See below for a press released titled December 12th, 2018 from Ÿnsect:
Gut health, cumulative mortality and weight gain have been tested with, in the end, outstanding performance. Thanks to the results of this trial, Ÿnsect has further demonstrated its commitment to high-performance premium alternative protein ingredients with nutrition and health benefits for animals and plants.
Continue reading “Aquaculture: Ÿnsect unveils the results of its insect protein ŸnMeal™ on sea bass”
Getting more chefs involved will be critical to the public’s education around and acceptance of bugs as ingredients. With over 2000 edible insect flavors to explore, chefs have a relatively untouched treasure chest of ingredients to explore, each with unique, complex flavor profiles.
Chefs are the Gate Keepers of consumer preference and continue to expand our cuisines with innovative concepts and casual, eclectic menus. It’s not uncommon for one chef alone to drive a vibrant micro food culture in a city, thus expanding appreciation for new foods and dishes that impact customers’ attitudes nationwide.
According to Menus of Change, the past two years have been dominated by vegetable-focused menus, resulting in a “normalization” of vegetable dishes as fully belonging on acclaimed menus and as “vehicles for culinary creativity.” It is my goal to see a similar trend with bugs. It will be key for chefs to champion our efforts to gain consumer acceptance of bugs as ingredients.
For these reasons, I’m elated to announce words my mother never thought she would hear: I’ll be partnering with the International Culinary Center (ICC) for a class titled “How & Why We Eat Bugs.” The class will include a guided tasting and is open to the public on Monday, August 27, 2018, from 3:00 – 5:00 pm at the Campbell, CA campus.
Continue reading “The International Culinary Center To Host First Cooking with Bugs Class + Why This Is Important!”
Woo hoo – the edible insect world just took a major step forward today!
Check out Seek Food’s new Kickstarter campaign. They are working with an insanely talented team of award-winning chefs to launch a line of baking flours targeted to specific dietary needs and an accompanying world-class cookbook. Over the past year, they’ve learned a ton about how chefs, bakers, and customers everywhere incorporate bugs into their diets. Now they’re putting that research to use:
Continue reading “Bringing Cricket Flour to the Public – Seek Food Kickstarter Makes News”
Around 40 years ago, the average U.S. citizen didn’t relish the idea of consuming raw fish. Many, in fact, even considered eating raw fish barbaric—something for the uncultured or poor. Now, sushi is a thriving industry. All it took was some clever branding, the California Roll, and time. My name is Aly Moore and I eat bugs. My goals is to convince others that they should too.
On some level, I think I have always known that I would end up eating insects. As a kid, my mouth watered whenever that Timon & Pumbaa scene came on during The Lion King. Though, in all seriousness, I first became interested in edible insects after a summer I spent building health clinics in Mexico. There, we would eat tacos from the stands open late. My favorites were tacos de chapulín, or grasshopper tacos.
Continue reading “Where the Wild Things Are: Hunting Crickets”
Around 40 years ago the U.S. did not relish the idea of consuming raw fish. Many, in fact, even considered eating raw fish barbaric… something for the uncultured or poor. Now sushi is a thriving industry. All it took was some clever branding, the California Roll, and time.
Continue reading “Company Highlight: Coast Protein Cricket Protein Bars”
There are few things more stereotypical of American youth than chowing down on a burger, fries, and maybe a chocolate shake. But what if that burger was made of insects? Enter: Bugfoundation.
Continue reading “The Bug Burgers You Have to Try”
“We’re the Baugh brothers, identical twins born and raised in Colorado with a passion for an active lifestyle and adventure. Our free time is spent skiing, rock climbing, mountain biking, powerlifting, auto racing, cycling, and backpacking.”
Continue reading “Fueled by Crickets”
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 of health clubs and fitness centers and changing consumer clusters for nutritional product across the globe are the key growth drivers for the global sports nutrition market. Traditionally, bodybuilders and sportspersons are the major consumers for sports nutrition products. However in recent years, new user groups (recreational and lifestyle users) have increased their market share in sports nutrition market. The market for sports nutrition is expanding from its major markets (North America) towards developing markets of Europe and Asia Pacific owing to ever-increasing population, rising income and rising living standard of consumers in these region. Countries such as India and China with their fast pace economic growth offer huge opportunities for sports nutrition market in the future. Moreover, surge in national and international sporting events and increased global participation in these; provide a good launch pad for the sports nutritional products. ”
Continue reading “Jurassic Snacks: Taking Insects to the Fitness Industry”
What do you get when you cross a 3,000 ft summit, a daring adventurer, and a mission to change the world? Potentially a great summer thriller film. But in our case, we have Bug Wall – Meghan Curry’s 2 week edible insect-powered ascent of El Capitan.
Continue reading “3,000 Feet of Bugs: Why Meghan Curry will summit El Capitan eating only bugs!”