"Future Foods" ed. by Heimo Mikkola

In this book chapters ranging from mushroom, insect, and earthworm farming to smart packaging and 3D printing of future foods.

Because of their biological composition, several issues should be considered, such as microbial safety, toxicity, palatability, and the presence of inorganic compounds. Specific health implications ought to be kept in mind especially if mushrooms, earthworms, or insects are reared on waste products. Allergies induced through insects' ingestion also deserve attention. A possible HACCP plan has been described considering pre-requirements in insect production and transformation.

It is anticipated that by 2050 we will have nine billion people to feed-how can we manage? As scarcities of agricultural land, water, forest, fishery and biodiversity resources, as well as nutrients and nonrenewable energy are foreseen, insect rearing is one solution for food and feed security in the future.


Contents
1 Competitive Edible Mushroom Production from Nonconventional Waste Biomass
2 Nutritional Value, Food Ingredients, Chemical and Species Composition of Edible Insects in China
3 Selected Edible Insects and Their Products in Traditional Medicine, Food and Pharmaceutical Industries in Africa: Utilisation and Prospects
4 Allergy to Edible Insects: A Computational Identification of the IgE-Binding Cross-Reacting Allergen Repertoire of Edible Insects
5 Constraints of HACCP Application on Edible Insect for Food and Feed
6 Polyandry as a Signal of Phase Shift in Female Desert Locust Schistocerca gregaria
7 Nutritive Evaluation of Earthworms as Human Food
8 Intelligent and Smart Packaging
9 Novel Soft Meals Developed by 3D Printing