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@bugsolutely
How are our dining habits changing what we will eat in the future? The summit will definitely whet your appetite to find out more
How are our dining habits changing what we will eat in the future? The summit will definitely whet your appetite. Come and visit on the 12 of August!
How are our dining habits changing what we will eat in the future? The summit will definitely whet your appetite to find out more
Food’s Future Summit coming up in August! Join the event in Hong Kong and meet Bugsolutely founder Massimo Reverberi who will be speaking on the event!
The Innovate Food Event 2017 is coming up soon! Meet Bugsolutely founder Massimo Reverberi who will be speaking on Thursday, 31.8. in Aarhus, Denmark!
In light of looming meat scarcity, what will meat products of the future look like?
In light of looming meat scarcity, what will meat products of the future look like?
From AFFIA, The ASEAN Food and Feed Insect Association, and Kasetsart University (Agro Industry Faculty), a video from the event in Bangkok on June 23.
weetabug edible insect cereal by Health Gauge Via Flickr: www.healthgauge.com/read/insects-on-supermarket-shelves/
It’s not just about the protein!
Entomophagy - You Skinny Bitch
Edible insects, or “Entomophagism”, are being endorsed by the U.N.’s Food and Agriculture Organisation as the new black crunchy thing to hit the global market. Two billion people already eat insects, so what’s another five billion who are already trying to kill them, anyway? “Only a few hundred billion crickets”, says Dr. Francis D'Emilio sleepily, once a level 5 vegan, refusing to eat anything that cast a shadow. “Good for you, good for world”, he continued to say, before having to sit down. Environmental scientists who have studied the global value of eating insects have found entomophagy to not only be an eco-friendly, nutritionally adequate, and sustainable food source for both human and animal, but to also be the next best miracle weight loss cure. “I’ve been eating insects all along”, says Victoria Beckham, former Posh Spice of the Spice Girls. “It’s such a relief to be able to come out of the closet, and to finally be appreciated as a humanitarian.” When suggested that some people still genuinely couldn’t stomach the idea of eating bugs, Beckham went on to ask “What’s the problem?” Westerners who once were disgusted by the thought of having to utilise wasps, beetles, and crickets as condiments to their Flies and Cicada’s by the beachside, are suddenly jumping on the band wagon. “We served flies before they were cool”, owner of popular Surry Hills based ‘Ento’ cafe boasts before adding “only certified organic, though.” After Instagramming their courtyard of free range red ants, corn-fed mealworms, and, owner’s favourite, beetle larvae (soon to be served as a 'Sustainable Smoky Mustard Glazed Larvae Salad’), we couldn’t help but sit down and give some of their dishes a try. “This isn’t a fad”, owner mumbled over a spoon full of triple pulled crataegus laevigata. “We’ve gone the next step and have started serving raw insects, for our seriously passionate raw food customers.” Dr. D'Emilio suggested that the rest of us still bugged by this idea should stop swatting the income in our own homes, before passing out seconds later.
Reported by Tania Safi
Over 2 billion people worldwide eat insects, such as crickets. Crickets are easy to harvest, high in protein, and nutrient rich. In an age of growing environmental awareness about the significant resources needed for raising livestock, crickets would seemingly be the food of the future. Why aren't they on your dinner plate?
“The adoption of crickets as a food source may be less of a rational problem, and more of a sensory problem. “
Entomophagy--eating insects and arachnids--continues to be touted as a sustainable and healthy solution for our earth and our bodies.
Why You Should Eat Bugs (via goodstuffshow)
BANGKOK Barbeque and cheese-flavored crispy silkworms now come in handy snack packs on supermarket and 7-Eleven shelves in Thailand. Hungry anyone?Eat
Happy to be a part of the movement. Let us know if you are an entomophagist.
From Cricket to Flour
Cricket flour, which some prefer to call a powder is usually made with milled 100% whole human grade house crickets reared on domestic farms. The largest producer of crickets and cricket flour is Thailand, with a recorded 20,000 cricket farms. Not only is farming crickets popular in Thailand, the eating of crickets and other edible insect is also considered the norm. Not just in South East Asia is entomophagy (the eating of insects) accepted, but many areas of Africa, South America and Australia it is common practice, totaling 2 billion people regularly eating insects worldwide.
For western consumers entomophagy is a relatively new concept in comparison, but retailers and consumers are opening up to the idea of developing edible insects as a nutritional and sustainable alternative to traditionally farmed animal protein. Cricket flour has been a pioneer in this development and proven to be a popular method of including insects in food, avoiding the potential ‘yuck’ factor associated with eating whole insects, foods can be created that look familiar to western markets, such as in pasta and protein bars.
A growing number of people are excited about the potential of edible insects with an increasing number of start-up business revolutionising the food industry to include edible insects. A 2013 report from the United Nations Food and Agricultural Organisation noted that insects like crickets, mealworms and grasshoppers are nutritional powerhouses, high in protein, fat and the essential amino acids; lysine and tryptophan, which are scares in cereal proteins.
In the domestic cricket farms selected by Bugsolutely the crickets are fed on a vegetarian diet, mostly consisting of rice bran and brewing yeast, with no chemical or medications used. Our selected cricket farms sign an agreement and commitment to carefully following a rearing protocol. The flavour of the flour can be influenced by the diet of the crickets during their growth so our crickets are fed on specifically chosen diet to achieve the desired flavour. Rice bran is the hard outer layer of rice grains, it is often produced as a by-product of milling in the production of refined grains. Rice bran is used as it is particularly rich in dietary fibre and essential fatty acids and contains significant quantities of starch, protein and vitamins. Brewer’s yeast is a nutritional supplement and an excellent source of high quality protein, including all essential amino acids as well as rich in chromium, protein, selenium, potassium, iron, zinc, magnesium, it is also a great source of B vitamins.
After 5 weeks the crickets can be harvested. The flour is made by drying and roasting the crickets, they are then milled into a fine flour. The flour is produced in a HACCP certified facility, with an advanced drying process to maintain consistency and a balanced roasting process. The crickets are milled to a refined flour particle size, a standard colour and taste. The flour is then packaged in food grade aluminium bags filled with nitrogen for preservation. This methods helps prevent the loss of flavour and extends the shelf life of the flour. Nitrogen is widely used in the food industry for packaging (for example, crisps and crackers).
Why include cricket flour in your diet? Firstly, the taste, cricket flour usually has a mild and nutty flavour, one that compliments both sweet and savory foods. Chefs have taken to using cricket flour because it has such a neutral taste that is able to enhance the flavour profile while increasing the nutritional benefits of their food. The nutritional qualities of cricket flour class this flour as a superfood. The health and fitness industries have seen the greatest interest in the nutritional qualities of cricket flour, particularly the as a new source of protein for athletes and people who are looking for a more sustainable option. Cricket flour is typically 60-70% protein by dry weight, compared to 29% for sirloin, or 31% for chicken. The benefits of eating more high protein foods includes improved muscle mass, weight management, stabilised blood sugar levels, improved mood, healthy brain and heart function, and slower aging. Cricket flour is particularly high in vitamins and minerals, including vitamin B12, vitamin B2, iron and calcium.
Beyond the nutritional benefits of edible insects there are many sustainability aspects that suggest cricket flour as a positive alternative to traditional forms of animal protein. Insects can be farmed on far less land and emit fewer greenhouse gases than traditional livestock. It is estimated that crickets are 20 times more efficient as a source of protein than cattle, require less feed and water than traditional farm animals. As the world’s population grows to a predicted 10 billion by 2050 so will the challenges facing food security, cricket flour poses as a sustainable solution for meeting our future needs.
