Novel Food 521
Italbugs: the first Panettone in the world with silkworms flour
When: December, 12/2015 at 10:00 a.m. Where: Willy Wonka Cooking Lab Who: Italbugs “Food Before Christmas” What: the first Panettone in the world made with silkworms flour
The Insect CookBook
In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the […]
Interview with Marco Ceriani, CEO and founder of Italbugs
Interview with Marco Ceriani, founder and CEO of Italbugs and author of the book “Si fa presto a dire insetto“. How and when did you first come in contact with the idea of insects as food and alternative source of proteins? In Thailand in 2008. I was in Bangkok as head of nutrition of the […]
Paul Vantomme speaks about edible insects
Paul Vantomme, FAO Edible Insects Project coordinator, talks about the history and the future of entomophagy as alternative source of proteins. Interview by Daniel Ambuhl – Skyfood.
Regolation (EC) n. 258/97 on Novel Food
Regolation EC n° 258/97 on Novel Foods is a very useful document for those interested in entomophaghy. Downolad Regluation EC No258:97 in pdf format (full text in English).
Most commonly consumed insects around the world
The Wageningen University has produced a List of world’s edible insects species.
