Alternative Nutrient Sources

Insects as alternative sources of protein for food and feed (Cover image)

Insects as alternative sources of protein for food and feed Edited by Adriana Casillas

This collection reviews the wealth of current research on the use of insect species as sources of protein in both human and animal diets. The book considers recent advances in the production and application of black soldier flies, yellow mealworms and other insects primarily as feed for swine, poultry and fish. Click here for more information

Part 1 Production and applications of black soldier flies

1.Advances in substrate source composition for rearing black soldier fly larvae as a protein source: Cecilia Lalander and Ivã Guidini Lopes, Swedish University of Agricultural Sciences, Sweden

2.Pathogens and diseases affecting large-scale production of black soldier fly: Roberto M. Pereira, University of Florida, USA

3.Use of protein from black soldier flies in poultry feed: Arya Rezaei Far, Somaya Naser El Deen and Teun Veldkamp, Wageningen University and Research, The Netherlands

4.Black soldier fly meal: an alternative protein source for pigs: S. Struthers, and J. G. M. Houdijk, Scotland’s Rural College (SRUC), UK; and H. N. Hall, Anpario plc, UK

5.Use of protein from black soldier flies in fish feed: Laura Gasco, University of Torino, Italy; Vlastimil Stejskal and Hung Quang Tran, University of South Bohemia in Ceske Budejovice, Czech Republic; Michele Costantini, Michele Zoli and Jacopo Bacenetti, University of Milano, Italy; and Francesco Gai, National Research Council, Italy

Part 2 Production and application of yellow mealworms and other insects

6.Advances in mass breeding/rearing techniques for yellow mealworms as a protein source: David Deruytter, Carl Coudron and Jonas Claeys, Insect Research Centre, Belgium

7.Advances in nutrient/substrate sources/composition for rearing yellow mealworms as a protein source: Riccardo Melis and Roberto Anedda, Porto Conte Ricerche S.r.l., Italy

8.Diseases affecting production of yellow mealworms as a protein source: Antoine Lecocq, University of Copenhagen, Denmark; Helen Hesketh and Pascal Herren, UK Centre for Ecology & Hydrology, UK; and Jozsef Takacs and Annette Bruun Jensen, University of Copenhagen, Denmark

9.Use of protein from yellow mealworms in poultry feed: M. Mabelebele, E. Malematja, S. D. Kolobe, T. G. Manyelo, N. A. Sebola, and F. Manyeula, University of South Africa, South Africa

10.Use of protein from yellow mealworms in fish feed: Enric Gisbert, Aquaculture Program – Institute of Agrifood Research and Technology (IRTA), Spain; and Alberto Ruiz, Aquaculture Program – Institute of Agrifood Research and Technology (IRTA), Spain and Aquaculture and Fisheries Group – Wageningen University and Research, Wageningen, The Netherlands

11.Advances in production of house flies as food and animal feed: key challenges and solutions: Nathaniel A. Sibinga, Katholieke Universiteit (KU) Leuven, Belgium; Eugene Won and Vimal Selvaraj, Cornell University, USA

12.Advances in production of crickets as food and animal feed: Chrysantus M. Tanga, International Centre of Insect Physiology and Ecology (icipe), Kenya; Margaret O. Kababu, International Centre of Insect Physiology and Ecology (icipe) and Jaramogi Oginga Odinga University of Science and Technology (JOOUST), Kenya; and Dennis Beesigamukama, International Centre of Insect Physiology and Ecology (icipe), Kenya

Part 3 General issues in use of insect protein

13.The chemical and microbial safety of insect-based feed and food: Christelle Planche and Erwan Engel, INRAE - UR370 Animal Products Quality Unit, France; and Christina Nielsen-LeRoux, Université Paris-Saclay – INRAE-UMR1319 Micalis-AgroParisTech, France

14.Understanding and changing attitudes towards eating protein derived from insects: Ashkan Pakseresht, Brunel University London, Brunel Business School, UK; and Lynn Frewer, Newcastle University, School of Natural and Environmental Sciences, UK

ISBN: 9781801465847 ¦ Pub date: February 2025 ¦ Extent: 378 pages ¦ Price £150/$195/€180

Advances in cultured meat technology Edited by Professor Mark Post, Professor Che Connon and Dr Chris Bryant

This collection reviews current advances in cellular agriculture, focussing primarily on the emerging research in cultured meat technology. The book considers the establishment of regulatory frameworks for cultured meat in Europe, USA and Singapore and highlights the quality and sustainability issues which can arise as a result of its creation. Click here for more information

Part 1 General

1.Cultured meat technology: an overview: Apeksha Bharatgiri Goswami, James Charlesworth, Joanna M. Biazik, Mark S. Rybchyn and Johannes le Coutre, University of New South Wales, Australia

2.Talking points on the cultural politics of cultured meat: Neil Stephens, University of Birmingham, UK; and Alexandra Sexton, University of Sheffield, UK

3.Creating a regulatory framework for cultured meat products: Singapore: Johnny Yeung, Yong Quan Tan, Siew Herng Chan, Kern Rei Chng, Calvin Yeo, Jer Lin Poh, Teng Yong Low and Joanne Sheot Harn Chan, National Centre for Food Science, Singapore

4.Creating an infrastructure for cultured meat: Irfan Tahir, The University of Vermont, USA; Miranda Stahn, Independent Consultant, Canada; N. Stephanie Kawecki, University of California Los Angeles, USA; Vicky Andriessen, Mosa Meat, The Netherlands; Bianca Datta, Massachusetts Institute of Technology, USA; Dwayne Holmes, Stichting New Harvest, The Netherlands; Lejjy Gafour, CULT Food Science Corp, Canada; and Isha Datar, New Harvest Inc., Canada

