Divaks, the insect ingredients start-up, is scuttling to meet fast-growing consumer demand for alternative protein sources with its mealworm plant expansion.
Food companies can potentially cut their volumes of waste up to 75% using insect bioconversion, whilst at the same time creating valuable new revenue streams, FoodNavigator hears.
A new preclinical study concludes that cricket powder provides distinctive antioxidant properties in addition to excellent nutrition, making it an innovative tool to be used in both food and medical fields.
Human insect consumption has received another boost as the lesser mealworm (Alphitobius diaperinus) becomes the fourth insect to receive a positive assessment by the European Food Safety Authority (EFSA) for human consumption.
A network of over 30 edible insect companies in the UK has submitted a Novel Food dossier to the Food Standards Agency (FSA) for Acheta Domesticus, or house crickets.
The UK Food Safety Authority (FSA)’s Novel Foods process is not fit for purpose and is holding back originality and growth in the UK’s food and beverage industry, believes Richard Horwell, owner of London-based Brand Relations, a specialist food and drink...
UK-based insect mini-farm innovator, Better Origin, uses artificial intelligence (AI) technology to convert local food waste into high-quality animal feed in the form of insect larvae. It aims to help the food industry achieve its net-zero targets, create...
Insects fed from industrial side-stream waste and then directly consumed as food have the ‘greatest potential to reduce the carbon footprints of European consumers’, claims a new study.
French insect protein pioneer Ÿnsect has acquired Dutch mealworm specialist Protifarm in a move that the company says will give it a ‘strategic boost’ in the human nutrition market.
The European Food Safety Authority has published its first scientific opinion on an insect-derived food. The conclusion? Mealworms are safe for human consumption.
Fresh research suggests that, for insect-based foods to catch on in western markets, manufacturers should focus on promoting them as ‘pleasurable’ rather than healthy or environmentally friendly.
The European Court of Justice (ECJ) has judged that ‘food consisting of whole animals, such as whole insects, does not fall within the scope of Regulation (EC) No 258/97 on novel food’. The news has been welcomed by the International Platform of Insects...
The UK government has released a £10m funding package to help build the country’s first large-scale industrial insect farm and accelerate the development of sustainable food production systems.
A new consortium has been launched to support the development of sustainable production and processing techniques for insect-based products in North-West Europe. FoodNavigator caught up with ValuSect to find out more about how it plans to make insects...
Israeli start-up Flying Spark says a partnership with Thai Union, the world’s largest producer of shelf-stable tuna products, will help drive down costs and scale up production.
It’s not the yuck factor that is holding back insects in the West but the lack of culinary identity and authenticity, argues a Dutch researcher, and a multi-stakeholder approach is needed to create this.
Europeans are warming to the idea of eating insects - but the interest in nutritious, non-wheat flour combined with 'the ick factor' means means using ground crickets in baked goods is the safest bet, according to Mintel.
Good news for ento-entrepeneurs: Finland's food safety authority Evira will publish guidelines on using insects for food, ending a loophole that forced firms to sell products as 'ornaments'.
Insect protein firm Flying SpArk are among ten start-ups invited to join IKEA’s first accelerator program as the food tech company look to develop products containing its fruit fly-derived protein.
Another month, another insect start-up? Maybe, but Danish firm Insekt KBH's apple, ginger and cricket juice is different: it's sustainable not only thanks to its ingredients but because it's produced in Copenhagen's self-sustaining...
Alternative proteins are in high demand, but can consumers stomach the thought of eating insects whole? French start-up Jimini’s is on a mission to put crickets, worms and grasshoppers on our everyday menu.
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
Move over crickets and mealworms - Israeli start-up Flying Spark is farming and processing fruit fly powders and oils that are cheaper than other insect ingredients but with a similar nutritional and taste profile.
An advertising campaign that focusses on the transformative nature of cooking insects is more effective than 'entomophagy education', says a US-based researcher.
The UN Food and Agriculture Organisation says it is committed to supporting Yemeni agriculture and will remain active in the country, despite growing instability.
Legislation needs to take into account the harmful effects some insecticides have on insect-eating birds as the risk is greater than previously thought, according to a new study.
There is a good chance that consumption of insects can be introduced to the food habits of Western European populations, according to new research that found Belgian consumers were 'ready to buy and cook' insects.
A focus on saving declining bee populations in order to avoid food shortages may be short-sighted since the size of a bee population is ‘merely one factor’ in the production of many crops, warn researchers.
The European Food Safety Authority (EFSA) has added a fourth insecticide to its list of chemicals suspected of playing a role in declining bee populations.
The Soil Association has criticised Hilary Benn’s decision not to ban pesticides believed to damage honey bees’ neurological and immune systems while millions are invested in trying to halt honey bee decline.
The common house fly may pose a threat to the safety of poultry
products as they are able to spread salmonella poisoning to healthy
hens, say researchers.
Scientists from the Agricultural Research Service (ARS) announced a
year ago they had completed the first draft on the honeybee genome;
they are now using these findings to uncover new ways to keep
honeybees healthy.
