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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Profound lifestyle changes heading your way

Profound lifestyle changes heading your way | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Ana C. Day's insight:

"Former UN Secretary General Kofi Annan says one approach could be eating less red meat. That would reduce cancer and heart attacks, he argues – and help prevent climate change, since cattle, pigs, and sheep emit carbon dioxide and methane, another supposedly “dangerous” greenhouse gas that constitutes an infinitesimal 0.0002% of Earth’s atmosphere (two cents out of $10,000).

As an alternative protein source, Annan paraphrases Marie Antoinette: Let them eat bugs. “Insects have a very good conversion rate from feed to meat,” he says. “They make up part of the diet of two billion people and are commonly eaten in many parts of the world.”

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Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

Highlights

Content information had limited impact on informed emotional profiling.

Information led to higher acceptance and healthiness perception of insect burger.

Sensory profiles of insect and meat burger differed, regardless of the condition.
Ana C. Day's insight:
"Abstract

The use of edible insects as a potential component of food products is gathering interest among scientists, policy makers and the food industry. Although recent research suggests that a growing number of Western consumers might be willing to consume food products containing edible insects or insect-based protein, little is known about the influence of ingredient information on product evaluation. The aim of this study was to examine (i) the overall liking, perceived quality and nutritiousness, and (ii) the emotional and sensory profiling of three commercially available burgers (insect-based, plant-based and meat-based), under blind, expected and informed conditions. In total, 97 young adults took part in this experiment, divided into two sessions to assess the effect of blind tasting. The findings of the study revealed that although the overall liking for the insect burger was comparable to the liking for the plant-based burger, further product development is needed to improve its sensory quality. Complete assimilation......"

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The top 11 bugs we’ll be fine with eating when civilization crumbles | News | Geek.com

The top 11 bugs we’ll be fine with eating when civilization crumbles | News | Geek.com | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Lately, we've been thinking about the bugs we'll be totally cool with eating once the apocalypse hits and there isn't anymore prime rub.
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Camosun festival working the bugs out - Saanich News

Camosun festival working the bugs out - Saanich News | Entomophagy: Edible Insects and the Future of Food | Scoop.it
With corn tortillas filled with roasted mealworms topped with guacamole, chocolate ‘chirp’ insect protein cookies and crunchy raincoast crisps with roasted crickets and humus on offer, Camosun College anthropology instructor Nicole Kilburn is proving that eating insects can be great for the environment as well as for the taste buds.

Kilburn and nearly 40 students in her popular anthropology of food course are inviting the public to a special event to sample various foods using insect ingredients and to visit interactive displays that challenge cultural reactions to eating bugs.
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Don Bugito, Edible Insects

Monica Martinez, owner of Don Bugito 'Prehispanic Snackeria' in San Francisco, takes us into the kitchen to show us how she makes her snacks made of California-farmed edible insects. Based on Pre-Columbian Mexican cuisine, her creations reveal how insects can be a tasty and sustainable protein alternative to meat.

Producers: Sara Needham & Britta Krauss
Videographer & Editor: Sara Needham
Assistant Producer: Alice Kantor

Special Thanks:
Christopher Schodt
Harriet Rowan
Berkeley Advanced Media Institute

Filmed at La Cocina in San Francisco

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Eco Insect Farming Thailand produces organic cricket flour for your baked goods

Eco Insect Farming Thailand produces organic cricket flour for your baked goods | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The edible insect market has been evolving in recent years. In May 2013, The FAO issued a report named ‘Edible Insects: Future Prospects for Food and Feed Security’ that addressed the growing demand for proteins and the declining availability of resources. One proposed solution is to focus on under-utilized or under-appreciated food sources, such as edible insects, which could help us meet the future global demand for food. After all, edible insects are already used as a common source of food in many countries in the world. After reading the FAO’s report, French entrepreneur Raphael Samozino felt the immediate need to be involved in this race to promote new protein sources. He has been in the niche edible insect market since 2014 when he launched his startup EIF Thailand in the northern city of Chiang Mai.
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UC shows edible insects

Each month, UCS views a film covering a specific topic in regards to the environment and educating viewers, with all events taking place at the MainStreet Cinema in Tangeman University Center. The semester kicked off with the documentary “Objectified,” which looks at the process of materials and products being made.

“Education is huge when it comes to sustainability, and I think the reason why most people don’t care is because they don’t know what’s going on,” said Erin LeFever, third-year environmental studies student and assistant sustainability coordinator.

