“It’s not that they’re dirty and disgusting so we don’t eat them; it’s that we don’t eat them, so we think of them as dirty and disgusting.”
The FAO explain: 'Acceptance or rejection of entomophagy is a question of culture' According to the FAO report, in the majority
Bitty provided complimentary cookies and flour for review purposes. And you know what? Their mission is kind of working. I
By James McWilliams Until very recently the idea of eating insects was taboo for most first-world consumers. But that’s beginning
By the year 2100, there will be an estimated 11 billion people living on Earth. The Economist's video explains that while
Food companies have the challenge of turning the unpalatable into the delectable and changing long-standing cultural norms about what we put into our mouths. It is possible to fill seven billion bellies with nutrient-rich foods; but we're going to have to embrace some unorthodox ingredients.
The ingredient in question is carmine. It's a red dye extracted from the dried, pulverized bodies of the cochineal insect -- an unphotogenic arthropod native to Mexico and South America with a fondness for cactus. Dannon uses carmine in four flavors of Fruit on the Bottom yogurt.
Before you call this video gross, or trendy, or sensationalist...watch it. David Gracer, an entomophagy (bug eating) expert gives a pretty good case for making wider use of bugs.