Insects as Food and Food Ingredients 1st Edition

Insects as Food and Food Ingredients (1st Edition) by Marco Garcia-Vaquero and Carlos Álvarez García is an authoritative, timely guide for anyone exploring edible insects, entomophagy, and insect-based food ingredients. This clear, engaging volume bridges science and practice, revealing how insect protein and novel ingredients are reshaping global food systems.

Start with an accessible overview of nutritional composition and functional properties of commonly used edible insects, then move into practical chapters on processing, preservation, product development, sensory evaluation, and food safety. Readers gain a balanced view of regulatory considerations and market trends with global and regional perspectives — from Europe and Latin America to Asia and Africa — making it ideal for international food developers and policy makers.

Real-world insights and evidence-based analysis make this book indispensable for food scientists, R&D teams, chefs, entrepreneurs, and sustainability advocates. Learn how insect-derived flours, proteins, and lipid fractions perform as functional ingredients in bakery, snacks, meat analogues, and nutraceuticals, while tackling allergenicity, hygiene, and labeling challenges.

Packed with up-to-date research, practical examples, and clear illustrations, this 1st Edition presents insect-based food in a professional, credible voice without losing its inspirational potential. Whether you’re launching a startup, updating a curriculum, or expanding a product line, this book equips you with the technical detail and market insight to innovate responsibly.

Add Insects as Food and Food Ingredients to your collection — a must-have resource for anyone serious about sustainable protein, food innovation, and the future of ingredients.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.