Insects as Haute Cuisine

argylesock says… This BBC article is worth more than a nibble. ‘If you prepare them properly, insects are excellent food.’

Living With Insects Blog

The BBC has an article about insect cuisine in upscale French Restaurants. Chef Elie Daviron specializes in insect snacks arranged for appealing combinations of textures tastes and colors. His high end snacks sell for 8-10 Euros.

Interest in insects as food is driven in part by projections of future protein shortages by mid century due to continued world population growth. Protein from some insects can be produced on one quarter of the amount of feed required by more traditional livestock. Barriers still exist to insects as food on a larger scale. The use of insects to replace substantial amounts of protein in the human diet would require insect rearing on a much larger scale than has currently been tried. In Europe, new foods must be approved by the EU Food Safety Authority, but insects are not yet approved. The money quote:

“Commercialising insects for human consumption is not authorised but…

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About argylesock

I wrote a PhD about veterinary parasitology so that's the starting point for this blog. But I'm now branching out into other areas of biology and into popular science writing. I'll write here about science that happens in landscapes, particularly farmland, and about science involving interspecific interactions. Datasets and statistics get my attention. Exactly where this blog will lead? That's a journey that I'm on and I hope you'll come with me.
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