Edible insect processing pathways and implementation of emerging technologies

The processing of insects is paramount to deliver safe and high quality raw materials, ingredients products for large-scale food feed applications. Depending upon the nature initial material desired end product, pathways vary may include several unit operations currently already used in processing. Insect can involve harvesting, pre-processing, decontamination, further processing, packaging storage. Several traditional industrial decontamination methods have been proposed edible insects, which smoking, drying, blanching/boiling, marination, cooking, steaming, toasting their combinations. Further steps are employed produce insect meal, flour or extracted fractions. Each operation will a different impact on chemical microbiological properties final product. Novel technologies (e.g. pressure pulsed electric field, ultrasound cold plasma) shown potential modify, complement replace conventional These tested microbial enzyme inactivation, drying extraction. Further, these considered be environmentally friendly implemented versatile applications improve efficiency, safety based products. Future research focuses development efficient, low-cost processes; waste minimisation incorporation by-products/co-products.