Entomophagy: Edible Insects and the Future of Food
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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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Adventures in Entomophagy - Episode One - YouTube

Insects...they're what's for dinner :-)
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Insects crawl onto more menus - AgriNews

Insects crawl onto more menus - AgriNews | Entomophagy: Edible Insects and the Future of Food | Scoop.it
AgriNews covers topics that affect local farm families and their businesses in Illinois and Indiana. Some of those topics include: crop and livestock management, agribusiness and new products, market information and national and state political issues.
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Entomophagy Spurs Holistic Health: 

Entomophagy Spurs Holistic Health:  | Entomophagy: Edible Insects and the Future of Food | Scoop.it
I had the good fortune of speaking with Jarrod Goldin, one of the founders of Next Millennium Farms, to better understand what’s occurring on the ground level of the incredible entomophagy...
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Paying to see a bug on my food: how regulations and information can hamper radical innovations in the European Union.

Paying to see a bug on my food: how regulations and information can hamper radical innovations in the European Union. | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Purpose

In this paper we examine the role of the European Novel Food Regulation (ENFR) on consumers’ acceptance of and willingness to pay (WTP) for radical food innovations. Our research question is focused on determining whether the ENFR is hampering the market potential of insect-based food products in the European Union. We position this question within the domain of regulatory barriers related to food innovations.

Design/methodology/approach

Using a choice experiment, we assess the presence and relevance of these failures through the analysis of consumers’ acceptance and WTP for insect-based food products with different product attributes directly imposed by the ENFR. Namely, we assess the effect of the visualization of insects in the product, the use of logo, and nutritional information.

Findings

The results show that consumers prefer and are willing to pay a premium price for insect-based products with a nutritional health claim and logo, but they are not willing to pay for a product with a visualized insect. 

Originality/value

This paper highlights the risk of regulatory failures for novel foods in the European Union, such as insect-based food products due to the ENFR.

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Environmentally friendly insecti-dining creating a buzz

Environmentally friendly insecti-dining creating a buzz | Entomophagy: Edible Insects and the Future of Food | Scoop.it
FARGO—Maurice Degrugillier wants to put a bug in your ear. Not literally, of course. He actually wants to put a couple in your mouth.

The retired entomologist is helping organize a wine and insect pairing at Stoker's Lounge in the basement of the Hotel Donaldson.

The wine tasting part is und...
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Fighting world hunger with bugs - Insect protein could become a near-perfect famine relief product.

Fighting world hunger with bugs - Insect protein could become a near-perfect famine relief product. | Entomophagy: Edible Insects and the Future of Food | Scoop.it

The first insect Harman Singh Johar ever ate was an ant. 

Today, Johar is a young entrepreneur intent on turning crickets, grasshoppers and other six-legged critters from novelty items into sustainable staples of the American diet and a solution to malnutrition worldwide.

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Business Plan Challenge semifinalists announced

Business Plan Challenge semifinalists announced | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Senzu Foods, by Ricardo Delgado, Nicolexander Garza and Valerie Yoda. This company’s goal is to provide a sustainable solution to food security, public health and environmental concerns by becoming a leading producer and distributor of insect-based food products.

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Insects Improve Food Security 

Insects Improve Food Security  | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Meet Sengthong. Whether he knows it or not, he is playing a vital role in improving food security in Laos, a country where over 40% of children are undernourished. 

Sengthong explains, "I started to collect when I was 35 years old. No one taught me; I did it myself. At first when I was collecting, I used my own hands. I couldn't collect a lot so I started using a small plastic bag. I then changed to using a bigger bag, wish which I can collect by swinging it around. I concentrate on collecting insects to sell for my income. Because I otherwise don't know how I would make money."

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Product review : "Le criquet au Paprika" from Jimini's

Product review : "Le criquet au Paprika" from Jimini's | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Hello everyone! Today is the review of a new product : "Le criquet au Paprika" from Jimini's. As written on the packaging "Partagez" (Share), my family joined me during this tasting experience! So ...
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Meet the Chef Who Travels the World to Eat Bugs

Meet the Chef Who Travels the World to Eat Bugs | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Most people prefer their insects squashed, swatted, and far from their dinner plates. Chef David George Gordon, on the other hand, likes his bugs marinated, fried, and well-seasoned. Author of the aptly named Eat a Bug cookbook, Chef Gordon has made a career out of taking the ick-factor out of bug eats.
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The Intricacies of Entomophagy According to Dr. Louis Sorkin

The Intricacies of Entomophagy According to Dr. Louis Sorkin | Entomophagy: Edible Insects and the Future of Food | Scoop.it

People eat insects in different ways. Some do it without hesitation or fear, the journey of the insect from hand to mouth swift and lacking fanfare, their mastication matter-of-fact. Others need a bit more egging-on, only relenting with enough peer pressure and encouragement.

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Tyler: Entomophagy | Eating Insects (Thought Café Today) - YouTube

In this episode of Thought Café Today, Tyler talks us through the practice of entomophagy—or eating bugs—and why it may be the next step in humanity’s culinary journey. Don’t miss the chance to see Tyler chomping down on some crispy insects!

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From fried insects to coffee with BUTTER: The weird and wonderful foods we will all be eating this summer.

From fried insects to coffee with BUTTER: The weird and wonderful foods we will all be eating this summer. | Entomophagy: Edible Insects and the Future of Food | Scoop.it
5. It’s a bug’s life 

Creepy-crawlies are fast growing in popularity as protein rich insects are becoming firm fixtures in restaurant menus. 

