Entomophagy: Edible Insects and the Future of Food
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Protein Packed Edible Insects

Protein Packed Edible Insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Eating insects for protein has become incredibly popular the last few months and when you read the nutritional benefits of these critters – we reckon you’ll be mighty tempted to give them a whirl…
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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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#BugsEndHunger - Eat bugs, fight for #foodsecurity. Share, donate, eat & empower! @LittleHerds #SeedsOfAction

#BugsEndHunger - Eat bugs, fight for #foodsecurity. Share, donate, eat & empower! @LittleHerds #SeedsOfAction | Entomophagy: Edible Insects and the Future of Food | Scoop.it
What happens when you eat bugs for 30 days? We believe it will help fuel a movement to end global malnutrition. Little Herds is proud to partner with Seeds Of Action for the #BugsEndHunger campaign. On May 1st, Seeds Of Action co-founder Jeremy Connor will begin his 30 day diet of eating bugs and plant based foods that can be found, or brought in through food aid programs, in areas where the 1 billion chronically hungry are struggling to live. This campaign will bring awareness to edible insects as a sustainable solution to food insecurity and produce a freely distributed, visually based, Farming Insects Guide (FIG) to empower communities across the planet to begin farming insects for food and economic security.
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Insect as food growing popular in Korea

Insect as food growing popular in Korea | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Cookies and pasta made from insects have been gaining popularity in Seoul through a restaurant called Papillon's Kitchen, which was opened by Kim Young-wook, CEO of KEIL Co. and Korean Edible Insect Laboratory.

As more consumers embrace insects as food, it is expanding into snack shop for pets and cafe for humans. Television shows such as "Law of the Jungle," a Korean reality program where celebrities at times end up having to eat insects while they stay on remote islands, are pushing the trend.

But come to think of it, in the past, Koreans have enjoyed insects in their food, although not recently. People who grew up in the 1970s remember eating boiled "Wolnam beolle" or "Vietnam beetle" or grilled grasshopper. Boiled silkworm pupae are still found in restaurants or kiosks, and are believed to be healthy food.
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Ted 2017: The woman who wants China to eat insects - BBC News

Ted 2017: The woman who wants China to eat insects - BBC News | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A Chinese entrepreneur is promoting edible insects and online farmers' markets in a campaign to improve eating habits in the country.
Matilda Ho spoke at the Ted (Technology, Entertainment and Design) conference about the need to spread the message about healthy eating.
She is backing a range of start-ups, including one that offers protein made from silkworms.
China has a growing problem with obesity and diabetes.
"China has 20% of the world's population but only 7% of land is arable," Ms Ho told the BBC.
"One in four diabetics is now Chinese and one in five obese people."
Ms Ho began tackling the issue with an online farmers' market which now supplies 240 types of new produce from 57 farmers.
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Edible bugs: Try hot food trend at Sinema this week

Edible bugs: Try hot food trend at Sinema this week | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Sinema Restaurant has just the event for adventurous foodies and environmental advocates this week: An edible insect tasting menu.

The sustainable food trend sweeping the nation is coming to Nashville for a one-evening ticketed event at Sinema following two screenings this week of Kickstarter-backed documentary “The Gateway Bug.”

The documentary is making its Southeast debut at 8 p.m. April 26 and 3 p.m. April 27 at the Regal Hollywood 27 in Berry Hill as part of the Nashville Film Festival.

Filmmakers Johanna B. Kelly and Cameron Marshad explore the options of using insect protein as a sustainable food source. The documentary stars celebrity chef Andrew Zimmern and other industry leaders, including Sonny Ramaswamy of the USDA and Pat Crowley, whose Chapul Energy Bar made with cricket flour was backed by Shark Tank’s Mark Cuban.
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A Wine and Insect Affair - Yale Jackson Institute for Global Affairs

A Wine and Insect Affair - Yale Jackson Institute for Global Affairs | Entomophagy: Edible Insects and the Future of Food | Scoop.it
This past weekend, the Jackson Institute hosted an event quite unlike the lectures and conferences that are usually housed in Horchow Hall. Aptly titled, “A Wine and Insect Affair” was an exploration of the world of edible insects.

Attendees were given the opportunity to try various wine and bug pairings in a sit-down tasting style, starting with more “beginner” insect-driven snacks, like protein bars and chocolate pieces, then venturing into more advanced treats, like honey-mustard crickets and candied mealworms.

The event was brought to Jackson by Manus McCaffrey, a Jackson M.A. student who has worked in food security with USAID, most recently on the Food for Peace project. “When I met Aly and heard about the potential that bug consumption has in the field of sustainable sustenance, I thought it was a great opportunity to get people talking about this topic in a different way,” says McCaffrey.

