Edible insects: grub pioneers aim to make bugs palatable - FT.com:
"Could insects be the next sushi and bug-burgers the new sirloin steak? Pat Crowley, founder of Chapul, which makes energy bars from finely milled crickets, hopes so. ...
"Other bug-based food producers are emerging, encouraged by the UN Food and Agricultural Organisation’s championing of insects − mini-livestock − as a sustainable alternative to conventional herds. But are western consumers ready to see bugs, more typically associated with spreading disease, as dinner?
In 2014, research by Mintel, the market researcher, found that among consumers who had not eaten insect-sourced protein, some would be interested in trying it: in Germany, the figure was 21 per cent; 26 per cent in the US and 27 per cent in the UK, rising to 52 per cent in China."
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