Entomophagy: Edible Insects and the Future of Food
175.0K views | +50 today
Follow
 
Scooped by Ana C. Day
onto Entomophagy: Edible Insects and the Future of Food
Scoop.it!

Bugs may have made us brainy | Science News for Students

Bugs may have made us brainy | Science News for Students | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Finding and eating bugs when other food was scarce helped primates — including our ancestors — evolve bigger and better brains. At least that’s the conclusion of a new study in Costa Rica.
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!

FFS 008 Edible Insects: the diet of tomorrow?

Published on Feb 22, 2017
This week, we discuss the exciting world of edible insects with Robert Nathan Allen from Little Herds.

Little Herds is an educational non-profit based in Austin, Texas teaching and spreading awareness about edible insects as a resource efficient, economically viable, nutritious and delicious food for us to eat, and as feed for the animal products that we consume.

We discuss the enormous potential of edible insects; how incorporating them into Western diets and food systems could help us meet the current and future nutritional and environmental demands and needs of a growing world population.

In this episode, you’ll hear all about:

what edible insects are
RNA’s love story with bugs
The historical and cultural significance of edible insects across societies and cultures
Western taboos towards insects and how we can overcome them
first impressions and how they taste as I try them live on air!
the nutritional benefits of edible insects compared to other livestock
the resource efficiency of edible insects (feed conversion ratio, land and water use)
the ethical argument for eating insects
insects as feed for our livestock
criticisms and concerns about edible insects
RNA’s tips, tricks and suggestions about edible insects
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Meet the Scientists Who Are Making Bread with Cockroach Flour

Meet the Scientists Who Are Making Bread with Cockroach Flour | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Two scientists from the Federal University of Rio Grande, in Brazil, have developed a flour made of cockroaches that contains 40 percent more protein than the normal wheat flour.

It's time to start looking at cockroaches differently, as you may find them in your food very soon—not walking over your leftovers, but mixed into everyday dishes.

Two scientists from the Federal University of Rio Grande in Brazil have developed a flour made of cockroaches that contains 40 percent more protein than normal wheat flour.

Food engineering students Andressa Lucas and Lauren Menegon discovered a new way of producing cheaper yet still nutritious food with the cockroach flour, since it contains a large amount of essential amino acids and some lipids and fatty acids as well—the keys for a balanced and healthy human diet.

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

Silkworms! (I&W launch party – part 2 of 7) – Insects and wine!

Silkworms! (I&W launch party – part 2 of 7) – Insects and wine! | Entomophagy: Edible Insects and the Future of Food | Scoop.it
I must admit, until this fateful evening, I had not been the greatest fan of the silkworm pupae. Not only are they actually caterpillars and not worms, they come with a very distinct, lingering aftertaste, which I have never associated with pleasure or joy.

But I was pleasantly surprised upon trying them in combination with the wines, particularly the Andert Rulander. A gentle sip of it would immediately wash away the the mournful aftertaste like a fresh Austrian breeze. Furthermore, the pupae’s rich flavours (contained in the chewy ooze released after the initial satisfying crunch, mmm…) perfectly complemented and enhanced the smokey, yet soothing taste of the delightful orange wine. That’s right, all of this right in your mouth and without a catch. It was as though the silkworm had finally found its long lost friend.
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Dare to Eat Insects | Jakob Lewin Rukov | TEDxEBS

Published on Mar 9, 2017
Jakob Rukov explains why edible insects constitute a solution to many of the worlds food supply problems, and the challenges (and possible solutions) on how to nudge people in industrialized countries toward including insects in their culinary repertoire. This talk also gives insight of the life of an edible insect enthusiast.

Jakob is the co-founder of Bugging Denmark, Denmark’s only edible cricket farm situated in Copenhagen, and Insekt KBH, Europe’s only producer of juice products containing edible insects. Together with his partners, he strives to introduce insects to Europe in a gentle and tasty way.

This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at http://ted.com/tedx
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Crickets! (I&W Launch party – part 1 of 7..) – Insects and wine!

Crickets! (I&W Launch party – part 1 of 7..) – Insects and wine! | Entomophagy: Edible Insects and the Future of Food | Scoop.it
26TH MARCH 2017 BY CHARLOTTE PAYNE
Crickets! (I&W Launch party – part 1 of 7..)
We’ve got seven peoples’ take on seven insects&wine pairings, to celebrate our launch, and we’re going to publish them daily over the next few days. Enjoy!