February focused on the power of community, looking at a community in Cuba that came together to fight the oil crisis. 
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Moses Lake Museum and Art Center offers chance to eat bugs

Moses Lake Museum and Art Center offers chance to eat bugs | Entomophagy: Edible Insects and the Future of Food | Scoop.it
MOSES LAKE – Ever wonder what it’s like to eat bugs? Find out during a free presentation on Thursday night in Moses Lake.
The Moses Lake Museum and Art Center hosts “Adventures in Entomophagy – Waiter There’s No Fly in My Soup!” with David George Gordon at 7 p.m. on March 31.
The presentation is held at the Moses Lake Civic Center Auditorium at 401 S. Balsam St.
Gordon is known as the “Godfather of Insect Cuisine” and the author of “The Eat-a-Bug Cookbook.” Gordon will discuss how insects could be the next revolution in food production by using crickets, mealworms and other eco-friendly alternatives to meat.
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People are Eating Cricket Protein…and They Love It

People are Eating Cricket Protein…and They Love It | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Trying to reach your daily protein intake can be annoying. Milk irritates your stomach, you feel bad eating meat every meal, and almonds just aren’t cutting it. Where else can you turn? The Cricket industry! Exo, the protein bars powered by cricket flour will give you the protein to hop like a cricket and keep up with your recent Paleo diet! With flavors ranging from chocolate to apple cinnamon, you’ll quickly jump on the bandwagon of Exo lovers which include the New York Times, TechCrunch, and Bloomberg BusinessWeek.
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Rhône FM - Des insectes valaisans bientôt dans vos assiettes?

Rhône FM - Des insectes valaisans bientôt dans vos assiettes? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Un criquet migrateur, un grillon domestique ou encore un vers de farine séchés pour remplacer les chips ou les cacahuètes à l'apéro.
C'est ce que propose la start-up Groozig issue du programme d'entrepreneuriat de la HES-SO Business eXperience.
A sa tête, cinq étudiants de la haute école dont trois issus de sa filière valaisanne.
Ils sont partis d'un constat simple: à l'avenir, le manque de viande peut avoir un impact sur l'apport de protéines pour le corps humain.
Or les insectes sont une alternative à la viande pour l'apport de protéines, selon les fondateurs de la start-up.
Une start-up qui entend bien surfer sur la vague de l'entomophagie dès que la commercialisation d'insectes sera autorisée en Suisse. Car pour l'heure leur vente est illégale dans notre pays, mais la situation devrait changer d'ici début 2017. Une loi a en effet été acceptée en ce sens l'an passé et la promulgation de l'ordonnance est attendue pour janvier prochain au plus tard.
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Kid’s Science Magazine - 'Whizz Pop Bang' - Launches Campaign to Get Families Eating Cricket Pasta - Ace Media

Kid’s Science Magazine - 'Whizz Pop Bang' - Launches Campaign to Get Families Eating Cricket Pasta - Ace Media | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Kid’s science magazine 'Whizz Pop Bang' invites 5 families to be the first ones to taste and review cricket pasta as part of a Foods of the future campaign. Foods of the Future is designed to change preconceptions about eating insects, starting with the next generation of influencers. “Forget…
Ana C. Day's insight:

"About Whizz Pop Bang: 

Whizz Pop Bang is a monthly, 36 page full-colour, printed magazine available directly from whizzpopbang.com. Customers can buy a single issue, a 6-month subscription or an annual subscription. The magazine is crammed full of science articles, interviews with scientists, fascinating facts, hot-off-the-press science news, hands-on experiments using basic materials, specially designed puzzles, quizzical quizzes, riddles and jokes.

For further information please contact:

Whizz Pop Bang!
rachael@whizzpopbang.com
www.whizzpopbang.com"
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Are Crickets The New Chicken?

Are Crickets The New Chicken? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Discover the many benefits of insect protein as an alternative protein source and how incorporating edible insects into your diet can have a positive impact on the environment.
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Time to replace carmine

Time to replace carmine | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Are you tired of the ever changing prices of carmine? Is the growing consumer demand for clearer labels putting you under pressure? Are you looking for a true natural, stable and vibrant alternative to colour your food and beverages that also gives you long-term planning security?

GNT’s EXBERRY® Colouring Foods fulfil all these needs. They are made exclusively from fruit, vegetables and edible plants and can replace carmine in any application – in shades that perfectly match those obtained with carmine. Find out more in our specialist paper.
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Should Cricket Flour Be Part of Your Meal Plan? - The Beachbody Blog

Should Cricket Flour Be Part of Your Meal Plan? - The Beachbody Blog | Entomophagy: Edible Insects and the Future of Food | Scoop.it
People around the world have been eating crickets for centuries, but now eating crickets and cricket flour are becoming trendy Stateside. Should you hop on the trend? Signs point to maybe.
Ana C. Day's insight:

"Have you ever heard of carmine? It’s a red dye used in candy, lipstick, juice blends, maraschino cherries, fruit on the bottom yogurt, and more. Before 2012 it garnered little to no thought from consumers…until news reports surfaced and revealed that carmine was a byproduct of crushed or boiled cochineal beetles. Cue the freak out. The FDA now requires companies to list it as an ingredient so those allergic to the beetles (or those with an aversion to eating insects) can avoid it.