Aly Moore is a Yale alum and the creator of Bugible, the leading “bug blog” in North America. Moore runs an organization called “Eat Bugs Events,” through which she travels across the country to put on edible insect events for all different groups of people.
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Chefs and researchers incorporate insects, protein powerhouses into mainstream diet

Chefs and researchers incorporate insects, protein powerhouses into mainstream diet | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A bug protein shake, anyone? If all goes well, Arun Hazarika of Cotton University, Guwahati, would have one ready for you by the end of the year. A professor in the department of zoology, Hazarika has been working on 16 edible bugs, commonly consumed in the Baksa district of Assam. "I am trying to work on ways to extract the protein and mineral content of insects to create organic food products," he says.
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Life cycle assessment of cricket farming in north-eastern Thailand

Life cycle assessment of cricket farming in north-eastern Thailand | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Abstract
Over the last few years, edible insect species have been heralded as an environmentally sustainable solution to current and future food crises. However, the few existing studies that aim to evaluate the environmental performance of insect farming systems are extremely limited in scope. This paper presents the first case of a life cycle assessment (LCA) performed on an existing production system of Gryllus bimaculatus De Geer (field cricket) and Acheta domesticus (house cricket) production in north-eastern Thailand and compares it with broiler production in the same region. The system boundaries of the production system considered the entire production cycle of edible crickets as well as processing. The study included two functional units (1 kg of edible mass and 1 kg of protein in edible mass). Irrespective of the functional unit, larger impacts were associated with broiler production. Major hotspots for cricket and broiler production were related to the production soybean meal and maize grain for feed. A scaled-up cricket farming system which was considered as a possible 'future' scenario demonstrated a reduction in overall environmental impacts when compared to current cricket production and industrial broiler production. While scaled-up cricket farming showed fewer overall environmental impacts, intensified systems could potentially have reduced socioeconomic impacts on rural areas in Thailand. Improvement options could be adopted by undertaking further research into the formulation of local feeds and acquiring improved knowledge about cricket nutrition.
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The Best Wine and Bug Pairings, According to an Expert

The Best Wine and Bug Pairings, According to an Expert | Entomophagy: Edible Insects and the Future of Food | Scoop.it

For Aly Moore, grasshoppers were the gateway bug.

Moore tried tacos de chapulines, or grasshopper tacos, during a summer building health clinics in Mexico, and that first taste opened the door to what would become her calling. Five years later, the Los Angeles resident and founder of Eat Bugs Events has made it her mission to educate people on the merits of eating bugs, offering (somewhat) approachable events like gourmet wine and bug tastings.

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Edible insects give Mexicans a taste of history – and maybe the future

Edible insects give Mexicans a taste of history – and maybe the future | Entomophagy: Edible Insects and the Future of Food | Scoop.it
APRIL 25, 2017 MEXICO CITY—At first glance, the stalls set up in this neighborhood garden look like they could be part of any typical farmer’s market. There are the men selling artisanal chocolates, the bread maker stacking her loaves precariously high, and the couple slinging tortillas over a smoking comal, or griddle.

But upon closer inspection, there’s something buggy about this scene. Literally.

A glistening cockroach is perched upon that square of chocolate. There are crispy brown grasshoppers cooked into that bread. And the tortillas? Smeared with fly eggs and garnished with a spicy green salsa.

This is the third annual Festival of Edible Insects, and the crowded passageways between the horseshoe of stalls is a testament to the growing resurgence in popularity of this centuries-old Mexican culinary tradition, amid a broader uptick of interest in Mexico's heritage that goes beyond its borders.
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The burger of the future comes from crickets, not cows

The burger of the future comes from crickets, not cows | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Agriculture has come a long way in the past century. We produce more food than ever before — but our current model is unsustainable, and as the world’s population rapidly approaches the 8 billion mark, modern food production methods will need a radical transformation if they’re going to keep up. But luckily, there’s a range of new technologies that might make it possible. In this series, we’ll explore some of the innovative new solutions that farmers, scientists, and entrepreneurs are working on to make sure that nobody goes hungry in our increasingly crowded world.

Across the world, it’s not uncommon for human beings to practice entomophagy — the consumption of insects — without a second thought. In fact, insects are often considered a delicacy in certain cultures. From the chapulines (toasted grasshoppers) of Mexico to the fried tarantulas of Cambodia, bugs regularly find their way into our bellies — without the accompaniment of braggadocious Instagram posts – “#OMG# I can’t believe I’m eating this!”

