The House Cricket (Acheta domesticus Linnaeus) in Food Industry: Farming, Technological Challenges, and Sustainability Considerations
Source abstract
Abstract
The growing global demand for alternative, sustainable protein sources has increased interest in edible insects, of which the domestic cricket (Acheta domesticus Linnaeus) is one of the most studied and exploited species. Crickets offer a rich source of protein, essential amino acids, and micronutrients, and provide significant benefits for environmental sustainability. This in-depth review, based on recent literature, examines the nutritional composition, developmental stages, and optimal housing conditions of crickets, with a focus on their use in the food industry. It also examines the technological challenges and legal frameworks of cricket farming, including feeding strategies and climate control, as well as the regulations governing insect-based foods. It also addresses potential risks, such as allergenic reactions and concerns related to chitin, as well as the role of crickets in the circular economy. The study outlines key challenges and prospects in insect production for food and feed and identifies priorities for future research. Our research discusses the legal background and highlights current findings related to entomophagy. This article presents an in-depth review of the nutritional value, farming conditions, food applications, and regulatory landscape for crickets as food. It also explores the technological challenges and the role of crickets in sustainability.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Insect Utilization and Effects · Animal and Plant Science Education · Insect and Arachnid Ecology and Behavior
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Fruit and Vegetable Processing, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, H-1118 Budapest, Hungary
Department of Nutrition Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16, H-1118 Budapest, Hungary
References (100+)
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