Ento-thusiast Monthly Digest: Feb 2016

Welcome to our February edition of the Ento-thusiast Monthly Digest. As always, if you have any suggestions for future newsletters, please do let me know. — Matt Anderson (editor)

 

News Digest

 

Paul Vantomme: my retirement? The FAO didn’t renew my position

Paul Vantomme

Interview with the leading champion of entomophagy within the UN’s FAO, Paul Vantomme.

Are we Showboating Edible Insects?

Aly Moore - Bugible

How do we reflect our values and beliefs about how entomophagy should be presented and marketed to the world.

Nothing special about insects – most animal products are ‘disgusting’

Mealworm Haggis

Paul Rozin, expert on disgust, reminds us that insects aren’t alone – why do we think 99% of animals are too disgusting to eat?

 

Business Digest

 

Tiny Farms Raises Seed Round from a Zuckerberg as US Cricket Farming Heats Up

Tiny Farms

Arielle Zuckerberg was one investor in a group of high profile names that contributed to the cricket farm’s seed round.

Entoview with Woven Network

Woven Network

Nick Rousseau, Managing Director of Woven Network, talks to us about the state of the UK Insects as Food & Feed sector and how Woven is working in it.

South African Entrepreneur Making Millions From Maggots

Jason Drew - AgriProtein

Jason Drew of AgriProtein is farming flies to feed the world and clean up waste.

 

Research Digest

 

Insects – a natural nutrient source for poultry – a review

Insects- a natural nutrient source for poultry- a review

Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions

Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions

Insect protein as a partial replacement for fishmeal in the diets of juvenile fish and crustaceans

Insect protein as a partial replacement for fishmeal in the diets of juvenile fish and crustaceans

More stories can be found on our Scoop.It page, Edible Bugs to Save the World, to where all of the above also link.