The Black Soldier Fly (BSF) offers the potential to address two global challenges; the environmental detriments of food waste and the rising demand for protein. Food waste digested by BSF larvae can be converted into biomass, which may then be utilized for the development of value-added products including new food sources for human and animal consumption. A systematic literature search was conducted to identify studies investigating the influence of food waste rearing substrates on BSF larvae protein composition. Of 1712 articles identified, 23 articles were selected for inclusion. Based on the results of this review, BSF larvae reared on ‘Fish waste Sardinella aurita’ for two days reported the highest total protein content at 78.8% and BSF larvae reared on various formulations of ‘Fruit and vegetable’ reported the lowest protein content at 12.9%. This review is the first to examine the influence of food waste on the protein composition of BSF larvae. Major differences in larval rearing conditions and methods utilized to perform nutritional analyses, potentially influenced the reported protein composition of the BSF larvae. While this review has highlighted the role BSF larvae in food waste management and alternative protein development, their application in nutrition is still in its infancy.

Growing populations, changing dietary preferences and limitations on natural resources have meant that finding an alternative to traditional animal-based protein sources is a priority. Insects have been proposed as a possible solution due to their many benefits including low resource inputs and rich nutritional profile. However, insects are not consumed on a large scale by Australians. Food neophobia (reluctance to try new foods) could be contributing to this delay and as such, this study aimed to explore the role of food neophobia on protein food source habits and willingness to eat insects as food. A total of 601 participants (76.2% female, 23.8% male) completed an online survey which included a questionnaire measuring food neophobia status, participants’ self-reported usual protein dietary habits, their previous insect-eating experience, future willingness to eat insects, and potential motivations to include insects in their diet. Results indicated a strong association between food neophobia and participants’ dietary choices such as following a vegan or vegetarian diet (p = 0.024). In addition, food neophobia was correlated with a reduced likelihood of previous insect-eating experience (p < 0.001), as well as a decreased willingness to eat insects in the future (p < 0.001). This study provides a greater understanding of the role of food neophobia status and dietary choices in consumers’ willingness to eat insects and identifies possible motivating factors that may increase the likelihood of consumers’ future insect eating.

The study explored context-driven food odour perception with links to chemical profiling of flavour compounds. Participants rated the intensity of three food odours (vanilla, almond, lemon) in a Neutral context and VR simulation of the International Space Station. The study involved 54 adults aged 18–39 years with no history of motion sickness and/or vertigo. The VR context demonstrated significantly higher intensity ratings for vanilla (P = 0.009) and almond (P < 0.001) odours, compared to the Neutral context. Clustering based on perceived intensity identified that those less sensitive to the odours perceived significantly stronger almond odour in VR (P = 0.011). Gas chromatography–mass spectrometry analysis linked these findings to benzaldehyde, a common compound in both vanilla and almond odours. Therefore, a VR space context may impact odour perception, subject to their volatile composition and individual sensitivity. This underscores VR's potential as a ground-based analogue for future sensory research, translating across similar settings beyond the space context.

This study investigates food odour perception and affective response within a virtually simulated spacecraft environment, with links to the volatile composition of odours. Healthy participants (n = 44) between the ages of 18-39 years rated the intensity of eight food odours in two simulated space environments for comparison, a 'microgravity' posture (MicroG Posture; physical) and Virtual Reality (VR; visual-spatial cues) simulation of a spacecraft. Results indicate that these methods yield different outcomes. Particularly, odour intensity perception was significantly higher in VR compared to the MicroG Posture for all odours (p < 0.05), except lemongrass. Moreover, individual differences in odour sensitivity were observed, with low-sensitive individuals (n = 14) perceiving stronger almond odour (p < 0.001) and highly sensitive individuals (n = 29) perceiving stronger vinegar odour (p = 0.003) in VR. Emotional dimensions of valence and arousal were also significantly higher (p < 0.001) in VR, while stress response remained low across contexts (all p > 0.05). While emotional and stress responses did not generally affect odour intensity perception, valence was positively correlated with almond and vinegar odour perception, while stress was negatively correlated with vinegar odour perception. These findings suggest that odour perception and affective response may vary in virtual space contexts, with certain individuals exhibiting sensitivity to specific odours due to their unique flavour profiles. This highlights how confined, cluttered environments, reminiscent of space conditions, affect sensory responses to food, with implications for personalised dietary interventions and improved well-being in similar populations.

Summary: This narrative review focuses on the effects of ‘Sensory Play’ on young children's willingness to try new nutritious foods, particularly fruits and vegetables. Young children are often fussy when it comes to trying new nutritious foods. ‘Sensory Play’ is a type of early childhood sensory education that stimulates one, or more, of the five senses: taste, touch, smell, sight and sound. This review examines the literature on sensory‐based education and its effects on children's willingness to taste fruits and vegetables. Previous research has explored the use of ‘Sensory Play’ to introduce fruits and vegetables to young children, with promising results in increasing intake. However, there is a gap in research on the potential use of non‐taste exposure activities (i.e. activities that use the sense of touch, smell, sight and sound, but not taste) to increase children's willingness to try unfamiliar fruits and vegetables. The outcomes of this review explored the potential of how these sensory‐based educational tools can be used to decrease barriers of fruits and vegetables acceptance.