Although entomophagy (the practice of eating insects) is the norm in countries such as Africa, Asia, and South America, consumers Stateside haven’t typically been keen on the practice. We view bugs as creepy crawlies or disease-carrying vermin, not a source of nourishment, which explains why you don’t see fried crickets on your local bar menu."

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Insects, wholegrains and air-popping to shape future snack innovations, writes ESA chief

Insects, wholegrains and air-popping to shape future snack innovations, writes ESA chief | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insect protein - a long way to go
An unsuspected ingredient that might meet this demand is insects. There is still a long way to go given that in Europe the consumption of processed insects doesn’t seem to fit to our cultures and traditions.

Nevertheless, and considering the environmental benefits as well as the nutritional ones, in future we might see insects being milled and molded into different shapes and forms with different flavors.

Snacks manufacturers are ready to embrace change, the question is whether consumers are ready for the healthier innovations that are technically achievable.
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Entomophagy — Creepy Crawlies Can Feed the World - Apr 01 2016 07:00 AM - Breaking News - Chromatography Today

Entomophagy — Creepy Crawlies Can Feed the World - Apr 01 2016 07:00 AM - Breaking News - Chromatography Today | Entomophagy: Edible Insects and the Future of Food | Scoop.it
With the World’s population increasing at an ever faster rate, the ability to feed people is a growing concern. The Food and Agriculture Organization of the United Nations (FAO) has a programme that monitors food security and hunger around the world — and identifies practices that can alleviate hunger.

One of the ways that people can gain food security — when people have the access and ability to feed themselves — is by increasing the type of things we eat and creepy crawlies are a delicacy that we could be eating soon.
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How Radically Novel Products Can Gain Traction in the Market

How Radically Novel Products Can Gain Traction in the Market | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Wharton management professor Samir Nurmohamed specializes in research about employee motivation and behavioral ethics in the workplace. In his latest research, “Hearing Crickets: An Inductive Study of Overcoming Negative Reactions to Radical Creativity,” he examines how companies and individuals can best promote a novel idea or out-of-the-box approach. Using the edible insect industry as a case study, Nurmohamed finds that radical creativity is most likely to be embraced when it’s parsed in terms that are familiar to consumers.
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Les insectes (comestibles) sont-ils l’avenir de l’homme (qui a des intolérances alimentaires, et ne sait plus quoi manger) ?

Les insectes (comestibles) sont-ils l’avenir de l’homme (qui a des intolérances alimentaires, et ne sait plus quoi manger) ? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
J’avais deux options pour vous présenter ce sujet sur le blog : à l’occasion d’Halloween, ou alors pour le 1er Avril…

En ce 1er Avril, il me semblait important d’aborder un sujet qui pourrait être une farce.

Ou pas ?
Ana C. Day's insight:
"Soyons factuels et scientifiques

Typiquement, nous les Occidentaux, nous avons besoin de rationaliser, de nous donner de bonnes raisons.

L’objectif étant d’aligner toutes les bonnes raisons de manger des insectes pour se convaincre de passer outre la barrière psychologique la plus énorme quand on se retrouve face à un insecte dans son assiette : le dégoût.

On pense généralement que l’éducation pourra compenser cette objection majeure d’ordre psychologique."

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Raymond WM Fung's curator insight, April 2, 2016 11:59 PM
"Soyons factuels et scientifiques

Typiquement, nous les Occidentaux, nous avons besoin de rationaliser, de nous donner de bonnes raisons.

L’objectif étant d’aligner toutes les bonnes raisons de manger des insectes pour se convaincre de passer outre la barrière psychologique la plus énorme quand on se retrouve face à un insecte dans son assiette : le dégoût.

On pense généralement que l’éducation pourra compenser cette objection majeure d’ordre psychologique."

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FutureFood: Today’s Innovation, Tomorrow’s Dinner

Published on Mar 3, 2016
Join us April 7 at the Hotel President Wilson in Geneva for a dinner, cocktail party and presentation titled "FutureFood: Today's Innovation, Tomorrow's Dinner" from renowned journalist/author Josh Schonwald (Taste of Tomorrow: Dispatches from the Future of Food).

