Entomophagy: Edible Insects and the Future of Food
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Top 10 facts about grasshoppers | Top 10 Facts | Fun | Daily Express

Top 10 facts about grasshoppers | Top 10 Facts | Fun | Daily Express | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Wahaca Mexican restaurant on London’s South Bank will today be offering a new item on their menu: Chapulines fundido, a dish made with grasshoppers.
Ana C. Day's insight:

1. Grasshoppers and locusts are the same: when they emigrate in swarms they are called locusts.

2. A grasshopper’s eardrum is on its abdomen, so you could say they hear with their bellies.

3. The fossil record shows that grasshoppers have been around for 200 million years and had evolved before the dinosaurs appeared.

4. Grasshoppers are good at detecting rhythm, but bad at detecting differences in pitch of notes.

5. They make noises by stridulating (rubbing the hind leg against the wing) and crepitating (snapping the wing in flight).

6. The 10,000 or so different species of grasshopper have distinct identifying rhythms.

7. In Japan, grasshoppers are seen as a sign of good luck.

8. Grasshoppers can jump a height of about 25cm and length of a metre.

9. A small cuticle in a grasshopper’s knee acts as a spring and lets it catapult its body into the air.

10. Eating insects is called ‘entomophagy’. Chapulines fundido (grasshopper fondue) consists of crispy fried grasshoppers on a bed of a puree of grasshoppers with shallots, garlic and chilli.

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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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#BugsEndHunger - Eat bugs, fight for #foodsecurity. Share, donate, eat & empower! @LittleHerds #SeedsOfAction

#BugsEndHunger - Eat bugs, fight for #foodsecurity. Share, donate, eat & empower! @LittleHerds #SeedsOfAction | Entomophagy: Edible Insects and the Future of Food | Scoop.it
What happens when you eat bugs for 30 days? We believe it will help fuel a movement to end global malnutrition. Little Herds is proud to partner with Seeds Of Action for the #BugsEndHunger campaign. On May 1st, Seeds Of Action co-founder Jeremy Connor will begin his 30 day diet of eating bugs and plant based foods that can be found, or brought in through food aid programs, in areas where the 1 billion chronically hungry are struggling to live. This campaign will bring awareness to edible insects as a sustainable solution to food insecurity and produce a freely distributed, visually based, Farming Insects Guide (FIG) to empower communities across the planet to begin farming insects for food and economic security.
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Families catch, eat bugs at For-Mar Nature Preserve and Arboretum

Families catch, eat bugs at For-Mar Nature Preserve and Arboretum | Entomophagy: Edible Insects and the Future of Food | Scoop.it
BURTON, MI -- Bugs can be described as disgusting and gross.

But for several families at For-Mar Nature Preserve and Arboretum on Saturday, July 22, they were delicious.

"Ask a Scientist: Incredible Edible Bugs" took place Saturday afternoon at For-Mar, 2142 N. Genesee Road. The program provided the opportunity for people to try eating bugs of all kinds and learn about how to catch them.

It was a chance for them to taste what some other cultures in the world consider food.
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Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union

Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Abstract
In recent years, the idea of exploiting edible insects for their industrial production has attracted the attention of media, research institutions and food industry operators, because of the numerous positive factors associated with this food source. Notwithstanding, insects are still underutilized in Western countries. Moreover, edible insects are carriers of natural microorganisms; hence, safety issues may arise from their industrial production. This study was aimed at providing insight into the proximate composition, with a focus in the fatty acid and amino acid composition, and microbial diversity of some processed edible insects marketed in the European Union. A high content of protein and fat was seen, with values ranging from 59.46 to 46.78 and 35.32 to 15.18%, respectively, with nutritionally valuable characteristics in both the lipid fractions and amino acid profiles.
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9 of the best breakfasts in Leeds

9 of the best breakfasts in Leeds | Entomophagy: Edible Insects and the Future of Food | Scoop.it

One talk even focuses on the unusual topic of eating insects.

“Pushing boundaries and challenging perceptions is something we revel in doing at Assembly, so this year we’ve got the taste phenomena of savoury ice-cream and edible insects to draw in the foodies, the bold, and the down right curious,” says Burgess.

The Crema Caravan team are excited to be part of an innovative festival putting the spotlight on Scottish produce.

