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”
Eating Insects Athens was [insert superlatives here] beautiful. Thank you to everyone who participated in Eating Insects Athens, and to those of you that couldn’t make it but have been a part of my bug family still. I hope you enjoy this little blog post. If you don’t feel like reading, you can check out my recap video here:
Continue reading “Eating Insects Athens 2018 – A Recap of Industry Growth”
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”
Last week I tried to make some amuse bouches from bugs. This is a French term meaning something along the lines of amusing the mouth (aka generating an appetite… aka an appetizer!) It’s also just super fun to say.
Long story short, I chose really bad avocados. My roommate Blake suggested that I learn the basics of when fruits and vegetables are in season and how to pick the best ones once in the grocery store. This got me thinking—are bugs seasonal? When is the best time to buy?
We’ll start with the fruits and veggies, but if you’re interested in the bugs skip past the lovely infographics provided by this blog and head to the last section of this post for the deets on when and how to select the “freshest” insects.
Continue reading “Fruits and Vegetables have Seasons. Do Bugs?”
Influencer marketing. You see it all the time – the Instagram models with #ad in their caption, pushing the cute jeans they’re wearing or the blue gummy hair vitamins. If you’re unfamiliar with this trend, you need to crawl out from under your rock, hop on any of the major social media platforms, and take a gander at the advertising age of branded content. It makes sense – YouTube or Instagram influencers have a lot of market power, as they are more relatable than traditional celebrities and have very loyal fan bases. And, most importantly, many reach most brand’s ideal market: the elusive millennial.
Why Influencers and Content Creators Matter (Even to Bug Companies)
These influencers are, well, quite influential. And it’s not just products they are promoting – it’s a restaurant, an experience, a vacation destination, a way of living, and more. I’m particularly interested in the trend of influencers promoting ideas. Sometimes they start trends, and other times they are the spark that catalyzes a movement into the limelight. Whereas we are accustomed to tuning out traditional advertising, influencer campaigns have not just the “views” or “impressions” required to make an impact, but they also command the genuine attention of their fans.
Continue reading “How to Promote Food Brands with Influencers”
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”
“Try finding a landlord that lets you raise 5 million crickets in his building…” I hear a soft chuckle on the other end of the line. “Yeah – we’re excited to expand but there’s a lot to consider!”
I’m speaking with James Williams, owner of Crunchy Critter Farms. Williams, along with Sean Schultz, Brian Battle, Elliott Blair, and Alex Schneider started Crunchy Critter Farms in 2016 to raise wholesale quantities of crickets for human consumption.
Continue reading “Lookout Landlords and Regulators – Insect Businesses Set to Grow.”