We’re going to travel backwards through the menu, and we begin with the most accessible insect to those living in Europe or the USA. Recipe & purchasing notes to follow!

Insect #7, from Alex:
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

The GATEWAY BUG Banquet

The GATEWAY BUG Banquet | Entomophagy: Edible Insects and the Future of Food | Scoop.it

THE GATEWAY BUG BANQUET with celebrity chef Andrew Zimmern and the filmmakers.
Over 2 billion people in 80% of the world’s countries consume insects as part of their daily diet. Following the rise and fall of the edible insect industry in America, award winning feature documentary The Gateway Bug explores America’s disconnect with food as climate catastrophe and shares how changing daily eating habits can feed humanity in an uncertain age.
Following the April 22nd premiere of The Gateway Bug at this year's Minneapolis St. Paul International Film Festival, please join us for this exclusive dining experience featuring a 4-course insect tasting menu paired with wine courtesy of Tradition Wine and Spirits. Insects generously provided by Entomo Farms. In attendance will be stars from the film including celebrity chef Andrew Zimmern, Kevin Bachhuber, Daniella Martin and the filmmakers, Johanna B. Kelly and Cameron Marshad.

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

7 Must-See Films Inspiring a Healthier Planet

7 Must-See Films Inspiring a Healthier Planet | Entomophagy: Edible Insects and the Future of Food | Scoop.it

6. Bugs

In recent years the United Nations has suggested that, due to a growing population, we may find ourselves dealing with a food shortage sooner than we think. One of their recommendations: edible insects. Championed by cooks for their unique flavors, and embraced by environmentalists for their small ecological impact, creepy crawlers are being hailed as the miracle cure.

In Bugs, director Andreas Johnsen teams up with researchers and chefs from Copenhagen's Nordic Food Lab to determine whether or not that's the case. Traveling to such places as Mexico, Australia, Kenya, and Japan, they encounter communities where such delicacies as grasshoppers, termite queens, and venomous hornets are eaten. That may sound unappetizing, but the film's expert chefs transform these gooey creatures into beautiful, great tasting dishes.

Along the way, however, the filmmakers discover a number of things that could dampen the U.N.'s perfect plan. They also learn the food dilemma is less about population growth and more about unfair distribution and corporate greed. This colorful documentary is powerful in its message while allowing for some incredibly fun moments
as well.

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

Bugs for grub

Bugs for grub | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Protein replacement


In Central India, indigenous tribes make up for the lack of protein in their diet by eating ants and crickets. They make a chutney by pounding together ants, garlic, ginger and chilli.

Ants are a delicacy in Brazil too; especially the winged variety that flies out in plenty in the months of October and November — these are females who are sent out to create new ant colonies. Their stomachs are full of nutrients, and that is what makes them additionally appealing to many as a food source. The wings are removed, and the insect is fried, roasted or dipped in chocolate! Rural Japanese have survived rough agricultural and economic conditions by eating insects. Now, many restaurants flaunt bugs and insects on their menu.

A sign of daredevilry?


A reason why the vast majority looks unkindly at eating insects is possibly because of the taboo associated with them. In many Western countries, the idea of entomophagy has still not been embraced. Bug eating is largely limited to TV reality shows, and there too as a dare and a sign of bravery. But, scientists
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Cambridge Butterfly Conservatory - BugFeast

Cambridge Butterfly Conservatory - BugFeast | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Why Eat Insects?
For starters, they're nutritious!
Eating insects, also called entomophagy, is more common than you may think. Insects have served as a food source for people for tens of thousands of years. Although less popular in North america, insects remain a popular food in many developing regions of Central and South America, Africa, and Asia. It is estimated that there are 1,417 species of insects and arachnids that are eaten by humans on a regular basis.
People across the globe eat insects because they are very nutritious and readily available. Insects can be a good source of not only protein, but also vitamins, minerals, and fats. For example, crickets are high in calcium, and termites are rich in iron. One hundred grams of giant silkworm moth larvae provide 100 percent of the daily requirements for copper, zinc, iron, thiamin, and riboflavin.
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

The joy of insects: why bugs are an athlete's best friend

The joy of insects: why bugs are an athlete's best friend | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The former rugby player set about transforming his body in 2013, dropping from 24 per cent body fat to nine per cent via a stringent 11-month programme that saw him consume up to six portions of protein every day to help his muscles recover after gym sessions. Wary of red meat's hormone content, Leach turned to insects - a food he first tried while travelling through Zambia.
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Mexico's ubiquitous bugs: you can eat them or ride in them

Mexico's ubiquitous bugs: you can eat them or ride in them | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Mexicans have developed a taste for these things. Eating bugs is part of their pre-Hispanic, indigenous heritage. Their food source developed long before the time that sheep, cows, goats and other four-legged animals were introduced from Spain.

