Entomophagy: Edib...
Follow
Find
41.1K views | +93 today
 
Scooped by Ana C. Day
onto Entomophagy: Edible Insects and the Future of Food
Scoop.it!

Are crickets the next foodie trend?

Are crickets the next foodie trend? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Will insects be the next foodie trend? These US startups hope so
more...
No comment yet.
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
Your new post is loading...
Your new post is loading...
Scooped by Ana C. Day
Scoop.it!

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.
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Bugs: Not What's For Dinner — Until They're Tastier, Maybe

Bugs: Not What's For Dinner — Until They're Tastier, Maybe | Entomophagy: Edible Insects and the Future of Food | Scoop.it
ELIZA BARCLAY
Ana C. Day's insight:

"In the last couple of years, we've detected a faint buzz about crispy crickets and crunchy mealworms. Companies pedaling scorpion lollipops and peanut butter-and-jelly protein bars made with cricket flour have thrust their wares into our hands and mailboxes. 

It's truly gotten easier to snack on bugs, should you want to do so. And everyone from the earnest eco-entrepreneurs in towns like Austin and Boulder, to international luminaries like Kofi Annan to the Food and Agriculture Organization are raving about how sustainable bugs are compared to meat."

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Celebs, Insects, and Juicing - The Start of  a Trend?

Celebs, Insects, and Juicing - The Start of  a Trend? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A bit ago the news was been abuzz with Shailene Woodley's behind-the-scenes video ( accompanying her new cover of Nylon magazine ) where she predicted that the future of food is insects. She said,...
more...
Scooped by Ana C. Day
Scoop.it!

The Rise of the Insect Bar

The Rise of the Insect Bar | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Would you eat an energy bar that was made with an all-natural source of protein: Crickets? These companies are betting you will.
Ana C. Day's insight:

"Bugs are the leanest, meanest, and most eco-friendly protein source out there, and they’re arriving in the mainstream kitchen — much sooner, even, than the early adopters of insect-laced foods could have anticipated.

It’s no secret that in many cultures around the world, bugs have been, and continue to be, a diet staple. Here in the U.S., it’s starting to become common knowledge that crickets pack a mega-protein punch (ounce by ounce, double that of beef, studies show) and have a complete amino acid profile. They’re also rich in magnesium, iron, and vitamin B12, and are perfectly balanced in terms of omega-3s and -6s."

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

4Ento Insect News Roundup May 2015 - Celebrities, Events, News, Videos and more - 4ento

4Ento Insect News Roundup May 2015 - Celebrities, Events, News, Videos and more - 4ento | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Keep up with the latest news, events, publications and more in 4Ento's monthly roundup. This month includes Kofi Anan, Pestaurants, Ento Podcasts and more.
Ana C. Day's insight:

This month at 4Ento we have a whole range of new and exciting events, people, books, publications and videos for you to check out.


I have collected hundreds of interesting pieces of news this month, but have managed to distill it into one post so you can easily keep up with the latest and best in the Ento world.

This will be a monthly post on my blog, so if you want to keep up all the latest news, and my other posts, be sure to subscribe to my newsletter in the sidebar of this page–>

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

EntoFactory SUP Chile Postulation - YouTube

Published on May 25, 2015

EntoFactory is a startup focused on the industrialization of the insect farming for animal and human consumption. Supported by STGO LabSpace (www.stgolabspace.com). Video for Start-Up Chile application (www.startupchile.org).

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

CLICK HERE to support LaViewEye - The Future of Food

CLICK HERE to support LaViewEye - The Future of Food | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Cooking up crickets, spreading love, and revolutionizing business! | Crowdfunding is a democratic way to support the fundraising needs of your community. Make a contribution today!
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Entomophagy recipies: Locust Fried Rice | deBugged

Entomophagy recipies: Locust Fried Rice | deBugged | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Have you ever thought of adding a pest inspired twist to a popular Chinese take-away dish? Try our flavoursome locust fried rice recipe!
Ana C. Day's insight:

"Chinese food is popular take-away dish enjoyed by millions all over the world, but have you ever thought of adding a pest inspired twist to it?

Packed full of flavour and loaded with protein, our locust fried rice recipe will certainly get your taste buds going."

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

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.”


more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

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."

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

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.

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

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. "

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

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!


more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Charlie Gilmour investigates life as an insectivore

Charlie Gilmour investigates life as an insectivore | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The underside of the log is crawling with life; poisonous centipedes, slugs, beetles. Even a tiny little toad hunkers down grumpily against the unwelcome invasion of light. “Scoop them up, quick!” says wild food expert Nick Weston, gesturing to the colony of “wood shrimp” — woodlice to you and me — now scattering in a hundred different directions. I snatch as many of the amuse-bouches as I can before they escape into the undergrowth. We’ve only been hunting for about 20 minutes but our little en
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Insect Protein Bars On The Rise With Psychology-Based Marketing

Insect Protein Bars On The Rise With Psychology-Based Marketing | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insect protein could be a cutting edge source of nutrition. But if the insect protein movement wants to win hearts and minds, it has to start with taste buds.
Ana C. Day's insight:

CBS SF) — Insect protein could be a cutting-edge source of nutrition. But if the insect protein movement wants to win hearts and minds, it has to start with taste buds.