Part 2 Technologies

5.Cell line sourcing and characterization for cultured meat product development: Leonard Nelson and Richard Siller, Occam Biosciences, UK; and Gareth Sullivan, Occam Biosciences, UK and Oslo University Hospital, Norway

6.Developments in cell culture media for cultured meat applications: Andrew J. Stout, Tufts University, USA

7.Bioreactors for cell multiplication in cultured meat product development: Stefan Schlößer and Philipp Nold, Eppendorf SE, Germany

8.Tissue engineering using scaffolds in cultured meat product development: Iris Ianovici, Idit Goldfracht, Yana Shaulov Dvir, Hagit Shoyhat and Shulamit Levenberg, Technion - Israel Institute of Technology, Israel

9.Scaling cell production sustainably in cultured meat product development: Panagiota Moutsatsou, Mosa Meat, The Netherlands; Paul Cameron, University College London, UK; Ben Dages, Aston University, UK; Alvin W. Nienow, University College London and University of Birmingham, UK; Gary Lye, University College London, UK; Eirini Theodosiou, Aston University, UK; and Mariana P. Hanga, University College London and Quest Meat Ltd, UK

Part 3 Quality and sustainability issues

10.Developing cultured meat as a food product: J. F. Young, A. Abraham, M. K. Rasmussen, S. Skrivergaard and M. Therkildsen, Aarhus University, Denmark

11.Assessing the environmental impact of commercial-scale cultivated meat production: Hanna L. Tuomisto, University of Helsinki and Natural Resources Institute Finland (Luke), Finland

12.Consumer attitudes to cultured meat products: improving understanding and acceptance: Christina Hartmann and Michael Siegrist, ETH Zürich, Switzerland

13.Techno-economic analysis for cultivated meat production: John P. Ellersick, Next Rung Technology, LLC, USA; Elliot Swartz, The Good Food Institute, USA; and Reina Ashizawa, Next Rung Technology, LLC, USA

ISBN: 9781801463768 ¦ Pub date: October 2023 ¦ Extent: 432 pages ¦ Price £140/$180/€170

Seaweed and microalgae as alternative sources of protein Edited by Professor Xin Gen Lei

This collection reviews the wealth of research on tropical forest management. Parts 1 and 2 explore key challenges facing tropical forests as well as the ecosystem services they deliver. Parts 3 and 4 review the management structures and techniques required for sustainable forest management (SFM). Part 6 includes case studies of SFM of different tropical forest types. Click here for more information

Table of contents

Part 1 Types of macroalgae and microalgae

1.Seaweed as a potential protein supplement in animal feeds: Sung Woo Kim, North Carolina State University, USA

2.Solar energy conversion, oxygen evolution and carbon assimilation in cyanobacteria and eukaryotic microalgae: Gaozhong Shen, The Pennsylvania State University, USA

3.Extraction of proteins and other functional components from red seaweed (Rhodophyta): Charlotte Jacobsen, National Food Institute - Technical University of Denmark, Denmark; Alireza Naseri, LACTOSAN A/S, Denmark; and Susan Løvstad Holdt, National Food Institute - Technical University of Denmark, Denmark

Part 2 Cultivation and processing

4.Developments in commercial scale farming of microalgae and seaweeds: Sarah E. Loftus and Zackary I. Johnson, Duke University, USA

5.Developments in algal processing: Schonna R. Manning and Reuben D. Gol, University of Texas at Austin, USA

6.Bioprocessing of microalgal proteins and their applications in the cosmetic, nutraceutical and food industries: Jordan Wilson, Ainnatul A. Ahmad Termizi, Elvis T. Chua and Peer M. Schenk, The University of Queensland, Australia

7.Environmental impacts of seaweed cultivation: kelp farming and preservation: Jean-Baptiste Thomas, KTH Royal Institute of Technology, Sweden; José Potting, EnviroSpotting, The Netherlands and KTH Royal Institute of Technology, Sweden; and Fredrik Gröndahl, KTH Royal Institute of Technology, Sweden

Part 3 Applications

8.Nutritional and anti-methanogenic potentials of macroalgae for ruminants: Deepak Pandey, Nord University, Norway; Morteza Mansouryar, University of Copenhagen, Denmark; Margarita Novoa-Garrido, Geir Næss and Viswanath Kiron, Nord University, Norway; Hanne Helene Hansen, University of Copenhagen, Denmark; Mette Olaf Nielsen, Aarhus University, Denmark; and Prabhat Khanal, Nord University, Norway

9.Developing seaweed/macroalgae as feed for pigs: Marta López-Alonso, Universidade de Santiago de Compostela, Spain; Marco García-Vaquero, University College Dublin, Ireland; and Marta Miranda, Universidade de Santiago de Compostela, Spain

10.Microalgae: a unique source of poultry feed protein: Sahil Kalia, Andrew D. Magnuson, Guanchen Liu and Xin Gen Lei, Cornell University, USA

11.Developing macroalgae and microalgae as feed for fish: Mo Peng, Jiangxi Agricultural University, China; Chunxiang Ai, Xiamen University, China; Zhi Luo, Huazhong Agricultural University, China; and Qinghui Ai, Key Laboratory of Mariculture (Ministry of Education of China), Ocean University of China, China

ISBN: 9781786766205 ¦ Pub date: September 2021 ¦ Extent: 344 pages ¦ Price £140/$180/€170

Alternative nutrient sources

Insects as alternative sources of protein for food and feed Edited by Adriana Casillas

Advances in cultured meat technology Edited by Professor Mark Post, Professor Che Connon and Dr Chris Bryant

Seaweed and microalgae as alternative sources of protein Edited by Professor Xin Gen Lei