Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability
Insects have been consumed by various cultures across the globe for centuries, yet their potential as a sustainable and nutritious food source has only recently gained widespread attention. As the global population edges toward nine billion, securing sustainable protein sources that balance environm...
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| Format: | Electronic eBook |
| Language: | English |
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Springer Nature Switzerland : Imprint: Springer,
2025.
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| Edition: | 1st ed. 2025. |
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| Online Access: | https://doi.org/10.1007/978-3-031-90087-7 |
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| 245 | 1 | 0 | |a Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability |h [electronic resource] / |c edited by Matthew Chidozie Ogwu, Sylvester Chibueze Izah. |
| 250 | |a 1st ed. 2025. | ||
| 264 | 1 | |a Cham : |b Springer Nature Switzerland : |b Imprint: Springer, |c 2025. | |
| 300 | |a 1 online resource (XI, 413 p. 28 illus.). |b 26 illus. in color. | ||
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| 505 | 0 | |a Edible Insects: Cultural Heritage and a Global Solution for Food Security -- Nutritional Composition of Edible Insects -- Health Benefits of Edible Insects -- Insect Farming: Methods and Sustainability -- Processing and Preservation of Edible Insects and the Role of Biotechnology in Entomoculture -- Culinary Innovations with Edible Insects -- Safety Concerns and Consumer Acceptance of Edible Insects -- Regulatory Frameworks and Challenges for Edible Insects: Pathways to Mainstream Adoption -- Market Trends and Business Opportunities in Edible Insects -- Environmental Impact of Insect Farming -- Edible Insects For Food Security and Sustainable Development -- Sustainable Food Systems: Case Studies of Successful Insect-Based Enterprises -- Technological Advances in Edible Insect Foods -- Entomophagy Through a Cultural Lens: Traditions, Barriers, and Opportunities -- Edible Insects and Gastronomy -- Future Perspectives on Edible Insects Consumption as Part of Food System. | |
| 520 | |a Insects have been consumed by various cultures across the globe for centuries, yet their potential as a sustainable and nutritious food source has only recently gained widespread attention. As the global population edges toward nine billion, securing sustainable protein sources that balance environmental, economic, and nutritional needs is paramount. Edible insects offer a promising solution that aligns with global sustainability goals, particularly in the context of climate resilience, circular economy, and alternative protein markets. Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability provides a comprehensive exploration of the diverse roles insects play in global food systems. The book highlights the nutritional composition of edible insect species, their functional health benefits, and their critical role in addressing food security and malnutrition. It also showcases how insects are being integrated into modern cuisines, innovative food products, and alternative protein markets through cutting-edge research and product development efforts. The book also emphasizes the sustainability aspects of insect farming, particularly its low environmental footprint compared to conventional livestock production. Across 16 chapters, expert contributors from various disciplines and regions examine topics ranging from cultural significance, regulatory challenges, and consumer acceptance to the future potential of insect-based foods in mainstream diets. This holistic volume is essential reading for researchers, food industry professionals, policymakers, and sustainability advocates interested in unlocking the full potential of edible insects for a more resilient global food system. | ||
| 532 | 8 | |a Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 588 | |a Print version record. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Food security. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Chemistry. | |
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| 650 | 2 | 4 | |a Food Engineering. |
| 650 | 2 | 4 | |a Food Chemistry. |
| 700 | 1 | |a Chidozie Ogwu, Matthew. |e editor. |0 (orcid)0000-0001-6054-1667 |1 https://orcid.org/0000-0001-6054-1667 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Chibueze Izah, Sylvester. |e editor. |0 (orcid)0000-0001-5526-006X |1 https://orcid.org/0000-0001-5526-006X |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
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| 950 | |a Focus Bundle Agriculture, Ecology and Veterinary Science (SpringerNature-85405) | ||