In Mesoamerica, eating closer to the food chain became an essential part of survival and protein consumption. The tradition continues today and I think of it as part Mexico’s cultural heritage. No one here is squeamish when a bug arrives at table.

Which is why I thought it was about time I tasted escamoles, chicatanas and gusanos. I became a fan of chapulines a few years ago. Ah, you may be saying, what IS she eating? On the menus of upscale restaurants, the dishes are translated from Spanish to English, though most have a Nahuatl origin.
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Insects in feed or food? 

Insects in feed or food?  | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Insects in feed or food?

Should we eat insects or feed our animals?
Could insects be useful in (veterinary) medicine?
What can we learn from Southern countries?
Are insect-derived products safe?

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

This Swiss Restaurant Is Offering an Insect Cooking Class

This Swiss Restaurant Is Offering an Insect Cooking Class | Entomophagy: Edible Insects and the Future of Food | Scoop.it
For those who are tired of the usual coq au vin and tiramisu of cooking classes, a restaurant in Switzerland is offering a new experience for travelers interested in a more experimental side of the culinary arts.

The Löscher restaurant in Bern is offering cooking classes that use insects as a primary ingredient, The Local reported.
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Newport teachers will eat insects to fight malaria

Newport teachers will eat insects to fight malaria | Entomophagy: Edible Insects and the Future of Food | Scoop.it

EDIBLE insects will be on the menu when teachers at a Newport school take on an eating challenge to raise money for charity.

Pest control company Rentokil Initial UK will be visiting Lliswerry High School , Newport, on April 4 as part of its school tour across the UK.

As part of the tour the firm's 'Pestaurant' gives people a chance to try a range of ready-to-eat insects, like plain-roasted locusts and curry crickets. 

The Pestaurant team also share interesting facts about insect eating, as well as discussing why insects can provide a viable and sustainable food source.

Ana C. Day's insight:

"Teachers at the school, which also supports the MNMUK charity, will be taking on an eating challenge at lunchtime to raise extra cash.

The Pestaurant team will bring some large edible insects for those brave enough.

Those watching will be encouraged to donate a minimum of 50p to raise money for the charity working to prevent the spread of malaria.

Phill Wood, managing director at Rentokil Initial, said: “As a global leader in pest control and washroom hygiene, Malaria No More UK is an important organisation for Rentokil Initial to support."

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

Thai Bugs to the World

Published on Mar 16, 2017
Bug eating from Thailand to the rest of the world. Featuring Bugsolutely Cricket Pasta and much more. On NHK WORLD, the international channel of the japanese NHK (in English)
Category

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

Eating bugs: A traveler's guide

Eating bugs: A traveler's guide | Entomophagy: Edible Insects and the Future of Food | Scoop.it
(CNN)According to a recent U.N. report, insects could be a solution to some of the world's food and health problems. They're nutritious, eco-friendly and abundant. Many countries already consider them a staple part of their diets.

So if we're all to start consuming locusts and scorpions, we can start in Southeast Asia for guidance.
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Insect-eating might be the latest food trend. Would you try it?

Insect-eating might be the latest food trend. Would you try it? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
According to a recent news report, insects are heading to Canadian grocery shelves. It’s not an attack of killer ants or an infestation of locusts; rather these insects are of the edible variety destined to be sold for consumption.

