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 3 October 2012 Working with the Laotian Health Ministry, the Food and Agriculture Organization (FAO) launched an “edible insects project” in Laos in 2010 with a two-year budget of US$475,000 to boost insect production and harvesting for consumption. [more] |
 1 October 2012 KUNYANG - Li Jinsui is an ambitious man. He invested 250,000 euros of his own money in this insect factory, sitting amidst the hills of Kunyang, on the outskirts of Kunming, the capital of the southwestern province of Yunnan. With seven patents, production officially kicked off in 2009. [more] |
 11 September 2012 Yellow Springs, Ohio-based EnviroFlight was founded with the mission to develop insect-based feed ingredients and nutritionally balanced diets that support optimal performance and animal health. EnviroFlight’s patent-pending technologies make it possible to commercially produce aquaculture and specialty feeds from bio-fuel co-products. [more] |
 11 September 2012 A project to develop insect-derived feed protein that could help replace expensive soya bean meal and fishmeal in poultry and pig diets has been announced by AB Agri parent company of ABN. [more] |
 29 July 2012 Volatile food prices and a growing population mean we have to rethink what we eat, say food futurologists. So what might we be serving up in 20 years' time? [more] |
 12 July 2012 Khon Kaen, Thailand - Bugs have been on the menu in Thailand for ages but only recently have they migrated from the forests to commercial farms and factories. [more] |
 10 July 2012 Children at a UK primary school have been sampling edible insects to mark National Insect Week 2012. [more] |
 29 June 2012 Green's idea is to turn buildings into buzzing and self-sustaining hives of edible insects. The honeycomb-like growth on the upper floors is composed of individual "cells" with crickets breeding in the walls. [more] |
 18 June 2012 Because insects can turn low-grade biomass, such as all kinds of rest and by-products, into high-quality protein, they can be an interesting link in the feed chain and partly answer to the rising global demand for protein. [more] |
 4 June 2012 Denigrated by some as “foods of the poor” or “forgotten foods,” indigenous and traditional foods can play an important role in stemming the tide of hunger, malnutrition and a dangerous decline in biodiversity. “The focus of research and crop improvement on a few widely consumed crops has helped meet the food needs of the rapidly growing world population, but it has narrowed dramatically the number of species upon which global food security and agricultural incomes depend,’’ said Hiroyuki Konuma of the FAO (UN’s Food & Agriculture Organization). “Go local. Enhance local food security; and maximize the utilization of locally available foods,’’ Among neglected traditional foods in Asia that could help meet the needs of local populations are forest fruits, sago palm, medicinal wild plants and edible insects. [more] |
 29 May 2012 Fancy some ground up insects in your frappuccino or how about in your child's strawberry yoghurt? If you didn't know insects might be part of your daily diet you aren't alone. Recent revelations about the use of crushed cochineal insects in our food have been provoking outrage from consumers. [more] |
 24 May 2012 A year and a half ago, Johar formed World Entomophagy, a business that produces wholesale raw edible insects. An undergraduate entomology student in the UGA College of Agricultural and Environmental Sciences, Harman’s business grew from his undergraduate research project in entomophagy, the study of humans eating insects. [more] |
 7 May 2012 Bugs don't use much water the way cows do. They have a hard exoskeleton and a shell with little holes used for breathing. They can also shut those holes and seal up their bodies so they don't lose water when it's hot. Other animals, including us, can't do that; we sweat to cool our bodies. Insects are more efficient and don't waste much water. [more] |
 30 April 2012 If you enter ‘edible insects’ into Google, you are immediately confronted by websites offering fried grasshoppers and butterfly sweets; it’s clearly a big market, so what are we missing? [more] |
 20 April 2012 A British entrepreneur in South Africa believes that maggots, the larvae of the common house fly (Musca domestica), are a viable protein-rich alternative to make animal feed. [more] |
 20 April 2012 A cake filled with edible insects in the shape of the cookbook "The Insect Cookbook" is displayed at the University of Wageningen April 17, 2012. Research by scientists at the university showed that insects could provide the best source of protein to meet the needs of a rising population. [more] |
 27 February 2012 For decades, Mexican cooking has been associated with cuisine cooked in the areas bordering the US, the home of 'Tex-Mex' food. But a new wave of chefs are determined to show the world real Mexican food - one that hasn't yet made it onto menus in New York, Sydney or London. [more] |
 15 February 2012 A team of students believe the perfect food source to prevent hunger in our rapidly expanding world is right under our feet. The staple they’re proposing is rich in protein, low in fat, environmentally friendly and easy to harvest. [more] |
 10 February 2012 As the world diverts more of its grain harvests into producing meat, some scientists are pushing policymakers to take a closer look at insects as an environmentally friendlier source of protein. [more] |
 28 January 2012 Disgust is one of our most basic emotions—the only one that we have to learn—and nothing triggers it more reliably than the strange food of others [more] |
last updated: Wednesday, January 15, 2014