Quality and sustainable food are the axes of the research of the food industry to guarantee the future of humanity and the planet. New sources of food appear and one of them is to consume insects.
Insects have a high protein content, between 50% and 75% protein in their dry weight, which is why they are considered an excellent source of protein.
Scientific studies ensure that insects represent a good alternative to traditional sources of protein, such as red meat, chicken or fish.
A relevant fact is that it is a high-quality protein, “since it contains all the essential amino acids that the human body needs.”
A study published by the SportLife portal highlights the nutritional contribution of insects due to their content in: polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA), iron, zinc, calcium, magnesium, vitamin B12, vitamin A and fiber.
Edible insects as an alternative
The Food and Agriculture Organization of the United Nations (FAO) since 2013, promotes research and review of food to increase trade, consumption and acceptance of insects.
Insects emerge as an alternative “in the face of the rapid depletion of natural resources, climate change and the loss of biodiversity.”
According to a study by the Universitat Oberta de Catalunya (UOC) on the consumption of insects, in the future they could be an alternative and sustainable source of protein.
However, eating insects is not liked by the majority, since there is a strong rejection and disgust for their characteristics.
According to a survey carried out, 58% believe that in the future they could eat insects. The study carried out by the UOC had a sample of 1,034 people, of whom 86% responded that they had never eaten insects, while only 13% had tried them.
The reasons why they have not tried insects are: disgust (38%), lack of habit (15%), doubts about their safety (9%) or cultural reasons (6%), among others.
How could we eat insects?
One of the obstacles to overcome is that the majority eat insects, for this it was discovered that the way in which the insects can be prepared is very important.
In this sense, at least 70% of the respondents indicate that they would preferably eat it in a way that is not its natural appearance. Most of them thought that the flour format would be the most interesting (23%), followed by cookies (6%) or bars (5.8%).
Keep reading:
.Learn about the power of grains, seeds and nuts: a source of magnesium to activate energy and vitality
.Low glycemic index, feeling full and rich in phytonutrients: discover the metabolic power of celery
Agricultural crops on the Moon: France’s ambitious bet for the future