You may have just said “ick”, but for some years now environmentalists and foodies have hailed bugs as the future of eco-friendly protein. Sustaining the environment while trying to feed the over seven billion mouths on our planet has become increasingly challenging. As author Paul Roberts vividly explains in his book The End of Food, the existing system of making, marketing and moving food is failing because very year it is becoming less and less compatible with the growing population. While there is more high-volume and cheaply manufactured food than ever before, the quality of our milk, meat and crops has steadily declined. And the quality of soil and water used to produce this food has also been compromised. Also, consider the great paradox of the existing system: there are nearly one billion people in the world who are considered obese and another one billion who don’t get enough to eat.
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

How A Cricket Farm in Austin Is Putting A Dent in World Hunger - Garden Collage

How A Cricket Farm in Austin Is Putting A Dent in World Hunger - Garden Collage | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Silence.
“Crickets are quiet when they’re babies,” explains Gabe Mott, one of the partners in Aspire, a food-grade cricket farm in Austin, Texas. Mott leads me from the nursery, where dense mats embedded with cricket eggs smaller than poppy seeds will hatch and become mobile within a week, to the room where a couple of thousand mature crickets already reside. These are the noisy guys and, in about a month, they’ll be on someone’s dinner plate.
Mott and partners, two of whom were named to last year’s Forbes’ 30 Under 30 list for social enterprise, may seem like they’re running a humble little cricket farm, but they’re really trying to make a dent in world hunger. Edible insects– eaten in places like Mexico, Africa and Thailand for millennia– are high in protein and eco-friendlier than any steak or chicken. Mott says everyone knows that now, though.
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Blog - Could insects be the future of food? - Yumpabar

Blog - Could insects be the future of food? - Yumpabar | Entomophagy: Edible Insects and the Future of Food | Scoop.it

More automated processes are being brought to the insect farming industry, so in the future it will hopefully be as cost effective to source from closer to the point of manufacture of our snack bars.

There are thousands of edible insects, each with their own unique flavour. In the West, cricket flour is the most commonly used insect ingredient. In Yumpa bars we use high quality cricket flour made from crickets fed on a diet of vegetables and grain. Finely ground cricket flour can be added to many dishes and has a savoury, nutty flavour with an umami finish. It fits well with both sweet and savoury food.  As consumers in the West become more familiar with the concept of insects as food, more and more options will become available to consumers in both shops and restaurants.

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

Worldwide Edible Insects Market by Segment [Raw; Coated (Bars, Candy, Chocolate, Cookie, Chips, Crackers, Snack Packs); Powdered (Flour, Baking Powder, Protein Powder, Salts); Paste]: Market Size, ...

This 2016 Market Analysis and Forecasting Report on Edible Insects provides insights into key market requirements gathered from consumers, stores, retail outlets, and shops and their preferences, priorities and perception of commercially available edible insects. The study also covers key adoption factors such as user preferences on palate, tastes, age groups, consumption patterns, and coatings.

The Edible Insects market report provides an in-depth analysis on the market size and forecasts of the variety of segments of commercial available edible insects and bugs, including market opportunities across the globe.

The study also covers additional market forecast data on four segments within the edible insect ecosystem - Raw, Coated, Powdered and Paste. Further to this, the report also provides market data for sub-segments within the Coated and Powdered Edible Insect market - including bars, candy, chocolate, cookies, chips, crackers, snack packs, flours, baking powders, protein powders, salts and others.

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

Dr. Afton Halloran at #ParabereForum 2017: When are edible insects sustainable?

Dr. Afton Halloran is a Canadian researcher at the Department of Nutrition, Exercise and Sports, University of Copenhagen. She is a part of the GREEiNSECT research group (greeinsect.ku.dk), a group of public and private institutions investigating how insects can be utilized as a source of food and animal feed in Kenya.
Her research focuses on the socio-economic, nutritional, and environmental impacts of cricket farming in Thailand and Kenya. She formally worked as a consultant with the Insects for Food and Feed Programme at the Food and Agriculture Organization of the United Nations (FAO) in Rome.
She is a co-author of the FAO’s most popular publication « Edible insects: future prospects for food and feed security ».
Afton holds a BSc (honours) in Global Resource Systems from the University of British Columbia, Canada and a MSc in Agricultural Development from the University of Copenhagen, Denmark.
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Future Food: 5 Weird Food Items We Could Be Eating in the Future

Future Food: 5 Weird Food Items We Could Be Eating in the Future | Entomophagy: Edible Insects and the Future of Food | Scoop.it
1. Bugs 

It would be incorrect to term bugs and insects as potential 'future food', as human beings have been consuming bugs since time immemorial. With the population on the rise, experts are predicting insects like crickets, grasshoppers and mealworms to be a regular affair on our dinner tables. And it makes complete sense too! These critters are abundant, high on protein and other nutrients, cheaper and much easier to farm than raising cattle or chickens. It is well known how in Asia, Africa and South America bugs are a prominent part of the culinary culture, but these critters are fast becoming popular in other parts of the world. The most recent development being the spike in sale of cricket flour from protein bars of Europe. 

