Insects: High Protein Human Food for the Future
Riddet Institute, Massey University, New Zealand
Dr Jaspreet Singh
Insects can be consumed whole or grounded into powder or paste. They contain high protein content and need less amount of feed for the production biomass. They possess a high fecundity (e.g. the common house cricket lays up to 1,500 eggs over a period of about a month, and can be raised on organic waste, equally nutritious and take up less space in the rearing process. It has even been indicated that insects might contribute less greenhouse gases than pig and cattle. The objective of this research is to characterise the insect (cricket) powder in relation to its protein functionality and develop high protein foods using insect powder using thermal processing techniques.