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Get ready, smart food is coming

Get ready, smart food is coming | Entomophagy: Edible Insects and the Future of Food | Scoop.it
FOOD technology ranging from edible packaging to algae-based proteins will find a broader market and keep jobs in Australia, with the help of a new CSIRO food and agribusiness, Roadmap.

The report reveals global opportunities for businesses behind innovations such as starch-based packaging, allergenic-free nuts and tolerable varieties of lactose and gluten, as well as the growing edible-insect market, and guide them to ways to “capture value and keep jobs in Australia”.

Its release on Monday, during the Australian Institute of Food Science and Technology convention in Sydney, highlighted the importance of innovation for economic growth.

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Sirius VC hops on grasshopper food trend

Sirius VC hops on grasshopper food trend | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Fancy snacking on some grasshoppers - a high-protein taste sensation some say is a bit like ikan bilis?

It may not be everyone's superfood of choice yet but home-grown entrepreneurial finance firm Sirius Venture Capital is hopping on this emerging food trend.

Together with Dutch-based SLJ Investment Partners, it has led a US$600,000 (S$821,000) seed funding round in Hargol FoodTech, an Israeli start-up that has developed new methods to sustainably farm grasshoppers for protein.
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Evaluation of hazardous chemicals in edible insects and insect-based food intended for human consumption. - Semantic Scholar

Evaluation of hazardous chemicals in edible insects and insect-based food intended for human consumption. - Semantic Scholar | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Abstract

Due to the rapid increase in world population, the waste of food and resources, and non-sustainable food production practices, the use of alternative food sources is currently strongly promoted. In this perspective, insects may represent a valuable alternative to main animal food sources due to their nutritional value and sustainable production. However, edible insects may be perceived as an unappealing food source and are indeed rarely consumed in developed countries. The food safety of edible insects can thus contribute to the process of acceptance of insects as an alternative food source, changing the perception of developed countries regarding entomophagy. In the present study, the levels of organic contaminants (i.e. flame retardants, PCBs, DDT, dioxin compounds, pesticides) and metals (As, Cd, Co, Cr, Cu, Ni, Pb, Sn, Zn) were investigated in composite samples of several species of edible insects (greater wax moth, migratory locust, mealworm beetle, buffalo worm) and four insect-based food items currently commercialized in Belgium. The organic chemical mass fractions were relatively low (PCBs: 27-2065 pg/g ww; OCPs: 46-368 pg/g ww; BFRs: up to 36 pg/g ww; PFRs 783-23800 pg/g ww; dioxin compounds: up to 0.25 pg WHO-TEQ/g ww) and were generally lower than those measured in common animal products. The untargeted screening analysis revealed the presence of vinyltoluene, tributylphosphate (present in 75% of the samples), and pirimiphos-methyl (identified in 50% of the samples). The levels of Cu and Zn in insects were similar to those measured in meat and fish in other studies, whereas As, Co, Cr, Pb, Sn levels were relatively low in all samples (<0.03 mg/kg ww). Our results support the possibility to consume these insect species with no additional hazards in comparison to the more commonly consumed animal products.
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Easy Guide to Raising Mealworms Farm in 4 Steps for Beginners

Easy Guide to Raising Mealworms Farm in 4 Steps for Beginners | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Raising mealworms is something you need to consider seriously. They make tasty treats for any kind of feathered fowl that you may be raising on your homestead.

Most people raise mealworms for their chickens. I raise ducks and guinea fowl along with chickens, and they all love them.

It takes a small effort but could potentially save you a lot of money.

So if you are interested in learning how to raise more of your poultry’s food (even if you don’t have a lot of space), this could be the post you’ve been waiting on.
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Bug juice booze: How this product design duo is making their name in the alcohol game

Bug juice booze: How this product design duo is making their name in the alcohol game | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Bug juice is a real thing.

Skeptical? So was I when I first tried Critter Bitters, the aromatic bitters made from crickets. I couldn’t get the idea of dirt, grass, and creepy crawlies out of my mind as I prepared to take my first sip. Of course I was just being ridiculous—the bitters do not resemble bugs in the slightest. The nutty, earthy taste is more akin to toasted walnuts or woodsmoke than anything that chirps.

That’s the point.

