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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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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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Just a taste of things to come

Just a taste of things to come | Entomophagy: Edible Insects and the Future of Food | Scoop.it
INSECTS: The UN’s Food and Agriculture Organisation advises the use of insects as food. Locusts are rich in vitamins, minerals and trace elements. Ruetzler believes that insects as food will remain a niche market in Europe “processed into flour and included invisibly as high-protein component in bread or meatballs”.
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Off the Eaten Path: I Hope This Doesn't Bug You

Off the Eaten Path: I Hope This Doesn't Bug You | Entomophagy: Edible Insects and the Future of Food | Scoop.it
"Hey, I want to try a bug today," said no one ever. Well, said very few people I know....ever.

Even I don't wake up and crave bugs, but I am often curious about what they taste like. Every time I've tried one or have seen someone try one, the response is usually the same - it's not as bad as I thought it would be. 
Ana C. Day's insight:

"If you're like me and curious about entomophagy (otherwise known as eating bugs), Tacos Perla in North Park is the place to grub on some grubs. Or you can be like Lindsay and watch in horror while some else eats them."

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Are Insects The Future Of Food?

Are Insects The Future Of Food? | Entomophagy: Edible Insects and the Future of Food | Scoop.it

At first my meal seems familiar, like countless other dishes I’ve eaten at Asian restaurants. A swirl of noodles slicked with oil and studded with shredded chicken, the aroma of ginger and garlic, a few wilting chives placed on the plate as a final flourish.

Ana C. Day's insight:

Good read …..


"The project began after René Redzepi (the chef and co-owner of Noma, the Danish restaurant that is often ranked the best in the world) tasted an Amazonian ant that reminded him of lemongrass. Redzepi, who founded the Nordic Food Lab in 2008, became interested in serving insects at Noma and asked the researchers at the lab to explore the possibilities………...

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SGS Informs on Edible Insects as Novel Food and Worldwide Human Consumption

SGS Informs on Edible Insects as Novel Food and Worldwide Human Consumption | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Regulatory Compliance: Edible Insects or Food Contamination?

One of the biggest hurdles farmers face is a lack of supportive legislation/regulation. Generally, legislative references to insects in food and feed prescribe maximum limits for their presence in more conventional foodstuffs. This reflects two important viewpoints. Firstly, a desire to protect food products from intentional or accidental contamination with insects, as opposed to banning their use as product in their own right, and secondly, the very limited development of insect farming on a commercial scale, in any region.

Ana C. Day's insight:

"Edible Insect Safety

Food processors involved in the edible insect sector are already working within the food safety frameworks associated with more conventional foods. Production facilities adhere to schemes such as GMP and HACCP, applying the same hygiene and safe production principles as for more mainstream products. To ensure product quality and safety, the food industry is investing in edible insect safety assessments as well as third party food testing(http://www.sgs.com/en/Consumer-Goods-Retail/Food/Primary-Production/Testing-and-Analytical-Services.aspx). These include moisture content, protein, fat, pathogen detection and pesticide residue testing."

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Senzu Foods team sees big appetite for insect-based foods

Senzu Foods team sees big appetite for insect-based foods | Entomophagy: Edible Insects and the Future of Food | Scoop.it
FIU students cook up palatable recipes incorporating insects as cheap and healthy forms of protein.
Ana C. Day's insight:

"Here’s some food for thought: What if creepy crawlies were to become the next health-food craze?

Three Florida International University students want to make insects a staple of the American diet and have already whipped up some recipes that are mixed with bugs."

