Edible Insects Breeding
Edible insects: greenhouse gases production
Greenhouse gas (GHG) production, as a cause of climate change, is considered as one of the biggest problems society is currently facing. The livestock sector is one of the large contributors of anthropogenic GHG emissions. Also, large amounts of ammonia (NH3), leading to soil nitrification and acidification, are produced by livestock. Therefore other sources of […]
Most commonly consumed insects around the world
The Wageningen University has produced a List of world’s edible insects species.
Hypothesis on Italian insects Quality Mark
When the edible insects market will finally be totally opened, the consumer will be in the position to choose among different products. And in the category consumers we must also include fish farmers, as those of mammals and poultry. Selection is certainly an expression of freedom. Only if a person has the necessary informations to […]
Report FAO: Edible insects. Future prospects for food and feed safety
The theme of entomophagy and insects as a resource for animal feed production is relatively recent. The events organized as part of Expo have allowed a global resonance of the argument, with a lot of interest and curiosity by the public, especially in Europe. Many people were not aware of the issue before, or at […]
Livin Farms on Kickstarter
Livin Farms is on Kickstarter withe the project “Desktop hive for edible insects”. It’s possibile to make a preorder directly from their website.
EFSA’s Scientific Opinion on the risks of edible insects as food and feed
Interest is growing in the potential benefits of using insects in food and animal feed, but what would be the risks from production, processing and consumption of this alternative source of protein? EFSA has addressed this question with a risk profile that identifies the potential biological and chemical hazards as well as allergenicity and […]
Interview: Dr. Giovanni Sogari
Giovanni Sogari, after attending the Graduate School for the Food System – Agrisystem at Catholic University of the Sacred Heart in Piacenza, is currently a research at the Food Science Department of the University of Parma. Passionate and curious about entomophagy, specialist in food communication and consumers’ behavioral dynamics, it deals with international projects in […]
