Entomophagy: Edible Insects and the Future of Food
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Easy food crisis solution: Bugs and seaweed

Easy food crisis solution: Bugs and seaweed | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Much of the conversation about how to solve the coming food crisis avoids the issue of broadening our appetites.
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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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How eating crickets could help save the planet

How eating crickets could help save the planet | Entomophagy: Edible Insects and the Future of Food | Scoop.it

The Case for Insects
For edible insects to catch on in the U.S., the masses must first get over the "ick factor," which Bachhuber says isn't as big of a problem as it was just a few years ago. It's important to remember that people from other countries don't necessarily share this knee-jerk reaction. In fact, the FAO estimates that 2 billion people consume insects regularly, and some research suggests that number may be up to three times higher (about 80 percent of Earth's population).

The practice of entomophagy (eating insects) is most common in the tropics, where insects are bountiful throughout the year due to warm temperatures, says Julie Lesnik, an anthropologist at Wayne State University in Michigan who studies entomophagy. Higher latitude areas like much of Europe don't have constant insect exposure that would allow widespread entomophagy to take root, which may have prevented it from developing in North America.

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Gryllies Brings Sustainable, “Future-Friendly” Cricket Protein to the Table-Top – StartUp HERE Toronto

Gryllies Brings Sustainable, “Future-Friendly” Cricket Protein to the Table-Top – StartUp HERE Toronto | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The CEO of Gryllies is hard at work on recipes that integrate cricket flour into conventional dishes like patties and pasta sauces, but if anyone’s asking, Gryllies isn’t just some trendster novel food brand—it was never about the crickets to begin with.

“The mission has always been to make people think about what they’re eating and why they’re eating it before it’s even on their plates,” Jiang explains. Gryllies was conceived last year in Queens’ University’s QCSI program, where its premise of using insect protein as a sustainable and healthful alternative to traditional protein sources like beef or chicken cinched the top prize. Since then, Jiang and her core team of five have been managing a 30-strong team of advisors to tackle anything from recipes, suppliers, social media outreach and product development and make Gryllies a bona fide local player. Starting January 2017, recent converts and the newly curious alike will be able to order cricket-infused pasta sauce or even plain cricket flour off of the Gryllies website.
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Answers To Your Questions On Food, Health And Climate

Answers To Your Questions On Food, Health And Climate | Entomophagy: Edible Insects and the Future of Food | Scoop.it
7. Is eating insects really a promising alternative to conventional meats?

Traditional diets across Asia, Africa, and Latin America incorporate insects as important sources of protein—often as delicious delicacies! While the act of eating insects is not yet a widely appreciated source of sustainable protein in the western world, with dwindling land, water, and resources and trending environmental-consciousness, insect consumption is more than just a fad; it’s the food of the future.

Tens of millions of dollars has been injected into the edible insect industry across North America and Europe over the past few years and hopefully this belief in sustainable protein production will trickle down to the plates of consumers. – Elliot

8. How many crickets would you have to eat to make the protein gained in beef? Does this offset environmental benefits?

Comparing raw crickets and raw beef, per 100g, crickets have 8-25g of protein while beef has 19-26g of protein. In general, insects require six times less feed than cattle to produce the same amount of protein and emit less greenhouse gasses.

From personal experience and basic research, I say that there are many environmental benefits (less land use, water and feed use, greenhouse gas emissions) of raising crickets compared to traditional techniques of beef production. – Elliot
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Edible insects: will the trend every reflect the buzz it creates?

Edible insects: will the trend every reflect the buzz it creates? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insects, although small, offer a high level and far more sustainable form of protein. It is estimated that insects already form part of the diets of at least 2 billion people worldwide (FAO report). Undemanding of water and nutrients, insect farming requires very few raw materials in comparison to animal farming which heavily demands large amounts of land and high levels of raw materials. 

We are able to eat between 80 and 100% of insects bred whereas we only eat 40-60% of cows and others livestock. Insects have a high food conversion rate, for instance crickets need six times less feed than cattle, four times less than sheep, and twice less than pigs and chickens to produce the same amount of protein.

Co-founders of Jimini’s, Bastien and Clément, spotting the health and environmental benefits of insect consumption, made it their mission to integrate insects into the diets of Europeans as well as educate and inform shoppers of this sustainable and, thanks to them, tasty alternative source of protein.  

