Insects As Sustainable Food Ingredients ─ Production, Processing and Food Applications

Insects as Sustainable Food Ingredients describes how insects can be mass produced and incorporated into our food supply at an industrial and cost effective scale and provides valuable guidance for building the insect-based agriculture, food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption brings together a team of international experts to effectively summarize the current state of the art providing helpful recommendations on which readers can build companies, products and research programs.

Researchers, entrepreneurs, farmers, policy makers and anyone interested in insect mass production and industrial use of insects will benefit from the content in this comprehensive reference. All of the information a basic practitioner in the field needs is covered, making this a useful resource for those writing a grant, a research or review article, a press article or news clip or deciding how to enter the

• Details state and future directions of insects as a sustainable source of protein, food, feed, medicines and other useful biomaterials
• Provides valuable guidance useful to anyone interested in utilizing insects as food ingredients and in insects as an alternative protein/nutrient source in general (food companies, nutritionists, entomologists, food entrepreneurs, athletes, etc)
• Summarizes the current state of the art as well as provide helpful recommendations on which others can build companies, products and research program Researchers, entrepreneurs, farmers, policy makers and anyone interested in insect mass production and industrial use of insects
• Outlines the challenges, and the opportunities, faced by this emerging industry