• 식품과학과 산업
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• 제49권4호
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• pp.31-39
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• 2016

The reasons for selecting insects as future food are high growth and feed conversion rates, reproduce quickly, low environmental footprint, valuable source of nutrients, and source of a various undeveloped functional materials. Since 2014, Tenebrio molitor larva, Protaetia brevitarsis larva, Allomyrina dichotoma larva, and Gryllus bimaculatus were registered as new food in Korea because it has been scientifically proven that they are not harmful to eat and nutritious. Therefore they can be legally produced and sold as food. Accordingly, there are 7 species of edible insects including grasshopper, silkworm pupa, and Baekgangjam in Korea. To improve aversion to edible insects, using their powder, chop, and gravy hidden their morphology, we developed more than 100 different kinds of recipes for general food menu, held several times tasting events to be familiar with edible insect food, and published cookbooks. Moreover, we developed more than 50 kinds of recipes for patients. To eat the insect food more and more people, we have been analyzed various function of insects. If health food based on the results of functional analysis is developed, edible insect's value will be raised. If various insect foods are developed and consumed by people, edible insect market will grow up more than 100 billion won in 2020.

• 한국식생활문화학회지
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• 제33권6호
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• pp.558-566
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• 2018

This study examined the consumers' perception of edible insect foods and carried out importance-satisfaction research on the choice attributes of edible insect foods. Through this, the potential of food materials as future food resources was evaluated and foundational data was provided to devise marketing strategies required to develop products made from edible insect foods. According to the results, females had more information on edible insect foods than males (p<0.05), and males gained higher points in trying new foods (p<0.001), overall satisfaction (p<0.001), and purchase intention (p<0.01) than females. Both importance (p<0.05) and satisfaction (p<0.001) about the mean of the choice attributes of edible insects were higher in males than females. The sustenance area showed high importance and high satisfaction, including taste, smell, freshness, sanitation, safety, and shelf-life. Accordingly, to understand edible insect foods properly, it is important to deliver information constantly and publicize them aggressively. In addition, it is necessary to develop various kinds of food made from edible insect foods and functional foods utilizing their nutritive value.

• 축산식품과학과 산업
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• 제7권1호
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• pp.21-23
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• 2018

• 한국응용곤충학회:학술대회논문집
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• 한국응용곤충학회 2005년도 춘계 학술발표회
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• pp.150-150
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• 2005

• International Journal of Industrial Entomology and Biomaterials
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• 제29권2호
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• pp.198-206
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• 2014

The olive fly Bactrocera oleae (Rossi) is the key pest for olive cultivation worldwide. Substantial effort has been invested in the development of the sterile insect technique (SIT) to control this pest. One of the limitations to develop SIT technology for olive fruit fly is the low ability of wild females to lay eggs in other medium than olive fruits, and their slow adaptation to oviposition in artificial substrates. In the present study, fruit grapes were used as an alternative egg collection medium to harvest eggs and young larvae from freshly colonized wild strains originating from France, Italy, Spain and Croatia. The larvae were allowed to develop into the fruits until the second instar, before they were extracted out and further reared on a standard artificial diet. Furthermore, F1 to F4 female flies were alternatively offered wax bottles to oviposit. Finally, the performance of hybrid strains created from crosses between wild and long colonised flies was assessed. The results showed that females of all 4 wild strains readily oviposited eggs in grapes and from the F2 generation onward, females from all strains were adapted to laying eggs in wax bottles. No difference was observed in eggs and pupae production among all strains tested. The findings are discussed for their implications on SIT application against olive fruit fly.

• 한국식품영양학회지
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• 제35권2호
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• pp.137-149
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• 2022

The purpose of this paper was to analyze domestic patents for food using edible insects. From January 1, 1980 to December 31, 2021, patents filed with the Korean Intellectual Property Office were searched, and a total of 242 valid patents were selected. The trend of Korean patent applications for edible insect food has increased since 2015, with 57 cases (the highest number) in 2017. As for the edible insects used in food, Bombyx mori L. were the most common with 127 cases, followed by Tenebrio molitor L. with 118 cases. By type of applicant, individuals accounted for the most, with 132 cases. As a result of grouping patents by food classification, 67 cases of edible insects were used in snacks, breads, and rice cakes. As a result of patent analysis, an effort was made to supplement insufficient nutrients by adding nutritionally excellent edible insects to existing foods, and efforts were made to improve the sensory properties of insect foods. It is expected that this study will contribute to establishing future R&D directions and patent application strategies related to edible insect food.

