{"id":63654,"date":"2024-04-05T07:30:00","date_gmt":"2024-04-05T05:30:00","guid":{"rendered":"https:\/\/www.food-hub.it\/media\/?p=63654"},"modified":"2025-05-02T16:07:30","modified_gmt":"2025-05-02T14:07:30","slug":"insetti-edibili-inquadramento-normativo-e-proprieta-tecnologiche","status":"publish","type":"post","link":"https:\/\/www.food-hub.it\/media\/2024\/04\/05\/insetti-edibili-inquadramento-normativo-e-proprieta-tecnologiche\/","title":{"rendered":"Insetti edibili: inquadramento normativo e propriet\u00e0 tecnologiche"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"63654\" class=\"elementor elementor-63654\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-section elementor-top-section elementor-element elementor-element-3639d6e5 elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3639d6e5\" data-element_type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-254bf85d\" data-id=\"254bf85d\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-680b832 elementor-toc--minimized-on-tablet elementor-widget elementor-widget-table-of-contents\" data-id=\"680b832\" data-element_type=\"widget\" data-settings=\"{&quot;headings_by_tags&quot;:[&quot;h2&quot;,&quot;h3&quot;],&quot;exclude_headings_by_selector&quot;:[],&quot;marker_view&quot;:&quot;bullets&quot;,&quot;icon&quot;:{&quot;value&quot;:&quot;fas fa-angle-right&quot;,&quot;library&quot;:&quot;fa-solid&quot;},&quot;no_headings_message&quot;:&quot;Non sono state trovate intestazioni in questa pagina.&quot;,&quot;minimize_box&quot;:&quot;yes&quot;,&quot;minimized_on&quot;:&quot;tablet&quot;,&quot;hierarchical_view&quot;:&quot;yes&quot;,&quot;min_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"table-of-contents.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-toc__header\">\n\t\t\t\t\t\t<h2 class=\"elementor-toc__header-title\">\n\t\t\t\tIndice\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-toc__toggle-button elementor-toc__toggle-button--expand\" role=\"button\" tabindex=\"0\" aria-controls=\"elementor-toc__680b832\" aria-expanded=\"true\" aria-label=\"Apri l&#039;indice dei contenuti\"><i aria-hidden=\"true\" class=\"fas fa-chevron-down\"><\/i><\/div>\n\t\t\t\t<div class=\"elementor-toc__toggle-button elementor-toc__toggle-button--collapse\" role=\"button\" tabindex=\"0\" aria-controls=\"elementor-toc__680b832\" aria-expanded=\"true\" aria-label=\"Chiudi l&#039;indice dei contenuti\"><i aria-hidden=\"true\" class=\"fas fa-chevron-up\"><\/i><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div id=\"elementor-toc__680b832\" class=\"elementor-toc__body\">\n\t\t\t<div class=\"elementor-toc__spinner-container\">\n\t\t\t\t<i class=\"elementor-toc__spinner eicon-animation-spin eicon-loading\" aria-hidden=\"true\"><\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-70cdaa6 elementor-widget elementor-widget-text-editor\" data-id=\"70cdaa6\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"font-size: 18pt;\"><strong>Insetti edibili: tradizione e innovazione<\/strong><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-67b100f elementor-widget elementor-widget-text-editor\" data-id=\"67b100f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Secondo i dati della FAO (Organizzazione delle Nazioni Unite per l&#8217;alimentazione e l&#8217;agricoltura), <strong>oltre 2100 specie di insetti sono edibil<\/strong>i e gi\u00e0 presenti nelle abitudini alimentari di circa 130 paesi [1]. Gli insetti pi\u00f9 consumati appartengono agli ordini dei <strong>Coleotteri<\/strong> (31% del consumo totale di insetti), <strong>Lepidotteri<\/strong> (18%), Imenotteri (14%) e <strong>Ortotteri<\/strong> (13%) [2], [3].<\/p><p>La composizione nutrizionale degli insetti pu\u00f2 variare all\u2019interno della stessa specie, in quanto influenzata dallo stadio di sviluppo e dal substrato di crescita [4]. <strong>Il valore nutrizionale degli insetti \u00e8 equivalente o talvolta superiore ad alimenti tradizionali<\/strong> (salmone, pollo, manzo, maiale), infatti il loro contenuto proteico varia dal 35 al 61% sul secco [5]. Tali ingredienti vengono presentati come polvere proteica secca, concentrandone il contenuto nutrizionale rispetto al consumo di una porzione fresca di alimento tradizionale [6]. Le proteine di insetto rispondono ai requisiti del WHO (Organizzazione Mondiale della Sanit\u00e0) in termini di contenuto di <strong>amminoacidi essenziali<\/strong> [7] inoltre sono<strong> pi\u00f9 digestibili<\/strong> (76-98%) rispetto alle proteine vegetali e solo <strong>leggermente meno assimilabili<\/strong> rispetto alle proteine di origine animale (es. albume) [8].<br \/><br \/>Gli insetti edibili, regolamentati dalla normativa UE, offrono propriet\u00e0 tecnologiche uniche nelle farine, rendendoli ingredienti versatili e sostenibili.