“”I would say that within the next six to 12 months… it will become hard to find somebody who is somewhat knowledgeable and informed about the food industry or nutrition and health who hasn’t heard of and tried products made with insect protein,” says Greg Sewitz, co-CEO of Exo.”
Courtesy of Entrepreneur
“We should all be eating crickets by now. No protein source is simply more sustainable than this gateway bug, fast making its ascendancy into mainstream diets as cricket flour-fueled protein bars and baked goods take more than TED Talks by storm.”
Courtesy of Chicagoist
“Caterpillars with Groundnut Sauce calls for two to three pounds of dried caterpillars; a few tomatoes, an onion, and a red chile pepper (chopped); palm oil; and groundnut paste (homemade peanut butter). First, soak caterpillars in warm water for a few hours, then rinse and drain. Crush and mix together tomatoes, onions, and pepper. Heat oil in a deep pot. Fry tomato/onion/chile pepper mixture. Add groundnut paste, diluted with water. Stir. Add caterpillars. Simmer for 30 minutes. Serve with boiled plantains or rice.”
Courtesy of Nigerian Tribune
“Remember: If a solution to a world-pressing problem were obvious, someone would have figured it out by now.”
Courtesy of Inc.
“We already had a public tasting of pizzas, pasta, porridge and a juice made or added with mealworms last month. And to my surprise, responses were pretty good. Many people liked them,” said Yun Eun-young, a researcher at the state-run academy.
Courtesy of Wall Street Journal
“I approached EDIBL’s booth determined to eat a bug. I had made up my mind before going to the festival that I was finally going to do it. I walked up, introduced myself to Timothy Herbute, a sophomore at Stockton and the president of the schools EDIBL chapter, and declared my intention.”
Courtesy of Mother Nature Network
“Enter the Chapul cricket bars, which I was thrilled to find at Natural Grocers this past weekend, for $2.99 each. I bought all three flavors and much to my office mates’ shared amusement, sampled them and invited others to join me.
Two folks did, two refused with mild disgust, and one weaseled out by saying, “Dude, I’ve got gum in my mouth.” But they couldn’t steal the new spring in my step (zing!) after I tasted the Thai Bar in particular, my favorite of the three flavors. The Aztec and Chaco are awesome, too, and I can guarantee that nobody in a blind tasting would ever realize they were eating a product that gets its 8 grams of protein via cricket flour. ”
Courtesy of Colorado Springs Independent
“The most likely early adopters of insets as a meat substitute in Western societies are young men with weak attitudes toward meat, who are open to trying novel foods and interested in the environmental impact of their food choice. ”
Courtesy of Phys.org
“Most farmers go to great lengths to keep insects at bay. For a growing cadre of livestock and fish producers though, bugs have never been so welcome.”
Courtesy of MIT Technology Review