Entomophagy 564
The food Neophobia
The present study provides new insights into the acceptance of trying and consuming a novel food (edible insect) and identifies the main determinants driving this when an unfamiliar food product is introduced into a Western culture. In this research a house cricket was incorporated into a common type of jelly sweet. These types of novelty […]
Podcast: Wow factor
Another great podcast from Ento Nation. Cheryl Preyer of NACIA gave a talk at the Eating Insects Athens Conference back in August in which she spoke about “The Wow Factor”
Sensory study on edible insects
The aim of this study made by the Food and Drug Department – University of Parma (Italy) was to investigate how sensory-liking attribute perceptions (appearance, taste and organoleptic characteristics) can change between a readily visible vs a processed insect product before and after tasting. Results indicate that texture and appearance of the insect are perceived […]
The future of the industry
IPIFF publishes its vision paper on the future of the insect sector towards 2030. The objective of this paper is to further highlight the decisive role of the ‘insect solution’ in response to global challenges (based on well documented figures & information, testimonies from interested parties) and the major contribution played by IPIFF in […]
Gourmet Pet Food
Interview with Serena Piva, founder of BauChef Let’s talk about the BauChef project The idea was born from the need to improve the diet and consequently the quality of life of my dog Goro, a Shiba Inu with a series of problems of food intolerances. To take care of him, we had to look for […]
Insetti commestibili: il caso Italia
Sorry, this entry is available in italian only
Food Innovation Guatemala
We invite you to participate in the first edition of Food Innovation Guatemala. A unique opportunity to experiment with insect-based food together with chef Mario Melgarejo and Josh Galt of Entovegan. Info here