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The Future of Cricket Farming and the REAL Value of Crickets as told by Next Millennium Farms

The Future of Cricket Farming and the REAL Value of Crickets as told by Next Millennium Farms | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Earlier this week, we heard Jarrod’s views on how cricket farming might help with the California water crisis .  Crickets are clearly a more sustainable protein resource than things like red meat...
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Prima Yontrarak bugs out

Prima Yontrarak bugs out | Entomophagy: Edible Insects and the Future of Food | Scoop.it
At age 18, Prima Yontrarak already has a plan — she wants to be a researcher, a path down which she has already started.
Ana C. Day's insight:

“There is a problem of ignorance in society,” Miss Yontrarak says. “People sometimes tend to believe things without actual proof, and they cannot distinguish what’s actually true. I believe that more education on science is the solution to solving these problems."

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Why Aren’t We Eating More Bugs?

Why Aren’t We Eating More Bugs? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Scientists say it’s time to start appealing to our tastebuds rather than logic
Ana C. Day's insight:

"According to a team of psychologists and culinary experts, arguments that appeal to your logic aren’t going to convince you to ingest insects. Instead, it will require appealing to your taste buds and eyes, making food with bugs simply more enjoyable to eat."

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Redefining Healthy Snacking!

Redefining Healthy Snacking! | Entomophagy: Edible Insects and the Future of Food | Scoop.it
20 Case Studies in Growth and Innovation
Innovation in healthy snacking is at the dawn of a new era of opportunity. Consumers will consider anything as a snack, which is why snacking is now a part of every company’s strategy. And they are willing to be very experimental with flavours, ingredients, product formats and textures. New types of snack are growing fast, while also charging super-premium prices. Entrepreneurial start-ups are reinventing tired categories, from meat snacks to cakes.
Ana C. Day's insight:

"The 20 Case Studies detail the strategies companies have adopted to succeed in snacking:

  • Ingredients
  • Nutrition profiles
  • Marketing messages
  • Product communications
  • Pricing strategies"
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BISB Explores Edible Insects

BISB Explores Edible Insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
On Saturday, April 18, British International School of Boston teachers and students volunteered at the annual Cambridge Science Festival, running a booth t
Ana C. Day's insight:

"Are edible insects the way of the future? Could eating more insects improve our nation's sustainability efforts and reduce hunger issues? BISB explored these questions last week at the Cambridge Science Festival."

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Bugs for breakfast?

Bugs for breakfast? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
RENO, Nev. - There are more than 1,900 edible insect species on Earth and more than 2 billion people already include insects in their diets -- so why don't we?

Explore the world of "entomophagy" - the practice of eating insects - during a lecture and bug tasting at the May Museum! Dr. Michelle Roberts, a cultural anthropologist from UNR, will discuss insects and diet in Southeast Asia. Find out what insects can be eaten and how.
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Crickets Are Not a Free Lunch: Protein Capture from Scalable Organic Side-Streams via High-Density Populations of Acheta domesticus

Crickets Are Not a Free Lunch: Protein Capture from Scalable Organic Side-Streams via High-Density Populations of  Acheta domesticus | Entomophagy: Edible Insects and the Future of Food | Scoop.it
It has been suggested that the ecological impact of crickets as a source of dietary protein is less than conventional forms of livestock due to their comparatively efficient feed conversion and ability to consume organic side-streams. This study measured the biomass output and feed conversion ratios of house crickets ( Acheta domesticus ) reared on diets that varied in quality, ranging from grain-based to highly cellulosic diets. The measurements were made at a much greater population scale and
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Créer une entreprise en Normandie : le pari de Pierre, maraîcher bio, et Pithou, éleveur d'insectes...

Créer une entreprise en Normandie : le pari de Pierre, maraîcher bio, et Pithou, éleveur d'insectes... | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Pierre et Pithou ont choisi la campagne normande pour créer leur entreprise. Ils espèrent évidemment  qu’elle leur permettra de gagner durablement leur vie, même si la concrétisation de leur projet demande actuellement une bonne résistance au stress et beaucoup d’énergie. Les deux jeunes entrepreneurs n’ont d’ailleurs pas hésité à demander de l'aide à différents acteurs régionaux.
Ana C. Day's insight:

"Pithou est devenu éleveur d'insectes comestibles après avoir vu un reportage sur le sujet

« J'ai longtemps vécu à Rouen avant de m'installer, en 2002, avec ma femme à Saint-Arnoult, une commune de 1300 habitants entre Le Havre et Rouen. J'étais cadre commercial itinérant dans le bâtiment où je subissais beaucoup de pression. Il ya deux ans, j'ai eu un déclic en voyant un reportage sur l'élevage d'insectes, présenté comme l'une des solutions pour nourrir la population d'ici à quelques années », confie Pithou."