In much of Europe and North America, though, we don’t like to eat things with more than four legs. Insects are considered to be gross — not just because they live between bedsprings and below floorboards, but because of their crunchy texture and their villainous perception. Ask the next person you speak to their opinion on eating bugs, and you’re likely to receive an expression that’s a combination of disgust and incredulity.
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Bangkok's getting a new restaurant dedicated to edible insects

Bangkok's getting a new restaurant dedicated to edible insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Bangkok will soon welcome a new restaurant dedicated to edible insects—a trend that's been creeping onto menus globally of late. 

Called Insects in the Backyard, the restaurant in Thonburi’s soon-to-open art complex, Chang Chui, has been conceptualized by the team behind the Old Town's beloved Seven Spoons. So, rest assured the food will be a little different to the fried insects we’re familiar with on the street. 

Chef Thitiwat Tantragarn will head the modern international kitchen to serve the likes of cricket pasta with pesto and chorizo, red ant and peppercorn-marinated tomahawk steak and Marou chocolate-covered crickets.

Set to open in May, this restaurant is one of the first in Bangkok to highlight bugs on the menu, following the current global trend for insect cuisine popularized by the Noma-sponsored Nordic Food Lab (creators of the recently-premiered Bugs documentary and On Eating Insects book).

High in protein, with a far lighter carbon footprint than meat or dairy farming, insects are already a staple diet for a substantial proportion of the global population. Now we're seeing more and more chefs looking to challenge the inhibitions of diners usually accustomed to viewing bugs as pests rather than food. 

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Chefs and researchers incorporate insects, protein powerhouses into mainstream diet

Chefs and researchers incorporate insects, protein powerhouses into mainstream diet | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A bug protein shake, anyone? If all goes well, Arun Hazarika of Cotton University, Guwahati, would have one ready for you by the end of the year. A professor in the department of zoology, Hazarika has been working on 16 edible bugs, commonly consumed in the Baksa district of Assam. "I am trying to work on ways to extract the protein and mineral content of insects to create organic food products," he says.

In Baksa, it is common to find termites, mole crickets, water scavengers, eri pupae, water beetles and junebugs in the kitchen, with the tribes transforming these into stirfries, roasts and chutneys.

Taking a cue from their food habits, Hazarika and his team member, Jayanta Kumar Das of Barama College, began finding out more about the nutritional benefits of these insects, and ways in which they could be incorporated in mainstream diets. "In the course of the research, we found that these bugs have minerals such as cadmium, zinc, magnesium, iron and copper. So why not harness that into supplements and powders to be consumed regularly?" asks Hazarika.
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Edible Insects Market to be driven by Demand for High Protein Value in Food – Research Market 24

Edible Insects Market to be driven by Demand for High Protein Value in Food – Research Market 24 | Entomophagy: Edible Insects and the Future of Food | Scoop.it
High Nutritious Content, Environmental Benefits Conferred by Edible Insects to Promote Greater Demand

Edible insects, although initially considered famine food, are now being included in regular diet by several people. The food culture of several countries – such as Malaysia, China, and Bangladesh – embraces both cooked and uncooked edible insects as a crucial part of their traditional recipes. Since edible insects are rich in essential minerals and amino acids, they are not just food for humans but also a key ingredient in animal feed.

Edible insects include cockroaches, bees, crickets, ants, termites, flies, wasps, beetles, scale insects, butterflies, moths, larvae, caterpillars, and grasshoppers. These insects are not only packed with protein, but also with vital minerals, good fats, and fiber. For example, mealworms contain as much of minerals, vitamins, and protein as that found in meat and fish.

Key drivers in the global market for edible insects

The growing preference for protein-rich food has been a key growth driver of the global market for edible insects. The rising population worldwide and greater costs of animal protein are accelerating the adoption of food insects in diets. Also, the belief that entomophagy, or
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Fancy some garlic crickets or dried ants?

Fancy some garlic crickets or dried ants? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
“GRUB’S up” is a phrase entomologist and food scientist Skye Blackburn takes quite literally at her Smithfield Edible Bug Shop business.

Founded in 2007, Blackburn’s store offers everything from roasted scorpions to dehydrated ants, and chilli and garlic crickets (snack on them instead of chips).

