Entomophagy: Edible Insects and the Future of Food
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BENVENUTI NEL NOSTRO NEGOZIO DI INSETTI SNACK

BENVENUTI NEL NOSTRO NEGOZIO DI INSETTI SNACK | Entomophagy: Edible Insects and the Future of Food | Scoop.it

 inserisci nella sezione REGISTRATI il  recapito (indirizzo e codice postale) e riceverai uno di questi meravigliosi souvenir

Questi piccoli esseri in realtà contengono proteine e aminoacidi in maniera estrema

 (PROMOZiONE VALIDA FINO AD ESAURIMENTO SCORTE)

 Insetticommestibili.it


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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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Popular Swiss insect burgers fly off the shelves |

Popular Swiss insect burgers fly off the shelves | | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Geneva — A Swiss supermarket chain has started selling burgers and balls made from insects, a move being billed as a legal first in Europe.

Seven of Coop's nearly 2 500 stores in Switzerland are serving up the critter concoctions from Zurich-based food startup Essento. A broader launch is planned by year's end.

The bug burgers are made of rice, chopped vegetables, spices and mealworm larvae.
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Bridge2Food - 11th Protein Summit 2018

Bridge2Food - 11th Protein Summit 2018 | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Nowadays, 4 kg of wild fish are needed to produce 1 kg of farmed fish. Fishmeal used in aquafeed is considered as non-sustainable and poorly traceable. Novel sources of proteins are thus necessary to replace or partially replace fishmeal. Several studies have shown that insect-based ingredients could be a good alternative.

As of July 1st 2017, the EU Regulation 2017/893 has authorized the use of insect proteins in aquafeed. Replacement of fishmeal in the diet of farmed fish represents a market of 1 million tons in Europe.

Entomo Farm breeds and transforms insects for the feed industry. Based in Libourne (France), the company operates a unique eco-industrial insect farming system, which allows producing large quantities of insects with very few resources, while ensuring a final product that is safe, 100% traceable and chemical-free.
The results of a 3-month study launched by Entomo Farm with French aquaculture feed laboratory IctyoPharma have just been released. Scientists have been evaluating the efficacy of graded incorporation levels of insect meal (Tenebrio molitor meal) on the growth performance, body composition and nutrient retention in Nile tilapia juveniles.
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Bugs! Could insects be the future of food and feed security?

Bugs! Could insects be the future of food and feed security? | Entomophagy: Edible Insects and the Future of Food | Scoop.it


Bugs! Could insects be the future of food and feed security?
Kaizen Management Solutions
Monday, October 2, 2017 from 9:30 AM to 11:00 AM (ACDT)
Adelaide, SA

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Pumped for Crickets

Pumped for Crickets | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Launched in 2014, Exo has an interesting claim: being the market leader in insect-based protein. Using all-natural cricket-flour — that has been flash-frozen, roasted, and milled — Exo makes protein bars with natural ingredients in flavors like Blueberry Vanilla, Apple Cinnamon, Peanut Butter & Jelly, Cocoa Nut, and Banana Bread. In case you’ve missed the health memo, crickets are a fantastic addition to your diet as they are protein-rich-crazy and they are also good for the world as they require a lot less infrastructure to “farm” than cows or chickens. Also, roasted cricket plus guac: yum. Earlier this year, Exo introduced a new identity and packaging designed by Brooklyn, NY-based Gander.
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Will it fly? Australians encouraged to embrace insect-based foods

Will it fly? Australians encouraged to embrace insect-based foods | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A growing number of entrepreneurial foodies are trying to convince the world that insects belong on our dinner plates.

Massimo Reverberi, who is the founder of start-up Bugsolutely in Shanghai, is one of them.

"It's really friendly for the environment but for the consumer it would definitely be the nutritional properties and the taste," he told SBS World News.

The Italian entrepreneur is about to launch a line of chips across China made from silkworm powder. 