Critter Bitters aims to help people “get over the ‘ick’ factor associated with entomophagy, or eating insects,” according to co-founders Julia Plevin and Lucy Knops. The creative duo met while earning their MFAs in Product Design at The School of Visual Arts, and have since made a name for themselves in two tricky-to-navigate fields. Not only did they concoct a successful bug-based product, but they also carved a niche for themselves in the artisanal alcohol industry, an arena which remains largely male-dominated.
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Reading it right on novel foods

Reading it right on novel foods | Entomophagy: Edible Insects and the Future of Food | Scoop.it
On 1 January 2018, Regulation (EC) No. 258/97 on novel foods and novel food ingredients will cease to apply, and Regulation (EU) No. 2015/2283 on novel foods will take its place. Although the incoming Regulation 2015/2283 has the same ‘cut off’ date of 15 May 1997 for defining a novel food, it brings in some changes to the authorisation process and classification categories of novel foods.
Ana C. Day's insight:

"Expert speakers will meet on 27 September 2017 in London to discuss the implications of these changes such as the points expected to be of priority in future reviews of novel foods and the potential effects of Regulation 2015/2283 on certain food categories already present on the market, with the status of insects and insect-derived products discussed as an example.

Francesca Lotta, Associate, Bird & Bird, will deliver a stimulating presentation entitled ‘Authorising edible insects under the new novel food regulation.’ Francesca advises companies from Food and Beverage on regulatory requirements for innovative products, such as novel foods, food supplements and nutraceuticals. She is also gaining a reputation as edible insects’ legislation expert, advising food and feed companies."

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Your Next Source of Protein Probably Had Wings—or Grew From a Petri Dish

Your Next Source of Protein Probably Had Wings—or Grew From a Petri Dish | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Think noshing on crickets is only for those of “Fear Factor” fame? Chances are, if you’re concerned with the health of both your own body and the planet, you may soon become more adventurous with your protein sources. As the global population continues to grow over the next several decades, the world is faced with the staggering challenge of producing enough food to feed the nine billion people who will inhabit the earth by 2050. Thankfully, the rapid evolution of technology is aiding research and production into alternative sources of protein.

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The Gateway Bug: a film about the future of food - InDaily

The Gateway Bug: a film about the future of food - InDaily | Entomophagy: Edible Insects and the Future of Food | Scoop.it
FEATURES
A new documentary suggests that convincing people to eat insects is less of a challenge than the logistical problems surrounding their production, writes Susan Lawler.
Ana C. Day's insight:

"I’ve had the privilege of getting a sneak preview of a movie called The Gateway Bug, a documentary about feeding humanity in an uncertain age. It will be shown in Melbourne this weekend as part of the Melbourne Documentary Film Festival.

I wrote that eating insects is a good idea back in 2013, shortly after the Food and Agriculture Organization (FAO) released a report suggesting that using insects for food and feed would increase food security for our planet."

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To Save the Planet, Maybe It's Time to Start Eating More Insects?

To Save the Planet, Maybe It's Time to Start Eating More Insects? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
N LATE 2013, Arnold Van Huis, a professor of tropical entomology at Wageningen University in the Netherlands, conducted an experiment. He prepared two batches of meatballs: One was made entirely from beef, while the other was a 50-50 blend of beef and ground mealworms. Test subjects didn’t know which meatballs were which, and when asked which they favored, nine out of 10 chose the one mixed with mealworms.
Ana C. Day's insight:

“There’s no doubt that a wider adoption of entomophagy could help to reduce greenhouse gas emissions from agriculture,” says Peter Alexander, a postdoctoral researcher at the University of Edinburgh and a senior researcher at Scotland’s Rural College, who was the lead author of the study. “The benefits would arise if the consumption of insects displaces the consumption of conventional animal products.”

And there is a small but growing segment of adventurous diners who seem to agree. Globally, the consumption of edible insects generated more than $33 million in 2015 and is expected to reach $522 million by 2023. Of course, this is merely an appetizer portion when compared to the size of the global processed meat market, which racked up $714 billion in revenue in 2016 and is projected to exceed $1.5 trillion in the next five years."

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Novel food rules could see insect products banned - EU Food Law

Transitional rules for novel foods that are already approved after the 1 January 2018 switchover to the new regulation could see whole insects and insect products wiped from some markets if Member States do not apply the rules correctly, producers are warning.

