Overcoming obstacles in insect utilization

Abstract Edible insects have long been part of human diets in some countries, and they are expected to become an important alternative food source because their nutritional value favorable environmental impact. However, insects’ consumption safety consumer acceptance still significant barriers market positioning, mainly Western regions. Therefore, several processing technologies applied develop insect-based products derivatives increase safety, shelf-life, sensorial properties, including appearance. The pathway for as might then be focused on eliminating such concerns. even though there is enough information related techniques edible insects, the use treated material has limited a substitute rather than main constituted component. Moreover, little about novel uses insect compared minimally processed insect, case flours. This review presents (biological chemical hazards) cultural aspects difficulties eating role raw material, extraction (lipids proteins), prototypes development acceptance. Graphical abstract