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Film Forum · BUGS

Film Forum · BUGS | Entomophagy: Edible Insects and the Future of Food | Scoop.it

BUGS
12:30   2:30   4:40   7:00   9:15

Through Tuesday, October 3

BUY TICKETS $9.00 Member$15.00 RegularBecome a Member
DIRECTED BY ANDREAS JOHNSEN
DENMARK • 2016 • 74 MINS. • IN ENGLISH  KINO LORBER

WITH

THE BURDEN
DIRECTED BY NIKI LINDROTH VON BAHR
SWEDEN • 2017 • 14 MINS. • IN SWEDISH WITH ENGLISH SUBTITLES

“In the apocalyptic future, we’ll all be eating bugs.” – New York Magazine. Two billion people around the world already eat insects and tout their nutritional benefits: they’re filled with vitamins and are an environmentally sound, gluten-free source of protein. What’s less discussed: how delicious insect cuisine can be when skillfully and creatively prepared. In BUGS, “food adventurers” from Denmark’s Nordic Food Lab (founded by René Redzepi of the famed restaurant Noma), forage, farm, cook, and taste insects with communities in Australia (large white worms), Mexico (ant larvae, or escamoles), the Netherlands (an insect-for-consumption farm), Kenya (pan-fried termite queen), Italy (worm-filled cheese)… and tasting honey ants, venomous giant hornets, and long-horned grasshoppers. Preceded by THE BURDEN, winner of the top prize at the Annecy International Animated Film Festival: a musical set in a fish-run hotel and a call center staffed by monkeys.

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Horny Crickets Will Save Us All

Horny Crickets Will Save Us All | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Terreform ONE, a not-for-profit architecture research group, creates projects that provide environmentally friendly and smart design options for future cities.

One of them is a Cricket Shelter — a modular edible insect farm where crickets are milled into flour after death. But don't worry, they get to have a lot of sex first!

According to a 2013 report from the Food and Agriculture Organisations of the United Nations (FAO), roughly 2 billion people consume bugs as part of their regular diet.

As global food consumption and urbanisation becomes more critical, alternative forms of protein may need to be considered more seriously by the Western world. Terreform ONE certainly thinks so, and they have created an ethical framework for it that relies on smart architecture.
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Episode 17: Wendy Lu McGill on Reclaiming Insects as Food – Eric Garza

Episode 17: Wendy Lu McGill on Reclaiming Insects as Food – Eric Garza | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Wendy Lu McGill spent years working in International Development, where she became familiarized with the opportunities that insects offer as a healthy addition to a nutrient-dense diet. She founded Rocky Mountain Micro-Ranch, Colorado’s first and only edible insect farm where she raises crickets, mealworms, and wax worms for human consumption.

Episode Outline

The many environmental benefits associated with eating insects
Why insects’ feed conversion ratios are superior to cattle and other livestock
Why a sociologist decided to start a micro-ranch in Colorado raising crickets
Why Americans (and Europeans) are
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Insect Protein Gaining Traction in Food Industry - The Food Institute Blog - The Food Institute

Insect Protein Gaining Traction in Food Industry - The Food Institute Blog - The Food Institute | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insects as the next major source of protein may seem like an off the wall idea, but the food industry is actually closer to that reality than you might think.

Insects have slowly been gaining traction as a viable food ingredient, and some experts claim they will be a necessity to maintain food security in the future. The United Nations estimates that sustainable food production will have to increase by 70% to be able to feed the world's population, and bugs will need to be a critical source of protein, reported NPR (Sept. 14). Obviously, it will likely take some convincing to get the majority of consumers to try eating bugs, but the growing industry is hoping all the benefits will outweigh the ick-factor.

