Insectes dans l’alimentation humaine - Transformation et qualité
Résumé
To meet today's environmental and nutritional challenges and the growing protein needs of the world's population, the search for sustainable and nutritious protein sources has become a top priority. After presenting the history and context of entomophagy, this article describes the potential benefits (nutritional and environmental) of insects, the potential risks associated with their consumption, and consumer perceptions of this alternative to conventional animal products. Finally, the regulatory aspects related to the use of insects in human food are discussed.