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Microbiological analysis of raw edible insects | Journal of Insects as Food and Feed

Abstract
Relatively little is known about the microbiological quality of edible insects. In Germany, living insects are also bought from pet shops, rededicating thus a feedstuff to a foodstuff. A preliminary survey was conducted to assess the microbiological quality of these animals. Samples of raw insects (Acheta domesticus, Gryllus assimilis, Gryllus bimaculatus, Locusta migratoria, Blabtica dubia, Galleria mellonella, Chilecomadia moorei, Pachnoda marginata, Tenebrio molitor, Zophobas atratus, and Apis mellifera) from pet shops were analysed using classical food hygiene parameters (total aerobial mesophilic bacterial count (TBC), Enterobacteriaceae count (EC), staphylococci (SC), bacilli (BC), yeasts and moulds counts (YMC), salmonellae, Escherichia coli, and Listeria monocytogenes). They were also inoculated on blood agar for specific microbial identification.
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Our Crazy Tribe!

It is more than an interesting topic. It's who we are and the company of people we belong to. We love the world by serving and inspiring others to serve to make it better!

We are calling all humanitarians, pioneers, out of the box thinkers, insect eaters and world changers to join us.

Consider donating today! http://www.SeedsOfAction.com/
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New protein sources and food legislation: the case of edible insects and EU law

New protein sources and food legislation: the case of edible insects and EU law | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Abstract
Growing global food demand has generated a greater interest in the consumption of new and diversified protein sources. Novel foodstuffs represent a challenge for food law as they need proper safety assessments before obtaining market permission. The case of edible insects and European law is a good representation of this issue because a selection of food grade insect species may be available on the European market in the coming years. However, European legislation does not explicitly address edible insects. Consequently, this has left a grey area, allowing different interpretations of the legislation among Member States. The aim of this paper is to analyse the challenge of the safe management of edible insects in the context of the current legal framework. The current Novel Food legislation, as well as the forthcoming version of the legislation, will be analysed and discussed in relation to edible insects. Particular attention will be paid to the evolution of legislation and to the experiences of both EU and non-EU countries.
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Six-Time Award Winner Hargol FoodTech Completes Investment Round

Six-Time Award Winner Hargol FoodTech Completes Investment Round | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Hargol FoodTech took up the challenge of providing a protein alternative based on its proven technology and optimized methods to grow several species of grasshoppers quickly and under sanitary conditions. In field trials, the Company proved that the product has a 72% protein content level, contains all essential amino acids and a balanced ratio (1:1) of omega-3 and omega-6.

"Hargol FoodTech is the world's first commercial grasshopper farm. Our unique grasshopper protein, superior to any other protein source in nutritional content and efficiency, is attracting customers from all over the globe. The funds we raised will be used to expand our production capacity to meet the demand we have from the market," remarked Dror Tamir, CEO of Hargol FoodTech.

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TIME TO EMBRACE EATING INSECTS

ABOUT THE AUTHOR: SHAMI RADIA

Shami is Co-Founder of Eat Grub ltd (or Grub, for short). Before setting up Grub, Shami was Marketing Manager for the charity WaterAid. The idea of eating insects was introduced to Shami on a visit to Malawi with the charity, and he has not looked back since. His experience in marketing has given him a strong understanding of building relevant propositions and audience profiling as well as experience in developing, testing and taking new products to market.  His passion for marketing and sustainability made Grub the perfect venture. 
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Microbiological Load of Edible Insects Found in Belgium - Semantic Scholar

Microbiological Load of Edible Insects Found in Belgium - Semantic Scholar | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Abstract

Edible insects are gaining more and more attention as a sustainable source of animal protein for food and feed in the future. In Belgium, some insect products can be found on the market, and consumers are sourcing fresh insects from fishing stores or towards traditional markets to find exotic insects that are illegal and not sanitarily controlled. From this perspective, this study aims to characterize the microbial load of edible insects found in Belgium (i.e., fresh mealworms and house crickets from European farms and smoked termites and caterpillars from a traditional Congolese market) and to evaluate the efficiency of different processing methods (blanching for all species and freeze-drying and sterilization for European species) in reducing microorganism counts. All untreated insect samples had a total aerobic count higher than the limit for fresh minced meat (6.7 log cfu/g). Nevertheless, a species-dependent blanching step has led to a reduction of the total aerobic count under this limit, except for one caterpillar species. Freeze-drying and sterilization treatments on European species were also effective in reducing the total aerobic count. Yeast and mold counts for untreated insects were above the Good Manufacturing Practice limits for raw meat, but all treatments attained a reduction of these microorganisms under this limit. These results confirmed that fresh insects, but also smoked insects from non-European trades, need a cooking step (at least composed of a first blanching step) before consumption. Therefore, blanching timing for each studied insect species is proposed and discussed.
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Eating Insects in Phuket - Phuket's Edible Bugs

