Would You Munch on a Tortilla Made Out of Crickets?

Big Cricket Farms is joining forces with Six Foods, an insect food start-up from Boston, to create a new breed of tortilla. The plan: to pulverize the crickets down to a powdery “flour.”  The final product will be “cricket chips,” or, as they might affectionately call them, “cricket chirps.”


Courtesy of Care 2

I Ate Bugs at an Australian Bug Shop

“Personally, I needed convincing: I’ve been a vegetarian for most of my adult life and until a week ago, I was pretty sure I’d never eat anything that was given birth to again. But after a bit of research, even the most militant plant eater would struggle to find an argument against eating insects.”


Courtesy of Munchies

Edible grasshoppers and other bugs making their way onto Vancouver restaurant menus and store shelves

“But even the most daring appetites will surely pause, if only for a second, when they’re served up some fresh-cooked African grasshoppers.”


Courtesy of Desi Vancouver

Your Post-Workout Protein Shake Should Be Loaded With Insects

“Bodybuilders and extreme athletes tend to be early adopters of nutrition trends. That’s why they are precisely the demographic Dianne Guilfoyle, a school nutrition supervisor in Southern California, hopes to capture with BugMuscle, a protein powder made up entirely of ground insects.

“If people see bodybuilders taking it, they might accept it more willingly,” says Dianne, whose son Daniel is a cage fighter.”


Courtesy of Slate


Bugs yummy: Take insect eating to the masses

“‘HERE’S a tip when eating ants – always take them from the nest. Freeze them to kill them and then just eat them raw or blitz them up into a paste.’

From his base at the pioneering Nordic Food Lab in Copenhagen, Denmark, Ben is working tirelessly to investigate the world’s most nutritious, tastiest insects in the hope that “closed minded” people might see the same benefits that he and his colleagues have been sold on.”


Courtesy of Edinburgh Evening News

Future Food Salons turn Westerners on to ‘ancient’ notion of insects as food

“Never mind that insects have protein levels comparable chicken or beef, are low in cholesterol, high in omega-3s and essential minerals like iron; or that they require a fraction of the land, water and emissions to produce compared to traditional livestock: the benefits can’t be realized without creating a viable marketplace for entomophagy in the West, said Aruna Antonella Handa, PhD and founder of Alimentary Initiatives, which teamed with the Future Food Salon Group to host a series of events dedicated to edible insects.”


Courtesy of Food Navigator USA