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'Entopreneurs' feed growing appetite for edible insects

'Entopreneurs' feed growing appetite for edible insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
SAN FRANCISCO -- They hop. They crawl. They squirm. And they could be coming to a dinner plate near you. An increasing number of "entopreneurs" are launching businesses to feed a growing appetite for crickets, mealworms and other edible insects.
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Rennes: Des insectes et des algues à déguster pour l’apéro

Rennes: Des insectes et des algues à déguster pour l’apéro | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Sophie Briand a lancé un site de e-commerce proposant une alternative au traditionnel apéritif…
Ana C. Day's insight:

"Oubliés les cacahuètes et le saucisson. Avec PikiBox, l’apéritif fait sa révolution avec un mélange de saveurs pour le moins originales. Au menu de ces box directement livrées au domicile du client: des crickets au curry, des vers de farine saveur soja ou ail et fines herbes, des tartares d’algues ou du nectar de baobab. Derrière ce projet, Sophie Briand, une Rennaise de 29 ans, qui a eu l’idée «de proposer des produits novateurs aux consommateurs pour l’apéritif»."

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Why Is This Girl Eating Bugs and Climbing El Cap?

Why Is This Girl Eating Bugs and Climbing El Cap? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
On the Dawn Wall, Tommy Caldwell credited eating healthier to being one of the keys to his and Kevin Jorgeson’s success. Forget the normal big-wall diet of beef jerky, ramen noodles and canned peac...
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Edible insect potential hinges on identifying optimal diet, say researchers

Edible insect potential hinges on identifying optimal diet, say researchers | Entomophagy: Edible Insects and the Future of Food | Scoop.it
They observed: “Even if global demand for crickets were to exist at a much greater scale than it does at present, a novel protein source with little or no protein conversion efficiency improvement compared to chicken is unlikely to justify the investments required to produce crickets at a scale of global significance.

“Further, the same global forces driving the recent and projected increases in conventional livestock prices will also increase the cost of crickets fed these same diets."

Therefore, they conclude: “In order for insect cultivation to sustainably augment the global supply of protein, more work is needed to identify species and design processes that capture protein from scalable, low-value organic side-streams, which are not currently consumed by conventional livestock.”
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Cricket Protein Probably Isn’t All It’s Chirped Up to Be

Cricket Protein Probably Isn’t All It’s Chirped Up to Be | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Researchers found that edible insect farming has many variables that still need to be considered.
Ana C. Day's insight:

"Cultivating insects for food will make sense when they don’t compete with conventional livestock for feed, but for that to happen, the researchers said, insect farmers will need to design cost-effective ways to feed large populations of insects on underutilized organic waste and side streams."

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Are You Ready For A Diet Of Insects?

Are You Ready For A Diet Of Insects? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Tyrades! By Danny Tyree When I was a six-year-old lad lusting over the "ant farm" advertisements in 12-cent comic books, I had no idea how ahead-of-their-time those ads were. According to the April...
Ana C. Day's insight:

"According to the April 10 “Newsweek,” entrepreneurs, restaurateurs and farmers are scrambling to cash in on using processed insects for food. Buoyed by a 2013 United Nations report and funding from the United States Department of Agriculture, they hope to reinvent Americans’ idea of desirable food sources and get a leg up (six legs up?) on the competition."

