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Trendy ve využití hmyzí suroviny v potravinách
Polák, Daniel
This bachelor thesis deals with the use of edible insects material in the food industry. Around 2000 edible insect species have been recorded worldwide and are commonly consumed in Africa, Asia and Oceania. In recent years, edible insects have also become a major topic of discussion in the Western world. In the European Union, legislative steps have been taken to categorise certain species of the edible insects as food. On the European market, products made from the yellow mealworm, the house cricket, the migratory locust and the lesser mealworm can be found. These edible insects are a rich source of protein, fat, vitamins and minerals. It also contains the fibre chitin which is associated with lower digestibility of insect products and may also act as an allergen. Some nutritional substances may be subject to the development of innovative technologies. For example, proteins from the migratory anemone have the potential for the development of edible packaging or chitin fibre may be another alternative source to obtain chitosan.
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