After a year-long review, the EIT Food Protein Diversification Think Tank has published a new policy brief on protein diversification - but remains open to additional input from others to transition the industry’s strong dependence on resource-intensive...
Malaysian insect-protein firm Ento has opted to shift its food production focus from whole-insect snacks to a ‘proteinisation’ focus in the hope of increasing consumer acceptability and encouraging mass consumption.
Insect-based foods firm Bugsolutely is developing a new snack comprising both insect-based and plant-based proteins, aiming to maximise nutritional, cost and consumer benefits.
Alternative proteins are in high demand, but can consumers stomach the thought of eating insects whole? French start-up Jimini’s is on a mission to put crickets, worms and grasshoppers on our everyday menu.
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
Australian researchers have been combining micro-sensing, sterile insect technology with new insect trapping systems to protect the country’s farms from the Queensland fruit fly, one of Australia's most economically damaging pest.
