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They say that on average, we eat around one pound, or just over 450g, of insects a year. Ok, there's been claims made for anything between one and five pounds, but who's counting?
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"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."
Favorite Map of All Time! Excited to explore all the insect stakeholders #aroundtheworld
Some of the key challenges faced by the sustainable food industry were discussed in the European edition of the Sustainable Foods Summit (www.sustainablefoodssummit.com). Hosted in Amsterdam a few weeks ago, the summit focused on protein alternatives, future of clean labels, and impact of new technologies.
Professor Dr. Arnold Van Huis fromWageningen University believes insects can play an important role in preventing a proteins crisis. There are also many sustainability benefits since insect farming has a hundred times lower carbon footprint then livestock production. Professor Van Huis says there are about 2,000 edible insect species, giving a diverse range of food applications. In the interim, he believes insects will play an important role in fishmeal and animal feed.
Kinshasa (AFP) - Au marché Gambela de Kinshasa, on trouve des insectes pour tous les goûts: grosse larves de charançon blanches qui laisseront une impression d'onc...
MAN VS. WILD - Un rocher a bloqué la jambe d’un randonneur, dans un parc naturel de Californie. Il a survécu à la dure.
"Tastes like chicken!" You might think it's funny or have a gag reflex but, in all actuality, insects on the menu may be closer to reality than you may think. Entomophagy, or human consumption of ...
Kinshasa - Au marché Gambela de Kinshasa, on trouve des insectes pour tous les goûts: grosse larves de charançon blanches qui laisseront une impression d'onctuosité dans la bouche, chenilles légèrement croquantes ou termites cassant sous la dent.
Hopper Bars coming to a store near you! We need your help on Kickstarter starting July 23rd. www.hopperatx.com. "Take Hopper's energy bar... who minds cricke...
As global populations continue to rise around the world, concerns grow over how people will be able to feed themselves in the decades to come. The human population currently stands at approximately se
David Gordon cooking up a tarantulaJoel Rogers Future shock: Insects are almost certainly going to be a bigger part of your diet in the future. Present sho
Entomophagy is a very simple concept: it refers to eating insects and saving the world in doing so. The added benefit of eating insects is that they are healthy and very palatable. I mainly do it for the flavours and the memories it brings, as I come from a country where eating chapulines (grasshoppers) and jumiles (stink bugs), among many others insects, is a scrumptious millenary tradition. However, I understand the ick-factor people associate with the consumption of what we generally consider pests. The goal of this article is to convince those with an aberration for entomophagy that eating insects goes beyond the flavours; it is a way of getting involved in a sustainable food culture.
A wave of startups is pushing chips, bars, flour and more made out of crickets and other critters
Two months of field work have lowered my standards of what to cook for dinner. Long hot days of working outside, and I come home happy to have a cereal dinner, no cooking required. Some days I look...
We’ve all heard it before: if we’re going to feed the world without killing the planet, we’re going to have to make some big changes to how we eat. Increasingly, it’s looking like we’re going to have to swap steaks for cicadas, if recent reports are anything to go by.
Two young entrepreneurs from Iceland, Búi Bjarmar Aðalsteinsson and Stefán Atli Thoroddsen, have started their own business, making energy bars made w...
Covering the 3D printing industry in the UK and elsewhere in Europe.
Austin start up hopes to put insects on your dinner menu by next year
Get the buggy breakdown.
WE LOVE a bit of summer food – burgers and hot dogs on the BBQ, halloumi salads, deep-fried...
Public food safety officials in South Korea, in a recent announcement, have permitted use of mealworms applicable to food ingredients. The ministry of food and drug safety (MFDS) has said that it is now legally possible to use mealworms or Tenebrio molitor Linne, as food ingredients in the local market.The edible insect, when “manufactured” going through the various manufacturing procedures including cleansing, sterilisation and freezing dryness, has nearly 80 per cent of protein and fat in its body, confirming its high value as a valuable food resource, according to Korea Bizwire.
Insects are being touted as the healthy, sustainable food source of the future, but would consumers be willing to dine on bugs? Canadean asked 2,000 UK consumers. They are predicted by many to be the superfood of tomorrow, and are already popular in fine dining or as a novelty among more adventurous consumers.But would they be able to move beyond a foodie fad, and be embraced by the average consumer?
Owner says crickets are healthy and resource efficient When you are hungry, do you reach for potato chips or peanuts? What about a handful of crickets? One daring entrepreneur in Youngstown is bucking the “yuck” factor and opening the first U.S. farm to grow insects exclusively for human consumption.
Entomophagy is the practice of eating insects. Bugs are nutritious and some of them taste great, but in the Western world entomophagy is a cultural taboo.
Finding and eating bugs when other food was scarce helped primates — including our ancestors — evolve bigger and better brains. At least that’s the conclusion of a new study in Costa Rica.
SEOUL, July 18 (Korea Bizwire) – South Korean authorities responsible for public food safety have officially given ‘green …
"SEOUL, July 18 (Korea Bizwire) – South Korean authorities responsible for public food safety have officially given ‘green light’ on the use of mealworms applicable to food ingredients.
The Ministry of Food and Drug Safety (MFDS) announced July 15 that it is now legally possible of using the mealworms or Tenebrio molitor Linne, as food ingredients in the local market....."
Annoying food trends 2014 - Yes, sustainable food sources are clearly important. And yes, we all need to start consuming less cow and eating more quinoa. But surely there are better protein alternatives than freeze-dried grasshoppers out there?
By Claudia Canavan