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entomophagy, eating insects, eating bugs, bugs, insects, food, bugs as food

entomophagy, eating insects, eating bugs, bugs, insects, food, bugs as food | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Entomophagy is the concept and practice of eating insects.
The idea of eating insects is not a new ideology.

Ana C. Day's insight:

"A good argument in favor of ingesting some creepy crawling insects is there fast reproduction and minimal resource usage. When compared with a cow or pig or even poultry, an insect colony would need to consume far less food to maintain them. Traditional livestock also require veterinary care. Insect life cycle is rather short as compared to a cattle where months need to go by before it is ready for slaughter house and our dinner tables. "

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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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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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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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Little Sutton student's mealworm bread recipe is a winner

Little Sutton student's mealworm bread recipe is a winner | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Former Bishops' Blue Coat CE High School pupil Gemma Lamb wins the IFST's North of England Young Scientist competition
Ana C. Day's insight:

"Baking with mealworms might not curry favour with Mary Berry and Paul Hollywood, but it was enough to convince food scientists that Gemma Lamb, who is in the final stages of a food, nutrition and health degree at the University of Huddersfield, deserved the accolade for her recipe and the research that went into it.

The 22-year-old from Little Sutton was announced as the winner after being selected as a finalist and giving a presentation – which included the panel of judges sampling the bread.

Gemma was awarded £200 and a year’s free membership of the IFST."

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Marie-Loup Tremblay : insectes au menu – INSPIRO

Marie-Loup Tremblay : insectes au menu – INSPIRO | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Saviez-vous que plus de 30% de la population mondiale se nourrit d’insectes chaque jour ? Marie-Loup Tremblay, fondatrice Uka protéine, l’une des premières entreprises québécoises proposant des barres faites à base d’insectes, elle, le sait ! Et elle compte bien en tirer profit en nous partageant ses collations sans OGM, sans gluten, sans noix, sans produits laitiers, sans soya… fabriqués avec des ténébrions meuniers ! C’est notre Inspiration de la semaine.

 

Ana C. Day's insight:

"Pourquoi se nourrir d’insectes serait-il plus écologique ?

La production d’insectes nécessite très peu d’eau, prend peu d’espace et se fait rapidement. Elle a un impact minime sur l’environnement. Élever un bœuf, ça équivaut à sept jours de douche en continu pour générer huit onces. En 2050, on va être neuf milliards sur la planète. Si on veut être conséquent, si on veut des enfants, une qualité de vie, la viabilité de la planète dépend de ce qu’on mange."

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Could cricket flour become the next bug thing in baking?

Could cricket flour become the next bug thing in baking? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The treats may save humanity from destroying itself, but they won't make life tastier.
Ana C. Day's insight:

"Bugs have been hailed as our saviors for years, willing to die for our sins against nature. Businesses such as Bizarre Food , Don Bugito and BugGrubhave already started pushing Jungle Trail Mixmole crickets and other snack critters on a squeamish public, but smarter companies try to ease us into an insect diet via products that bare no resemblance to the anatomy of a creepy-crawly. One such company is San Francisco-based Bitty Foods, which sells a cricket-based baking flour and various cookies prepared with the bug dust."

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Boutique gin boasts all the flavor of 62 forest ants

Boutique gin boasts all the flavor of 62 forest ants | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A company in the UK has used an extract from ants to create a very special type of gin. Each bottle of Anty-gin, as it is known, will be infused with the essence of around sixty-two red wood ant harvested from the forests of Kent.
Ana C. Day's insight:

"Formic acid, the inbuilt defense mechanism for ants, is a very reactive type of organic compound, particularly when combined with alcohol. When alcohol and formic acid are brought together they produce a range of aromatic esters (compounds that produce smells and flavors) that enhance the taste of fermented or distilled drinks. The aromas of fruit, for example, are a product of esters, and this is also the reason that fruits are turned into alcoholic beverages – their flavors and aromas are enhanced when the sugars in them are distilled into alcohol."

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Pestaurant is Back!

Pestaurant is Back! | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Pestaurant is returning again bigger and better helping to introduce the world to entomophagy.
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Edible Insects: Cultural and Individual Experiences Affect Acceptance

Edible Insects: Cultural and Individual Experiences Affect Acceptance | Entomophagy: Edible Insects and the Future of Food | Scoop.it

20 May 2015 --- Although insects are not traditionally eaten in Western countries, other regions around the world have long considered them acceptable on the menu. A recent paper published in the journal Food Quality and Preference provides new insight into the way cultural background and individual experience may influence acceptance or rejection of edible insects. Study results show that overcoming existing negative perceptions of insects as food must be addressed if they are to be accepted by consumers who are not familiar with them.

Ana C. Day's insight:

"In this cross-cultural qualitative study, researchers from University of Wageningen, Netherlands, and Kasetsart University, Thailand, analysed participants’ perceptions, expectations and preferences of various insect-based food items. In order to compare how this cultural exposure affected participant acceptance of eating insects, participants were recruited from the Netherlands, where insects are not ordinarily consumed, and Thailand, where they are frequently consumed. 29 participants from the Netherlands and 25 participants from Thailand (54 in total) were divided into 8 focus groups* based on their previous level of individual experience of eating insects, i.e. 4 groups of ‘eaters’ (2 Dutch groups and 2 Thai groups) and 4 groups of ‘non-eaters’ (2 Dutch groups and 2 Thai groups).

