Aquaculture: Ÿnsect unveils the results of its insect protein ŸnMeal™ on sea bass

Aquaculture: Ÿnsect unveils the results of its insect protein ŸnMeal™ on sea bass

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.

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Eating Insects Athens 2018 – A Recap of Industry Growth

Eating Insects Athens 2018 – A Recap of Industry Growth

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: 

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The International Culinary Center To Host First Cooking with Bugs Class + Why This Is Important!

The International Culinary Center To Host First Cooking with Bugs Class + Why This Is Important!

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.

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Bug News – Little Herds Announces Pitch Challenge Ento-Prize

Bug News – Little Herds Announces Pitch Challenge Ento-Prize

It seems the big bugs news just keeps getting better! I’m excited to share this announcement with Bugible readers:

[PRESS RELEASE July 13, 2018] – Austin, TX – Little Herds, the Austin-based entomophagy (bug-eating) education nonprofit, will launch Ento-Prize, a pitch challenge for entrepreneurs with insect-driven ideas, announced founder and Director Robert Nathan Allen today.  Winners will receive industry-specific mentorship, specialized services and a to-be-determined amount of prize money to help fund their idea.

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Bringing Cricket Flour to the Public – Seek Food Kickstarter Makes News

Bringing Cricket Flour to the Public – Seek Food Kickstarter Makes News

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:

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How to Promote Food Brands with Influencers

How to Promote Food Brands with Influencers

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.

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Exploring Grilo Cricket Energy Bars

Exploring Grilo Cricket Energy Bars

All natural, organic, dairy free and complete protein products made with cricket powder. This is the promise made by Byron Bay (Austrailia) based company Grilo. Grilo means “cricket” in Portuguese.

On their site, they write, “According to the dictionary, a cricket is a brown or black insect that makes short, loud noises by rubbing its wings together. For us it means much more than that.” I love it.

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Company Highlight: Coast Protein Cricket Protein Bars

Company Highlight: Coast Protein Cricket Protein Bars

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.

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Lookout Landlords and Regulators – Insect Businesses Set to Grow.

Lookout Landlords and Regulators – Insect Businesses Set to Grow.

“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.

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