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Video | MiniLivestock

Video | MiniLivestock | Entomophagy: Edible Insects and the Future of Food | Scoop.it
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Many great videos, very nice site !!!

 

@minilivestock

 

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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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Current State of Legislation For Insects As Food - 4ento

Current State of Legislation For Insects As Food - 4ento | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Is selling Insects as Food legal? Find out what the current state of legislation is for edible insects and what the future holds for this rising trend.
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5.28.15 Pfunkcast: SENZU Foods and Latteria Italiana

We talked about the nutritional value of eating edible insect products and also talked about delicious Italian gelato.
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Here’s how to talk people into eating more bugs

Here’s how to talk people into eating more bugs | Entomophagy: Edible Insects and the Future of Food | Scoop.it
New ideas on how to make us fall in love with insectivory — the environmentally friendly practice of eating insects.
Ana C. Day's insight:

"In general, it’s hard to convince people to eat bugs — but that hasn’t stopped policymakers from trying.

For years, sustainable food experts in Western countries have pushed the insect-eating agenda, touting the practice’s nutritional and environmental benefits. Insects are high in protein, relatively inexpensive to raise and have a lower carbon footprint than other food animals like cows or chickens, they often argue. And in other areas of the world, including parts of Africa, Asia and Central and South America, insects are a regular part of the local cuisine."

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Events - Can eating insects save the world?

Events -  Can eating insects save the world? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A free event for the Glasgow Science Festival, including film screening, expert Q&A and insect tasters!
Ana C. Day's insight:

Join the Society of Biology, and a host of insect and culinary experts for a screening of the BBC documentary ‘Can eating insects save the world?' presented by TV gastronaut Stefan Gates. We have organised this special screening, at the fantastic Glasgow Science Centre, as part of the Glasgow Science Festival. The film will be followed by an interactive discussion and Q&A with scientists and food experts who are pioneering entomophagy as a tasty, healthy and sustainable source of food for all of us. There will also be a chance to taste insects!

Speakers include Rhonda Smith from Minerva Communications; Rhonda is involved in the PROTEINSECT project. Food journalist Diane Fresquez and bug-cuisine pioneers from the charitable organisation Bugs for Life will also be on the panel. 

Further information
Soft drinks and nibbles (including insect tasters!) will be provided after the panel discussion. A pay bar will also be open for those wishing to buy alcoholic drinks. Book your free place via the link above. If you have any questions about the event please email Penny Fletcher.

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Charlie Gilmour investigates life as an insectivore

Charlie Gilmour investigates life as an insectivore | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The underside of the log is crawling with life; poisonous centipedes, slugs, beetles. Even a tiny little toad hunkers down grumpily against the unwelcome invasion of light. “Scoop them up, quick!” says wild food expert Nick Weston, gesturing to the colony of “wood shrimp” — woodlice to you and me — now scattering in a hundred different directions. I snatch as many of the amuse-bouches as I can before they escape into the undergrowth. We’ve only been hunting for about 20 minutes but our little en
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Insect Protein Bars On The Rise With Psychology-Based Marketing

Insect Protein Bars On The Rise With Psychology-Based Marketing | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insect protein could be a cutting edge source of nutrition. But if the insect protein movement wants to win hearts and minds, it has to start with taste buds.
Ana C. Day's insight:

CBS SF) — Insect protein could be a cutting-edge source of nutrition. But if the insect protein movement wants to win hearts and minds, it has to start with taste buds.

The bugs are killed in the freezer, washed and baked in the oven. Then they’re milled into cricket flour, which is said to have a toasty, nutty and earthy flavor.

Greg Sewitz is one of the co-founders of the Exo protein bars.

He says the key is to get people to at least try it. That’s why the wrapper has no pictures of crickets.

“We did a lot of research into the psychology of disgust,” Sewitz said. “And obviously it’s kind of intuitive that you wouldn’t want to put a picture of something people find gross on a food package as you’re about to ask them to eat it.”

Pound for pound, crickets have about as much protein as beef."

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Eat insects for fun, not to help the environment

Eat insects for fun, not to help the environment | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insects are an excellent source of sustainable protein, but people will only be persuaded to eat them if they seem appealing, says Ophelia Deroy.
Ana C. Day's insight:

"As the world searches for a more sustainable future for its growing population, there is increasing interest in getting more people to eat insects. Earlier this month, former United Nations secretary-general Kofi Annan told The Guardian newspaper that “eating insects is good for the environment and balanced diets”. This backed the view of a widely cited 2010 report from the UN Food and Agriculture Organization that stressed insects' “exceptional nutritional benefits” and “fewer negative environmental impacts” when compared with “many mainstream foods” (see go.nature.com/6ln9dw)."

