View original postJust a few questions concerning edible insects. I like the idea myself, think it’s a bit yucky but would totally give it a try and could imagine insects becoming commercially available in Western countries (if not exactly part of mainstream food culture) in a decade or two.

View original postInfo/sales pitch : The EU invested 3 million euros in research concerning insects as novel sources of protein last year. Insects are rich in protein, very nearly on par with red meat. They can also be an awesome source of iron, zinc, calcium and magnesium among other minerals. Chitin could be utilized as a source of fiber. However, along with the scientific and technological problems (insect farming, microbiological safety, allergies, chemical risk factors, etc.) you also have the problem of marketing, i.e. people’s lack of enthusiasm.

View original post1. Should eating insects become the next big thing in Western food culture?

View original post2. How do you make insects an appealing food choice?

View original post3. Will we all be eating insects in the future? When will this happen?

View original post4. What argument could be made against eating bugs?

View original postTo elimininate the yuck factor, food industry would probably want to develop products that are as acceptable as possible to the consumers. Insect sausage, for example, probably wouldn’t be too terrible. If you can eat an ordinary sausage, you can probably stomach one with pureed mealworms in it. There’s also apparently this dessert called grasshopper pie with oreos and ice cream. Why not make an actual grasshopper pie?

View original post5. What conventional foods could be “upgraded” with the addition of insects?