Background Animals and plants are the main sources of dietary proteins, and there are
important differences in the type of protein that they supply. The differences include …

Chitin is the structural material of crustaceans, insects, and fungi, and is the second most
abundant biopolymer after cellulose on earth. Chitosan, a deacetylated derivative of chitin …

The solubility of proteins plays a key role in determining the physicochemical properties,
processing, sensory attributes, shelf life, and nutritional profile of foods formulated with …

Many people are increasingly interested in a vegetarian or vegan diet. Looking at the
research and the available options in the market, there are two generations of products …

Highlights•Insects can be good sources of sustainable raw materials for alternative
foods.•Product formulation and insect processing interfere in sensory attributes.•Replacing …

Simple Summary Insects have been identified as an alternative in the development of food
systems and as a response to the growing demand for protein in the world. Edible insects …

For thousands of years, edible insects have been used as food to alleviate hunger and
improve malnutrition. Some insects have also been used as medicines because of their …

Proteins obtained from alternative sources such as plants, microorganisms, and insects
have attracted considerable interest in the formulation of new food products that have a …

Currently, the livestock industry occupies a large percentage of the planet's ice-free surface.
In addition, it is considered one of the main factors causing environmental pollution and …

The recent COVID-19 pandemic drastically affected food supply chains worldwide, showing
the vulnerability of food security. Efforts to develop alternative protein sources that are …