At the Brooklyn Bugs festival in early September, the focus was on education, and a lot of emphasis was placed on getting kids on board with eating insects. Robert Nathan Allen, president of the nonprofit Little Herds, has faith that once the idea of eating bugs is more normalized, it will become a regular food ingredient. "Eating insects is so stigmatized. It's thought of as barbaric. But our grandparents in the United States once thought sushi was disgusting. This movement is just getting started. It's a fledgling industry."
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4ento Green

4ento Green | Entomophagy: Edible Insects and the Future of Food | Scoop.it
FRASS

Insect Frass comes from plants. Insects feed on and digest vegetation, then, grant it right back to plants in the form of nature’s ideal plant food, So, no man-made chemical.
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Finnish food safety authority to publish guidance on insect ingredients

Finnish food safety authority to publish guidance on insect ingredients | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Good news for ento-entrepeneurs: Finland's food safety authority Evira will publish guidelines on using insects for food, ending a loophole that forced firms to sell products as 'ornaments'.
The guidance document is intended to be used by food control authorities, suppliers, breeders and manufacturers of insect-based foods.

Evira has invited breeders and manufacturers to an event this Friday to kick-start the process. “We are going to ask their opinion and we will also tell them what we think the guidelines should include,” said senior officer at the authority Riina Keski-Saari.

Confirmed companies include Nordic Insect Economy, Finsect, Entocube, Entis and Muurahaiskauppa.

Precise details will be available in November, when the guidelines are due to be published, but Evira has already said that only farm-grown, whole insects will be authorised.

This means that no parts of the insects may be removed, isolated or extracted during processing, although whole insects can be chopped or ground to make flour or powder.
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Monday's papers: Presidential run-up, psychedelic care, Xmas insects

Monday's papers: Presidential run-up, psychedelic care, Xmas insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Christmas crickets?

Finally, tabloid Ilta-Sanomat features a piece on a possible new addition to Christmas feasts. Edible insects such as crickets and mealworms may be entering the Finnish cuisine scene by the festive season.

IS writes that Finland will be reinterpreting the EU convention on novel foods so that growing and selling insects for consumption will be legally overseen in the country. Previously this was unlawful, and insects have had to be sold as "kitchen accessories" or similar.

"This changes everything," says Santtu Vekkeli, the founder of a new insect-based food company. "I believe that insects will be sold as food by the end of the year."

In other words, be ready for grasshoppers and bees to share the table with other Christmas classics if you sit down to a supper in Finland this holiday season.
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Expansion strategies in flavors, Insect-based and vegan solutions trend

Expansion strategies in flavors, Insect-based and vegan solutions trend | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insect protein is an interesting field of development for innovative start-ups. This week Bugfoundation announced the launch of a locally produced insect burger in the Netherlands and Belgium called the Bux Burger. The next generation of innovators will be enthused by news from Unilever Foundry, which offers a platform for start-ups and innovators to engage, collaborate and explore business opportunities with Unilever and its 400+ brands, as well as the launch of a Nestlé youth initiative to develop the next generation of entrepreneurs. 
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I ate this bug for journalism. At the State Fair, you can eat one, too.

I ate this bug for journalism. At the State Fair, you can eat one, too. | Entomophagy: Edible Insects and the Future of Food | Scoop.it
At one time, it crawled. It flew. It molted and it buzzed. Then I ate it. You can, too, at the State Fair of Texas this weekend.

If you’re headed that way for the Texas-OU game, and want something even more adventurous than the funnel cake bacon queso burger, Torrey Morgan and his Richardson-based company Meat Maniac will be at Coliseum Marketplace Booth #74.
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BUGS - 2.5 CHILES

BUGS - 2.5 CHILES | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insects are the latest taste sensation for the brave foodie in this alternately funny, occasionally cringe-inducing, but ultimately thought-provoking look at insects as a food commodity. The documentary follows Ben
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Wild Black Ant Flavoured Salt

Wild Black Ant Flavoured Salt | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Recently there seems to be a huge interest in Europe on eating insects, now a lot of people tune out at this point and simply go eeewwww but… Indulge me for a moment – it isn’t actually the latest fad, insects have been a staple part of many cultures for hundreds if not thousands of years. 

They can if given the chance be absolutely delicious and not only that, with all the modern advances in science it has actually been proven that they are healthy and good for you.