Josh's presentation will take you on a tour into the future, exploring some of the exciting innovations changing the very nature of food and agriculture. What will be on the dinner plate of 2050? Find out in Geneva.

The exclusive guest list includes highly respected agricultural professionals from around the world. See the list of companies that will be in attendance below.

While the night of fun may very well extend into the wee hours of the morning, be sure to wake up for a full day of presentations and panels on April 8 - what we're calling the business part of this year's summit.
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What's Up With That Food: Cricket Protein

What's Up With That Food: Cricket Protein | Entomophagy: Edible Insects and the Future of Food | Scoop.it
People often joke that the bug that falls into our water glass, or the one we swallow accidentally while on a run or a bike ride just adds some extra protein to our diet. That’s actually true. Many people believe that eating insects will be necessary in order to feed our hungry, growing population. Cricket protein, in particular, is leading the way.
Ana C. Day's insight:

"Type of food: Insect

Name: Referred to as the tropical house cricket, Indian house or the banded cricket, Gryllodes sigillatus

Origins: Humans have been eating insects for thousands of years as part of our hunter-gatherer diet. According to Shami Radia, a co-creator with Neil Whippey of Grub, a UK-based company that sells edible insects and flours and the co-author (along with Whippey) of Eat Grub; The Ultimate Insect Cookbook, says “Insects are commonly eaten throughout Asia, Africa, and Central and South America. Basically, everywhere but here in the West,” he says. "

 

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Raymond WM Fung's curator insight, April 3, 2016 12:03 AM

"Type of food: Insect

Name: Referred to as the tropical house cricket, Indian house or the banded cricket, Gryllodes sigillatus

Origins: Humans have been eating insects for thousands of years as part of our hunter-gatherer diet. According to Shami Radia, a co-creator with Neil Whippey of Grub, a UK-based company that sells edible insects and flours and the co-author (along with Whippey) of Eat Grub; The Ultimate Insect Cookbook, says “Insects are commonly eaten throughout Asia, Africa, and Central and South America. Basically, everywhere but here in the West,” he says. "

 

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CRICKET FLOUR

Published on Mar 24, 2016
We’ve all heard about cricket flour, but many people do not know how to use it. Essentially, they don’t know the difference between cricket flour and cricket powder.

Cricket powder is super healthy. It has more protein than most meats, all of the essential amino acids, more iron than spinach and more calcium than milk, it has B12 and Omega 3 along with chitin, which is a pre-biotic – that’s food for probiotics.

So, here’s the thing. Cricket Flour is regular flour cut with cricket powder at a 4:1 ratio. That’s one part cricket powder and three parts regular baking flour. Or, 25% cricket powder and 75% baking flour.

Cricket Powder alone will not work for most baked goods. But added to baking flour, it will work just like regular flour but it’ll pack a protein punch.

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Feeding the World without Consuming the Earth

Published on Mar 29, 2016
Imagine a world where everyone has enough nutritious food to eat, every single day. Imagine a world where this can be produced in a highly sustainable way without consuming our precious earth.

We are producing sustainable and high quality nutrients from insects. Insects are a source of high quality protein, unsaturated fats, vitamins and minerals. Our flagship product is the Lesser mealworm which is produced on a large scale to serve the food and pharmaceutical industry as an ingredient. End products include protein powder, edible oil, chitin and fertilizer.

Proti-Farm – We are feeding the World without Consuming the earth
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Insect Restaurant Opens in Seoul

Insect Restaurant Opens in Seoul | Entomophagy: Edible Insects and the Future of Food | Scoop.it
SEOUL, March 29 (Korea Bizwire) – A restaurant specializing in dishes made with insects has opened in Seoul. Surprisingly, the restaurant …
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Relève Inc.: des insectes pour nourrir pitou | Martin Beausejour | CV

Relève Inc.: des insectes pour nourrir pitou | Martin Beausejour | CV | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Talentueux, engagés, audacieux. La Presse Affaires présente le portrait de jeunes entrepreneurs, gestionnaires et professionnels qui forment la relève de demain.

On dit souvent qu'il faut trouver une bonne idée pour se lancer en affaires. Mais le chemin pour avoir cette étincelle est parfois aussi mystérieux qu'il peut être ardu. Philippe Poirier, Mathieu Poirier et Paul Shenouda le savent bien. Les deux frères et leur meilleur ami ont cherché pendant longtemps LA bonne idée pour se lancer en affaires.
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Composición nutricional: Vitaminas y Minerales

Composición nutricional: Vitaminas y Minerales | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Los micronutrientes, incluyendo vitaminas y minerales, juegan un papel muy importante en la valoración final de la composición nutricional de un alimento.
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