Bug-eaters around the world are known as Entomophagists. Before you start shrinking your face in disgust, eating bugs is actually not all that bad. Entomophagists also claim that these insects actually taste pretty good. In a BBC video that went viral recently, actress Angelina Jolie was seen munching on crickets, scorpions and a bunch of these critters. Jolie was not only seen gorging on these creepy crawly critters, but was also seen feeding a host of them to her children, who happen to be big fans of the bugs too. This is because, when insects are cooked, they tend to absorb all spices, and can be made into crunchy chips.
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

Saturday, May 6th | Edible Insect Cooking Class with Little Herds

Saturday, May 6th | Edible Insect Cooking Class with Little Herds | Entomophagy: Edible Insects and the Future of Food | Scoop.it
DETAILS
Curious how to incorporate more entomophagy (bug eating) into your life? Join Little Herds for a cooking demonstration at in.gredients! You'll learn how to cook bugs with Little Herds and a guest local chef. After your two hour cooking class, you'll get to take home ingredients to try your recipes for whomever you choose.

#austinfoodie#cooking#ingredientsATX#ingredients#entomophagy#edibleinsect#chef#austinweekend#cookingclass
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

"Making the unwanted (insects) desirable"

"Making the unwanted (insects) desirable" | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Love them or hate them, edible insects offer one of the best solutions to growing global problems. The looming food shortage, growing protein demand and environmental issues mean we must change the way we produce and consumer food. Naturally high in protein and requiring limited resources to grow, insects are a highly viable solution!

But the current reality is, the edible insects faces many barriers. Regulation, production scale-up and consumer demand are key obstacles for insects. How can we find new ways to grow demand? How can we transform the barriers for insects into new business opportunities? And make insects truly desirable...something consumers and industry really want?

This course is aimed at helping businesses, food industry individuals and entrepreneurs to harness the business potential of edible insects, while learning how to effectively sell new, sustainable foods and ingredients.
Ana C. Day's insight:

WHO IS THIS COURSE FOR?

  • Food industry companies and individuals who want to explore and understand the opportunity of edible insects, and learn how to sell new sustainable foods and ingredients with insects as a case example.
  • Entrepreneurs and start-up companies who want to learn new approaches to overcome the current challenges to build successful insects businesses - while also learning new tools & techniques to effectively sell insects in food.
  • Research companies involved in developing the industry for edible insects
  • Anyone interested in edible insects as a solution to global health, sustainability and food production issues!

WHAT CAN YOU EXPECT FROM THE COURSE?

We believe in empowering others on their journey to create Better Business. That's why this course is not just educational, but includes hands-on activities to help you develop new skills and tools. From this course, you can expect to - 

 

  • Validate the vast potential and business opportunity of edible insects 
  • Gain new insights on the wider opportunity of insects, beyond only protein
  • Gain a deep understanding and.................
more...
No comment yet.
Scooped by Ana C. Day
Scoop.it!

six Legged Meat: Insects As Eco-Friendly Meat (VIDEO)

six Legged Meat: Insects As Eco-Friendly Meat (VIDEO) | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Methane from cattle farming is more noxious in terms of global warming than the CO2 produced by all the world’s cars. A team of scientists in Netherlands is investigating the nutritional and eco-friendly potential of insects to replace protein yielded by livestock.
A video report by Al Jazeera English on insects as eco-friendly meat.
Ana C. Day's insight:
Healthy Nutrition Conference

29 June 2017Villa Flora, Brightlands Campus Greenport VenloThe Netherlands

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

Agriculture will feed the future

Agriculture will feed the future | Entomophagy: Edible Insects and the Future of Food | Scoop.it

While a UN report says agriculture has to produce 70 percent more food in 2050 than it did in 2006 to feed the world’s growing population, South Korea’s state-run agricultural think tank is busy experimenting how to turn agriculture into something like manufacturing to feed the future generations.

Located in Wanju, North Jeolla Province, the National Institute of Agricultural Science operates a smart greenhouse to experiment vertical farming, researches on insect farming and preserves tens of thousands of seeds in preparation for international disputes over patented plants.

more...
Jerome TOUVERON's curator insight, March 22, 8:45 AM
Vertical farming experimenting in South Korea...