Insects as Ingredients: One Hop Kitchen Revolutionizes Bolognese Sauce

Big. Bold. Beautiful. Saucy. I could easily be describing your dream girl. Or I could be lauding the incredible flavor profile of my new favorite bolognese sauces. One Hop Kitchen has created the world's first best, and only insect based bolognese sauce using crickets and mealworms. As they tout on their website, their sauces have [...]

New Research on Small-Scale Cricket Farming in Laos

Few things perk me up in the morning like receiving an email titled, "New Research on Cricket Farming - Thought You'd Be Interested." Any contribution to the growing literature on entomophagy is a welcome gift! Last week I received such a message and dove into a great piece called Small-Scale Cricket Farming by Thomas Weigel of [...]

Announcing the First Edible Insect Trade Association

AUSTIN, TX (May 16, 2016) – Little Herds, an edible insect nonprofit, based in Austin, Texas, is proud to announce the formation and meeting of the U.S’s first edible insect trade organization, North American Edible Insects Coalition, NAEIC. “We are excited that the NAEIC will be meeting for the first time at Eating Insects Detroit, [...]

Insects, Italian Cuisine, and “Natural Remedies”

And entomophagy continues to collect momentum in the press! The Digital Journal released a nice piece a few days ago titled, "Are insects better than Italian cuisine? Some people think so!" In it, they discussed a valid point: what we consider food is largely influenced by culture. Something completely normal to you may be offensively gross to [...]

Jurassic Snacks: Taking Insects to the Fitness Industry

The fitness market is huge - and growing. In September 2014, Globe Newswire reported that the global sports nutrition market was valued at USD 20.7 billion in 2012 and is expected to grow at a CAGR of 9.0% from 2013 to 2019, to reach an estimated value of USD 37.7 billion in 2019. "Increasing health awareness, healthy lifestyle, rising number [...]

Meat, Meet Bugs

The average American eats over 70lbs of red meat each year. I'm not quite that carnivorous but I definitely indulge in my share of beef stew and burgers. It's awesome that consumers are now looking for their animal products to be "grass-fed" and "cage-free," but the vast majority of meat here is still "conventionally raised" (quite the [...]

The Importance of Spurring Ento-Innovation

Insects have the potential to become an excellent famine-relief product. The thing is, not enough time or effort has been put into insect product practices by today's entrepreneurs. [Insect] production practices are just too expensive. Everything from how we farm them to how we render them into a food product can be exponentially improved.” —Harman [...]