"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."
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.
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.
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
Seminar in Edible Insects in a Gastronomic Context Print this page 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.
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.
Try out some edible insects and explore the future of food
Do you ever wonder what our food system will resemble in the future? On Green Day, Postdoctoral Fellow Aynsley Thielman will be teaching us all about the endless possibilities of edible insects. There will be samples where you won't even know you are eating insects, to ones with a little more crunch for the adventurous.
Approaching the house, I could hear them before they came into sight. At first, a low hum, but gradually, with every footstep, the sound grew into a rhythmic, high-pitched chirp.
Placing my hands together in a wai, I greeted the farmer. He turned and made his way to the back of the house. A series of low, concrete pens sat under a tin roof. I peered over the edge and greeted my million research subjects: an orchestra of crickets.
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.
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.
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.
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.
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.
Even though the jar of peanut butter at the store is still sealed, doesn’t mean that it is entirely bug-free. Entomophagy, which is a term referring to human’s consumption of insects, is a growing trend in the U.S. and in University courses like May Berenbaum’s Integrative Biology 109.
Crickets: the food of the future. Healthy, sustainable and exotic–what’s not to love?
This may come as a shock to some, but many people have recently begun developing this concept in the western world–one of the only places on earth where eating insects is not widely accepted. Little Herds is a non-profit created in Austin that educates the public about entomophagy, the practice of eating insects.
Once you get over the initial shock and gross factor, the logical reasons for cricket consumption become surprisingly compelling.
Bugs have been a dietary staple of many cultures for centuries. Yet Westerners have been slow to stomach the creepy crawlers. That may be changing. CNN's Rachel Crane heads to New York's The Black Ant to taste the latest restaurant trend.
Please help us! We are currently in the process of forming our LLC to start-up an entomophagy company. We are college students from Aurora, IL trying to make an impact not only as a small business but also for the advancement of conserving our resources. Entomophagy is the process of...