In addition to obvious environmental plusses, eating insects also has recognised health benefits. Jimini’s edible insects contain high quality protein and calcium with levels comparable to beef and milk. Its ground cricket flour, which is the base of their protein bars, contains 63% protein, more iron than spinach and more calcium than milk.
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Edible Insects Market to Witness US$ 722.9 Mn by 2024 - openPR

Edible Insects Market to Witness US$ 722.9 Mn by 2024 - openPR | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Persistence Market Research (PMR) delivers key insights on the global edible insects market in its upcoming outlook titled, “Edible Insects Market: Global Industry Analysis and Forecast, 2016 – 2024”. In terms of value, the global edible insects market is projected to register a healthy CAGR of 6.1% during the forecast period due to various factors, regarding which PMR offers vital insights in detail.

On the basis of product type, the market is segmented into a product as a whole and product as an ingredient. Product as a whole segment is further sub-segmented into steam or fried, raw and BBQ. As an ingredient segment is sub-segmented into drinks, insect confectionery, snack and baked products, and others. The global market is driven by low capital investment, rapid growth in global population, alternatives for egg and dairy proteins, ease of harvesting and processing, low disease risk and food safety, less land for farming, and lower water consumption.
Ana C. Day's insight:

"On the basis of insect type, the market is segmented into beetles, caterpillar, hymenoptera, orthoptera, tree bugs, and others. Orthoptera and tree bugs segments are expected to account for relatively high CAGRs of 8.1% and 7.3% respectively during the forecast period.  

Insect rearing involves low capital investment as compared to that needed for another conventional livestock rearing such as cattle, swine, and chicken. Substantial increase in global population and decreasing resources are other factors expected to drive demand for alternative food sources. According to United Nations, global population in 2050 is expected to reach 9 billion, significantly outgrowing existing food resources. Insects contain high protein and amino acids and can be a sustainable food source in future."

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Bastien Rabastens - Food Vision

Bastien Rabastens - Food Vision | Entomophagy: Edible Insects and the Future of Food | Scoop.it
It’s just another food, right?  Why the West will start eating insects
In 2012 Bastien Rabastens ate insects for the first time.  Within a year he and his business partner founded Jimini’s, one of the first insect-based businesses in France.  The company brought its first products to market in 2013 and has experienced 300% growth year-on-year ever since. Today its range of snacks, energy bars and recipe packs is sold across France, the UK, Benelux and Switzerland, marking significant progress towards Jimini’s pan-European ambitions.  Drawing on the Jimini’s experience, Bastien will consider insect appeal, consumer curiosity and the food industry’s insect-based opportunities for innovation.

Getting people to eat insects: Create curiosity, deliver education, reward with great taste, the secrets of Jimini’s marketing success
The insect history of the world: Where taboos come from and why the West needs to reconnect to its insect eating past
Consumer motivation: From an appetite for high-protein nutrition to concern for sustainable agriculture, why consumers will try insects and how to appeal to them
Our insect future: Insights from Jimini’s own R&D lab, what’s next for insect-derived foods?
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The Best Drying Solution for Insects

The Best Drying Solution for Insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insects are high in protein and fatty acids and are a suitable food source for a range of animals. Dried insects are also easily to transfer and storage are welcomed by insects companies. MAX Industrial Microwave design and manufacture a series of insects microwave drying machine to meet and exceeds most clients’ demands.
 
Black Solider Fly Larva
 
fly species Hermetia illucens, also known as black solider flies (BSF). The BSF is a solitary non pest fly, its pre-pupae are high in protein and fatty acids and are a suitable food source for a range of animals. The black solider fly larva converts organic waste materials to produce high-density populations of pupae that can be used as food for a variety of livestock producers and Suitable for some reptiles, poultry and fish. Also, it alleviates the influence of environmental issues
 
When the farm breeds a large amount of black solider fly larva (BSFL), the farm need an efficient dryer which quickly dry the BSFL then store for further sell. MAX Industrial Microwave machine continuously dry the BSFL from fresh live to the completely dried insects. The whole processing time is only few minutes, and the color of dried insects is kept as the original color.
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NZ Bug company farms bugs for the dinner table

Published on Feb 2, 2017
Anteater supplies edible insects to restaurants around New Zealand and overseas. It's owner tells RNZ reporter Conan Young why insects are the food of the future, and tempts him to try one.
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Researchers still insisting that people in the U.S. will eat bugs for protein

Researchers still insisting that people in the U.S. will eat bugs for protein | Entomophagy: Edible Insects and the Future of Food | Scoop.it
For most folks in the United States and Europe, the thought of eating bugs is repulsive. For the majority of people everywhere else, it's just part of life.

