Using Edible Insects in the Production of Cookies, Biscuits, and Crackers: A Review
Gamze Nil Yazıcı, Mehmet Sertaç Özer
Abstract
The world’s population is ever-increasing and thus food security is becoming a big problem. To meet protein demand, edible insects could be a sustainable, eco-friendly, economical, and alternative source. However, consumers have some concerns about the sensorial properties of edible insect-based foods. To make them invisible and more familiar to consumers, powder of edible insects could be used together with flours in most commonly consumed bakery products, particularly bread, followed by biscuits, cookies, and crackers. Moreover, the rearing and processing conditions should be enhanced, a marketing strategy should be developed, and education about the health and environmental benefits should be given.