The store and its unusual items will be at the Naturally Good Expo, ICC Sydney Exhibition Centre, Darling Harbour on June 4-5. The expo is Australia’s biggest trade event for natural, organic and healthy products.
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The ever-growing case for eating insects

The ever-growing case for eating insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Phaidon’s On Eating Insects: Essays, Stories and Recipes (out May 1) might be the most authoritative book to explore the science, ethics, culture, and increasingly popular gastronomy of insects. The book grew out of research at the Nordic Food Lab, the nonprofit founded by Noma head chef René Redzepi, and it’s an engaging bug-munching journey that travels from Peru to Uganda to Thailand and beyond. We spoke with one of the book’s co-authors, Josh Evans, about the tastiest (and least tasty) insects and how best to incorporate them into our diets.

The A.V. Club: Of all the arguments for consumers to start eating insects, what’s been the most compelling reason for you?

Josh Evans: First, I don’t necessarily think we all should. One thing we hope to do with the book is to get us to take a step back and say, “If we do think we should start eating insects, why might that be? How good are these different arguments?”
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A bug’s life: insects the future of food

A bug’s life: insects the future of food | Entomophagy: Edible Insects and the Future of Food | Scoop.it
According to Edible Bug Shop owner Skye Blackburn there are two types of people in the world.

The ones who will never eat insects.  And the other type who will not try them –  but tell people about them, start a conversation and learn about the environmental and health benefits.

These are the people she is interested in.

“Eventually when they learn more about them, they give them a try,” she said.

“The usual response from people is ‘I didn’t know you could eat bugs’. I am more than happy to tell them about the benefits.”

The Greystanes resident has been breeding insects for 10 years.

Firstly is started small with butterflies for release at weddings.

It then turned into the Bug Shop, a educational experience with a series of programs and life cycle kits for school incursions.
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Can Crickets Taste Like Beef? Ask Textured Insect Protein.

Can Crickets Taste Like Beef? Ask Textured Insect Protein. | Entomophagy: Edible Insects and the Future of Food | Scoop.it

What do surimi and insects have in common? Let’s backtrack a little. Insects share some proteins with fish and shellfish as they are evolutionary cousins. Surimi is a general term for restructured fish protein ingredients that are the basis for dozens of products, including the familiar mock crab you see in sushi. Developed in early 20th century Japan, surimi was created to deal with unwanted fish caught in nets that were introduced to replace pole-and-line fishing. People were reluctant to eat certain fish species that, while perfectly good food, did not form their usual diet. Surimi provided a way to abstract and restructure that discarded fish into something familiar, and today surimi products are bountiful in the market.
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DAVENPORT: I ate a five-course meal with bugs, and I liked it

DAVENPORT: I ate a five-course meal with bugs, and I liked it | Entomophagy: Edible Insects and the Future of Food | Scoop.it
I ate a five-course meal filled with bugs and absolutely loved it.

Bugeater Foods hosted the evening event in the Boiler Grand Hall at the Grand Manse April 22, offering the interesting experience. Speciality cook Wei Jiang of the Nebraska Club created the menu using products from Bugeater Foods, a product development company based in Lincoln,  which advocates that bugs are a sustainable high-protein and delicious.

I was apprehensive going into the dinner. I’ve eaten a wide range of weird things including duck head, donkey, scorpion and Taco Bell’s infamous waffle taco but never bugs. Regardless, I was excited going into it and had no idea what to expect.
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Eat the Beetles!: An Exploration of Our Conflicted Relationship with Insects: David Waltner-Toews: 9781770413146: Amazon.com: Books

Eat the Beetles!: An Exploration of Our Conflicted Relationship with Insects

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Edible insects are crawling to a plate near you, but don't cringe

Edible insects are crawling to a plate near you, but don't cringe | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Packaged foods with bugs as ingredients have been a popular topic in Western countries during the past three years, and now the conversation is creeping into Asia.

In Thailand, edible insects are now poised on supermarket shelves. Bugsolutely, founded in 2015 in Bangkok, is part of the rapidly growing market of 'bug food' with its cricket pasta product—the only pasta in the world containing 20 percent cricket flour, it claims.

Marketing it as a "superfood with high protein content" and "very low environmental impact", the cricket pasta has the same selling point as Exo’s cricket protein bars, which Kotaro Sasamoto of Dentsu Ventures described as "a granola bar with a hint of cricket".

“It may sound a bit strange, but it’s one of our ‘next big thing’ projects," Sasamoto said last year at a Cannes Lions seminar. "Processing protein from crickets is more efficient than doing the same from pigs and cows, and alleviates food shortage issues in the world.” Dentsu Ventures is an investment arm of Japan's advertising giant that last year staked an undisclosed sum in New York-based Exo.