Entomophagy – the practice of eating insects - remains common in some parts of the world with at least two billion people worldwide eating insects, the Food and Agriculture Organisation at the UN reported. 
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We Dare You to Eat These 8 Insect Recipes

We Dare You to Eat These 8 Insect Recipes | Entomophagy: Edible Insects and the Future of Food | Scoop.it
For whatever reason, Americans are just not rushing to munch bugs. But maybe we should be. 

Which makes sense! As more and more people become hip to the health and environmental benefits of eating crunchy katydids, we've seen these little critters dipped in edible gold dust, ground up to make the world's next superfood, and featured on elaborate menus. But, for whatever reason, Americans are just not rushing to munch bugs like Timon and Pumbaa, even though Andrew Zimmern thinks we should be. Maybe these eight recipes will change your mind (but also maybe not at all).

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Insect and wine tasting about protein

Insect and wine tasting about protein | Entomophagy: Edible Insects and the Future of Food | Scoop.it
FARGO—Maurice Degrugillier wants to put a bug in your ear. Not literally, of course. He actually wants to put a couple in your mouth.

The retired entomologist is helping organize a wine and insect pairing at Stoker's Lounge in the basement of the Hotel Donaldson in downtown Fargo.

Th...
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Eating insects | Pat Crowley | TEDxZwolle - YouTube

Published on Apr 1, 2015
Introduce insects into Western cuisine as more water-resource efficient form of food. He comes across the pond to share his experiences in the changing psychology of eating insects in the past several years.
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6 Snacks Made From Bugs You'll Be Eating Soon (PHOTOS)

6 Snacks Made From Bugs You'll Be Eating Soon (PHOTOS) | Entomophagy: Edible Insects and the Future of Food | Scoop.it
How would you feel if I told you that in the near future we'll all be eating bugs? Like it or not, this is shaping up to be the next frontier in food. But don't worry -- it won't be as gross and gulping down freshly-dug grubs. 
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People Eat Bugs For The First Time - YouTube

Hakuna Matata. Check out more awesome videos at BuzzFeedVideo! http://bit.ly/YTbuzzfeedvideo MUSIC Appy Flapper Licensed via Warner Chappell Production Music...
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“That’s Disgusting!”: Food taboos and cross-cultural comparison

“That’s Disgusting!”: Food taboos and cross-cultural comparison | Entomophagy: Edible Insects and the Future of Food | Scoop.it
This week we started a new chapter in the "Food and Power" course, focusing this month on the question "What is edible?" by examining debates about GM foods, mad cow anxieties, and vegetarian campa...
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Insect-based protein sources and their potential for human consumption: Nutritional composition and processin

Insect-based protein sources and their potential for human consumption: Nutritional composition and processin | Entomophagy: Edible Insects and the Future of Food | Scoop.it
  • Edible insects are, in general, rich in protein, fat, and energy and can be a significant source of vitamins and minerals.

  • Insects are a sustainable alternative protein source in food and feed.

  • Edible insects can contribute to food and feed security.

  • The development of safe rearing and effective processing methods are mandatory for a utilization of insects in food and feed.


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Crickets, grasshoppers, worms pushed as protein food of future

Crickets, grasshoppers, worms pushed as protein food of future | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Eating insects as a movement to reduce the global environmental impact of food production gains momentum, and is getting taken to a younger crowd.
Ana C. Day's insight:

"The movement to persuade Americans to reduce beef in their diet by eating bugs — "micro livestock" — is gaining momentum ahead of a global meat forum, as seen recently in a Denver Public Schools classroom."

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"Future Food Utrecht: How can science feed the world?" - Universiteit Utrecht

"Future Food Utrecht: How can science feed the world?" - Universiteit Utrecht | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Future Food Utrecht is a new focus area of Utrecht University to bundle its research potential on the grand societal challenges regarding food. This focus area provides an integrated approach to address the development of sustainable and healthy future food concepts that are acceptable and accessible for the human population. On April 15th 2015 Future Food Utrecht organizes the event: “Future Food Utrecht: How can science feed the world?”

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Des repas à base d'insectes dans les assiettes de l'Université de Winnipeg | ICI.Radio-Canada.ca

Des repas à base d'insectes dans les assiettes de l'Université de Winnipeg | ICI.Radio-Canada.ca | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Des repas constitués d'insectes comestibles comme des grillons et des ténébrions seront ajoutés la semaine prochaine au menu de la cafétéria de l'Université de Winnipeg.
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Vidéo - "Les grillons sont une alternative à la viande"

Vidéo - "Les grillons sont une alternative à la viande" | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Mise en ligne le dimanche 29 mars 2015 à 15h50 - 270 vues

Little food a pour but de remettre le grillon au goût du jour dans votre assiette. Un choix qui peut paraître étonnant. Actuellement installé à Saint-Gilles, le projet a démarré il y a deux ans déjà.

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Crickers: Delicious, Healthy Snacks with Cricket Flour!

Crickers: Delicious, Healthy Snacks with Cricket Flour! | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Driven by our shared passions for sustainability & healthy foodCrickers was founded in 2014 in our home kitchen in Austin, Texas. We make delicious, healthy, sustainable crackers and other snack foods with cricket flour. We use a blend of grain-free flours, super foods such as chia seeds and coconut oil, and delicious, nutty crickets that are raised on an organic, non-GMO diet for human consumption and milled into high protein flour. All of our products are paleo-friendly and free of gluten, dairy, soy, and GMOs.

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