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Insects: It’s what’s for Dinner? – Artifacts Journal - University of Missouri

Insects: It’s what’s for Dinner? – Artifacts Journal - University of Missouri | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Artifacts is a refereed journal of undergraduate work in writing at The University of Missouri. The journal celebrates writing in all its forms by inviting student authors to submit projects composed across different genres and media. Artifacts is sponsored by The Campus Writing Program.
Ana C. Day's insight:

"Imagine your family dinner table. It is a gathering to enjoy food and good tidings. The table is full with all of your favorites, including the green bean casserole, fresh dinner rolls and fried…crickets? You may be thinking, “Yuck! Not at my table!” But for a world facing a population of nine billion by 2050, insects at the dinner table may become a reality if humans are to sustain this projected growth.

Before proclaiming this practice as disgusting and out of the question, one must understand and consider the numerous environmental, health and cultural purposes of edible insects. The practice of eating these six-legged creatures known as insects is called entomophagy, which is derived from the word “ento-”, meaning insect, and “-phagy,” meaning to eat. "

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EU Agriculture Briefing: Common Agricultural Policy, Novel Food, origin labelling and organic legislation

EU Agriculture Briefing: Common Agricultural Policy, Novel Food, origin labelling and organic legislation | Entomophagy: Edible Insects and the Future of Food | Scoop.it
This Brussels Briefing on Agriculture provides an overview of the latest developments in the European Union’s agricultural policy.
Ana C. Day's insight:

"

  •  High up on the agenda: so-called novel food – that is to say products such as algae, insects  or traditional 3rd country specialities.  MEPs and Member States are nearing a deal that  would  make regulation simpler, allowing new innovative food to make it onto the  marketplace. One controversial point is whether to label products from the offspring  of cloned animals."
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In which I feed my children "land shrimp"

In which I feed my children "land shrimp" | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Crickets make a great sustainable protein source. But there are still some problems with the yum factor -- we lack a culinary tradition for bugs.
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10 Amazing Reasons To Eat Insects - Croprotein

10 Amazing Reasons To Eat Insects - Croprotein | Entomophagy: Edible Insects and the Future of Food | Scoop.it
1. Nutrition & Health One of the most convincing arguments why you should consider eating insects, is from a health point of view. Insects generally are very high in protein, beneficial fats, vitamins, minerals and all essential amino acids. Vitamin B12 for example is not available from plant sources, and many vegetarians and vegans are deficient in …
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FOOD SERVICES NO.1 TESTING/CERTIFICATION/INSPEC/ GIREESAN's curator insight, May 28, 6:25 AM

 Nutrition & Health One of the most convincing arguments why you should consider eating insects, is from a health point of view. Insects generally are very high in protein, beneficial fats, vitamins, minerals and all essential amino acids. Vitamin B12 for example is not available from plant sources, and many vegetarians and vegans are deficient in …

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How can industry warm the Western palate to eating insects?

How can industry warm the Western palate to eating insects? | Entomophagy: Edible Insects and the Future of Food | Scoop.it

o sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets.  

Ana C. Day's insight:

"Researchers from the University of Wageningen explored to what extent positive and negative perceptions of eating insects stem from cultural exposure or psychological individual preferences in Thai and Dutch subjects.

They found that because sustainability was the main driver for eating insects in the West, acceptance among Dutch participants was greater when the end product matched up with these ethical motivations.

In other words, chocolate-coated crickets were less popular than spicy, salted grasshoppers because insects have been plugged as a sustainable alternative to meat in the West, and sweets are generally not eaten to provide protein. 

Other Dutch subjects said that the visual appearance of insects worked for savoury products but not sweet. 

Sweet products tended to fare better when ground insects were used, normalising the use of insects by using them as flour, a standard bakery ingredient. Mealworm muffins - where the worms were textured and visible - did not go down as well as a ground beetle butter cookie."

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Jimini’s nous fait cuisiner les insectes ‹ Foodly

Jimini’s nous fait cuisiner les insectes ‹ Foodly | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Ana C. Day's insight:

"Après avoir fait croustiller l’apéritif avec des insectes comestibles aromatisés, Jimini’s lance une nouvelle gamme spéciale cuisine baptisée Origine.

