Перспективы включения съедобных насекомых в состав продуктов питания

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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