Massimo Reverberi, founder of Bugsolutely, speaking at the Food and Beverage Innovation Forum 2017 in Shanghai last week, made a similar case for insects as an alternative source of protein, and insect-based consumer packaged goods (CPG) being the next big market.

Citing a 2013 report from the United Nations, he said edible insects may be a solution for the lack of protein to feed the world's population of 9 billion people come 2025.
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Insect Delicacies Becoming A Hit In Australian Eateries; Roasted Cockroach or Savory Critters, Anyone?

Insect Delicacies Becoming A Hit In Australian Eateries; Roasted Cockroach or Savory Critters, Anyone? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
In the Western world, insects like cockroaches, bugs, or critters are considered pests. But in other regions such as Australia, Asia, Latin America, and Africa, insects are becoming a favorite diet. And as it grows in popularity, many people are wanting to try out it for curiosity's sake.
Man eating insects such as beetles, caterpillars, crickets, and others is nothing new. Yahoo reports that edible insects have been common in diets in regions such as Asia, Latin America, and Africa. In fact, the aborigines of Australia have eaten bush tucker such as ants, moths, and larvae for thousands of years. But you cannot tell that to Americans and other Western people who considers these creatures as pests.
The United Nations revealed that bugs have already been incorporated in the diet of more than two billion people across the globe. Compared to meat and dairy products, insects are high in protein, cheap to produce and uses much less carbon footprint. Some advocates of edible insects says that they can be helpful in combating a bulging global population and as traditional food supplies such as fish becomes scarce.
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Edible insects give Mexicans a taste of history – and maybe the future

Edible insects give Mexicans a taste of history – and maybe the future | Entomophagy: Edible Insects and the Future of Food | Scoop.it
At first glance, the stalls set up in this neighborhood garden look like they could be part of any typical farmer’s market. There are the men selling artisanal chocolates, the bread maker stacking her loaves precariously high, and the couple slinging tortillas over a smoking comal, or griddle.

But upon closer inspection, there’s something buggy about this scene. Literally.

A glistening cockroach is perched upon that square of chocolate. There are crispy brown grasshoppers cooked into that bread. And the tortillas? Smeared with fly eggs and garnished with a spicy green salsa.

This is the third annual Festival of Edible Insects, and the crowded passageways between the horseshoe of stalls is a testament to the growing resurgence in popularity of this centuries-old Mexican culinary tradition, amid a broader uptick of interest in Mexico's heritage that goes beyond its borders. 
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The swiss deputy behind the law on edible insects

The swiss deputy behind the law on edible insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A short talk with Isabelle Chevalley, deputy at the Swiss Parliament

You had a remarkable role in the new Swiss law on edible insects. Can you sum-up the story trough its most important steps?
The new food law gave a very broad definition of what a food is. Therefore, I only made an inquiry and ask the Federal Council if it thought that insects could fall within this definition. The answer was yes, and the door was open.
After that it was necessary to fight for a list of insects to appear in the ordinance associated with the law.
I also organized a great insects aperitif in the Swiss Parliament in order to make my colleagues get in touch with these new foods: it was a great success!

How did you get involved in the edible insects issue? Why did you decide to support this emerging sector?
I often go to Africa and it is there that I discovered insects, in particular in Burkina Faso where people consume caterpillars as delicacy. On the way back to Switzerland, I read a newspaper article which explained that consuming edible insects was forbidden in my country. As a liberal, it struck me because I did not understand why 2 billion people could consume insects and the swiss couldn’t.
It is not because we do not like something that we must forbid it.
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Cochineal / Insect-based color - Enews 24 Ghanta

Cochineal / Insect-based color - Enews 24 Ghanta | Entomophagy: Edible Insects and the Future of Food | Scoop.it
by Morgen Jahnke

When I was a kid, there was a time when artificial red food dyes came under intense scrutiny because of their purported health risks. In 1976, the U.S. Food and Drug Administration banned the dye FD&C Red #2 because scientific studies showed it had carcinogenic effects on female rats. In response to the public concern about red food coloring, food manufacturers discontinued some of their red products, even if they didn’t contain Red #2. I remember this clearly because it meant that certain types of candy (such as M&Ms) no longer included red-colored pieces, and that I avoided any red candies I came across. More recently, another type of red food dye, FD&C #40, has been linked to increased hyperactivity in children, although it remains on the list of FDA-approved color additives.

Because of the controversy surrounding these artificial dyes, some food manufacturers have turned to another source of red coloring. Known as cochineal, or in some forms, carmine, this dye, produced from a type of insect native to South America and Mexico called the cochineal, has a history that goes back hundreds of years.

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