Eating Insects in Phuket - Phuket's Edible Bugs | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Eating insects in Thailand is one of the traditional challenges visitors face during a good night out, particularly in places like Bangkok’s Khao San Road and Phuket’s Bangla Road. However, edible bugs are also a popular choice for local Thais, being a light and surprisingly healthy snack. Once you get past the instinctive revulsion of putting creepy crawlies anywhere near your mouth, some are even quite moreish.

To help you on this unique culinary adventure, we’ve prepared the following list of the edible insects available in Phuket. You can find them at some of the night markets and a few established stalls around the island, but mostly from wandering vendors, especially near nightlife hotspots. We hope this information will give you some idea of what to expect when you take that first nervous nibble, as well as helping you pick the ones you’re more likely to successfully stomach!
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Reading it right on Novel Foods

The programme will look at the requirements of the incoming Regulation, the points expected to be of priority in future reviews of novel foods, and the potential effects of Regulation 2015/2283 on certain food categories already present on the market, with the status of insects and insect-derived products discussed as an example.

The possible implications of the UK’s exit from the EU on UK submissions that are already going through the novel foods process will be covered, as will the effect of this issue on future novel foods assessments by the UK.

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Edible insects can help solve hunger and improve nutrition in Sumatra: Study

Edible insects can help solve hunger and improve nutrition in Sumatra: Study | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Edible insects from Sumatra can provide a strategic solution for hunger problems and subsequent undernourishment due to their high essential fatty contents, researchers have concluded.
Academics say inhabitants of the Indonesian island are faced with insufficient food supplies, and that edible insects as a traditional and readily available food source could be part of the solution.

“Throughout Indonesia, 20 million people suffer from undernourishment, which is approximately 8% of the Indonesian population,” they wrote, adding that “one in every five children suffers from malnutrition and one in every three children suffers from stunting. However, edible insects bred in Sumatra for human consumption have never before been assessed with regard to their nutritional value.

Oleic acid

Their study analysed the crude protein, chitin, fat and selected fatty acid contents of giant mealworm larvae (Zophobas morio), larvae of the common mealworm (Tenebrio molitor) and nymphs of the field cricket (Gryllus assimilis).
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The insect Industry in ASEAN: Insights with AFFIA

The insect Industry in ASEAN: Insights with AFFIA
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Better munching with insects

Better munching with insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
In the face of impending food scarcity, edible insects are a newfangled protein alternative. Modern food science and technology allows culinary creativity for bug-eating beyond what one can imagine. From the creepy crawly that may not seem appetising, today we have chocolate-coated crickets, scorpion vodka, crispy silkworms and cricket snacks in myriad flavours ranging from seaweed to barbecue to cheese.
These products are increasingly crawling up the shelves.
To create better understanding of eating insects for food security, the Asean Food and Feed Insects’ Association (AFFIA) recently hosted a public seminar entitled “Insect Industry in Asean: Insights With AFFIA” at Kasetsart University in Thailand. The event brought together representatives from various sectors who shed light on the prospect of insect-based food — a growing industry and a sustainable as well as nutritional diet.
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The Gateway Bug: a documentary about the future of food

The Gateway Bug:  a documentary about the future of food | Entomophagy: Edible Insects and the Future of Food | Scoop.it
I’ve had the privilege of getting a sneak preview of a movie called The Gateway Bug, which is a documentary about feeding humanity in an uncertain age. It will be shown in Melbourne next weekend as part of the Melbourne Documentary Film Festival.

I wrote that eating insects is a good idea back in 2013, shortly after the Food and Agriculture Organization (FAO) released a report suggesting that using insects for food and feed would increase food security for our planet.

Following the publication of that article, I was contacted by people who wanted to know how to start farming insects. They were looking for people to contact, for information on regulations. I was invariably unhelpful. I didn’t know the answers, and felt inadequate, but now I know that nobody knew the answers back then. We were at the very beginning of a journey.
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