A vous, donc, de vous mettre aux fourneaux ! Vous aurez le choix entre des vers de farine et des criquets pour accompagner plats, salades ou desserts. Une expérience pour le moins originale. Et pour qu’elle soit réussie, la marque a fait appel à l’Atelier des Chefs pour développer une dizaine de recettes à base d’insectes : risotto, truffes, nuggets ou encore accras, de quoi surprendre votre entourage !

Vous trouverez ces produits sur le site Internet de Jimini’s au prix de 10,90 € la boîte pour 2 à 4 personnes (15 g de criquets, 30 g de monitors)."

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Cricket flour: Coming to the baking aisle near you? | KSL.com

Cricket flour: Coming to the baking aisle near you? | KSL.com | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Salmon, spinach, acai and beets may soon have to make way for a new superfood — bugs.
Ana C. Day's insight:

"While the thought of consuming the creepy, crawly creatures may have you gagging, consider this: They’re actually every health advocate’s dream. Packed with protein (twice as much as beef), B12, iron and omega-3s — they’re also low in fat and cholesterols, which is precisely why Americans should consider integrating insects into their diets.

At least that’s the argument of environmentalist Pat Crowley, founder of Chapul, the maker of Original Cricket Bar. His product was the first insect-based nutritional product in the U.S., and his mission now is to introduce the company’s signature cricket flour into mainstream grocery stores."

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The Routledge Handbook of Sustainable Food and Gastronomy (Hardback) - Routledge

The Routledge Handbook of Sustainable Food and Gastronomy (Hardback) - Routledge | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the...
Ana C. Day's insight:

The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.


Part 5: Food Innovation/ Future 18. Broadening insect gastronomy Afton Halloran, Christopher Münke, Paul Vantomme, Benedict Reade and Josh Evans 19. Wild ideas in food  Christopher Münke, Afton Halloran, Paul Vantomme, Josh Evans, Benedict Reade, Roberto Flore, Roland Rittman, Anders Lindén, Pavlos Georgiadis and Miles Irving 20. Foods from aquaculture: varied and growing Ricardo Radulovich 21. Fermentation Art and Science at Nordic Food Lab Benedict Reade, Justine de Valicourt and Joshua Evans

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Each Bottle of This Gin Is Flavored With the Venom and Pheromones of 62 Ants

Each Bottle of This Gin Is Flavored With the Venom and Pheromones of 62 Ants | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Unlike scorpion vodka, snake whiskey or cheap mezcal, no deceased creatures await you at the bottom of a bottle of Anty Gin. Instead, it's distilled quart by quart from an infusion of more than 6,000 foraged red wood ants and ethanol.
Ana C. Day's insight:

"Created as a collaboration between The Cambridge Distillery and Copenhagen's Nordic Food Lab, the idea for the gin "evolved parallel with with our growing fascination of [red wood ants'] flavor," says Nordic Food Lab's Product Development Manager Jonas Pederson. "[We're] trying to use deliciousness as an argument for entomophagy (the scientific term for eating bugs)."

Red wood ants produce formic acid as a defense mechanism as well as a host of pheromones. These chemicals are very reactive with ethanol, so distillation produces a citrusy flavor (from the formic acid) along with a bunch of scent compounds (from the pheromones) to yield a unique taste combination."

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Can Eating Insects Save the World?

Can Eating Insects Save the World? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
When: 11 June 2015
Start time: 18:45
End time: 21:15
Where: Glasgow Science Centre, 50 Pacific Quay, Glasgow G51 1EA


A free event for the Glasgow Science Festival, including film screening, expert Q&A and insect tasters! Join the Society of Biology, and a host of insect and culinary experts for a screening of the BBC documentary ‘Can eating insects save the world?' presented by TV gastronaut Stefan Gates. We have organised this special screenin
Ana C. Day's insight:

"The film will be followed by an interactive discussion and Q&A with scientists and food experts who are pioneering entomophagy as a tasty, healthy and sustainable source of food for all of us. There will also be a chance to taste insects!

Speakers include Rhonda Smith from Minerva Communications; Rhonda is involved in the PROTEINSECT project. Food journalist Diane Fresquez and bug-cuisine pioneers from the charitable organisation Bugs for Life will also be on the panel. Further information Soft drinks and nibbles (including insect tasters!) will be provided after the panel discussion. Book your free place via the link. 

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Bugs: Not What's For Dinner — Until They're Tastier, Maybe

Bugs: Not What's For Dinner — Until They're Tastier, Maybe | Entomophagy: Edible Insects and the Future of Food | Scoop.it
ELIZA BARCLAY
Ana C. Day's insight:

"In the last couple of years, we've detected a faint buzz about crispy crickets and crunchy mealworms. Companies pedaling scorpion lollipops and peanut butter-and-jelly protein bars made with cricket flour have thrust their wares into our hands and mailboxes. 