<\/p><p><strong>Gli insetti edibili<\/strong> sottostanno al regolamento europeo 2283\/2015, riconosciuti <em>Novel Food<\/em> ed intesi come \u201cqualunque alimento non utilizzato in misura significativa per il consumo umano nell&#8217;Unione prima del 15 maggio 1997\u201d [9]. Per questo motivo, ogni specie di insetto e prodotto per il consumo umano da essi derivato devono essere autorizzati dall\u2019EFSA (Autorit\u00e0 europea per la sicurezza alimentare) previa valutazione scientifica. Ad oggi, Aprile 2024, sono autorizzate le seguenti specie: <em>Tenebrio molitor<\/em>,<em> Locusta migratoria<\/em>, <em>Acheta domectisus<\/em> e <em>Alphitobius diaperinus.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4e9119d elementor-widget elementor-widget-text-editor\" data-id=\"4e9119d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3><span style=\"font-size: 16pt;\">Funzionalit\u00e0 tecnologiche delle farine di insetto<\/span><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1f758b1 elementor-widget elementor-widget-text-editor\" data-id=\"1f758b1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Oltre all\u2019aspetto normativo, per poter comprendere in maniera pi\u00f9 chiara il futuro utilizzo delle farine di insetto all\u2019interno di sistemi alimentari complessi \u00e8 fondamentale uno studio del loro <strong>profilo funzionale<\/strong>. Il termine \u201cfunzionalit\u00e0\u201d indica qualsiasi propriet\u00e0 dell\u2019alimento o dei suoi ingredienti, eccetto le caratteristiche nutrizionali che ne caratterizzano il suo utilizzo. Le farine di insetto (verme della farina, scarafaggio, bruco, formica, locusta e grillo) presentano <strong>capacit\u00e0 di <em>oil<\/em> e <em>water holding<\/em>, emulsificanti e schiumogene<\/strong> [10].<\/p><p>Inoltre, \u00e8 positivo il loro effetto sulla salute in quanto dotate di<strong> capacit\u00e0 antiossidanti, iperglicemiche e iperlipidemiche,<\/strong> essendo in grado di inibire inibito l\u2019attivit\u00e0 dell\u2019\u03b1-amilasi (47%\u201398%), ritardare la diffusione del glucosio (17%\u201329%) ed infine l\u2019idrolisi dell\u2019amido (18%\u201388%). Sono altres\u00ec in grado di legare il colesterolo, i sali biliari (8%\u201398%) e inibire l\u2019attivit\u00e0 della lipasi (8%\u201347%).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e5fc022 elementor-widget elementor-widget-text-editor\" data-id=\"e5fc022\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"font-size: 18pt;\"><strong>Regolamenti Europei di riferimento e propriet\u00e0 tecnologiche delle farine di insetto<\/strong><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cf43215 elementor-widget elementor-widget-text-editor\" data-id=\"cf43215\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3><span style=\"font-size: 16pt;\">Tenebrio molitor<\/span><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c39c5c6 elementor-widget elementor-widget-text-editor\" data-id=\"c39c5c6\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Le larve essiccate di <em>Tenebrio Molitor<\/em> L. (<strong>tenebrio<\/strong>, verme della farina), intere o sottoforma di polvere, sono state autorizzate per il consumo umano a partire dal 2021 (Reg. 2021\/882) [11]. Tale insetto presenta un<strong> notevole contenuto in proteine, lipidi, vitamine, minerali<\/strong>.<\/p><p>\u00c8 stato identificato un PDCAAS (punteggio della digeribilit\u00e0 delle proteine corretto) della polvere di tenebrio pari a 0.71, avendo quale amminoacido limitante la lisina [12]. La digestibilit\u00e0 in vitro della proteine ha raggiunto il 76%; la <em>water holding capacity<\/em> \u00e8 pari a 1.76 g\/g mentre la <em>oil holding capacity<\/em> si attesta a 1.42 g\/g. E\u2019 stata segnalata una ridotta solubilit\u00e0 (30%) a differenti pH (3.0, 5.0, 7.0), infine la polvere di tenebrio non possiede capacit\u00e0 schiumogene.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f8e4c11 elementor-widget elementor-widget-text-editor\" data-id=\"f8e4c11\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3><span style=\"font-size: 16pt;\">Locusta migratoria<\/span><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0e281f4 elementor-widget elementor-widget-text-editor\" data-id=\"0e281f4\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La <em>Locusta Migratoria <\/em>L. (<strong>locusta<\/strong>) \u00e8 stata autorizzata per il consumo umano sottoforma congelata, secca e di polvere (Reg. 2021\/1975) [13]. La polvere di locusta \u00e8 caratterizzata da un e<strong>levato contenuto in proteine<\/strong> (51% sulla sostanza secca), <strong>lipidi<\/strong> (23%) e <strong>fibre<\/strong> (13%)[14]. Inoltre presenta maggiore <em>water holding capacity<\/em>, <em>oil holding capacity<\/em>, attivit\u00e0 emulsionante e capacit\u00e0 schiumogena rispetto alla farina di frumento. Per questi motivi, <strong>la polvere di locusta \u00e8 in grado di migliorare le propriet\u00e0 funzionali all\u2019interno di una formulazione alimentare<\/strong>, in particolare l\u2019incorporazione dell\u20191-4% di polvere di insetto con farina di frumento migliore le propriet\u00e0 nutrizionali e sensoriali dei prodotti finiti [14].