Edible Crickets - Eat Grub (20g)

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The utilization of edible insects is at an early to medium stage. Concerns of the potential risks were proposed, but regulations of governing insects as a source of food are still deficient globally (EFSA 2015). The table below provides common flavor descriptors for a selection of edible insects. [28] [30] Flavors will vary with preparation method (e.g. raw, dried, fried, etc.). Insect development stage is provided when possible.

Ghosh, S.; Jung, C.; Meyer-Rochow, V.B. Nutritional value and chemical composition of larvae, pupae, and adults of worker honey bee, Apis mellifera ligustica as a sustainable food source. J. Asia Pac. Entomol. 2016, 19, 487–495. [ Google Scholar] [ CrossRef]

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Jongema, Y. List of Edible Insect Species of the World; Wageningen University & Research: Wageningen, The Netherlands, 2017. [ Google Scholar] Raksakantong, P., Meeso, N., Kubola, J., & Siriamornpun, S. (2010). Fatty acids and proximate composition of eight Thai edible terricolous insects. Food Research International, 43(1), 350–355.

Munthali, S. M., & Mughogho, D. E. C. (1992). Economic incentives for conservation - bee-keeping and saturniidae caterpillar utilization by rural communities. Biodiversity and Conservation, 1(3), 143–154. https://doi.org/10.1007/Bf00695912. a b c d e f g Kouřimská, Lenka; Adámková, Anna (2016-10-01). "Nutritional and sensory quality of edible insects". NFS Journal. 4: 22–26. doi: 10.1016/j.nfs.2016.07.001. ISSN 2352-3646.

Sensory Qualities of Edible Crickets

van Huis, A.; Rumpold, B.A.; van der Fels-Klerx, H.J.; Tomberlin, J.K. Advancing edible insects as food and feed in a circular economy. J. Insects Food Feed. 2021, 7, 935–948. [ Google Scholar] [ CrossRef] Rumpold, B. A., & Schluter, O. K. (2013). Nutritional composition and safety aspects of edible insects. Molecular Nutrition & Food Research, 57(5), 802–823. https://doi.org/10.1002/mnfr.201200735.