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5 Fun Ways to Eat Crickets

5 Fun Ways to Eat Crickets | Entomophagy: Edible Insects and the Future of Food | Scoop.it
From granola bars to straight-up roasted crickets.
Ana C. Day's insight:

"Environment- and health-conscious eaters are practically jumping at the chance to consume crickets these days. Not only are the bugs rich in nutrients, paleo-friendly and gluten-free, but they’re also touted as a more sustainable alternative to other animal food sources.

Food companies are getting onboard with the trend; some are making treats made from cricket flour—i.e., flour made from ground crickets—while others are selling, well, straight-up roasted crickets."

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Eating Crickets - Why you will end up eating bugs, now or later (and where to do it now).

Eating Crickets - Why you will end up eating bugs, now or later (and where to do it now). | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Why you will end up eating bugs, now or later (and where to do it now)
Ana C. Day's insight:

"According to the FDA, the reason a certain amount of insects are allowed in commercial food is that it’s “economically impractical to grow, harvest or process raw products that are totally free of non-hazardous, naturally occurring, unavoidable defects.”  

Granted, many foods contain far fewer insect parts than what is legally allowed. Still, it’s all but guaranteed you’re eating bugs."

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Alimentation : les assiettes du futur - Le Parisien Magazine

Alimentation : les assiettes du futur - Le Parisien Magazine | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Nourrir 9 milliards de Terriens en 2050 sans épuiser la planète : c’est le défi que l’agro-alimentaire doit relever et le thème de l’Exposition universelle de Milan, à partir du 1er mai. Steak sans viande, supertomates et insectes vont bientôt arriver sur nos tables. Bon appétit !
Ana C. Day's insight:

"D’un point de vue nutritionnel, une portion de 100 grammes de criquets apporte deux fois plus de protéines que 100 grammes de poulet, mais aussi du fer, du calcium, des glucides, tout en étant moins grasse. Autant de raisons qui poussent à mettre l’insecte à toutes les sauces ? Pour l’instant, quelques sites Internet (mangeons-des-insectes.com) vendent des sachets d’insectes grillés à grignoter (comptez environ 10 euros) avec un succès relatif."

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Danny Tyree: Are you ready for a diet of insects?

Danny Tyree: Are you ready for a diet of insects? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
When I was a 6-year-old lad lusting over the “ant farm” advertisements in 12-cent comic books, I had no idea how ahead-of-their-time those ads were.According to the April 10 Newsweek, entrepreneurs, restaurateurs and farmers are s
Ana C. Day's insight:

"No matter how safe or nutritious insects are proven to be, marketers will still have to overcome the “Yuk” factor. When I asked one Harvard sociologist how he overcomes the “Yuk” factor, he explained, “I just have a stiff drink, close my eyes, go eenie-meenie and pull the voting lever — oh, you mean the creepy crawly ‘Yuk’ factor. Oh, that one’s easy.”

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Bugs for breakfast and worms for tea? The weird world of insect eating

Bugs for breakfast and worms for tea? The weird world of insect eating | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Fancy biting into a grasshopper? In a world struggling with food supplies, being squeamish about eating insects might not be a choice for diners of the future
Ana C. Day's insight:

"If insect’s crunchy exoskeltons did grow to replace traditional source of protein such as meat, it could have a positive and, believe it or not, tasty impact on our diet."

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Insect ‘Meat’ for Food Security: An Idea Too Difficult to Swallow?

Food security and insect
Ana C. Day's insight:

"One of the most compelling arguments proponents offer is that insects have a high feed-to-meat conversion rate; they require approximatlely 2kg of feed to produce 1 kg of meat, compared to cattle, with a feed to meat ratio of 8:1. Beyond the greater efficiencies, greenhouse gas emissions are another reason why insects are favoured. Pigs reportedly produce from 10 to 100 times more GHGs per kg of body weight than mealworms. Further details about the greenhouse gas emissions and feed conversion ratios are included below in figure 1 and table 1 respectively."

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