<\/p><p>Ottimizzando le tecniche di estrazione, il contenuto proteico della polvere di insetto tal quale pu\u00f2 essere ottimizzato fino all\u201982%. Il profilo di solubilit\u00e0 della polvere di locusta ha mostrato valori massimi in corrispondenza di pH 9. Inoltre, a pH 3 in presenta del 3% di NaCl \u00e8 stata registrata la massima capacit\u00e0 schiumogena, mentre a pH 5 e 9, massima capacit\u00e0 emulsionante e stabilit\u00e0 della schiuma rispettivamente [15].<br \/><br \/>Le farine di insetti stanno emergendo come ingredienti innovativi e sostenibili, capaci di offrire propriet\u00e0 nutrizionali e tecnologiche interessanti per l&#8217;industria alimentare.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2d62282 elementor-widget elementor-widget-text-editor\" data-id=\"2d62282\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3><span style=\"font-size: 16pt;\">Acheta domesticus<\/span><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6cb0708 elementor-widget elementor-widget-text-editor\" data-id=\"6cb0708\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>E\u2019 ammesso l\u2019utilizzo di <em>Acheta Domesticus<\/em> L., (<strong>grillo domestico<\/strong>) sottoforma congelata, secca, polverizzata (Reg. 2022\/188) [16] e polvere parzialmente sgrassata (2023\/5)[17]. Il grillo \u00e8 <strong>uno degli insetti edibili pi\u00f9 promettenti<\/strong> per la nutrizione umana [2], [18], [19]. Esso infatti \u00e8 ricco in <strong>proteine<\/strong> (fino al 70% sulla sostanza secca), <strong>minerali<\/strong> (potassio, magnesio, fosforo, sodio, ferro, zinco, manganese, rame dal 3 al 10%) e <strong>vitamine<\/strong> quali riboflamina (B2), acido pantoteico (B5), biotina (B7) ed acido folico (B9), spesso carenti nell\u2019uomo [6]. \u00c8 rilevante la sua <strong>componente lipidica<\/strong>, variet\u00e0 di acidi grassi monoinsaturi (MUFA) e polinsaturi (PUFA) (dal 15 al 40%) [7], [20] [6].<\/p><p>Le proteine di grillo presentano un PDCAAS pari a 0.85, registrando il triptofano come amminoacido limitante, mentre la digeribilit\u00e0 in vitro delle proteine raggiunge valori del 75%[12]. La <em>water holding capacity<\/em> della polvere proteica di grillo \u00e8 pari a 1.62 g\/g, mentre la <em>oil holding capacity<\/em> \u00e8 1.58 g\/g. La solubilit\u00e0 di questo ingrediente \u00e8 bassa (22%), indipendentemente dal pH testato (3.0, 5.0, 7.0). La capacit\u00e0 schiumogena e di stabilit\u00e0 della schiuma da polvere di grillo si attestano intorno al 82 e 86% rispettivamente [12], inoltre questo ingrediente pu\u00f2 facilmente essere incorporato in formulazioni alimentari grazie alla sua capacit\u00e0 di formare gel ed emulsioni [6].<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-54ccf27 elementor-widget elementor-widget-image\" data-id=\"54ccf27\" data-element_type=\"widget\" comunicazione=\"\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"500\" src=\"http:\/\/www.food-hub.it\/media\/wp-content\/uploads\/2025\/03\/Fig.-1-6-jpg.webp\" class=\"attachment-large size-large wp-image-63656\" alt=\"Formulazioni alimentari arricchite con insetti, croissant con Acheta domesticus\" srcset=\"http:\/\/www.food-hub.it\/media\/wp-content\/uploads\/2025\/03\/Fig.-1-6-jpg.webp 800w, http:\/\/www.food-hub.it\/media\/wp-content\/uploads\/2025\/03\/Fig.-1-6-300x188.webp 300w, http:\/\/www.food-hub.it\/media\/wp-content\/uploads\/2025\/03\/Fig.-1-6-768x480.webp 768w, http:\/\/www.food-hub.it\/media\/wp-content\/uploads\/2025\/03\/Fig.-1-6-750x469.webp 750w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Fig. 1 \u2013 Formulazioni alimentari arricchite con insetti, croissant con Acheta domesticus. <br>Foto realizzata durante la conferenza \u201cInsects to Feed the World 2022, Canada\u201d, Chef: Yosep Yoon. <\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6343cd1 elementor-widget elementor-widget-text-editor\" data-id=\"6343cd1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3><span style=\"font-size: 16pt;\">Alphitobius diaperinus<\/span><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-353326c elementor-widget elementor-widget-text-editor\" data-id=\"353326c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>A livello europeo \u00e8 stato riconosciuto come sicuro per il consumo umano anche l\u2019<em>Alphitobius Diaperinus <\/em>L. (<strong>alfitobio<\/strong>) in forma congelata, secca, polvere e di pasta (Reg. 2023\/58) [17]. Sono state valutate le propriet\u00e0 compositive della larva di alfitobio, identificando elevati livelli di lisina, leucina, valina e registrando la metionina come amminoacido limitante. Il punteggio EAAI (Essential amino acid index) della polvere di tale insetto si \u00e8 attestato poco al di sopra del 70%, paragonabile alla maggior parte degli insetti edibili ed alla soia [21].