**6. Conclusions**

It can be concluded that the measured sensory properties of viscosity, rancidity and colour were impacted mainly by the design parameters of salt and oil content, and to a smaller extent by particle size and the addition of an antioxidant. Storage time of the processed and packaged insect products influenced only the odour and flavour attributes of popcorn and roasted sesame seed. This means that products based on insects are stable during storage when processed in a retort and packaged in TRC packages.

**Author Contributions:** Conceptualization, K.W. and M.L.; Methodology, K.W., L.M. and H.D.; Validation, M.L.; Formal Analysis, K.W.; Investigation, K.W.; Resources, K.W.; Data Curation, K.W. and M.L.; Writing—Original Draft Preparation, M.L.; Writing—Review and Editing, K.W. and M.L.; Visualization, K.W. and M.L.; Project Administration, K.W.; Funding Acquisition, K.W. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was funded by The Knowledge Foundation (KK-stiftelsen) grant number 20170141\*. SLU—Swedish University of Agricultural Sciences faculty (to M.L.) is greatly acknowledged for financial support.

**Acknowledgments:** Thanks to the project group members for discussion, analyses, raw materials, processing, packaging and inspiration: Peter Andersson, Viktoria Olsson, Johan Berg, Karina Birch, Fanny Cedergaardh, Fredrik Davidsson, Sarah Forsberg, Johanna Gerberich, Åsa Josell, Ingemar Jönsson, Susanne Rask, Sofia Stüffe and Per Magnusson.

**Conflicts of Interest:** The authors declare no conflicts of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.
