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What’s Happening: Entomophagy | Paleo Diet Lifestyle

What’s Happening: Entomophagy | Paleo Diet Lifestyle | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Edible insects are a critically important source of animal protein for millions of people - learn about why you might want to look into them as well.
Ana C. Day's insight:

"What if you could feast on a Paleo-approved, environmentally friendly, ethically raised, and extremely nutritious animal protein you’d never tried before? Great, right?

 

What if that animal protein came from something you never thought of as food? Something you’ve been taught to think of as “gross” and “icky”?

What if it was a cricket?

 

Ever since the UN’s report on world hunger praised insects as a sustainable and practical solution to feeding Earth’s growing population, emtomophagy (the practice of eating insects) has been in the news. Edible insects got a mention in one previous What’s Happening post, but this week, crickets are taking the Paleo world by storm, with new posts at both Mark’s Daily Apple and theWhole30 blog about the nutritional and environmental advantages of these tasty little critters. The protein of the future is here, and it says chirp!"

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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.
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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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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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De la soupe aux ténébrions à Culinaria - Gembloux Agro-Bio Tech

De la soupe aux ténébrions à Culinaria - Gembloux Agro-Bio Tech | Entomophagy: Edible Insects and the Future of Food | Scoop.it
L’atelier « Let’s create a new product » présentait au public les différentes étapes de l’élaboration d’un nouveau produit alimentaire : la soupe de tomate-ténébrions.
Ana C. Day's insight:

"Des membres de Gembloux Agro-Bio Tech étaient présents à la dernière édition de Culinaria à Bruxelles. Fruit d’une collaboration entre le Smart Gastronomy Lab (Gembloux Agro-Bio Tech) et Green Kow Company, l’atelier « Let’s create a new product » présentait au public les différentes étapes de l’élaboration d’un nouveau produit alimentaire, en l’occurence une soupe tomate-ténébrions!

Cet atelier permettait la rencontre, autour d’une même table, de représentants des quatre piliers de l’élaboration d’un produit, à savoir des industriels, des chefs, des scientifiques et, bien sûr, des consommateurs."

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How to Cook Bugs: Ants

How to Cook Bugs: Ants | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Intelligent, hive-minded, hard-working ants cause little more than a nuisance to most of us in the West. And they can certainly be delicious, too.
Ana C. Day's insight:

"Last week, we introduced you to the idea of eating the gentle arachnid giants known as tarantulas. Yes, they’re probably just as afraid of us as we are of them, but they boast eight horrifying hairy legs and a perhaps undeserved reputation for being harbingers of death.

Not exactly like frying up a soft-shelled crab—even though it’s essentially no different.

But ants are another story. Intelligent, hive-minded, hard-working ants cause little more than a nuisance to most of us in the West. And they can certainly be delicious, too.

Evolution has provided the Earth with a multiplicity of ant species, however—all with their own subtleties and terroir, if you will. And if you’re talking about fire ants, add terror to that, too."

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Thesis: Supply Chain Risk Management in Entomology Farms

Thesis: Supply Chain Risk Management in Entomology Farms | Entomophagy: Edible Insects and the Future of Food | Scoop.it
My thesis "Supply Chain Risk Management in Entomology Farms Case: High scale production of human food and animal feed" is now published. The link the the downloadable PDF- file is in the end of the...
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All Things Bugs: We’re having conversations with a lot of mainstream food manufacturers

All Things Bugs: We’re having conversations with a lot of mainstream food manufacturers | Entomophagy: Edible Insects and the Future of Food | Scoop.it

While cost is a barrier – and regulatory issues need ironing out – mainstream food manufacturers “have been way more open to this [using edible insects in their products] than you would probably think”, says the founder of the world’s largest insect-based food ingredient manufacturer.

And given how long it takes larger manufacturers to bring new products to market, food companies want to be ahead of the curve from an R&D perspective by starting to experiment with cricket powders now, All Things Bugs founder Aaron T Dossey, PhD, told FoodNavigator-USA.

Ana C. Day's insight:

"If you feed insects a lot of Brussel sprouts, they can taste a bit like Brussel sprouts

However, not all cricket powders were created equal, he claimed: “Some people we talk to say we’ve tried cricket flour and it’s terrible, it just didn’t work, and we were disappointed, and I say, have you tried ours, because they are not all the same.

“Some people think all you have to do is roast them, grind them up and crank out the powder. But it’s more complicated than that if you want to make a functional high quality food ingredient. We buy frozen crickets, mill them into a fine powder and then heat treat them, so our powder is a lighter color, tastes different, and will perform differently.”"

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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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Des vers en soupe du 21 mai 2015, On n'est pas des pigeons ! : RTBF Vidéo

Des vers en soupe du 21 mai 2015, On n'est pas des pigeons ! : RTBF Vidéo | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Des vers en soupe
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Pestaurant in South Africa | Rentokil Pest Control

Pestaurant in South Africa | Rentokil Pest Control | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Eat insects at Pestaurant! Find answers to your Pest Problems & get Tips on Pest Prevention from your Local Pest control Experts.
Ana C. Day's insight:

"For the second year around, Rentokil South Africa will be taking part in the global Pestaurant event which will take place at Cresta Shopping Centre in Randburg, Gauteng on the 3rd June 2015 at 12:00.

On the 4th June 2014, the first ever global Pestaurant took place in 12 countries around the world, visited by 13 300 people. In South Africa, Rentokil’s Pestaurant appeared at the Cape Town International Convention Centre during The Good Food and Wine Show, which offered a unique dining experience of sweet and savoury edible insects. Many a visitor attended this event - proving brave enough to try our insect treats for themselves!"

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12 Edible Bugs to Taste Around the Globe - YouTube

Published on May 20, 2015
In some parts of the world many cultures consider insects, larvae and other creepy crawlies to be a delicacy. In fact, a U.N. report says over 2 billion people around the globe regularly consume bugs.
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Entomophagy, a pint of science and the men who want you to eat bugs

Entomophagy, a pint of science and the men who want you to eat bugs | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A Queensland university professor wants more people to eat bugs, with ants and worms already on the menu at a Brisbane eatery.
Ana C. Day's insight:

"Neal Menzies wants you to eat bugs.

He's not the school bully or a slightly deranged hippie but a professor at Queensland's largest university.

Professor Menzies is pitching the idea at a Pint of Science event in Brisbane on Wednesday night, where he will join other scientists and eager listeners to talk about the topic over a few beers."

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