Entomophagy Podcast
Our reporter Seiji ventures back to Ueno’s bug vending machine to learn if crickets and grasshoppers taste the same. We’re more conscious of nutrition and potential future food shortages now than we ever have been, and this is why some companies are turning their eyes to meat substitute products, […]
Fishmeal and fish oil are ingredients in pig and poultry feed, but the largest demand comes from aquaculture. Researchers and NGOs have questioned the sustainability of the fishmeal and fish oil industry, which deplete stocks of staple food fish for humans and marine predators alike, among its other impacts. […]
Before you can see it, you can smell it. In a run-down area on the outskirts of Cape Town, trucks are pouring tons of rotting food waste into metal skips, the first step before the concoction is liquidized and then tipped into trays to feed millions of wriggling maggots. […]
Remember when your grandpa wouldn’t eat sushi because only bears ate raw fish? Well, this is kind of the same. Entomophagy—the technical name for the more mundane “eating bugs”—has been around for ages. It’s a cornerstone to different cuisines around the world, including those of Latin American, Asian, and […]
Aa Aa Insect-based fat is a sustainable and healthy alternative to butter, according to the research team at Ghent University in Belgium . Eating insects isn’t exactly mainstream and is mainly only popular in countries in Asia. Some risk-taking European and American restaurants have trialled the delicacy , but […]
In a landmark decision, the E.U.’s European Food Safety Authority is expected to approve the sale of insects for human consumption. It means that for the first time, there will be a huge raft of edible insects on sale across European countries and new opportunities in the food industry. […]