str_mv	AT ireneaayieko edibleinsectsasnewfoodfrontierinthehospitalityindustry AT mariaonyango edibleinsectsasnewfoodfrontierinthehospitalityindustry AT ruthtngadze edibleinsectsasnewfoodfrontierinthehospitalityindustry AT monicaaayieko edibleinsectsasnewfoodfrontierinthehospitalityindustry
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Edible Insects as New Food Frontier in the Hospitality Industry

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