<\/p><p>La polvere di alfitobio \u00e8 stata studiata in sostituzione al 10 e 30% di farina di frumento all\u2019interno di formulazioni di snack, valutandone le propriet\u00e0 tecnologiche, microbiologiche, nutrizionali e le caratteristiche sensoriali. La supplementazione del 30% di insetto ha permesso di <strong>arricchire la quota proteica<\/strong> fino al 99.3%, fortificando il contenuto in istidina del 129%. Anche il contenuto in <strong>minerali ha visto un notevole incremento<\/strong>, arricchendo il prodotto finito in termini di ferro, fosforo e zinco (in particolare fino al 300%) [22].<\/p><p>Recentemente \u00e8 stato formulato uno snack ricco in minerali, antiossidanti, composti fenolici grazie all\u2019aggiunta di polvere di alfitobio, realizzato tramite stampa 3D. Tale settore ha la potenzialit\u00e0 di promuovere ulteriormente la sostenibilit\u00e0 alimentare ed una nutrizione sana, rispondendo al contempo alle carenze nutrizionali [23].<br \/><br \/>Le propriet\u00e0 delle farine di insetti, come la capacit\u00e0 legante ed emulsionante, le rendono adatte a diversi utilizzi in prodotti da forno, snack e integratori proteici.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fb78912 elementor-widget elementor-widget-image\" data-id=\"fb78912\" data-element_type=\"widget\" comunicazione=\"\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"500\" src=\"http:\/\/www.food-hub.it\/media\/wp-content\/uploads\/2025\/03\/Fig.-1-7-jpg.webp\" class=\"attachment-large size-large wp-image-63658\" alt=\"Formulazioni alimentari arricchite con insetti, antipasto di verdure con Formicidae Latreille\" srcset=\"http:\/\/www.food-hub.it\/media\/wp-content\/uploads\/2025\/03\/Fig.-1-7-jpg.webp 800w, http:\/\/www.food-hub.it\/media\/wp-content\/uploads\/2025\/03\/Fig.-1-7-300x188.webp 300w, http:\/\/www.food-hub.it\/media\/wp-content\/uploads\/2025\/03\/Fig.-1-7-768x480.webp 768w, http:\/\/www.food-hub.it\/media\/wp-content\/uploads\/2025\/03\/Fig.-1-7-750x469.webp 750w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Fig. 1 \u2013 . Formulazioni alimentari arricchite con insetti, antipasto di verdure con Formicidae Latreille. <br>Foto realizzata durante la conferenza \u201cInsects to Feed the World 2022, Canada\u201d, Chef: Yosep Yoon.<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-041b7d2 elementor-widget elementor-widget-text-editor\" data-id=\"041b7d2\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"font-size: 18pt;\"><strong>Principali criticit\u00e0 legate al consumo di insetti edibili<\/strong><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6d5c787 elementor-widget elementor-widget-text-editor\" data-id=\"6d5c787\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3><span style=\"font-size: 16pt;\">Rischio biologico<\/span><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9943d8e elementor-widget elementor-widget-text-editor\" data-id=\"9943d8e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Un punto chiave del consumo umano di insetti \u00e8 rappresentato dalla loro <strong>sicurezza alimentare, microbiologica e shelf-lif<\/strong>e [24]. Gli insetti presenti in natura sono caratterizzati da maggiore rischio di contaminazione microbica, mentre <strong>gli insetti da allevamento crescono in condizioni controllate, riducendo il pericolo di infezione<\/strong> [25]. Tuttavia, contaminazioni di varia natura possono accadere durante la lavorazione, perci\u00f2 la trasformazione in ingrediente alimentare deve essere svolta seguendo i pi\u00f9 rigidi canoni di produzione [6]. In polvere di insetto non sono state identificate <em>Salmonella<\/em> spp. e <em>Listeria monocytogenes<\/em> [26], pi\u00f9 nel dettaglio analizzando la farina di grillo non \u00e8 mai stata segnalata <em>Listeria monocytogenes<\/em>, mentre <em>Salmonella<\/em> spp. ed <em>Escherichia coli<\/em> solo in rari casi [6]. In studi precedenti sui grilli, sono stati registrati <em>Yersinia<\/em> spp., <em>Citrobacter<\/em> spp., <em>Fusobacterium <\/em>spp. e <em>Bacteroides<\/em> spp., mentre <em>Clostridium perfrigens<\/em> \u00e8 stato rilevato raramente ed a basse concentrazioni (10<sup>2<\/sup> UFC\/g) [6].<\/p><p>Il primo step nella lavorazione di insetti edibili riguarda <strong>l\u2019inattivazione o uccisione degli insetti vivi<\/strong>, effettuata tramite basse temperature o immersione in acqua bollente. Tale operazione inattiva <em>Enterobacteriaceae, Staphylococcus, Bacilli<\/em>, lieviti, muffe [27] e degrada di enzimi ossidativi [28]. Segue una<strong> fase di essicazione <\/strong>tramite <strong>tecniche convenzionali<\/strong> (essicazione al sole) <strong>o pi\u00f9 innovative<\/strong> (freeze-drying, microwave-drying), che riducono l\u2019umidit\u00e0 e l\u2019attivit\u00e0 dell\u2019acqua dell\u2019insetto,<strong> incrementandone la shelf-life<\/strong>. L\u2019essicazione inoltre riduce la carica microbica, i componenti tossici (neurotossine) e inattiva le componenti enzimatiche, stabilizzando la qualit\u00e0 del prodotto [29]. Ci\u00f2 permette l\u2019ottenimento di un <strong>prodotto stabile e sicuro per il consumo umano<\/strong>.