Over the past decade, the potential of edible insects as a novel ingredient in high value-added products has been investigated to find alternatives to conventional protein sources that are expensive, over-exploited and harmful to the environment. This review assesses the state of insects as an alternative protein source from production to consumption. More specifically, this review details the conventional procedures related to the production of insect flours as well as insect-derived ingredients such as protein concentrates and isolates. As a source of alternative protein in food ingredient formulations, the available data on the functionalities of edible insect ingredients is also examined and compared to conventional animal- and plant-based protein sources. Finally, the major challenges facing entomophagy in the mainstream food industry are explored. This review highlights the fact that insect proteins can serve as functional ingredients in food preparation. However, additional comparative studies are required to assess the functionality of various insect proteins compared to conventional proteins, regardless of processing method. To be incorporated into large scale industries, more research is needed to optimize processing methods to obtain the best compromise between cost-effectiveness, functionality, tastiness and sustainability, while ensuring consumer safety.

在过去的十年中，已经对食用昆虫作为高附加值产品中新型成分的潜力进行了研究，以寻找昂贵，过度开发且对环境有害的常规蛋白质来源的替代品。这篇综述评估了昆虫作为从生产到消费的替代蛋白质来源的状态。更具体地说，本综述详细介绍了与生产昆虫粉以及昆虫衍生成分（如蛋白浓缩物和分离物）有关的常规程序。作为食品成分配方中替代蛋白质的来源，还将检查有关可食用昆虫成分功能的可用数据，并将其与常规基于动物和植物的蛋白质来源进行比较。最后，探讨了主流食品工业中食道所面临的主要挑战。这篇评论强调了一个事实，即昆虫蛋白可以作为食品制备中的功能成分。但是，与常规蛋白质相比，无论采用何种加工方法，都需要进行其他比较研究来评估各种昆虫蛋白质的功能。要整合到大规模行业中，需要进行更多的研究来优化加工方法，以在成本效益，功能性，口味和可持续性之间取得最佳折衷，同时确保消费者的安全。无论采用哪种加工方法，都需要进行其他比较研究以评估各种昆虫蛋白与常规蛋白相比的功能。要整合到大规模行业中，需要进行更多的研究来优化加工方法，以在成本效益，功能性，口味和可持续性之间取得最佳折衷，同时确保消费者的安全。无论采用哪种加工方法，都需要进行其他比较研究以评估各种昆虫蛋白与常规蛋白相比的功能。要整合到大规模行业中，需要进行更多的研究来优化加工方法，以在成本效益，功能性，口味和可持续性之间取得最佳折衷，同时确保消费者的安全。