Entomophagy 0
Insect as feed: a new note from the Italian Minister of Health
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Could that of edible insects be a 4.0 Industry?
We talk more and more about Industry 4.0, internet of things and machine learning. Basically it is about how to improve the production of a good through the interconnectivity of the operators involved, men and machines or even just machines and machines. This needs investments, of course, and entrepreneurs who understand the potential benefits. For […]
Insects pasta at the University of Palermo
Monday , May 8 . 9:30AM – 14:00PM Spagrillo will be participating to the scientific conference “Insetti a tavola? I Novel food e le frontiere dell’alimentazione umana“, held in the Agriculture Department, Palermo University. The topic will be discussed from different affirmed lecturers of Palermo, Bologna, Napoli and Piacenza University, as well as Paul […]
Insects in the feed industry: the legal framework
The Legal Framework Currently Applicable Even though terrestrial invertebrates are listed in the catalogue of feed materials according to Regulation 68/2013/EU, the use of processed animal proteins (PAPs) derived from farmed insects is currently allowed only in feed intended to be used for pets and for animals. The reason of this restriction must be sought […]
Florian Nock joined our team at L’Entomofago
Florian Nock started getting interested by edible insects in 2013. As an environmental engineer passionate by health and nutrition, he got caught by the idea and started raising insects and experimenting in his room in France In 2014 he started the first international blog dedicated to the subject, he created his own cursus on anomophagy […]
Tom Hunt, the Eco-Chef
Interview with Chef Tom Hunt, author of The Natural Cook Tell us a little about you and you passion for cooking I’m a chef, food writer and campaigner, working to create a fairer global food system. My food represents this ideology by working directly with agro-ecological farmers and producers. I founded Poco, a roaming restaurant […]
Microvita Ruggeri: 40 years of experience
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