<\/p><p>Infine, \u00e8 necessario considerare la possibile a concentrazione da metalli pesanti (cadmio, mercurio, piombo) dell\u2019insetto. \u00c8 stato studiato come questo aspetto dipenda dall\u2019eventuale contaminazione della dieta somministrata agli insetti, \u00e8 quindi essenziale un <strong>rigido controllo e selezione delle materie prime<\/strong> in ingresso per la crescita dell\u2019animale [6].<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e474754 elementor-widget elementor-widget-text-editor\" data-id=\"e474754\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3><span style=\"font-size: 16pt;\">Allergenicit\u00e0<\/span><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ea3dc25 elementor-widget elementor-widget-text-editor\" data-id=\"ea3dc25\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Gli insetti ed i loro derivati possono causare all\u2019uomo reazioni allergiche per contatto, inalazione o consumo [6].<strong> La tropomiosina \u00e8 il pi\u00f9 importante allergene individuato negli insetti<\/strong>, cos\u00ec come nei crostacei. Per tale motivo i pazienti allergici ai crostacei potrebbero facilmente dimostrare le stesse problematiche verso il consumo di insetti [30]. Trattamenti quali la frittura e l\u2019idrolisi enzimatica sembrano essere le strategie vincenti per ridurre l\u2019allergenicit\u00e0 della tropomiosina [26], [31], tuttavia si consiglia di limitarne l\u2019uso a soggetti gi\u00e0 sensibilizzati [26], [31].<\/p><p>Un altro allergene presente in molte specie di insetti, tra cui i grilli di campo, [32] \u00e8 <strong>l\u2019arginina chinasi<\/strong>. Anche in questo caso, la lavorazione degli insetti tramite proteolisi e microonde potrebbe ridurne l\u2019allergenicit\u00e0 [33].<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a768a22 elementor-widget elementor-widget-text-editor\" data-id=\"a768a22\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"font-size: 18pt;\"><strong>Food Neophobia ed entomofagia<\/strong><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-559f98e elementor-widget elementor-widget-text-editor\" data-id=\"559f98e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>I principali ostacoli al consumo di insetti edibili da parte dei paesi occidentali sono <strong>la neofobia alimentare, il disgusto<\/strong> (<em>ick factor<\/em>) <strong>e la non accettazione<\/strong> [34]. La neofobia alimentare \u00e8 definita come la riluttanza dei consumatori verso alimenti nuovi, sconosciuti; \u00e8 uno scenario chiave della futura tendenza verso il consumo di insetti [35]. Nella maggioranza dei consumatori, gli insetti suscitano disgusto e tale pregiudizio ne permette solo una limitata commercializzazione [35], [36], [37]. E\u2019 stato studiato come le popolazioni occidentali siano <strong>pi\u00f9 inclini a consumare insetti se facenti parte di una formulazione complessa<\/strong>, rispetto all\u2019insetto in toto [38], [39], [40].<\/p><p>In questo senso, studi di formulazioni arricchiti con polvere di insetto hanno riguardato impasti e pasta [41, p. 19], [42], snack estrusi [43], pane [44], [45] e \u201cmeat analogeues\u201d [46]. L\u2019accettazione \u00e8 ancora maggiore quando gli insetti sono<strong> inseriti in alimenti a loro familiari<\/strong>, rispetto alla proposta di prodotti del tutto innovativi [37]. Inoltre, il <strong>background culturale<\/strong> dei consumatori ne influenza fortemente la preferenza, individuando categorie di insetti per cui \u00e8 tollerato il consumo e altri verso i quali provano un chiaro rifiuto [37], [47].<\/p><p>Ad oggi <strong>un italiano su tre \u00e8 disposto ad acquistare alimenti in cui sono contenuti insetti<\/strong>. \u00c8 fondamentale conoscere il comportamento del consumatore per poter gestire in maniera ottimale l\u2019ingresso sul mercato di alimenti contenenti insetti e favorirne l\u2019accettabilit\u00e0 [37], [40], [47]. L\u2019ostacolo maggiore verso tale innovazione risiede nel <strong>primo assaggio del prodotto<\/strong>, dopo ci\u00f2 il consumatore familiarizza con quel particolare sapore [48]. Infine, l\u2019adozione di strategie di marketing focalizzate all\u2019<strong>accrescimento del valore alimentare<\/strong> degli insetti possono incrementare l\u2019accettabilit\u00e0 da parte dei consumatori [49].