"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."
In a world where certain insects are becoming more common table fare, the United States, well, by and large hasn't touched that food source with a 10-foot pole. That may be changing, especially with data showing how nutritious some insects could be.
ESU Health Promotions professor Dr. Jennifer Thomas discussed the healthiness of crickets during the Morning Show recently. Citing an article published in Men's Health magazine last month, Dr. Jen says powdered crickets compare extremely well to beef, eggs or milk given equal serving sizes.
Just as consumers are feeling more bulge and promising to eat better and less - once the holidays are over - reports abound as to what foods are trending and what will be on the no-no lists in the forthcoming year. Some are obvious - bet you already knew sugar is out - some not, even among the cognoscenti and significant others of the trend watchers.
We're excited to annouce that the first module of our start-up programme successfully kicked off on Thursday 25 September. Module 1 - 25 September 2014 - BFH-HAFL, Zollikofen The two pro...
Ana C. Day's insight:
The participants Stefan and Christian prepared a special aperitif before lunch… - A very delicious paté made of worms! Essento is working on bringing to Switzerland the first food for humans made of insects (actually nothing new in 2/3 of the world!).
Despite the mounds of mince pies, armfuls of chocolate boxes, and stacks of yule logs which fly off the shelves in December, Brits still believe they eat half as much on Christmas Day as they really do.
Ana C. Day's insight:
"She went on to predict that in the future we’ll be eating far less meat and more vegetable options, including meat substitutes and possibly insect-derived protein."
The other obvious one is insects. The conversion ratios between biomass and food in insects is much better than say, in cows. Beef production is unbelievably inefficient the way that we do it. In the west, we definitely turn our noses up at eating insects. But there are actually quite a few people throughout the world that eat insects today and, for feeding everyone, it is a very obvious solution. It’s not like you have to eat insects raw. You would never know the difference between say, a sausage patty, a veggie sausage patty, and an insect sausage patty. It’s all the same! It’s just the spices. Let the food scientists go crazy on it.
Training Insect Farmers in Kinshasa With 96 tonnes of caterpillars supplied to the capital city for the Democratic Republic of Congo annually, it makes sense to launch a training program to promote insect farming in Kinshasa. A new program promises to train 1000 people in the next year to farm and process insects for human consumption.
Americans are clamoring for protein more than ever. With the rising popularity of the Paleo diet and the growing contempt for carbohydrates, novel protein products are becoming more readily available. High-protein snacks like Greek yogurt have benefited greatly from Americans' hunger for protein. Insect-based protein products might sound bizarre, but they're poised to explode in popularity for a variety of reasons.
FROM AROUND THE WEB
Something in the Ocean is Eating Great White Sharks
Star NFL Receiver Arrested Yet Again One, they can pack a significant amount of protein and other nutrients into a small package. Two, they're more eco-friendly than traditional protein sources such as cattle. Three, they actually taste pretty good. For example, STACK reviewed two cricket-based protein bars earlier this year, and we were pleasantly surprised at their flavor. Insects (such as crickets) can easily be ground into a flour, which makes their culinary uses virtually endless. Look for more people to be getting a protein punch from bugs in the year ahead.
It might sound gross, but if humans embraced insects as the viable source of nutrients they are, a sizable dent would be put in the world's food shortage issues. Insects and other bugs are a good source of proteins and fats.
Meanwhile experimental psychologists Charles Spence and Betina Piqueras-Fiszman round up research on the criteria for gustatory nirvana in The Perfect Meal (Wiley), reviewed here. Spence and Piqueras-Fiszman explore variables such as lighting, plate size and the behaviour of wait staff. And speculate broadly about the future of food, including entomophagy or insect-eating. (See also The Insect Cookbook, and an interview with its author Arnold van Huis). Spence and Piqueras-Fiszman reference the Nordic Food Lab as a hotbed of insect-based chow, not least the Chimp Stick — a liquorice root studded with honeyed ants (Formica rufa and Lasius fuliginosus).
They have all, however, been pipped to that post not only by the 2 billion people whose traditional cuisine, notes the UN Food and Agriculture Organization, already encompasses everything from grubs to blood flies, but by Vincent Holt. The Victorian naturalist’s 1885 pamphlet Why Not Eat Insects? suggests a menu featuring Moths on Toast.
Food trends don’t come much weirder than the latest big thing featuring on the menus of top restaurants across the world: BUGS!
If you’ve ever been to Thailand you may have come across bugs being served in food markets, everything from scorpions to grasshoppers on sticks. But this tourist attraction in now being taken to fine dining establishments, with bugs being the ingredient of choice.
Michael Kalmanovitch of Earth's General Store has been devoted to vegetarian products in his south side store forever. But now that he's downtown, he's expanded his range of proteins to include organic meat and now, organic crickets.