Okay so you like the idea but still can’t bring yourself to eat them (if you do buy some that smell your desperately trying to remember what it reminds of is – soy sauce, the taste is similar too), I’m going to show you a way to eat them in a manner that you already use. 

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Essento Introduces Insect Burgers to Coop Supermarkets in Switzerland

Essento Introduces Insect Burgers to Coop Supermarkets in Switzerland | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The headlines are in and they are incredulous: insect burgers! On sale! In a Swiss supermarket chain!

In May, Switzerland was the first European country to pass legislation permitting insects to be bred in regulated conditions and sold purely for human consumption. Essento is one of the first companies to take advantage of this legislation, but what’s particularly notable is that they’re doing this on a national level. They’re not content to test their alternative product in a health food store. Essento is going straight to Coop, one of Switzerland’s largest wholesale and retail companies that was also awarded the “World’s Most Sustainable Retailer” by German research agency oekom research AG. 
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21st century food: the best edible insects of the web

21st century food: the best edible insects of the web | Entomophagy: Edible Insects and the Future of Food | Scoop.it
21 bites: the 21st century food !

New ideas for food. New ideas for health. New ideas for the environment.

Experience the most exciting foods of the future. Join the revolution!

Try the taste of tomorrow.
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21 Bites: Europe’s ‘first’ insect e-shop opens for business

21 Bites: Europe’s ‘first’ insect e-shop opens for business | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Fucibo Co launched 21 Bites, the first European online shop dedicated to the sale of insect-based products, this week. FoodNavigator speaks to founder Davide Rossi to find out more.
Fucibo Co claims that its e-commerce brand, 21 Bites, is the first online shop in Europe that only sells foods made from insects.

Founder Rossi, along with a growing number of advocates, believes that edible insects have the potential to appeal to European consumers. “We followed the evolution of this market in the past years and we're sure it could have a big future also in Europe,” he predicted.

Watchwords: Quality, safety, authenticity
The start-up sources “carefully-selected” products derived from insect protein and produced by European companies.

The 21 Bites team have tested all items available on its pages. The company’s and its messaging focuses on high quality and safety standards, Rossi explained.

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In the Spotlight: Essento edible insects are the “new beef” in Swiss gastronomy. - Storehouse

In the Spotlight: Essento edible insects are the “new beef” in Swiss gastronomy. - Storehouse | Entomophagy: Edible Insects and the Future of Food | Scoop.it
BUG-A-BOO! EDIBLE INSECTS ARE THE NEW HOTTEST TREND TO CRAWL INTO POPULAR GASTRONOMY. EITHER AS AN EXOTIC INGREDIENT IN A 3-STAR APPETISER OR IN YOUR FAVOURITE GRANOLA BAR, BUGS SUCH AS MEALWORM, CRICKETS OR ANTS ARE BECOMING MORE POPULAR IN THE WESTERN WORLD AND THERE’S A NEW PRODUCT RANGE IN TOWN TO GET YOU THINKING DIFFERENTLY ABOUT CREEPY-CRAWLIES! HERE’S THE INSIDE SCOOP STRAIGHT FROM ESSENTO’S HQ…

As a dietitian, I’m always on the lookout for the hottest, nutritious trends taking over and it looks like bugs are the next big thing! Sustainable nutrition has been a hot topic for a while and perhaps edible insects would hold the answer to a more environmentally friendly approach to eating. Insects have been part of some communities for hundreds of years and in the 5 and a half years of living in Switzerland, I have just come across a product range that aims to change how we view these critters. Enter Essento. Speaking to their head of marketing and sales, Melchior Füglistaller,  we went through a mini Q&A to learn more about their venture:
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Food Adventures – Dining

Food Adventures – Dining | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Tacos. More tacos. Poke bowls. Asian street food. Mexican street food. Peruvian street food. The Italian food revival. Turkish cuisine. The seemingly unstoppable craft breweries behemoth. Fresh roasted and ground coffee that has nothing to do with Starbucks. Food halls. Saturday brunch. The celebrity dining juggernaut of Disney Springs. Locally brewed artisan kombucha. Edible insects (Reyes Mezcaleria at the head of the wave by serving fried chipotle-spiced grasshoppers). Fine and funky dining outside the Orlando/Winter park corridor—DeLand, Sanford, Mount Dora.

