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The food trend you wish wasn't one: Edible insects
May 26, 2016
You may feel like you’d only eat bugs if you were starving, and even then, maybe not, but that sort of mindset appears to be changing. Startups that sell edible insects are turning up more frequently, with bugs turning up in everything from protein bars and stir fries, and the first of its kind conference, Eating Insects Detroit, a three day event at Wayne State University is kicking off May 26-28.
So love or hate the idea, here’s why it’s almost inevitable that you as a consumer (or an entrepreneur) will be jumping on the bug bandwagon one day. Insects are nutritious. According to a lot of the literature out there, insects are high in protein, on a level with that burger and glass of milk, according to TheScientist.com, which observes that “house crickets, for example, contain approximately 21 grams of protein per 100 grams of cricket, while ground beef contains about 26 grams per 100 grams of meat and powdered whole milk contains about 26 grams of protein per 100 grams. Insects are also particularly rich in fat, and can thus supply a high caloric contribution to the human diet, particularly in famine-stricken areas of the world.”