Revolutionising Insect Farming
Crickets and mealworms are known to take on the flavours of the food they eat, but have a naturally nutty taste anyway, making them perfect for a salad garnish or as high-protein flour in baked goods.
Most insects have protein content comparable with or even higher than beef and many are far superior in their nutrient profile. Mealworms, for example, are super high in Iron, Zinc and Omega-6 fatty acids.
Insect farming uses a tiny fraction of the feed, water and land needed to raise traditional livestock such as cattle or pigs. Since bugs are not mammals, they are also much less likely to transfer diseases to us.
Dror Tamir, co-founder of Steak TzarTzar, talks to us about developing products for the world stage based on edible grasshoppers farmed in Israel.
Christine Spliid, founder of Gathr Foods and CROBAR, chats to us about crickets, product development and the UK insects as food sector.
This month’s news and views from the world of Insects as Food & Feed.
Skye Blackburn is leading the edible insect movement in Australia by educating the public and selling insect products through Edible Bug Shop.
What do mealworms actually taste like? Here, we dip into the web’s collection of mealworm recipes to see how they are used in different kinds of dishes.
Jason Drew, Founder of AgriProtein Technologies in South Africa, chats to Olena about their journey through the insects as feed industry.
Janne Koskenniemi, one of the co-founders of EntoCube, chats to Olena about the development of their shipping container edible cricket farms.
Ana C. Day, Founder of 4ento, gives her very honest opinion on the state of the European Insects for Food & Feed industry and 4ento’s place in it.