And while crunching on a cricket or slurping down a grub (ala Simba in Lion King) seems like something only people on Fear Factor would consider, the truth is, insects are an excellent source of protein.
That's why food science researchers at BYU, led by assistant professor Laura Jefferies, are looking at how to process insects, specifically crickets, to make them more palatable to the western world.
"By themselves they taste kind of earthy, but when you eat them with other things they don't necessarily have their own flavor," said student Fred Bassett. "I've had them chocolate covered and the taste and texture is a lot like a Kit Kat bar."
"But," adds Jefferies, "Most people [in the western world] don't want to eat a whole cricket."
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Climate science solution: bread made with cockroaches

Climate science solution: bread made with cockroaches | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Let them eat cockroach bread. From the “ew! just ewwwww!” department of climate salvation, comes this idea that’s sure to catch on with people who are really concerned about reducing their carbon footprint. Forget steak, forget Soylent Green, it’s roach-bread!

Looking for an easy, affordable way to get a high protein diet? Researchers of the Federal University of Rio Grande (FURG) in Rio Grande do Sul may have come across a crunchy answer, although it might turn your stomach; cockroach-laced bread.

Just like peanuts: ‘Tasty’ cockroach bread may feed world’s population in climate change era

The threat of climate change looms large, providing a unique set of challenges for the future, including how we will feed an estimated 9 billion people by 2030. One group of researchers in Brazil has proposed a different, stomach-churning solution. Cockroaches made into bread.

“They remind us of ches[t]nut or peanut. They’re really good and tasty, and (their presence) does not affect the flavor of the bread,” said Myrian Melado, a researcher at the Federal University of Rio Grande, as reported by AsiaOne.
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BLOG Food: Jetzt kommen Insekten auf den Teller

BLOG Food: Jetzt kommen Insekten auf den Teller | Entomophagy: Edible Insects and the Future of Food | Scoop.it
In three months, it is so far: mealworms, crickets and locusts in this country are approved as food. Finally. Although the sight of insects on the plate like disgust - but only us Westerners. They are pure matter of habit. Almost around the globe, the animals are considered a delicacy, especially in Asia.

For Teriyaki Grasshopper Spiess, polenta mealworm roulade or barley grilling stew is much: insects have a high protein content, many vitamins, minerals and unsaturated fatty acids. They may also convert extremely well in "flesh", according to the Food and Agriculture Organization food. The UN puts great hopes in this diet branch to master can assume food shortages on us.
Ana C. Day's insight:

Cattle, however, are totally inefficient: You take 10 kilograms of feed and according to environmental organizations around 15,000 liters of water for 1 kg of meat. Another factor: The Place. Most insects feel even more comfortable when they have to live crowded together, cattle need for a welfare known lots of exercise.

Three years ago in Thailand I tasted a fried grasshopper restarted - and was pleasantly surprised. She was nice and crispy, with a slight taste grass. Full okay. Aside: scampi are not much prettier.

I write this as notabene Pescatarier, eat fish and seafood but no meat. For me it was clear that I would eat insects. On meat I renounce mainly for environmental reasons. In insects, I have a clear conscience. In my excitement I will in any case this insect cookbook order ever.

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Edible Insects Market – Alternative Source of Animal Protein – SAT Press Releases

Edible Insects Market – Alternative Source of Animal Protein – SAT Press Releases | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The research report provides an in-depth analysis of the growth trajectory of the global edible insects market and the opportunities that are likely to benefit the vendors of edible insects in future. It evaluates the key segments and highlights their share in the global edible insects market. The report further delves into the competitive landscape of the market and provides information about the degree of barriers to entry and exit in the market by utilizing the Porter’s five forces analysis. The study also presents projections on the volume and revenue growth of the global edible insects market. The dynamics that are likely to restrain or drive the growth of the market are also mentioned in the report.

Global Edible Insects Market: Trends and Opportunities

The growth of the global edible insects market can be attributed to the increasing demand for food products with high protein value among middle class consumers and the rising population across the world. Feed and food insecurity and the high cost of animal protein are factors that have lifted the consumption of edible insects as feed and food. Entomophagy or consumption of insects is considered to have a positive impact on the livelihood and health of consumers.
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A designer has created a bug-eating kit to save humanity

A designer has created a bug-eating kit to save humanity | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Designer Kobayashi Wataru is offering a small solution to the problem of making insects seem palatable for cultures where they aren’t yet widely eaten which his creation BugBug utensils. The range, which isn’t available in shops, includes especially designed chopsticks, a spork for picking up bugs, and a set of claws which slide over the fingers and help when eating bugs like crisps. He won UCL’s Institute of Making 'Cutlery Design Challenge' with his design last year.
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Parkside creates home compostable pack

Parkside creates home compostable pack | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Leading packaging solutions provider, Parkside, is extending its compostable packaging range with a home compostable pack for a newly launched energy bar made from powdered cricket flour.

Pete Ford, new business development manager at Parkside, said: “We have worked hard with our client to produce a natural, sustainable pack, with the packaging and contents being produced from plant based materials. Next Step Foods Ltd. wanted to ensure that the natural benefits of its Yumpa product were fully reflected in the packaging used to wrap it.

“Working with Parkside, Next Step Foods have been delighted that it’s been able to get a sustainable printed package that supports the pack, brand and company’s ethos.”

Next Step Foods is a forward-thinking snack food company, developing and producing sustainable, healthy and tasty snacks. Each Yumpa bar contains 32 powdered crickets, plus nuts, seeds and dried fruit, and is free from gluten, diary, soya and sulphites and has no added sugar or additives.

Parkside is the first flexible packaging company in the UK to successfully produce a range of barrier laminates that have completed the rigorous disintegration and eco-toxicity testing for home composting with recognised European laboratory, OWS. The duplex laminated structure has attained full accreditation under Vincotte’s OK Compost Home and Seedling certification after achieving a high degree of compostability.
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Insect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae

Insect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Abstract
In order to explore some potential insect sources of food lipids, the lipid compositions of three Orthopterans (Acheta domesticus, Conocephalus discolor and Chorthippus parallelus) were analyzed and compared with those of Tenebrio molitor larvae. A. domesticus, Co. discolor, Ch. parallelus and T. molitor larvae were found to contain approximately 15%, 13%, 10% and 32% lipids on dry weight, respectively. The lipids from three Orthopterans contain much higher amounts of essential fatty acids than those of T. molitor larvae. The two Orthopterans of the suborder Ensifera i.e., A. domesticus and Co. discolor contain linoleic acid in major quantities, while Ch. parallelus of the suborder Caelifera, contain α-linolenic acid in major quantities. The consumption of linoleic and α-linolenic fatty acid is linked with numerous health promoting effects. The factors that contribute to differences in fatty acid profiles of these insects are being discussed. At last the nutritional parameters including polyunsaturated to saturated and omega 6 to omega 3 fatty acid ratios of these insect lipids are also being discussed to understand the potential role of these lipids in human nutrition.
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By 2050, we'll all be eating bugs — on purpose

Well, that's if you consider the activities of actor Nicolas Cage an indicator of what's trending. On Sunday, Cage celebrated his 53rd birthday (albeit, a little belatedly) with a cake topped with the crunchy bugs. 

Farming and eating bugs — an American food overhaul — is the key to a brighter, more sustainable future, filmmakers Johanna B. Kelly and Cameron Marshad told Mic. In The Gateway Bug, which premieres Thursday at the 32nd Santa Barbara International Film Festival, the pair documents how making a simple dietary change like swapping a beef burger for cricket-based version could benefit the health of an individual, the environment and the future. 
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Grow Your Own Edible Mealworms in Your Kitchen

Published on Jan 11, 2017
Jan.11 -- The idea of eating insects might not be to everyone's taste, but people in Asia have been dining on bugs for centuries. To satisfy insect eaters' appetite, Livin Farms founder Katharina Unger and her team invented the world's first desktop edible insect farm.
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This restaurant in Tokyo is selling Valentine's Day cocktails with edible insects

This restaurant in Tokyo is selling Valentine's Day cocktails with edible insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Valentine's Day can make any non-romantic want to gag.

Between chocolates, candy and overdone greeting cards, the over-romantic sentiments of the holiday can get to be a bit much.
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Tokyo bar adds fear factor to Valentine's Day by putting edible insects on the menu | The Japan Times

Tokyo bar adds fear factor to Valentine's Day by putting edible insects on the menu | The Japan Times | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Tired of the usual box of chocolates? Try a bug cocktail or a caramel creepy crawly for Valentine’s Day.

A Tokyo bar on Sunday offered courageous couples and curious gourmets a special menu of desserts and drinks made with insects ahead of Tuesday’s holiday.

“They are crispy like the skin of walnuts and go pretty well with chocolate,” said Sayumi Makino, 20, at the Duranbar in central Tokyo.

The special menu ranged from a cranberry and water bug cocktail to caramelized worms with almonds and cashews. The whipped cream on some desserts included the internal fluids of giant Thai water bugs, known for their sweet taste.

While insects can be found in some regional cuisines, bugs are not a common menu item across Japan.

Yuta Shinohara, a university student who organized the bug cocktail night, said he wanted to promote an alternative food culture.
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Lincoln start-up makes foods made out of bugs

Lincoln start-up makes foods made out of bugs | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Its plan to help feed the world is getting traction and finding a market, so are you ready to be a bug-eater?

They make macaroni from mealworms, rice from crickets and a protein drink called "Jump."

From the university that brought us "The Bugeaters" more than a century ago comes Bugeater Foods.

"Basically, we want to be the ConAgra of bugs," said Bugeater Foods CEO, Kelly Sturek.

Sturek left the University of Nebraska Lincoln to pursue a bug's life.

"I had a good opportunity, pretty much it was spend money to get my degree or get money to start this business. I took the money," he said.
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Japanese celebrate Valentine's Day with insect sweets

Japanese celebrate Valentine's Day with insect sweets | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Tired of the usual box of chocolates? Try a bug cocktail or a caramel creepy crawly for Valentine's Day.

A Tokyo bar on Sunday offered courageous couples and curious gourmets a special menu of desserts and drinks made with insects ahead of Tuesday's holiday.

"They are crispy like the skin of walnuts and go pretty well with chocolate," Sayumi Makino, 20, told Reuters Television at the Duranbar in central Tokyo.


'Crush love capitalism conspiracy'
The menu ranged from a cranberry and water bug cocktail to caramelized worms with almonds and cashews. The whipped cream on some desserts included the internal fluids of giant Thai water bugs, known for their sweet taste.
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Recipe for success: Why bugs & social innovation are on the menu

Recipe for success: Why bugs & social innovation are on the menu | Entomophagy: Edible Insects and the Future of Food | Scoop.it
What kind of food will be on our plates tomorrow? Worms and crickets? And what will it take for the industry to pick up on this trend and make headway with it?
Digesting such modernisations is an aspect the food sector struggles to get to grips with but is in real need of, according to a champion of food innovation.

Lotta Törner, CEO of Skane Food Innovation Network, said new solutions for food production are urgently required along with a change in our eating habits.

“We have to get back to some kind of balance with nature,” said Törner, who is due to speak at this year’s FoodVision in London.

“Food and food production is a big source for this imbalance and not eating isn’t an option.”

“It’s important for us as consumers to understand our food choices and to understand how important this industry is for our future. We have to change it into a smart food system."

Much of Törner's talk will focus on the concept of social innovation that puts people and communities at the centre of the food industry.

Here, she welcomes a return to the concepts of cooperation, communities and healthy cooking in order for individuals to gain a better sense of where their food comes from. 

"We do not know where the food comes from, we don’t appreciate the effort of growing a tomato, we are unable to use our senses to smell if the milk is ok," she explained.
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Start-ups are trying to make products that look and taste like 'meat'

Start-ups are trying to make products that look and taste like 'meat' | Entomophagy: Edible Insects and the Future of Food | Scoop.it

And there is one more novel source of meaty protein that does not involve farm animals in the conventional sort — insects. Already, 2 billion people around the world eat them.

The problem here is marketing. Grasshoppers are around 70 percent protein. It costs less to feed insects. The upside in this market might be using ground up bugs as ingredients. Hargol FoodTech, an Israeli start-up, plans to do just that. Locustburgers, anybody?

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Bugsolutely and its flagship product. ¡Cricket Pasta! – Startup of the week

Bugsolutely and its flagship product. ¡Cricket Pasta! – Startup of the week | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Pasta and Italy are two concepts that usually go together. In this case, it couldn’t be different. The founder of Bugsolutely is Massimo Reverberi, a 50 years old Italian from Milan.

He studied in Milan too, where he obtained a degree in Business Management. After 3 years in a major advertising agency, he co-founded Prima Pagina, a marketing agency in Milan with a turnover of more than 5 million € per year.

At the end of 2012 he sold his company shares and left Italy looking for new businesses opportunities in South East Asia, mainly in Thailand.

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Future Proteins Summit | Southbank Events

Future Proteins Summit | Southbank Events | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Taking place in London on Thursday, 30 March 2017, the inaugural Future Proteins Summit is the first dedicated and unique forum to help drive forward innovation & opportunities in th

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