UK consumers willing to try eating insects if marketed well, Canadean August 4, 2014 Sophie Langley UK consumers willing to try eating insects if marketed well, Canadean Insects are being touted as the healthy, sustainable food source of the future, but will consumers willingly dine on bugs? Global market research organisation Canadean asked 2000 UK consumers and found that marketing will be crucial in convincing consumers. EU and FAO push for edible insects Insects are predicted by many to be the superfood of tomorrow and are already popular in fine dining or as a novelty among more adventurous consumers. IFT 12/06/13 IFT WEEKLY NEWSLETTER. . Au sommaire: Edible insect research receives funding June 12, 2013 Senate passes farm billAccording to the New York Times, the U.S. Senate approved a new farm bill on June 10 that will cost nearly $955 billion over the next 10 years.
Insects to Feed the World: icipe’s lead in edible insect research in Africa Insects hold huge potential to address food and nutritional security issues, with a global push to explore their use as food for humans and as feed for animals. In May, 450 people from 45 countries came together in The Netherlands for Insects to Feed the World, the first major international conference on edible insects. The conference co-organisers, Wageningen University and the Food and Agriculture Organization of the United Nations, this week published a highlights video, which captures the flavour of the discussions which took place during the week. Entomophagy (the practice of consuming insects) is common in Africa, Asia and South America, with more than 2 billion people world-wide reporting to have eaten some 2000 different insect species. They are an important source of protein and offer a sustainable, ecologically-friendly way to feed a growing population and boost incomes by diversifying farming activities.
Insects on a Global Food Agenda In 2013, the U.N. Food and Agriculture Organization (FAO) issued a report proposing edible insects as a viable alternative for food and feed security both in developed and developing countries. The idea of eating insects may be a challenging idea for many. NORDIC FOOD LAB 16/05/13 Major funding awarded for edible insect research in Denmark Our official press release: Velux Foundation to support Nordic Food Lab’s development of Western insect gastronomy COPENHAGEN – May 16, 2013 – Nordic Food Lab and University of Copenhagen have received funding to expand their research into insect gastronomy. While other researchers are focussing on environmental and nutritional benefits of entomophagy, Nordic Food Lab is working to make insects delicious to the Western palate and thus bring them into its culinary culture. The project is funded by The Velux Foundation’s program for environment and sustainability.
About Cchub The Innovation Ecosystem (Co-creation Hub) CcHUB is Nigeria’s first open living lab and pre-incubation space designed to be a multi-functional, multi-purpose space where work to catalyze creative social tech ventures take place. The HUB is a place for technologists, social entrepreneurs, government, tech companies, impact investors and hackers in and around Lagos to co-create new solutions to the many social problems in Nigeria. CcHub functions at the heart of Nigeria’s technology innovation ecosystem as a place to:
Could insects be the wonder food of the future? Billions more hungry mouths are going to put more strain on the planet’s resources. Can eating creepy crawlies offer a solution? Emily Anthes reports. At first my meal seems familiar, like countless other dishes I’ve eaten at Asian restaurants. WAGENINGEN UNIVERSITY 17/03/14 Insect cookbook now also available in English. Wageningen Scientists Arnold van Huis and Marcel Dicke and cooking instructor Henk van Gurp launched the English translation of the Insect Cookbook on Monday. They presented the first copy of the book to the upcoming President of Wageningen UR’s executive board, Louise O. Fresco.
Benin Populated by 9.1 million inhabitants, Benin ranks 167th out of 187 countries on the 2011 UNDP Human Development Index (HDI). The country’s economy rests primarily on agriculture, trade and the transit of goods through the Autonomous Port of Cotonou. Benin’s inhabitants are generally very young, which is a growing concern for both government and civil society actors. With 44.7% of its population falling under the age of 15, the country is preparing for the massive entry of young people onto the job market by 2025. Eating insects won't take off in the west Insects are unlikely to become a viable solution to feeding the increasing global population if western attitudes towards them remain negative, according to a leading analyst. A decline in meat supply and a rise in demand for it would spur food businesses to look for alternative proteins, as the global population reached a predicted 9bn by 2050, said Media Eghbal, head of countries’ analysis at Euromonitor International. “The answer [to feeding the world] could be insects, which are already being eaten in many parts of the world by an estimated 2bn people, according to the Food and Agriculture Organisation of the United Nations,” she said.
Rajiv Gandhi University (Inde) - 2009 - ENTOMOPHAGY, AN ETHNIC CULTURAL ATTRIBUTE CAN BE EXPLOITED TO CONTROL INCREASED INSECT POPULATION DUE TO GLOBAL CLIMATE CHANGE: A CASE STUDY Review Article Entomophagy and human food security R.T. Gahukara1 c1 a1 Arag Biotech Private Limited, Plot 220, Reshimbag, Nagpur 440 009, India Abstract How Agribusiness Innovation Centers Contribute to Africa's Agribusiness Sector As rapid urbanization will soon cause more than 50% of Africans to live in cities, the World Bank estimates that continent’s food market will be worth $1 trillion by 2030. Over the next decade, agribusiness in Africa could hence become the engine that drives dynamic, unprecedented economic growth and development. The entire agricultural system will need to adapt and respond to fundamental changes.
Customisation of insect proteins The project consists of three closely connected research lines addressing different important aspects of insect proteins and insect protein containing foods: the physical-chemical and functional product properties, the sensory perception and the consumer acceptance. Specifically, the proposed project explores how factors such as the extent of recognisability of insect ingredients, provision of explicit product information of the consumer influence the functional product properties, sensory performance and consumer acceptance. Based on a fundamental understanding of the relationships between functional properties, sensory perception and consumer acceptance the proposed project will provide design rules for the development of insect containing foods with excellent palatability.
Eastern Kentucky University - FEV 2014 - Thèse en ligne : Embracing Entomophagy: Challenging Attitudes Through Visual Art Abstract The idea of eating insects, formally known as entomophagy, is something held in great abhorrence by our Western culture. It is to our own detriment that we treat the globally common practice with such contempt. The benefits we stand to gain could open new economic markets, improve American health, and dramatically cut the strain on global resources. The only things stopping us are our first world attitudes.