06 / Insect Utilization and Effects

Insect Utilization and Effects

Published reporting, research and funding records filed under Insect Utilization and Effects.

Standing description

Cell-Ag has published 6 records under Insect Utilization and Effects, covering reporting, research digests and funding calls. The most recent entry is dated 27 September 2026. The organisations named most often in this coverage are Solar Foods, Aalto University, Aquatic Cellular Agriculture.

Organisations in this topic

Solar Foods · 2 Aalto University · 1 Aquatic Cellular Agriculture · 1

WEEK OF 21 SEPTEMBER 2026

SCIENCE

Sustainable proteins for future food systems: nutritional quality, environmental trade-offs, and consumer acceptance

27 September 2026 · Insect Utilization and Effects · Agriculture Sustainability and Environmental Impact · Food Waste Reduction and Sustainability

A multidisciplinary review compares plant, microbial, algal, insect, fermented and cultivated proteins to assess their role in future food supply and the trade-offs that could limit it. The authors examine amino acids, digestibility, micronutrients and health effects, alongside life-cycle measures and evidence on consumer uptake. They identify tensions around processing, energy use and production scale. Taste, culture, price and aversion to unfamiliar foods also affect adoption. The proposed framework shows that no single measure can judge protein alternatives.

WEEK OF 17 AUGUST 2026

SCIENCE

Filamentous fungi in the European agri-food industry: current status and emerging applications with emphasis on Aspergillus spp.

20 August 2026 · Fungal Biology and Applications · Insect Utilization and Effects · Microbial Metabolism and Applications

Filamentous fungi in Europe were reviewed through EFSA safety assessments and recent agri-food applications, with particular attention to Aspergillus. Aspergillus and Trichoderma represented about 70% of fungal safety notifications, chiefly for food-enzyme manufacture and animal-feed additives, respectively. Assessments from 2020–2025 identified hydrolases, especially glycosylases and esterases, as major Aspergillus-derived enzymes used in food processing. The review also covered fungal mycoprotein, bakery ingredients, fermented drinks, and production of aromatic compounds by Aspergillus, Trichoderma, Penicillium, and Fusarium species.

WEEK OF 10 AUGUST 2026

SCIENCE

From residual biomass to novel feed ingredients for pigs, broilers and fish: A methodology for integrating feed formulation and consequential life cycle assessment

10 August 2026 · Agriculture Sustainability and Environmental Impact · Animal Nutrition and Physiology · Insect Utilization and Effects

Researchers combined market-based feed formulation with consequential life cycle assessment to test four residual-biomass ingredients in diets for pigs, sows, broilers and fish. The options were bacterial protein using manure-derived methane, fungal protein using sugars from wheat straw, protein concentrate from sugar beet leaves, and black soldier fly meal produced on food waste. Bacterial protein delivered the largest environmental gains across species, reflecting its production impact, dietary inclusion level and reduction of soybean meal. Standard substitution proxies overstated climate savings by 14–38%.

WEEK OF 13 JULY 2026

SCIENCE

Towards Cost-Effective and Sustainable Media Formulations for Terrestrial and Aquatic Cellular Agriculture

14 July 2026 · Protein Hydrolysis and Bioactive Peptides · Viral Infectious Diseases and Gene Expression in Insects · Insect Utilization and Effects

Media development for cultivated meat and seafood was reviewed with a focus on lowering cost, improving sustainability and ensuring food compatibility. The authors compared published serum-free formulations and assessed hydrolysates, modified growth factors, growth-factor substitutes and stabilizing agents, while also examining work on aquatic-cell media. They identified gaps in species-specific growth factors, particularly for aquatic organisms, and highlighted basal-media replacement, spent-media recycling and computational tools as research priorities. The review also discusses regulatory concerns and proposes performance measures for formulation development.

WEEK OF 29 JUNE 2026

SCIENCE

Feeding the Future: Next‐Generation Nutritional Frontiers, Innovations, Technologies, and Transformative Pathways for Sustainable Global Food Systems

1 July 2026 · Agriculture Sustainability and Environmental Impact · Algal biology and biofuel production · Insect Utilization and Effects

A narrative review assessed five emerging food technology areas: microbial protein from precision fermentation, cultivated meat and seafood, plant-derived foods and proteins from fungi or algae, nutrient enhancement and functional foods, and 3D printing using new ingredients. The authors compared nutrition, environmental impacts, scale-up potential, regulation, health implications, limitations, and evidence gaps. They found that technical, policy, energy, access, consumer acceptance, and socioeconomic uncertainties remain substantial, supporting a combined approach alongside longer dietary trials, comprehensive life-cycle studies, and independent checking of research claims.

WEEK OF 8 JUNE 2026

SCIENCE

Encellsprotein som ett livsmedel

10 June 2026 · Agriculture Sustainability and Environmental Impact · Food Waste Reduction and Sustainability · Insect Utilization and Effects

A thesis assessed the nutritional value, processing needs, and food-use barriers of single-cell protein made from bacteria, fungi, or algae. It combined a scientific literature review with interviews at three Finnish cellular agriculture companies: Solar Foods, Enifer, and Onego Bio. The evidence indicated that these microbial proteins can provide favourable amino acid profiles, fibre, vitamins, and minerals, while offering useful texturing, emulsifying, and foaming functions. Challenges include excess nucleic acids, processing needed for safety and digestibility, regulation, and consumer acceptance.