Article,
Framework for valorizing waste- and by-products through insects and their microbiomes for food and feed
Affiliations
- [1] Aalborg Univ, Dept Chem & BioSci, Fredrik Bajers Vej 7H, DK-9220 Aalborg, Denmark [NORA names: AAU Aalborg University; University; Denmark; Europe, EU; Nordic; OECD];
- [2] Aarhus Univ, MAPP Ctr, Dept Management, Aarhus BSS, Fuglesangs Alle 4, DK-8210 Aarhus V, Denmark [NORA names: AU Aarhus University; University; Denmark; Europe, EU; Nordic; OECD];
- [3] Univ Museum, NTNU, Erling Skakkes gate 47B, N-7012 Trondheim, Norway [NORA names: Norway; Europe, Non-EU; Nordic; OECD];
- [4] Univ Copenhagen, GLOBE Inst, Oster Farimagsgade 5, DK-1014 Kobenhavn K, Denmark [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD];
- [5] Univ Parma, Dept Food & Drug, Parco Area Sci 45, I-43124 Parma, Italy [NORA names: Italy; Europe, EU; OECD];
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Abstract
One third of the food produced for human consumption is currently lost or wasted. Insects have a high potential for converting organic waste- and by-products into food and feed for a growing human population due to symbiosis with microorganisms. These symbioses provide an untapped reservoir of functional microbiomes that can be used to improve industrial insect production but are poorly studied in most insect species. Here we review the most current understanding and challenges of valorizing organic waste- and by-products through insects and their microbiomes for food and feed, and emerging novel food technologies that can be used to investigate and manipulate host(insects)-microbiome interactions. We further construct a holistic framework, by integration of novel food technologies including holo-omics, genome editing, breeding, phage therapy, and administration of prebiotics and probiotics to investigate and manipulate host(insects)-microbiome interactions, and solutions for achieving stakeholder acceptance of novel food technologies for a sustainable food production.