The bugs are killed in the freezer, washed and baked in the oven. Then they’re milled into cricket flour, which is said to have a toasty, nutty and earthy flavor.

Greg Sewitz is one of the co-founders of the Exo protein bars.

He says the key is to get people to at least try it. That’s why the wrapper has no pictures of crickets.

“We did a lot of research into the psychology of disgust,” Sewitz said. “And obviously it’s kind of intuitive that you wouldn’t want to put a picture of something people find gross on a food package as you’re about to ask them to eat it.”

Pound for pound, crickets have about as much protein as beef."

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Eat insects for fun, not to help the environment

Eat insects for fun, not to help the environment | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insects are an excellent source of sustainable protein, but people will only be persuaded to eat them if they seem appealing, says Ophelia Deroy.
Ana C. Day's insight:

"As the world searches for a more sustainable future for its growing population, there is increasing interest in getting more people to eat insects. Earlier this month, former United Nations secretary-general Kofi Annan told The Guardian newspaper that “eating insects is good for the environment and balanced diets”. This backed the view of a widely cited 2010 report from the UN Food and Agriculture Organization that stressed insects' “exceptional nutritional benefits” and “fewer negative environmental impacts” when compared with “many mainstream foods” (see go.nature.com/6ln9dw)."

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Insects: It’s what’s for Dinner? – Artifacts Journal - University of Missouri

Insects: It’s what’s for Dinner? – Artifacts Journal - University of Missouri | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Artifacts is a refereed journal of undergraduate work in writing at The University of Missouri. The journal celebrates writing in all its forms by inviting student authors to submit projects composed across different genres and media. Artifacts is sponsored by The Campus Writing Program.
Ana C. Day's insight:

"Imagine your family dinner table. It is a gathering to enjoy food and good tidings. The table is full with all of your favorites, including the green bean casserole, fresh dinner rolls and fried…crickets? You may be thinking, “Yuck! Not at my table!” But for a world facing a population of nine billion by 2050, insects at the dinner table may become a reality if humans are to sustain this projected growth.

Before proclaiming this practice as disgusting and out of the question, one must understand and consider the numerous environmental, health and cultural purposes of edible insects. The practice of eating these six-legged creatures known as insects is called entomophagy, which is derived from the word “ento-”, meaning insect, and “-phagy,” meaning to eat. "

more...
Scooped by Ana C. Day
Scoop.it!

EU Agriculture Briefing: Common Agricultural Policy, Novel Food, origin labelling and organic legislation

EU Agriculture Briefing: Common Agricultural Policy, Novel Food, origin labelling and organic legislation | Entomophagy: Edible Insects and the Future of Food | Scoop.it
This Brussels Briefing on Agriculture provides an overview of the latest developments in the European Union’s agricultural policy.
Ana C. Day's insight:

"

  •  High up on the agenda: so-called novel food – that is to say products such as algae, insects  or traditional 3rd country specialities.  MEPs and Member States are nearing a deal that  would  make regulation simpler, allowing new innovative food to make it onto the  marketplace. One controversial point is whether to label products from the offspring  of cloned animals."
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

In which I feed my children "land shrimp"

In which I feed my children "land shrimp" | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Crickets make a great sustainable protein source. But there are still some problems with the yum factor -- we lack a culinary tradition for bugs.
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

10 Amazing Reasons To Eat Insects - Croprotein

10 Amazing Reasons To Eat Insects - Croprotein | Entomophagy: Edible Insects and the Future of Food | Scoop.it
1. Nutrition & Health One of the most convincing arguments why you should consider eating insects, is from a health point of view. Insects generally are very high in protein, beneficial fats, vitamins, minerals and all essential amino acids. Vitamin B12 for example is not available from plant sources, and many vegetarians and vegans are deficient in …
more...
FOOD SERVICES NO.1 TESTING/CERTIFICATION/INSPEC/ GIREESAN's curator insight, Today, 6:25 AM

 Nutrition & Health One of the most convincing arguments why you should consider eating insects, is from a health point of view. Insects generally are very high in protein, beneficial fats, vitamins, minerals and all essential amino acids. Vitamin B12 for example is not available from plant sources, and many vegetarians and vegans are deficient in …

Scooped by Ana C. Day
Scoop.it!

How can industry warm the Western palate to eating insects?

How can industry warm the Western palate to eating insects? | Entomophagy: Edible Insects and the Future of Food | Scoop.it

o sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets.  

Ana C. Day's insight:

"Researchers from the University of Wageningen explored to what extent positive and negative perceptions of eating insects stem from cultural exposure or psychological individual preferences in Thai and Dutch subjects.

They found that because sustainability was the main driver for eating insects in the West, acceptance among Dutch participants was greater when the end product matched up with these ethical motivations.

In other words, chocolate-coated crickets were less popular than spicy, salted grasshoppers because insects have been plugged as a sustainable alternative to meat in the West, and sweets are generally not eaten to provide protein. 

Other Dutch subjects said that the visual appearance of insects worked for savoury products but not sweet. 

Sweet products tended to fare better when ground insects were used, normalising the use of insects by using them as flour, a standard bakery ingredient. Mealworm muffins - where the worms were textured and visible - did not go down as well as a ground beetle butter cookie."

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

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)."

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

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."

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

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."

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

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."

more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

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."

more...
No comment yet.