Simona Grasso – författare

Consumers around the world are becoming increasingly aware of the significant impacts of food consumption on the environment, and demand for more sustainable foods is expanding rapidly. Edible Insects Processing for Food and Feed: From Startups to Mass Productionfocuses on the growing topic of insects as food and feed, covering not only production elements, but also case studies and several other areas of interest, such as environmental aspects, nutritional value, consumers, food safety and market statistics. Key Features: Includes several case studies and latest advancements in the area Contains multidisciplinary approach, covering farm-to-fork aspects Contains full account of contemporary developments in mass production of edible insectsWritten by passionate leading academics and industry partners around the globe, this book aims to bring together the latest advancements in edible insect production in a dynamic, modern and multidisciplinary approach. It is a one-stop shop that will give readers a flavour of where the fascinating topic of edible insect production is now, but more importantly of where it might be heading to in the future, showcasing several related challenges and opportunities.

Consumers around the world are becoming increasingly aware of the significant impacts of food consumption on the environment, and demand for more sustainable foods is expanding rapidly. Edible Insects Processing for Food and Feed: From Startups to Mass Productionfocuses on the growing topic of insects as food and feed, covering not only production elements, but also case studies and several other areas of interest, such as environmental aspects, nutritional value, consumers, food safety and market statistics. Key Features: Includes several case studies and latest advancements in the area Contains multidisciplinary approach, covering farm-to-fork aspects Contains full account of contemporary developments in mass production of edible insectsWritten by passionate leading academics and industry partners around the globe, this book aims to bring together the latest advancements in edible insect production in a dynamic, modern and multidisciplinary approach. It is a one-stop shop that will give readers a flavour of where the fascinating topic of edible insect production is now, but more importantly of where it might be heading to in the future, showcasing several related challenges and opportunities.

Producers and consumers alike are recognizing the need for our food systems to become more sustainable, which means moving away from linear economy processes and engaging instead with more circular initiatives. Upcycled foods have the potential to play a critical role in this transition, as they are produced through verifiable supply chains and, most importantly, they make use of ingredients that would have otherwise been discarded. This can include both plant-based and animal-based by-products from the food industry, but it also more broadly includes the concept of imperfect produce. While food valorization, extraction of bioactive compounds, and by product utilization is nothing new in food processing, the upcycling movement is a departure from past practice in that it is distinctly consumer-facing with third-party certification. Upcycling demands study separately from the technical aspects of valorization of food products.From Valorization to Upcycling: Food Technology for People, Planet and Economy will be the first volume to bring together experts across academia and industry to discuss the various aspects of upcycled food production, from quality and legislative aspects to case studies and marketing. Providing an overview of the challenges and opportunities related to upcycled foods, this multidisciplinary project will be highly valuable in informing students, academics, startups, industry experts and stakeholders in general on this topic.