Entomophagy 564
Entomojo: pet food with insects
Interview with Madeleine Morley, head of communication at Entomojo Tell us how you got involved in the edible insects world and why you decided to start the Entomojo project One evening after dinner in March 2017, as the Wi-Fi at home was down, I was reading the magazine The Scientist with my teenage brother, Max […]
Edible insects on the shelves
January 1st has gone. Nothing has changed. Not a surprise, for those informed about the new Novel Food Regulation. But this is also a problem. Reality is different from country to country, a grey fog is covering everything and for the consumers the situation is not clear. For entrepreneurs either. Many have real confused ideas […]
Snack Design&Breakfast Style
Sorry, this entry is available in italian only
Nusect: living nutrition
A short talk with Alexander Maroy, founder of Nusect Tell us about Nusect and how you got involved in the insect world I was veterinarian in pigs and poultry and I was looking for another challenge and the owner of this company would like to sell it. I believe in a future for insects so I […]
Crickets from the Northern Forest
Interview with Antti Reen, cofounder of Griinsect Tell us about Griinsect and how you got involved in the edible insect world Griinsect is a company founded by enthusiastic, young but experienced people involved in the food business. This is a strong story of networking and the founding members create kind of a coalition of four […]
Gastrophysics: the new science of eating
Interview with Charles Spence, professor of experimental psychology at Somerville College Can you explain what exactly experimental psychology and multisensory foods are? Gastrophysics: the new science of eating is all about combining the best in food experiences (that is the gastronomy part) with the latest in psychology/measurement science (that is the psychophysics part). This new approach […]
Denis Magro for Essento
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