foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-3-397-402foodsyst-308Research ArticleСтатьиProspects for including edible insects into the food compositionПерспективы включения съедобных насекомых в состав продуктов питанияhttps://orcid.org/0000-0001-5427-8532КузнецоваК. Г.KuznetsovaK. G.

Кузнецова Ксения Геннадьевна — младший научный сотрудник, лаборатория промышленных биотехнологических инноваций

191014, Санкт-Петербург, Литейный проспект, 55

Тел.: +7–981–950–04–51

Kseniia G. Kuznetsova, Junior Researcher, Laboratory of Industrial Biotechnological Innovations

55, Liteyny Prospekt, St Petersburg, 191014

+7–981–950–04–51

k.kuznetsova@fncps.ruhttps://orcid.org/0000-0003-1927-1997СитновВ. Ю.SitnovV. Yu.

Ситнов Вениамин Юрьевич — директор

191014, Санкт-Петербург, Литейный проспект, 55

+7–812–272–22–19

Veniamin Yu. Sitnov, Director

55, Liteyny Prospekt, St Petersburg, 191014

+7–812–272–22–19

v.sitnov@fncps.ruhttps://orcid.org/0000-0001-5345-0038РябухинД. С.RyabukhinD. S.

Рябухин Дмитрий Сергеевич — кандидат химический наук, заведующий лабораторией промышленных биотехнологических инноваций

191014, Санкт-Петербург, Литейный проспект, 55

+7–812–272–22–19

Dmitry S. Ryabukhin, Candidate of Chemical Sciences, Head of Laboratory of Industrial Biotechnological Innovations

55, Liteyny Prospekt, St Petersburg, 191014

+7–812–272–22–19

d.ryabukhin@fncps.ruВсероссийский научно-исследовательский институт пищевых добавокРоссияAll-Russia Research Institute for Food AdditivesRussian Federation20231310202363397402Copyright © Kuznetsova K.G., Sitnov V.Y., Ryabukhin D.S., 20232023Кузнецова К.Г., Ситнов В.Ю., Рябухин Д.С.Kuznetsova K.G., Sitnov V.Y., Ryabukhin D.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/308

The use of insects as an alternative protein source is considered a promising strategy for the agricultural development that facilitates solution to the problem of feeding the world’s population. Introduction of insects as a raw material resource into the existing food systems allows enriching products with valuable nutrients and improving their quality characteristics. The review aims at assessment of the world regulatory normative base, analysis of the risks linked with consumption of the new type of foods containing processed insects and determination of promising and profitable directions for sales markets. The paper considers Russian and European technical documentation related to food production and safety, presents traditional methods for processing of entomological biomass to produce semi-finished products from insects, shows specific features of enrichment of certain food products with insect meal and describes changes in the technological parameters improved as a result of these manipulations. Despite the world trend toward inclusion of alternative food resources into human diets, popularity of products from insects in Russia largely depends on public awareness about benefits and taste of such products, public confidence in their safety and support from the government and business. Among advantages of edible insects is their growing in the areas of compact settlement without specific requirements for volumes of land and water resources, as well as their ability to process secondary resources that are not used in human nutrition. However, to realize such an ambitious plan on revision of human food habits, more accurate and reliable studies of control methods and prevention of adulteration of products with insects are necessary.

Использование насекомых в  качестве альтернативного источника белка считается перспективной стратегией развития сельского хозяйства, способствующей решению проблем обеспечения продовольствием населения планеты. Введение насекомых как сырьевого ресурса в существующие пищевые системы позволяет обогатить продукты ценными питательными веществами и улучшить их качественные характеристики. Цель обзора заключается в оценке мировой регулирующей нормативной базы, в анализе рисков потребления пищевых продуктов нового типа, содержащих переработанных насекомых, а также в определении перспективных и рентабельных направлений рынков сбыта. Рассмотрена российская и европейская техническая документация, касающаяся производства и безопасности пищевой продукции, представлены традиционные методы обработки энтомологической биомассы для получения полуфабрикатов из насекомых. Показаны особенности обогащения некоторых пищевых продуктов мукой из насекомых и описаны изменения технологических параметров, улучшенных в результате подобных манипуляций. Несмотря на мировую тенденцию включения альтернативных пищевых ресурсов в диету людей, популярность продуктов из насекомых в России во многом зависит от осведомленности людей о пользе и вкусе таких продуктов, от уверенности населения в их безопасности, а также от поддержки со стороны правительства и бизнеса. Среди достоинств съедобных насекомых — выращивание их в местах компактного проживания населения без специальных требований к объемам земельных и водных ресурсов, а также их способность к переработке вторичных ресурсов, не задействованных в питании людей. Однако для реализации столь амбициозного плана по пересмотру пищевых привычек человечества необходимы более точные и надежные исследования методов контроля и предупреждения фальсификации продукции с включением насекомых.

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The authors declare that there are no conflicts of interest present.