Introduction
Chapter 1 - Insects as food and feed
1.1. Insects and the agri-food chain 1.2. Insects as food: history, culture and traditions
1.3. Insects and food and feed security
1.4. Insects and the environment 1.5. Insects: food safety and quality
1.6. Animal welfare?
1.7. Consumer acceptance of edible insects
Chapter 2 - The global market of insects as food and feed
2.1. Characterisation of the global market 2.2. Characterisation of the EU market
2.2.1. Food 2.2.2. Feed
2.2.3. Market leaders and forerunners
Chapter 3 - Insects as food and feed: analysis of regulatory experiences in selected non-EU countries
3.1. The international context
3.2. USA 3.3. Canada
3.4. Australia
3.5. Switzerland 3.6. Brazil
Chapter 4 - The EU regulatory framework for insects as food and feed and its current constraints 4.1. Food
4.1.1. Insects as novel foods
4.1.1.1. Regulation (EC) No 258/97
4.1.1.2. From the old novel food regime to the new one: the impact on the EU internal market
4.1.1.3. Regulation (EU) 2015/2283
4.1.1.4. Pending authorisations
4.1.2. Regulatory loopholes
4.1.2.1. Food safety
4.1.2.2. Food quality
4.1.2.3. Feed
4.2. Feed for insects
4.3. Building an EU regulatory framework for insects as food and feed: review roadmap
Conclusions
References
About the Author: Dr. Francesco Montanari is a lawyer specialised in the agri-food chain and Integrated Researcher at CEDIS - Research and Development Centre on Law and Society of the Law Faculty of the Universidade Nova of Lisbon. He holds a Ph.D. in EU law from the University of Bologna and a MSc in Food Consumption Sciences from the Universidade Aberta. Currently, his main areas of interest and research revolve around food innovation (including novel foods, insects, dairy and meat substitutes), food labelling, nutrition and healthy diets, official controls, and international trade in agri-food products. Since 2013 Dr. Francesco Montanari lectures food law in training courses organised by the European Commission for the staff of national competent authorities.
Dr. Ana Pinto de Moura is an Assistant Professor at the Universidade Aberta, being the Director of the online MSc Course on Food Consumption Sciences, since 2005. Dr. Ana Pinto de Moura is also an Integrated Researcher at the GreenUPorto - Research Centre for Sustainable Agrifood Production, where she integrates the research group working on Consumer Perception and Sensory Evaluation. Currently, her main areas of research deal with the use of qualitative research methods to unravel determinants of food choice with a focus on healthy and sustainable eating.
Prof. Luís Miguel Cunha is an Associate Professor at the Faculty of Sciences, University of Porto, being the Director of the MSc course on Consumer Sciences and Nutrition, since 2007. He is also an Integrated Researcher at the GreenUPorto - Research Centre for Sustainable Agrifood Production, where he coordinates the research group working on Consumer Perception and Sensory Evaluation. Currently, his main areas of research deal with the application of fast sensory profiling techniques for food products, dynamic profiling, food evoked emotions and food choice criteria. Within this framework, since 2013, Prof Cunha has focussed part of his research efforts on the evaluation of the use of insects as food and feed. Currently, he is a member of the European H2020 innovation action SUSINCHAIN - Sustainable Insect Chain (2019-2023).