The focus group interviews took place in four stages: discussion of individual experiences and knowledge; discussion of reasons to eat ........."

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Gabi Lewis and Greg Sewitz of Exo - YouTube

Gabi Lewis and Greg Sewitz of Exo - YouTube | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Published on May 14, 2015
Gabi and Greg, founders of Exo talk about crickets—the future of protein.

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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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Investissez dans MICRONUTRIS sur www.wiseed.com

Investissez dans   MICRONUTRIS sur www.wiseed.com | Entomophagy: Edible Insects and the Future of Food | Scoop.it
MICRONUTRIS est une entreprise pionnière, spécialisée dans l'élevage et la conception de produits à base d'insectes comestibles.
Ana C. Day's insight:

MICRONUTRIS est porté par une solide équipe aux compétences complémentaires. Cédric AURIOL est le dirigeant actuel de l’entreprise, diplômé de TBS et entrepreneur depuis toujours. Il est accompagné dans la conduite de ce projet par Jérémy DEFRIZE, docteur en physiologie de l’insecte et Julie GERVREAU également diplômée de TBS et associée de Cédric depuis 7 ans. Julie est spécialisée en développement marketing et commercial.

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La Entomofagia, una alternativa alimentaria en Querétaro | dtm Querétaro

La Entomofagia, una alternativa alimentaria en Querétaro | dtm Querétaro | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Y que es la entomofagia?

La entomofagia es la ingesta de insectos o artrópodos en general (chapulines, mariposas, escarabajos, hormigas, etc.), 1,000,000 especies mundiales han sido descritas como alimento para los humanos y los animales, un hábito alimenticio muy extendido en algunas culturas de la Tierra: África, Asia y Australia; no obstante, en algunas otras es muy poco común o es considerado un tabú. Sin embargo, ya existen más de 1600 especies registradas como comestibles por el hombre, y un gran potencial existente en cuanto a la producción de piensos en base a proteínas de insectos.

Ana C. Day's insight:

"Jacuna es un proyecto sin fines de lucro que funge como gestor de la cultura entomófaga (consumo de insectos), comercializando producto, participando en eventos y manteniendo una labor diaria de difusión de noticias entomófagas, con esto, Jacuna se convierte en la opción más viable del bajío, para satisfacer un abasto de esta comida alternativa rica en nutrientes y sabor. "

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This Is The Rebellious Food Sydney Fed Its TEDx Speakers

This Is The Rebellious Food Sydney Fed Its TEDx Speakers | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Let's talk about #rebelfood.
Ana C. Day's insight:
This year, the team behind TEDxSydney decided to do something a little different with their catering, creating a menu that was all about pushing the boundaries. INSECTS!


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California's First Dedicated Edible Cricket Farm is Trying To Change How We Eat

California's First Dedicated Edible Cricket Farm is Trying To Change How We Eat | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The founder of Coalo Valley Farms in San Fernando Valley is hoping that cricket powder will be the protein of the future.
Ana C. Day's insight:

"Coalo Valley Farms is California's first urban farm devoted exclusively to producing edible crickets as a protein alternative. The farm is the brainchild of Elliott Mermel, who got the idea last August after hearing about cricket-powder protein bars created by the company Exo. A few Google searches, some in-depth research into the market for edible crickets, and a handful of L.A. scouting trips later, and Mermel and a few friends started farming crickets in the San Fernando Valley. 

Currently, the team is focused on fulfilling their Kickstarter pledges. Once those are complete, they will begin selling their cricket powder to farmers' markets (they already have 21 in the L.A. area lined up), a few local restaurants, and individual consumers who want to get their hands on this alternative protein source."

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Entomophagy: Eat locusts, they are healthier than beef, scientists say - YouTube

If you were served a plate of beef and another of locusts, which will you eat? Beef? Well, scientists say you should eat the locusts instead because they may...
Ana C. Day's insight:

…..not be as tasty as beef but they are healthier and could save you from heart disease.

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Would You Eat a Plate of Insects? - Compare The Market

Would You Eat a Plate of Insects? - Compare The Market | Entomophagy: Edible Insects and the Future of Food | Scoop.it
It’s practically customary in Asia and Africa, provides a variety of nutrients, and apparently doesn’t taste too bad! But would your fear of bugs stop you from eating insects?
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How to Cook Bugs: Waxworms

How to Cook Bugs: Waxworms | Entomophagy: Edible Insects and the Future of Food | Scoop.it
In the final installment of Cooking with Bugs, we ask insect-cooking expert David George Gordon how to eat waxworms. Hint: White chocolate is involved.
Ana C. Day's insight:

"What’s the one thing that people should know if they’re going to start cooking with bugs?

I think there are two things at play here. One of them is that people just have terrible attitudes about bugs. “They’re germy and disgusting and gross”—none of that’s true. They don’t have any more germs than your housecat, and any germs they have are not likely to live on you because they’re adapted to live on a cold-blooded invertebrate. So I’m a little more wary of the ATM keypad than I am of handling bugs.

People need to get their minds right and realize that, without insects, our planet would come to a screeching halt in a matter of week. We need pollinators, we need decomposers. They’re food for a lot of other animals. Despite the fact that we think we run the place, it’s really the ants and the smaller stuff that does. That to me is step number one."

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