<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-49b423e elementor-widget elementor-widget-text-editor\" data-id=\"49b423e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"font-size: 18pt;\"><strong>Conclusioni<\/strong><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-da02505 elementor-widget elementor-widget-text-editor\" data-id=\"da02505\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>L\u2019utilizzo degli insetti edibili quali ingredienti innovativi e funzionali in formulazioni alimentari rappresenta un futuro in rapida espansione. La valutazione degli <strong>aspetti normativi<\/strong>, delle <strong>propriet\u00e0 tecnologich<\/strong>e delle polveri proteiche da essi derivate ed una <strong>coscienziosa presentazione<\/strong> del prodotto al consumatore sono aspetti chiavi verso l\u2019affermazione di tale settore.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5d65d3b elementor-widget elementor-widget-text-editor\" data-id=\"5d65d3b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>&#8212;<\/p><p><em>Speriamo che tu abbia trovato la lettura di questo articolo sugli <strong>insetti edibili<\/strong><b>\u00a0<\/b>interessante. Per altri contenuti simili, consulta la sezione <a href=\"https:\/\/www.food-hub.it\/media\/category\/ricerca-e-sviluppo\/\" target=\"_blank\" rel=\"noopener\">RICERCA E SVILUPPO<\/a>\u00a0del nostro sito web. E se vuoi restare sempre al passo con le ultime novit\u00e0 in fatto di Agrifood, iscriviti alla nostra\u00a0<a href=\"https:\/\/www.food-hub.it\/media\/newsletter\/\">Newsletter<\/a>!<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ce73b9a elementor-widget elementor-widget-eael-adv-accordion\" data-id=\"ce73b9a\" data-element_type=\"widget\" data-widget_type=\"eael-adv-accordion.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t        <div class=\"eael-adv-accordion\" id=\"eael-adv-accordion-ce73b9a\" data-scroll-on-click=\"no\" data-scroll-speed=\"300\" data-accordion-id=\"ce73b9a\" data-accordion-type=\"accordion\" data-toogle-speed=\"300\">\n    <div class=\"eael-accordion-list\">\n                <div id=\"bibliografia\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"1\" aria-controls=\"elementor-tab-content-2161\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-plus\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-minus\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Bibliografia<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-2161\" class=\"eael-accordion-content clearfix\" data-tab=\"1\" aria-labelledby=\"bibliografia\"><p>[1]\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 B. Deka, J. K. Tomberlin, e A. Babu, <a href=\"https:\/\/www.researchgate.net\/publication\/350419760_Insects_as_food_and_feed_a_promising_agricultural_sector_with_special_reference_to_India\" target=\"_blank\" rel=\"noopener\">\u00abInsects as food and feed: a promising agricultural sector with special reference to India\u00bb<\/a>, <em>J. Insects Food Feed<\/em>, vol. 7, fasc. 4, pp. 471\u2013482, lug. 2021.<\/p><p>[2]\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A. Bresciani, G. Cardone, C. Jucker, S. Savoldelli, e A. Marti, \u00abTechnological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations\u00bb, <em>Insects<\/em>, vol. 13, fasc. 6, p. 546, giu. 2022, doi: 10.3390\/insects13060546.<\/p><p>[3]\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Y. Jongema, <a href=\"https:\/\/www.wur.nl\/en\/research-results\/chair-groups\/plant-sciences\/laboratory-of-entomology\/edible-insects\/worldwide-species-list.htm\" target=\"_blank\" rel=\"noopener\">\u00abList of Edible Insects of the World\u00bb<\/a>. Wageningen UR: Wageningen, The Netherlands, 2017. [Online].<\/p><p>[4]\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 F. Giampieri, J. M. Alvarez\u2010Suarez, M. Mach\u00ec, D. Cianciosi, M. D. Navarro\u2010Hortal, e M. Battino, <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/35940702\/\" target=\"_blank\" rel=\"noopener\">\u00abEdible insects: A novel nutritious, functional, and safe food alternative\u00bb<\/a>, <em>Food Front.<\/em>, vol. 3, fasc. 3, pp. 358\u2013365, set. 2022.<\/p><p>[5]\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A. M. Liceaga, <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/35940702\/\" target=\"_blank\" rel=\"noopener\">\u00abChapter Four &#8211; Edible insects, a valuable protein source from ancient to modern times\u00bb<\/a>, in <em>Advances in Food and Nutrition Research<\/em>, vol. 101, J. Wu, A c. di, in Emerging Sources and Applications of Alternative Proteins, vol. 101. , Academic Press, 2022, pp. 129\u2013152.<\/p><p>[6]\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 G. Pilco-Romero <em>et al.<\/em>, <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0924224423003412\" target=\"_blank\" rel=\"noopener\">\u00abHouse cricket (Acheta domesticus): A review based on its nutritional composition, quality, and potential uses in the food industry\u00bb<\/a>, <em>Trends Food Sci. Technol.<\/em>, vol. 142, p. 104226, dic. 2023.