Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi-domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf-life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non-recognizable form, such as powders or flour. These technologies include drying (sun-drying, freeze-drying, oven-drying, fluidized bed drying, and microwave-drying) and new processing methods (ultrasound-assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect-based ingredients are sold for the production of cookies, chocolates, tortilla-style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.

Edible Insects Processing: Traditional and Innovative Technologies

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

Interest in additive manufacture has grown significantly in recent years, driving a need for printable materials that can sustain high strains and still fulfill their function in applications such as tissue engineering, regenerative medicine field, food engineering and field of aerospace, etc. As an emerging and promising technology, 3Dprinting has attracted more and more attention with fast manipulation, reduce production cost, customize geometry, increase competitiveness and advantages in many hot research areas. Many researchers have done a lot of investigations on printable materials, ranging from a single material to composite material. Main content: This review focuses on the contents of printable edible inks. It also gathers and analyzes information on the effects of printable edible ink material properties on 3D print accuracy. In addition, it discusses the impact of printing parameters on accurate printing, and puts forward current challenges and recommendations for future research and development.

Materials Properties of Printable Edible Inks and Printing Parameters Optimization during 3D Printing: a review.

Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review.

3D printing aims at building a three-dimensional object from a computer-aided design model. More recently, (4D)-printing has appeared; it adds to (3D)-printing, a transformation of the printed material over time. (3D)-printing applied to foods has a unique potential to create geometric complex structures, enabling mass production while having economic and environment benefits. It permits to create personalized food based with specific properties related to nutritional needs, calorie intake, specific shape, texture, color, or flavor, for example. Currently, four types of 3D food printing technology have been explored: extrusion, inkjet, binder jetting, and selective sintering. In the literature, most of the investigations focus on improving the quality of the resolution of printed food whereas very few studies focus on developing technology that will give access large scale production systems. This review proposes a state-of-the-art major recent investigations in the 3D food printing field and its future perspectives.

Recent advances and future perspective in additive manufacturing of foods based on 3D printing

On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects.

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On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects.