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Promoting the contribution of edible forest INSECTS in assuring

Promoting the contribution of edible forest INSECTS in assuring | Entomophagy: Edible Insects and the Future of Food | Scoop.it

FOREST DEPARTMENT

FOREST ECONOMY AND

PRODUCTS DIVISION,

ROME.

Ana C. Day's insight:

A promising food source for human and animals.

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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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Insects for food and feed - Welcome to the new Global Stakeholder Directory (version 1.0) on Edible Insects

Insects for food and feed - Welcome to the new Global Stakeholder Directory (version 1.0) on Edible Insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Ana C. Day's insight:

"Welcome to the new Global Stakeholder Directory (version 1.0) on Edible Insects!


This directory lets stakeholders present their current and past work on insects as feed and food. It also enables users to identify synergies on cross cutting topics such as: nutrition, livestock management, legislation, labelling and investment while facilitating networking at regional/national levels.

Stakeholders are invited to join the directory and share contact details, social media channels, and website links which link directly to your publications.

If you would like to be part of this dynamic directory please write to Christopher.Muenke@fao.org. You will then be contacted by FAO in due time with further instructions on how to proceed. Users can choose what information is published online OR if you would like to keep your information private, it will be made available only to the FAO Edible Insect Programme.

The Edible insect programme would like to acknowledge the work done by Ms. Rena Chen, who developed the “International Entomophagist Contact Directory” and whose data was incorporated in this directory. We also acknowledge the work by Wageningen University in incorporating their previous database."

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Marina Mednik-Vaksman's curator insight, May 31, 2014 11:42 AM

Favorite Map of All Time! Excited to explore all the insect stakeholders #aroundtheworld

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Insect cuisine coming soon to a store near you - Can bugs feed the world?

Insect cuisine coming soon to a store near you - Can bugs feed the world? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
(NaturalNews) "Stinkbugs have an apple flavor, and red agave worms are spicy. A bite of tree worm apparently brings pork rinds to mind," reports National Geographic. "This information will come in handy for those of us following the latest recommendation from the United Nations: Consume more insects," the magazine adds.

Before dismissing the idea of using bugs as a food source, consider that some two billion people worldwide eat insects regularly -- and not just because they're plentiful, easy, and economical. The critters are also high in vitamins and minerals, low in fat, and they pack-in serious protein.

Via Matt Anderson
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Why Exo Studied the Sushi Industry to Position Cricket Protein | Food + Tech Connect

Why Exo Studied the Sushi Industry to Position Cricket Protein | Food + Tech Connect | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Co-CEO Greg Sewitz explains how cricket bars are Exo's California Roll, their gateway product to help people get comfortable with eating cricket protein.
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David Duchovny: ‘I Like Fooling Around With Words’

David Duchovny: ‘I Like Fooling Around With Words’ | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Your novel also critiques industrial agriculture. Are you still a vegetarian? I’m a very lazy vegetarian, which means I will look for the vegetarian meal, but I will also give up. I don’t think I eat red meat anymore. Let’s say no, I don’t. I’ll eat fish. I hear insects are going to be the next source of protein, and I look forward to that. I’m O.K. with killing insects.


I’m O.K. with killing them, too. I’m less sure about eating them. What I like about insects is they enjoy horrible living conditions and filth, unlike mammals. They do. That’s what they live in. I have no problem with them living in teeming, overcrowded feces-filled environments. That’s where they want to be.

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Auburn student eats bugs for sustainable farming

Auburn student eats bugs for sustainable farming | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Friday afternoon, Auburn University senior Cam Brantley-Rios pulled up a chair outside of Papa John’s in the AU Student Center. He opened a cardboard to-go box, revealing rice and veggies, and dumped in a plastic container full of roasted crickets. He scooped up a spoonful of crickets and popped it in his mouth.
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Mealworm 'meat' team competes to feed the world | Cornell Chronicle

Mealworm 'meat' team competes to feed the world | Cornell Chronicle | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Think tofu but with a creepy-crawly, sustainable twist: A Cornell food science team will compete Feb. 14 at the Thought for Food Global Summit in Lisbon, Portugal, with C-fu – a new protein product made entirely of crushed mealworms – that may help feed the world’s booming population, a projected 9 billion people by midcentury.

“C-fu can do a lot of things because it’s not just a single product. It’s a raw material that can be the platform for a whole new array of insect-sourced foods. It’s analogous to fresh cheese or tofu, which can be modified or reprocessed into hundreds or even thousands of very different foods,” said Lee Cadesky, a graduate student in the field of food science, who leads the team.
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Buggin’ Out: A Different Kinda Diet | Strange Kids Club

Here at Strange Kids Club we’re not ones to shy from what society dubs as “strange” or “gross.” Heck, it’s in our names! So when I tell you that I tried crackers made with cricket flour, it should come as no big surprise! I have to admit… it was tasty and I regret nothing. Believe it or not entomophagy, the eating of bugs, has existed a long time and plenty of other cultures eat bugs like it’s going out of style; Central and South America, Africa, Asia, Australia and New Zealand all partake in the consumption of bugs.

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First EU edible insect food safety guide published

First EU edible insect food safety guide published | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Food safety guidelines for insects destined for human consumption have been created for the first time in response to their likelihood of becoming widely consumed in Europe.
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Belgium Takes a Serious Look at the Food Safety of Insects | Food Safety News

Belgium Takes a Serious Look at the Food Safety of Insects | Food Safety News | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Neither Belgium nor the European Union has any specific regulations regarding breeding and marketing insects for human consumption, but the trade is tolerated. And why not? Insects, according to the Scientific Committee of the (Belgium) Federal Agency for the Safety of the Food Chain, “offer great potential” as alternative sources of dietary protein.

But what about food safety?

The agency is out with “Common Advice” about the food-safety aspects of insects, a 22-page paper validated by the country’s Superior Health Council. It suggests that, while there are about 1,500 to 2,000 edible insect species in the world, and that, in some regions, they’ve been eaten by human for centuries, there isn’t much scientific literature on the food safety of insects.
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Cut the red tape: 8 surprising customs rules

Cut the red tape: 8 surprising customs rules | Entomophagy: Edible Insects and the Future of Food | Scoop.it
We appreciate that it can be tricky to get to grips with each and every export rule, so you’ll need to plan on a country-by-country basis, and source a trusted resource. Our selection of unexpected regulations below will give you a flavour of the kind of rules that are out there:


Fancy a plate of insects? – Probably not in the EU

Edible insects are trending – but imports of such insects are not yet allowed in all EU countries due to variations in food safety rules. Belgium approved 10 insects for human consumption in 2014, and in November the first insect meat offers were available in supermarkets and restaurants.
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Belgium gives advice on food safety of insects

Belgium gives advice on food safety of insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
It seems highly unlikely insects farmed under controlled, hygienic circumstances, would get infected with viral or parasitic pathogens from the farming environment or nutrient medium, said the Federal Agency for the Safety of the Food Chain (FASFC or AFSCA in Belgium).

Since it cannot be excluded that pathogenic bacteria (and spores) from the production environment may infect the insects and its consumers, a heating step (minimally blanching, cooking, frying or stir frying) is indispensable before the products are put on to market or consumed, it added.

As far as chemical hazards are concerned, composition and possible defensive secretions need to be assessed for each insect species separately.
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Forbidden Food: From Fried Tarantulas to Fido – The Plate: Rebecca Rupp

Forbidden Food: From Fried Tarantulas to Fido – The Plate: Rebecca Rupp | Entomophagy: Edible Insects and the Future of Food | Scoop.it
People are omnivores. We can eat practically anything, and collectively we pretty much do. Worldwide, the human diet encompasses everything from fried brains and fermented seal flipper to ant larva...
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Lobsters really are cockroaches of the sea | Science! | Geek.com

Lobsters really are cockroaches of the sea | Science! | Geek.com | Entomophagy: Edible Insects and the Future of Food | Scoop.it
New genetic information shows we've misunderstood the evolution of crustaceans like lobsters. They're closer to modern day insects than you might think.
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Are Britain’s foodies ready to eat insects?

Are Britain’s foodies ready to eat insects? | Entomophagy: Edible Insects and the Future of Food | Scoop.it

The Wahaca chain of Mexican street food restaurants put a new special on the menu in January. At £4.25 the dish has a core ingredient many would wince at – crickets. Nevertheless some 1,500 plates a week have been sold at the chain, set up by former Masterchef winner Thomasina Miers.

Wahaca has been experimenting with the idea of bringing entomophagy - eating insects - to the high street since 2013 and is now considering whether the crickets will be put on the permanent menu in the restaurants.

Rather than having the insects eaten by diners as a dare or as a gimmick amongst the tacos and quesadillas, marketing manager Oli Ingham said they wanted to raise the issue of sustainability in food production.

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Cornell Students Create Insect-Based Tofu

Cornell Students Create Insect-Based Tofu | Entomophagy: Edible Insects and the Future of Food | Scoop.it
By MELVIN LI

A team of Cornell students developed “C-fu” — a tofu substitute made from one hundred percent mealworm meat — and were recently selected
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Five ways 3D-printed food will change the way we eat - Life & Style - NZ Herald News

Five ways 3D-printed food will change the way we eat - Life & Style - NZ Herald News | Entomophagy: Edible Insects and the Future of Food | Scoop.it
4. Sustainable foods
Van Bommel is researching whether alternative protein sources from algae and insects could be transformed into interesting foods with a texture people will like.

"If Western consumption levels of meat would apply to the whole world we would have a huge problem," he said. "We would not be able to have so many cows. Where would you stick all these cows and what grass would they eat?"
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Opportunities 2015: Can consumers be convinced to eat bugs?

Opportunities 2015: Can consumers be convinced to eat bugs? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Can North Americans live without meat? This is the year a bunch of new ventures will try to convince us we can. But it’s less certain whether consumers will embrace what many are offering as a substitute: crickets. At least 25 small companies are selling or preparing to sell cricket-based food products in North America, including Next Millennium Farms, an edible-insect-promoting venture north of Toronto with a “bug bistro” that sells items like honey-mustard-seasoned roasted crickets. The bulk of their sales, though, come from flour made of ground, protein-rich crickets.
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Débat: Au menu? Boeuf éprouvette ou insectes Stroganoff

Débat: Au menu? Boeuf éprouvette ou insectes Stroganoff | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Play RTS vous permet de visionner ou d'écouter de nombreuses émissions tv ou radio, quand et aussi souvent que vous le souhaitez.
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Hot chocolate with crickets, now at Vancouver's Mink Chocolate Café

Hot chocolate with crickets, now at Vancouver's Mink Chocolate Café | Entomophagy: Edible Insects and the Future of Food | Scoop.it
For this year's Hot Chocolate Festival, Mink Chocolates has an adventurous offering called "Don't Bug Me" featuring a garnish of crickets. Yep, crickets.
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History of Entomophagy in the West

History of Entomophagy in the West | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Finally!  In all its glory!  A not-so-brief-but-still-briefish video about the history of Entomophagy and why we think most Western cultures do not eat bugs. Share and Subscribe! I'll have more com...
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Bugs – it’s what’s for dinner, says local family

Bugs – it’s what’s for dinner, says local family | Entomophagy: Edible Insects and the Future of Food | Scoop.it
If the thought of eating bugs gives you the creeps, understand this: Many of the creatures that crawl and fly around your home are packed with nutrition. And to some people, they don’t taste as bad as you think.
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The world’s best restaurant is serving quivering shrimp covered with ants

The world’s best restaurant is serving quivering shrimp covered with ants | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Chef René Redzepi’s Noma restaurant has become a fixture atop the world’s best restaurant list due in part to its cultivation of unique ingredients that reflect the unforgiving Nordic climate. But for his latest creation at a pop-up restaurant in Tokyo, Redzepi may have outdone himself.


Noma Tokyo’s tasting menu, which costs 149,500 yen ($1,265) for two people, has a showstopper opening course: jumbo shrimp, so recently killed that they are still twitching, served with about a dozen tiny black ants for seasoning.

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Insects as a Protein Alternative | 4ento

Insects as a Protein Alternative | 4ento | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Have you ever considered eating an insect, even just for fun?

Maybe not. How about an alternative source of protein then? Not meat, or even fish, but something like soy or beans or even eggs?

If you are a vegetarian or vegan, this is a daily concern. And even if you are not, it’s good to eat something different once in a while, right?

But some people don’t have this luxury, and in the not too distant future, you might not either.
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Bingham & Jones Innovations in Food

Bingham & Jones Innovations in Food | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insects
 
Time also predicts the rise of insects as a food source. This one has slowly bubbled under the surface for a while now and it has been creeping up there but the public are scared of embracing this one. There is a lot of culture and heritage that goes into what we eat and in the developed world, insects haven’t really played a part for quite a long time. Places like the Nordic Food Lab run by the chefs at Noma in Copenhagen have done a lot of work on insects and had some really interesting findings such as the different flavours of ants (5). Even they had a recent bout of drama over trying to share a tasting of insects at a recent conference (6), which does not bode well for any people considering producing insect based foods
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Seminar in Edible Insects in a Gastronomic Context

Seminar in Edible Insects in a Gastronomic Context | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Seminar in Edible Insects in a Gastronomic Context
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Special Seminar
Le Cordon Bleu Dusit Culinary School will present a FREE seminar of ‘Edible Insects in a Gastronomic Context’ and its nutritional aspects of insects for consumption and cooking demonstration on Thursday 19 February 2015 at 16.00 hrs.-19.00 hrs. @ Cointreau Room.

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Wine & Insect Pairing Menu | Stylus | Innovation Research & Advisory

Wine & Insect Pairing Menu | Stylus | Innovation Research & Advisory | Entomophagy: Edible Insects and the Future of Food | Scoop.it
In response to a growing consumer desire for edible insects, British wine merchant Laithwaite's has developed the world's first insect and wine pairing guide. Designed for more adventurous palates, pairings include Zebra Tarantula spider with full-bodied Chardonnay, Queen Weaver Ants with aromatic white wine, and Asian Forest Scorpions with Transylvanian Pinot Noir.
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