That creepy-crawly feeling you get thinking about eating bugs? It might be time to get over it. While Western cultures still wrinkle their noses at insect protein, a quiet revolution is transforming ...

Entomophagy has long been recognised as an underutilised strategy to address food security issues. Eating insects is one part ...

The world is witnessing a remarkable shift in how nations view their protein supply chains. What was once considered a fringe idea is now becoming mainstream policy as governments worldwide grapple ...

Despite a range of benefits, insect protein has faced strong barriers to adoption. This is largely due to consumer disgust, but some demographics are more put off than others. The emergence of insects ...

The world of protein is experiencing a remarkable transformation. While most people still reach for chicken, beef, or fish, governments and industry leaders across different continents are embracing a ...

Insects as Protein – A close-up of Griopro® brand insect powders made from farm raised cricketss or mealworms. Spray-Drying Technology – Dr. Aaron T. Dossey illustrating his patented spray-drying ...

With increasing demand on our food systems, insect farming presents a sustainable alternative that aligns with circular economy principles. This month, a groundbreaking European Union ...

The growing pressure on global food systems has intensified the interest in sustainable protein sources. Four insect species have been authorized as novel foods in the EU following safety evaluations ...

An industry based on insects’ natural recycling abilities could help limit the environmental damage from our food system. Warning: This graphic requires JavaScript ...

Many people are repulsed at the idea of eating insects, whether freeze-dried or still very much alive and wriggling. But do those same reservations extend to what they feed their beloved pets? Not if ...

Catherine Norton receives funding from government funding, research council grants and industry. With thanks to Sarah Mae Crosse, Aoife Finlay and Sarah Dooley, undergraduate students at the ...