What question did this study set out to answer?

To assess how enriching meat-based and meat analogue products with edible insects affects their nutritional and functional qualities, as well as consumer acceptability.

July 3, 2026FoodsOpen Access

Effects of Edible Insect Enrichment of Meat-Based and Meat Analogue Products on the Nutritional Composition, Techno-Functional Properties, and Acceptability to Consumers: A Systematic Review

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Authors

IAIsaac AmoahKwame Nkrumah University of Science and Technology MLMauro LombardoSan Raffaele University of Rome CDCharles DiakoMassey University

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Implication

Systematic review evaluates nutritional benefits and consumer acceptability of insect-enriched meat products, highlighting matrix-dependency.

Key Points

To assess how enriching meat-based and meat analogue products with edible insects affects their nutritional and functional qualities, as well as consumer acceptability.
Systematic search conducted on PubMed, ScienceDirect, and Scopus on 5 November 2025.
25 relevant articles were included in the review.
Analysis focused on nutritional composition, physicochemical properties, and consumer acceptability.
Commonly used edible insects include mealworms, crickets, grasshoppers, silkworm pupae, and superworms.
Conventional meat products withstand up to 10% insect enrichment, while meat analogues can tolerate 10-60%.
Heterogeneity in formulations limits direct comparisons across studies.

Cite This Study

Amoah et al. (2026) studied this question.

synapsesocial.com/papers/6a4753c55c29257aa2579cc5 https://doi.org/10.3390/foods15132329

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Implication

Systematic review evaluates nutritional benefits and consumer acceptability of insect-enriched meat products, highlighting matrix-dependency.

Effects of Edible Insect Enrichment of Meat-Based and Meat Analogue Products on the Nutritional Composition, Techno-Functional Properties, and Acceptability to Consumers: A Systematic Review

Discussion

Member takes

Implication

Key Points

Cite This Study

Effects of Edible Insect Enrichment of Meat-Based and Meat Analogue Products on the Nutritional Composition, Techno-Functional Properties, and Acceptability to Consumers: A Systematic Review

Discussion

Member takes

Implication

Key Points

Cite This Study

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