Consuming insects is a possible alternative to meat consumption that has few detrimental
impacts on the environment and human health. Whether novel foods made from insects will …

Insect consumption is a traditional practice in many countries. Currently, the urgent need for
ensuring food sustainability and the high pressure from degrading environment are urging …

Abstract Effect of insect flour on bread supplementation was evaluated. Such parameters
like chemical composition of flours including amino acids composition, fatty acid profile …

Public interest in entomophagy (consumption of insects) has developed significantly over
the past several years. Possible nutritional benefits are perceived by consumers according …

Our recently conducted questionnaire survey focused on the acceptance of insects by Czech
respondents and revealed different preferences between the consumption of whole and …

Low consumer acceptance of edible insects and insect‐based products is one of the main
barriers to the successful implementation of entomophagy in Western countries. This …

Processing crickets into a versatile dry powder ingredient may facilitate their utilisation in a
variety of food products. Three dried cricket ingredients–oven-roasted cricket meal; the same …

The house cricket (Acheta domesticus L.) is one of four edible insect species introduced to
the EU market as a novel food and alternative protein source. Innovative products, such as …

This review article aims to provide an up-to-date overview of the main determinants of
consumers' acceptance of novel foods (new foods and ingredients) in the EU with emphasis …

When associated with sustainable management strategies, wild food plants (WFP) have
great potential to increase the income of local populations and diversify food systems …