It's truly gotten easier to snack on bugs, should you want to do so. And everyone from the earnest eco-entrepreneurs in towns like Austin and Boulder, to international luminaries like Kofi Annan to the Food and Agriculture Organization are raving about how sustainable bugs are compared to meat."

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Celebs, Insects, and Juicing - The Start of  a Trend?

Celebs, Insects, and Juicing - The Start of  a Trend? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A bit ago the news was been abuzz with Shailene Woodley's behind-the-scenes video ( accompanying her new cover of Nylon magazine ) where she predicted that the future of food is insects. She said,...
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The Rise of the Insect Bar

The Rise of the Insect Bar | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Would you eat an energy bar that was made with an all-natural source of protein: Crickets? These companies are betting you will.
Ana C. Day's insight:

"Bugs are the leanest, meanest, and most eco-friendly protein source out there, and they’re arriving in the mainstream kitchen — much sooner, even, than the early adopters of insect-laced foods could have anticipated.

It’s no secret that in many cultures around the world, bugs have been, and continue to be, a diet staple. Here in the U.S., it’s starting to become common knowledge that crickets pack a mega-protein punch (ounce by ounce, double that of beef, studies show) and have a complete amino acid profile. They’re also rich in magnesium, iron, and vitamin B12, and are perfectly balanced in terms of omega-3s and -6s."

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4Ento Insect News Roundup May 2015 - Celebrities, Events, News, Videos and more - 4ento

4Ento Insect News Roundup May 2015 - Celebrities, Events, News, Videos and more - 4ento | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Keep up with the latest news, events, publications and more in 4Ento's monthly roundup. This month includes Kofi Anan, Pestaurants, Ento Podcasts and more.
Ana C. Day's insight:

This month at 4Ento we have a whole range of new and exciting events, people, books, publications and videos for you to check out.


I have collected hundreds of interesting pieces of news this month, but have managed to distill it into one post so you can easily keep up with the latest and best in the Ento world.

This will be a monthly post on my blog, so if you want to keep up all the latest news, and my other posts, be sure to subscribe to my newsletter in the sidebar of this page–>

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EntoFactory SUP Chile Postulation - YouTube

Published on May 25, 2015

EntoFactory is a startup focused on the industrialization of the insect farming for animal and human consumption. Supported by STGO LabSpace (www.stgolabspace.com). Video for Start-Up Chile application (www.startupchile.org).

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CLICK HERE to support LaViewEye - The Future of Food

CLICK HERE to support LaViewEye - The Future of Food | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Cooking up crickets, spreading love, and revolutionizing business! | Crowdfunding is a democratic way to support the fundraising needs of your community. Make a contribution today!
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Entomophagy recipies: Locust Fried Rice | deBugged

Entomophagy recipies: Locust Fried Rice | deBugged | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Have you ever thought of adding a pest inspired twist to a popular Chinese take-away dish? Try our flavoursome locust fried rice recipe!
Ana C. Day's insight:

"Chinese food is popular take-away dish enjoyed by millions all over the world, but have you ever thought of adding a pest inspired twist to it?

Packed full of flavour and loaded with protein, our locust fried rice recipe will certainly get your taste buds going."

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Product review : Crunchy critters : "Kids Critter" & "The world's hottest cricket"

Product review : Crunchy critters : "Kids Critter" & "The world's hottest cricket" | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Hello everyone! Today is review's day! I have different products from Crunchy critters and today it's the first tasting : "Start softly and finish strong!" We tasted two different products : "The k...
Ana C. Day's insight:
The company

Crunchy critters is an english insect supplier. They have the biggest variety of bugs I’ve ever seen and ship their products all around the world (I made a simulation for the French Polynesia and it seems to work!). Their motto is :“Face the fear, forge the fashion, feed the future.”


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CLICK HERE to support Crik Nutrition: Delicious Cricket Protein Powder

CLICK HERE to support Crik Nutrition: Delicious Cricket Protein Powder | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The World's First Cricket Protein Powder - Delicious. Nutritious. Sustainable. | Crowdfunding is a democratic way to support the fundraising needs of your community. Make a contribution today!
Ana C. Day's insight:

"Creating normal animal based protein uses up huge amounts of the Earth's resources. Leaving a large environmental footprint.

Crik Nutrition's Cricket Protein Powder has a comparatively miniscule footprint and is denser with nutrients. Two ...crickets, one stone."

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