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Entomophagy: Edible Insects and the Future of Food
Insects as a protein alternative and solution to our world's food crisis.
Curated by Ana C. Day
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Les ténébrions et leurs larves : allergènes alimentaires du futur ?

Tenebrio Spp. and their mealworms: Food allergy of the futureG. Dutau Revue Française d'Allergologie

Volume 54, Issue 1, January 2014, Pages 1–3


Via Jacques Mignon
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Jacques Mignon's curator insight, April 4, 7:49 AM

Début du texte de l'Editorial :

"Dans le présent numéro, Van der Brempt et Moneret-Vautrin et al.attirent notre attention sur le « Risque allergique de Tenebrio molitor pour la consommation humaine ». En effet, la proposition de « nouveaux aliments » comme les insectes ou leurs larves n’est pas sans poser non seulement des problèmes d’acceptabilité liés aux habitudes culturelles alimentaires, mais aussi des questions sanitaires, en particulier allergiques. Prenant l’exemple des vers de farine, larves de T. molitor, les auteurs soulignent à juste titre l’importance d’études préalables sur le risque allergique de ces protéines même si, à leur connaissance, un seul cas d’anaphylaxie a été décrit, ce qui est peut-être très en dessous de la réalité, car l’analyse de la littérature est toujours limitée aux publications effectuées et aux allergènes reconnus. Or les allergènes des insectes sont très souvent des allergènes masqués."

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Here's Why You Should Start Eating (More) Bugs

Here's Why You Should Start Eating (More) Bugs | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Wait, just hear us out. Insects could be the next big thing in food....
Ana C. Day's insight:

"In 2012, we rediscovered kale and started nibbling on gluten-free everything. Then 2013 brought us Cronuts, the delicious pastry mashup. We've obsessed over Sriracha, pumpkin spice, seaweed -- but what will be the next big trend in food?

Bugs! It could be, anyway. Entomophagy, the practice of eating insects, is hailed by entomologists, or people who study them, as a healthy and eco-friendly food solution with a strong culinary tradition (in some cultures). A few high-end restaurants have already put them on the menu. The Michelin-starred Aphrodite restaurant in France, for example, serves up mealworms and crickets with foie gras. British chef Peter Gorton created a menu with entomologist Peter Smithers to feature bugs in every dish.

David Faure, who runs Aphrodite, told Bloomberg the idea to cook with bugs was a product of his world travels. "It’s really a question of taste," the chef said.

And indeed, it's no secret that people generally associate bugs with..."

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Fancy cricket risotto or mealworm cake?

Fancy cricket risotto or mealworm cake? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insects including locusts, crickets and mealworms will become a popular and necessary part of our diets, a scientist predicts.
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Bugged by food shortages? Why insects could feed the world

Bugged by food shortages? Why insects could feed the world | Entomophagy: Edible Insects and the Future of Food | Scoop.it
With the growing population, the need for alternative food sources to feed billions is dire. Industrial designer Katharina Unger believes she has a solution to the problem: She thinks you should all eat bugs.
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Larvae of mealworm (Tenebrio molitor L.) as European novel food

Part Abstract:

The aim of the work was to determine the nutritional value of larvae of mealworm (Tenebrio molitor L.). The material was a three-month-old mealworm larva 25 -30 mmin length. Larvae were boiled for 3 min and next dried in 60℃. Contents of water, ash, minerals, protein, fat and fat acids profile have been determined.


Via Jacques Mignon
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Jacques Mignon's curator insight, July 2, 2013 3:59 AM

Siemianowska, E. , Kosewska, A. , Aljewicz, M. , Skibniewska, K. , Polak-Juszczak, L. , Jarocki, A. and Jędras, M. (2013) Larvae of mealworm (Tenebrio molitor L.) as European novel food. Agricultural Sciences, 4, 287-291. doi: 10.4236/as.2013.46041.

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Bug buffet set for Feb. 21 at MSU

Bug buffet set for Feb. 21 at MSU | Entomophagy: Edible Insects and the Future of Food | Scoop.it

MSU will hold its 26th annual bug buffet from noon to 4 p.m. Feb. 21. It is free and open to the public.

Ana C. Day's insight:

"BOZEMAN – The annual opportunity to try cricket stir fry, wax moth quesadillas and mealworm dream bars is almost here, with fresh insects being flown in this week from northern Minnesota and Louisiana.

Montana State University will hold its 26th annual bug buffet from noon to 4 p.m. Friday, Feb. 21, in the Plant Growth Center along Eleventh Avenue. It is free and open to the public.

The buffet will offer seven entrees, appetizers and desserts that incorporate insects, also known as land shrimp, said MSU entomologist and buffet organizerFlorence Dunkel.  New this year will be a fresh garden salad with “hopper toppings.”  Land shrimp is a new term that refers to more than 1,900 documented species of edible insects."

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A Taste Of The Future Of Food

Transcript CELESTE HEADLEE, HOST: Unless you've been hiding under a burger bun for the past week, you've probably heard the story about the lab
Ana C. Day's insight:

"

HEADLEE: One of the other things that's just coming up recently is the idea of insects as food. And, in fact, you can actually do searches on the Internet and find restaurants that feature either ground-up insects or insects whole.

(LAUGHTER)

HEADLEE: Could we be seeing more and more insects creeping into our food?

GAYE: It's already quite popular in a few European countries, especially the Netherlands where they're, year on year, growing and selling many more insects. But also, there are countries like Australia where they've decided to call locusts flying prawns or flying shrimp, and they found that people eat them much more readily if they have a different name. But also, ground-up grasshoppers ground into bars such as muesli bars with fruits and nuts, using a cricket flower. People actually don't know it's insects at all.

So, I think when we grind them up and we make insect patties - mixed with vegetables and onions - people don't really know any different.

HEADLEE: Have you eaten them?

GAYE: I have eaten them. Actually pretty good and they all taste quite differently; some are quite cheesy, others are a bit like lemon, and some are sort of nutty. And I think that's it really is just about the way we're socialized around animals and insects where we think, ew, creepy crawlies or bugs or they're dirty. But the way in which they're bred is actually incredibly hygienic. They love to be bred in captivity in small spaces."

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Bug Bites

Bug Bites | Entomophagy: Edible Insects and the Future of Food | Scoop.it

An insect cuisine movement has been stirring in the US for years. Its proponents tout the humanitarian andenvironmental benefits of a diet built on bugs, while reports suggest that we may be unintentionally eating our fair share of insects already. Now, several chefs are introducing artisan elements into insect cooking in order to provoke epicures to seek out more bug-based gastronomy.

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