The study What's Cooking in Tomorrow's Kitchen stated that in the face of a growing global population and limited natural resources, alternative and environmental friendly ingredients such as macro-algae (seaweed), micro-algae (spirolina and chlorella) and insects as a form of protein, may “drastically change the market”.
With the raw fish and cheese hurdles overcome, what is next in modifying consumer taste preferences?
Eating insects is being increasingly touted as a sustainable solution to the protein demands of a growing world population.
While marketers face a seemingly momentous task in overcoming the disgust factor – a 2014 study into commercialising insects in the West was entitled ‘How to market the impossible’ – there are ways of making insects appear more palatable.
With the world in search of alternative food sources, the word Entomophagy is starting to appear all over the web. So what is Entomophagy? Well, according to wikipedia Entomophagy is the human consumption of insects as food And in fact the word is derived from the Greek words for insects and to eat. However, is it as simple as that? A Broad Definition The broader definition ofEntomophagy actually includes arthropods that are not insects such as some arachnids (spiders) and also myriapods (centip
This Market Research of Insect Protein in China shows the latest market trends and data in this area. You will find the most professional data analysis and comprehensive information of the industries market.
Newswise — MADISON, Wis. — As a cheap and easy source of protein for humans, it might be hard to beat the mighty mealworm. Consider: —The capacity of insects like mealworms to convert feed to body mass exceeds that of traditional livestock such as beef by orders of magnitude. —Mealworms are 100 percent edible, whereas only about 40 percent of a cow or 55 percent of a chicken can be consumed.
Cochineal insects, Dactylopius coccus, are scale insects in the family Coccidae. They are soft-bodied, flat and oval-shaped. The females attach themselves to prickly pear cactus and feed on the plant juices. The nymphs appear white or gray from the waxy white protective substance they produce. The bodies are actually a dark purple from the carmine pigment they produce. Individual cochineal insects are dispersed to new plants at the nymph stage as the wind catches the long waxy strings on the nym
Regulatory Update Leave a reply Federal, state and local regulations
State and local regulations vary by state. As you are using insects as food, follow all of the regulations that govern food production. An overview can be found on the FDA website.
USDA or FDA
On a Federal level, insects used as food fall under FDA oversight. The USDA’s Food and Safety Inspection Service (FSIS) regulates meat, poultry and eggs. Everything else defaults to FDA regulation. FDA regulates sea food (which is most similar to insects …think shrimp and soft shell crab) and even covers game such as venison.
Why would anyone eat bugs? Find out why entomophagy is a sustainable food practice.
The first thing you should know is that bugs are healthy.In fact, insects are so nutritious that the United Nations is encouraging people around the world to eat more of them. Yes, I said more of them. Approximately 2 billion people are already eating insects. It’s called entomophagy and it is a fancy word for bug consumption. Surprisingly, insects are one the healthiest foods you can eat. Critters like crickets, mealworms and waxworms are jam-packed with protein, fiber and healthy fats. They are creepy- crawly superfoods.
It's official! On May 26-28, 2016, Detroit will be hosting a three-day, international, interdisciplinary conference on the topic of insects as food and feed.
Ana C. Day's insight:
What can you expect? Each day we will have a range of talks from experts from anthropology, entomology, food science and nutrition, businesses and nonprofits, and many more. As pioneers in this movement, we are each responsible to portray the benefits, realities, struggles, and potential of insects as food the best we can to our peers. It is the goal of the conference to provide everyone, no matter their expertise or novice, with something new for going forward.
Will you get to try some insects? Absolutely! The majority of the day will be dedicated to talking and thinking about insects as food, but the evenings will be devoted to eating! Watch the events page for more details.
If you have any questions, please do not hesitate to reach out using the contact page.
BANGKOK (AP) — Bugs in a gourmet kitchen are usually something to be squashed or swatted. But at Le Cordon Bleu, the esteemed French cooking school, chefs and food scientists spent a week simmering, sauteing and grilling…
You may feel squeamish about chomping down insects with their eyes, legs, and antennae still intact, but would you eat insects if they were disguised in butter and sugar-filled cookies? We baked chocolate chip cookies made from pulverized insects and brought them to our office where our brave coworkers tasted them.
This isn't meant as a provocative, theoretical idea. It's a serious solution to the increasingly pressing problems of global warming and animal welfare — and a practical way of adding low-fat protein to your diet. The UN has advocated eating insects for these very legitimate reasons, and it's something two billion or so people around the world have done for centuries.
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