• International Journal of Industrial Entomology and Biomaterials
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• 제48권3호
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• pp.99-106
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• 2024

Functional foods, introduced in the early 1980s, offer health benefits beyond basic nutrition and are increasingly demanded due to growing consumer awareness of diet-health relationships. This review explores insect-based functional foods, highlighting their nutritional benefits, health implications, and applications. Edible insects, such as crickets, mealworms, and locusts, are rich in protein, healthy fats, vitamins, and minerals, making them a promising solution for food security and sustainability. Insect-based foods contribute to weight management, cardiovascular health, anti-inflammatory properties, gut health, and potential anti-cancer benefits. Despite most insects being low in calcium and potassium, they are high in phosphorus and, to a lesser extent, magnesium. Active components like royal jelly, bee pollen, and extracts from Tenebrio molitor and Periplaneta americana L. have shown potential in osteoporosis prevention by improving bone density and reducing bone resorption. Silk sericin-based functional foods also exhibit preventive and therapeutic effects against bone loss. However, challenges such as regulatory barriers, food safety concerns, consumer acceptance, potential allergenicity, and the need for standardization and quality control must be addressed. This review underscores the potential of insect-based functional foods in enhancing health and well-being, particularly for osteoporosis prevention, and highlights the need for further research and regulatory harmonization to facilitate their adoption.

• 한국응용곤충학회지
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• 제57권4호
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• pp.401-408
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• 2018

한국의 곤충 산업은 2010 년부터 "곤충 산업 육성 및 지원에 관한 법률"에 의해 지원을 받았다. 이 법에 의거해 곤충을 사육하는 사람도 '농업인'으로 자격이 있다. 그러나 곤충 산업은 '농업' 및 '농업인', '농산물'과 같은 모든 개념을 정의하는 "농업 농촌 및 식품산업 기본법"에 포함되지 않는다. 법적으로 엄격하게 말하면, 곤충 산업이 농업에 포함되지 않는다는 논쟁이 제기 될 때마다 곤충 산업을 지지할 방법이 없기 때문에 곤충을 사육하는 사람들은 모든 농업 지원과 정부의 보조금을 받을 법적 근거가 부족하다. 따라서 관련 법규를 개정하여 곤충 산업의 법적 지위를 명확히 할 필요가 있다.

• Nutrition Research and Practice
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• 제15권1호
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• pp.122-135
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• 2021

BACKGROUND/OBJECTIVES: The purpose of this study was to measure consumer acceptance of edible insect foods (EIFs) while applying the extended theory of planned behavior (ETPB). Insects as food have attracted interest as potential possible sources of nutrition for the future. This study investigated consumers' perception toward insect food and future purchase behaviors. SUBJECTS/METHODS: A survey was conducted among citizens of Korea. About two thirds of respondents had tried an EIF previously, and the mean value for food neophobia was 3.1 on a 5-point Likert scale. Respondents were divided into 2 groups of those experienced with EIFs and those not and by level of food neophobia. An independent t-test, multiple regression and descriptive analyses were conducted on the data. RESULTS: The primary reason for not eating EIFs was that their insect form induced disgust. Comparisons of ETPB attributes by experience with EIFs showed significant differences between groups for food neophobia, subjective norm, attitude, and behavioral intention. In addition, significant differences were found for subjective norm, perceived behavioral control, attitude, and behavioral intention between 2 neophobia groups. Finally, the results of measuring the relationships between ETPB attributes and behavioral intention showed only subjective norm and attitude affected behavioral intention. CONCLUSIONS: These results suggest that enhanced subjective norms producing a publicly accepted EIFs environment would help encourage the purchase of EIFs. The results of this study can help the development of EIF products for future food markets.

• 한국축산식품학회지
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• 제42권3호
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• pp.372-388
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• 2022

Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shortages. However, food neophobia inhibits the widespread consumption of edible insects, despite their high nutritional and functional value. The own characteristics of edible insect protein such as foaming properties, emulsifying properties, gelling properties and essential amino acid ratio can be improved by drying, defatting, and extraction. Although nutritional value of some protein-enriched bread, pasta, and meat products, especially essential amino acid components was increased, replacement of conventional food with edible insects as a novel food source has been hindered owing to the poor cross-linking properties of edible insect protein. This deterioration in physicochemical properties may further limit the applicability of edible insects as food. Therefore, strategies must be developed to improve the quality of edible insect enriched food with physical, chemical, and biological methods. It was presented that an overview of the recent advancements in these approaches and highlight the challenges and prospects for this field. Applying these strategies to develop insect food in a more familiar form can help to make insect-enriched foods more appealing to consumers, facilitating their widespread consumption as a sustainable and nutritious protein source.