<\/p><p>[7]\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 B. A. Rumpold e O. K. Schl\u00fcter, <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1002\/mnfr.201200735\" target=\"_blank\" rel=\"noopener\">\u00abNutritional composition and safety aspects of edible insects\u00bb<\/a>, <em>Mol. Nutr. Food Res.<\/em>, vol. 57, fasc. 5, pp. 802\u2013823, mag. 2013, doi: 10.1002\/mnfr.201200735.<\/p><p>[8]\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 United States Dairy Export Council, \u00abReference manual for U.S. whey and lactose products.\u00bb U.S. Dairy Export Council, 2004.<\/p><p>[9]\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 E. European Commission, \u00abRegulation (EU) 2015\/2283.\u00bb 2015.<\/p><p>[10]\u00a0\u00a0\u00a0\u00a0 Y. Aguilera <em>et al.<\/em>, <a href=\"https:\/\/www.researchgate.net\/publication\/349177200_Assessment_of_the_Nutritional_Value_Techno-Functional_and_In_Vitro_Physiological_Properties_of_Six_Edible_Insects\" target=\"_blank\" rel=\"noopener\">\u00abAssessment of the Nutritional Value, Techno-Functional, and In Vitro Physiological Properties of Six Edible Insects\u00bb<\/a>, in <em>The 1st International Electronic Conference on Food Science and Functional Foods<\/em>, MDPI, nov. 2020, p. 77.<\/p><p>[11]\u00a0\u00a0\u00a0\u00a0 E. European Commission, \u00abCommission Implementing Regulation (EU) 2021\/882 of 1 June 2021 authorising the placing on the market of dried Tenebrio molitor larva as a novel food under Regulation (EU) 2015\/2283 of the European Parliament and of the Council, and amending Commission Implementing Regulation (EU) 2017\/2470\u00bb. 2021.<\/p><p>[12]\u00a0\u00a0\u00a0\u00a0 A. K. Stone, T. Tanaka, e M. T. Nickerson, <a href=\"https:\/\/www.researchgate.net\/publication\/333699959_Protein_quality_and_physicochemical_properties_of_commercial_cricket_and_mealworm_powders\" target=\"_blank\" rel=\"noopener\">\u00abProtein quality and physicochemical properties of commercial cricket and mealworm powders\u00bb<\/a>, <em>J. Food Sci. Technol.<\/em>, vol. 56, fasc. 7, pp. 3355\u20133363, lug. 2019.<\/p><p>[13]\u00a0\u00a0\u00a0\u00a0 E. European Commission, \u00abCOMMISSION IMPLEMENTING REGULATION (EU) 2021\/1975 of 12 November 2021 authorising the placing on the market of frozen, dried and powder forms of Locusta migratoria as a novel food under Regulation (EU) 2015\/2283 of the European Parliament and of the Council and amending Commission Implementing Regulation (EU) 2017\/2470\u00bb. 2021.<\/p><p>[14]\u00a0\u00a0\u00a0\u00a0 S. A. Althwab, R. M. Alhomaid, R. F. M. Ali, A. Mohammed El-Anany, e H. M. Mousa,<a href=\"https:\/\/www.researchgate.net\/publication\/350372790_Effect_of_migratory_locust_Locusta_migratoria_powder_incorporation_on_nutritional_and_sensorial_properties_of_wheat_flour_bread\" target=\"_blank\" rel=\"noopener\"> \u00abEffect of migratory locust ( <em>Locusta migratoria<\/em> ) powder incorporation on nutritional and sensorial properties of wheat flour bread\u00bb<\/a>, <em>Br. Food J.<\/em>, vol. 123, fasc. 11, pp. 3576\u20133591, ott. 2021.<\/p><p>[15]\u00a0\u00a0\u00a0\u00a0 B. Purschke, H. Tanzmeister, P. Meinlschmidt, S. Baumgartner, K. Lauter, e H. J\u00e4ger, <a href=\"https:\/\/www.researchgate.net\/publication\/322106779_Recovery_of_soluble_proteins_from_migratory_locust_Locusta_migratoria_and_characterisation_of_their_compositional_and_techno-functional_properties\" target=\"_blank\" rel=\"noopener\">\u00abRecovery of soluble proteins from migratory locust (<em>Locusta migratoria<\/em>) and characterisation of their compositional and techno-functional properties\u00bb<\/a>, <em>Food Res. Int.<\/em>, vol. 106, pp. 271\u2013279, apr. 2018.<\/p><p>[16]\u00a0\u00a0\u00a0\u00a0 E. European Commission, \u00abCOMMISSION IMPLEMENTING REGULATION (EU) 2022\/188 of 10 February 2022 authorising the placing on the market of frozen, dried and powder forms of Acheta domesticus as a novel food under Regulation (EU) 2015\/2283 of the European Parliament and of the Council, and amending Commission Implementing Regulation (EU) 2017\/2470\u00bb. 2022.<\/p><p>[17]\u00a0\u00a0\u00a0\u00a0 E. European Commission, \u00abCOMMISSION IMPLEMENTING REGULATION (EU) 2023\/58 of 5 January 2023 authorising the placing on the market of the frozen, paste, dried and powder forms of Alphitobius diaperinus larvae (lesser mealworm) as a novel food and amending Implementing Regulation (EU) 2017\/2470\u00bb. 2023.<\/p><p>[18]\u00a0\u00a0\u00a0\u00a0 A. van Huis, <em>Edible insects: future prospects for food and feed security<\/em>. in FAO forestry paper, no. 171. Rome: Food and Agriculture Organization of the United Nations, 2013.<\/p><p>[19]\u00a0\u00a0\u00a0\u00a0 G. Sogari, <a href=\"https:\/\/www.mattioli1885journals.com\/index.php\/progressinnutrition\/article\/view\/4960\" target=\"_blank\" rel=\"noopener\">\u00abEntomophagy and Italian consumers: an exploratory analysis.\u00bb<\/a> Progr Nutr &#8211; 17(4):311-6, 2015. [Online].<\/p><p>[20]\u00a0\u00a0\u00a0\u00a0 A. Jantzen da Silva Lucas, L. Menegon de Oliveira, M. da Rocha, e C. 