Safety aspects of the production of foods and food ingredients from insects

Oliver Schlüter; Birgit Rumpold; Thomas Holzhauser; Angelika Roth; Rudi F. Vogel; Walter Quasigroch; Stephanie Vogel; Volker Heinz; Henry Jäger; Nils Bandick; Sabine Kulling; Dietrich Knorr; Pablo Steinberg; Karl Heinz Engel

doi:10.1002/mnfr.201600520

Safety aspects of the production of foods and food ingredients from insects

Oliver Schlüter, Birgit Rumpold, Thomas Holzhauser, Angelika Roth, Rudi F. Vogel, Walter Quasigroch, Stephanie Vogel, Volker Heinz, Henry Jäger, Nils Bandick, Sabine Kulling, Dietrich Knorr, Pablo Steinberg, Karl Heinz Engel

Chair of General Food Technology (2008 — 2024)

Research output: Contribution to journal › Review article › peer-review

161 Scopus citations

Abstract

At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients.

Original language	English
Article number	1600520
Journal	Molecular Nutrition and Food Research
Volume	61
Issue number	6
DOIs	https://doi.org/10.1002/mnfr.201600520
State	Published - Jun 2017

Keywords

Allergenic potential
Edible insects
Food safety
Insect processing
Microbiological safety

Access to Document

10.1002/mnfr.201600520

Cite this

Schlüter, O., Rumpold, B., Holzhauser, T., Roth, A., Vogel, R. F., Quasigroch, W., Vogel, S., Heinz, V., Jäger, H., Bandick, N., Kulling, S., Knorr, D., Steinberg, P., & Engel, K. H. (2017). Safety aspects of the production of foods and food ingredients from insects. Molecular Nutrition and Food Research, 61(6), Article 1600520. https://doi.org/10.1002/mnfr.201600520

@article{df6956e1986f4f1b9affc03303f37b03,

title = "Safety aspects of the production of foods and food ingredients from insects",

abstract = "At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients.",

keywords = "Allergenic potential, Edible insects, Food safety, Insect processing, Microbiological safety",

author = "Oliver Schl{\"u}ter and Birgit Rumpold and Thomas Holzhauser and Angelika Roth and Vogel, {Rudi F.} and Walter Quasigroch and Stephanie Vogel and Volker Heinz and Henry J{\"a}ger and Nils Bandick and Sabine Kulling and Dietrich Knorr and Pablo Steinberg and Engel, {Karl Heinz}",

note = "Publisher Copyright: {\textcopyright} 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim",

year = "2017",

month = jun,

doi = "10.1002/mnfr.201600520",

language = "English",

volume = "61",

journal = "Molecular Nutrition and Food Research",

issn = "1613-4125",

publisher = "Wiley-VCH Verlag",

number = "6",

}

TY - JOUR

T1 - Safety aspects of the production of foods and food ingredients from insects

AU - Schlüter, Oliver

AU - Rumpold, Birgit

AU - Holzhauser, Thomas

AU - Roth, Angelika

AU - Vogel, Rudi F.

AU - Quasigroch, Walter

AU - Vogel, Stephanie

AU - Heinz, Volker

AU - Jäger, Henry

AU - Bandick, Nils

AU - Kulling, Sabine

AU - Knorr, Dietrich

AU - Steinberg, Pablo

AU - Engel, Karl Heinz

PY - 2017/6

Y1 - 2017/6

N2 - At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients.

AB - At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients.

KW - Allergenic potential

KW - Edible insects

KW - Food safety

KW - Insect processing

KW - Microbiological safety

UR - http://www.scopus.com/inward/record.url?scp=85005950600&partnerID=8YFLogxK

U2 - 10.1002/mnfr.201600520

DO - 10.1002/mnfr.201600520

M3 - Review article

C2 - 27623740

AN - SCOPUS:85005950600

SN - 1613-4125

VL - 61

JO - Molecular Nutrition and Food Research

JF - Molecular Nutrition and Food Research

IS - 6

M1 - 1600520

ER -

Safety aspects of the production of foods and food ingredients from insects

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this