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Dye pigments | 4ento Green

Dye pigments | 4ento Green | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Top frequently asked questions about the use of natural pigments in textile, cosmetics and art.
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Review: ‘Bugs,’ Is a Culinary Adventure. Insects Never Looked so Yummy.

Review: ‘Bugs,’ Is a Culinary Adventure. Insects Never Looked so Yummy. | Entomophagy: Edible Insects and the Future of Food | Scoop.it
If an enterprising restaurateur is eager to grill up some insects and make a mint in the West Village, the time has never been riper. “Bugs,” an entertaining and eye-opening documentary from Andreas Johnsen, will send moviegoers out with a feeling of culinary adventurousness, eager to sample well-prepared escamoles (ant larvae) or termite queen with mango. (The maggot mousse might be pushing it.)

The movie follows Ben Reade, a chef, and Josh Evans, a researcher, then both of the Nordic Food Lab in Denmark, as they travel the world to visit cultures where insects are prepared as food. (Roberto Flore, another chef, joins the trip later.) The Nordic lab, a project initiated by Claus Meyer and René Redzepi, founders of the foodie polestar Noma, has a mission to explore “food diversity and deliciousness.” The United Nations Food and Agriculture Organization has reported that the use of insects as food may have long-term benefits for the global food supply.
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IKEA backs Flying SpArk’s bet that fruit flies are the protein source of the future

IKEA backs Flying SpArk’s bet that fruit flies are the protein source of the future | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Compared to crickets, grasshoppers and even meal worms, the fruit fly is minuscule, but according to the co-founders of Flying SpArk this tiniest of insects could prove to be a more bountiful, sustainable and efficient source of protein.
“As far as I know, we are the only company in the world dealing with fruit flies, and we chose them for several reasons” ranging from better “public relations” aspects to improved scalability to increased versatility compared to some of the more prevalently used crickets and grasshoppers, said company co-founder and CEO Eran Gronich.

He explained, “from a marketing point of view and public relations, the fruit fly is better [than some other insects] because they only eat fruit,” which could help overcome the “ick” factor holding back some consumers.
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The future of edible insects depends on kids

The future of edible insects depends on kids | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Once convinced that eating insects is healthy, tasty, and cool, kids will be the most effective ambassadors for the industry.

Arachnophobes, be warned! A new video made by Project Explorer features people chowing down on deep-fried tarantulas in Cambodia, one crispy leg at a time. There are some crickets, mealworms, and cockroaches thrown in there as well, but somehow, they pale in comparison to the tarantulas. The video, which was screened at the Brooklyn Bug Festival this past summer and will be shown in classrooms around the United States, is part of a push to get kids interested in eating insects.

Why? Because marketers know that if kids can be convinced eating insects is a good idea, it bodes well for the entire edible insect industry. The younger generation will grow up into bug-eating adults, while influencing peers and family members to do the same.
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Finland 'Picks Up a Bug', Accepts Insects as Food Products

Finland 'Picks Up a Bug', Accepts Insects as Food Products | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Previously seen mostly as pests, insects are on their way to Scandinavian plates, as the Finnish Agriculture Ministry has given the green light to the cultivation and sale of bugs as food. This is seen as an economically viable and healthy diet option that is also likely to alleviate the industrial impact.
Despite a growing interest in using creepy-crawlies as sustainable and protein-rich food products among consumers and companies alike, insects as food have been banned in Finland until now.

Edible insects have been sold in Finland before, but were marketed otherwise, such as, for instance, "kitchen decorations." On Wednesday, however, Finland's Ministry of Agriculture and Forestry formalized the use of insects as food, which opens the door for cultivation and sale according to standard food safety laws — to the joy of health aficionados, environmental activists and nutrition companies.
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