ALTERNATİF PROTEİN KAYNAĞI OLARAK YENİLEBİLİR BÖCEKLER VE TÜKETİCİ KABULÜ.

Insects have been a part of local cuisine in many cultures since ancient times. The nutritional content of insects, which are currently consumed in many parts of the world, has attracted attention as an alternative protein source. Approximately 10% of the world's population has problems accessing food, and almost 1 billion people face diseases related to malnutrition. Just as the current food production model is insufficient to meet the food demand of the increasing population, increasing agricultural production in conjuction with population growth accelerates global warming by causing more greenhouse gas emissions into the atmosphere. Insects have the potential to replace traditional animal proteins to supply the protein requirements of the population because of their high protein content. However, in this regard, the competent authorities have food safety concerns, as well as difficulties in consumer acceptance. It is possible to overcome food safety concerns with production models and advanced processing techniques as well as the difficulties experienced in consumer acceptance with different marketing and market strategies. In this review, the potential of edible insects as an alternative protein source and consumer attitude towards edible insects were evaluated. [ABSTRACT FROM AUTHOR]