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
|Scooped by Ana C. Day|
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.
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."