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Severini, <a href=\"https:\/\/www.researchgate.net\/publication\/321579815_Effects_of_formulation_and_process_conditions_on_microstructure_texture_and_digestibility_of_extruded_insect-riched_snacks\" target=\"_blank\" rel=\"noopener\">\u00abEffects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks\u00bb<\/a>, <em>Innov. Food Sci. Emerg. Technol.<\/em>, vol. 45, pp. 344\u2013353, feb. 2018.<\/p><p>[47]\u00a0\u00a0\u00a0\u00a0 C. Hartmann, J. Shi, A. Giusto, e M. Siegrist, <a href=\"https:\/\/www.researchgate.net\/publication\/275771244_The_psychology_of_eating_insects_A_cross-cultural_comparison_between_Germany_and_China\" target=\"_blank\" rel=\"noopener\">\u00abThe psychology of eating insects: A cross-cultural comparison between Germany and China\u00bb<\/a>, <em>Food Qual. <\/em><em>Prefer.<\/em>, vol. 44, pp. 148\u2013156, set. 2015.<\/p><p>[48]\u00a0\u00a0\u00a0\u00a0 G. Sogari e P. Vantomme, \u00abA tavola con gli insetti.\u00bb Mattioli 1885., 2014.<\/p><p>[49]\u00a0\u00a0\u00a0\u00a0 E. Arena <em>et al.<\/em>, <a href=\"https:\/\/www.researchgate.net\/publication\/344764292_Exploring_Consumer's_Propensity_to_Consume_Insect-Based_Foods_Empirical_Evidence_from_a_Study_in_Southern_Italy\" target=\"_blank\" rel=\"noopener\">\u00abExploring Consumer\u2019s Propensity to Consume Insect-Based Foods. Empirical Evidence from a Study in Southern Italy\u00bb<\/a>, <em>Appl. Syst. Innov.<\/em>, vol. 3, fasc. 3, p. 38, set. 2020.<\/p><\/div>\n                <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7f8789d elementor-author-box--layout-image-above elementor-author-box--align-center elementor-widget elementor-widget-author-box\" data-id=\"7f8789d\" data-element_type=\"widget\" data-widget_type=\"author-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-author-box\">\n\t\t\t\t\t\t\t<div  class=\"elementor-author-box__avatar\">\n\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.food-hub.it\/media\/wp-content\/uploads\/2025\/03\/Arianna-Cattaneo-jpg.webp\" alt=\"Immagine di Arianna Cattaneo\" loading=\"lazy\">\n\t\t\t\t<\/div>\n\t\t\t\n\t\t\t<div class=\"elementor-author-box__text\">\n\t\t\t\t\t\t\t\t\t<div >\n\t\t\t\t\t\t<h4 class=\"elementor-author-box__name\">\n\t\t\t\t\t\t\tArianna Cattaneo\t\t\t\t\t\t<\/h4>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-author-box__bio\">\n\t\t\t\t\t\t<p>Arianna Cattaneo \u00e8 al terzo anno di dottorato in \u201cAgrifood and Environmental Sciences\u201d presso l\u2019Universit\u00e0 di Trento e l\u2019azienda BEF Biosystems (Torino). Tecnologa alimentare iscritta all\u2019Ordine Lombardia e Liguria, si sta dedicando allo studio della mosca soldato nera come strumento di valorizzazione di biomasse agroalimentari, assicurandone il benessere durante l\u2019allevamento. <\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<a class=\"elementor-author-box__button elementor-button elementor-size-xs\" href=\"http:\/\/www.linkedin.com\/in\/arianna-cattaneo-foodsciencetechnology\">\n\t\t\t\t\t\tLinkedIn\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Indice Insetti edibili: tradizione e innovazione Secondo i dati della FAO (Organizzazione delle Nazioni Unite per l&#8217;alimentazione e l&#8217;agricoltura), oltre 2100 specie di insetti sono edibili e gi\u00e0 presenti nelle abitudini alimentari di circa 130 paesi [1]. Gli insetti pi\u00f9 consumati appartengono agli ordini dei Coleotteri (31% del consumo totale di insetti), Lepidotteri (18%), Imenotteri [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":63676,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"subtitle":"L\u2019utilizzo degli insetti edibili rappresenta un aspetto innovativo per il settore food. Essi si presentano come un ingrediente proteico, tecnologicamente idoneo all\u2019inserimento in formulazioni alimentari complesse ed utile per rispondere all\u2019elevata necessit\u00e0 proteica prevista per i prossimi anni. \u00c8 fondamentale una corretta informazione in merito all\u2019aspetto normativo per la tutela ed informazione del consumatore.","format":"standard","video":"","gallery":"","source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"4","single_blog_custom":"","parallax":"1","fullscreen":"0","layout":"no-sidebar-narrow","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-normal","show_share_counter":"0","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"0","show_post_author_image":"1","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"1","post_reading_time_wpm":"250","show_zoom_button":"1","zoom_button_out_step":"2","zoom_button_in_step":"2","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"0","number_popup_post":"1","show_author_box":"0","show_post_related":"1","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored 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