Human consumption of insects as an alternative and nutritious animal protein is increasing among consumers in Western countries. FVE (N. Gabrowski, M. Ferri and F. Proscia) has contributed in writing this interesting review.
The aim of the paper is to review the main aspects that revolve around insects as food and feed, such as the production, processing, consumption, current EU legal framework, environmental and nutritional aspects, the risk of biological and chemical hazards associated to insects and to the substrates used in farming, as well as potential for allergies.
