Potential and challenges of insects as an innovative source for food and feed production

Edible insects, a traditional food all over the world, are highly nutritious with high fat, protein and mineral contents depending on the species and thus represent a noteworthy alternative food and feed source and a potential substitute e. g. for fishmeal in feed formulae. Research is required to develop and automatize cost-effective, energy-efficient and microbially safe rearing, harvest and post harvest processing technologies as well as sanitation procedures to ensure food and feed safety and produce safe insect products at a reasonable price on an industrial scale especially in comparison to meat products. In addition, consumer acceptance needs to be established. Potential and challenges along the production chain of insects for food and feed are discussed based on published data and future research needs are derived from recent literature. With the increasing demand in alternative protein sources world-wide, insects represent an innovative food and feed source rich in high quality protein as well as other beneficial nutritional ingredients such as fat, minerals and vitamins. Despite traditional knowledge about insects and their harvest in the wild, for the industrial mass production of safe insects and insect products for consumption and for processing into food and feed, the development of rearing, harvest as well as post-harvest technologies is required.