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Burgers that include insects blended with meat can be a tasty way to eat healthier, help the environment, and still get high levels of protein. (Photo by Charoen Krung Photography on Shutterstock) =============================================================== Two billion people regularly feast on bugs around the world. Is it time for the rest of us to adapt our diets? In A Nutshell * Researchers are testing burgers that blend insect protein with meat or plants. * Lab studies suggest up to 25% meat replacement is possible without losing taste. * Insects offer protein with lower land, water, and emissions than livestock. * Consumer acceptance,...

Every so often the media rolls its sleeves up and tries to once again get us all to eat gross, filthy bugs instead of delicious, healthy, clean meat. CBS ran this segment over the weekend arguing we should eat bugs because soybean farming is bad for the planet or something 🥴 Sadly, 2025 is no exception, with NPR once again making a bid to have us eat literal larva: In markets in the capital Kinshasa, tubs full of writhing white maggots line the alleyways, and women traders fry caterpillars, spiced with chili, over charcoal fires. "The more you eat caterpillars,...

Raising animals for food is one of the most wasteful and resource-intensive practices in farming and by far the most environmentally damaging. A logical question to ask in response to the meat and dairy industries’ destruction of the environment might be, “Why don’t we just get our protein from fruits, vegetables, legumes, and grains instead?” Frustratingly, companies looking into “alternative protein sources” aren’t going for the sustainable, obvious choices but, instead, are pouring energy into options that will turn your stomach—like bugs. Yes, you read that right: bugs. The foundation is already being laid for the production of even more...

In some regions of the world, wild-caught insects have been a valuable source of protein for centuries. However, the mass farming of insects for food and feed is a modern practice. Over the last decade, the insect farming industry has been hailed as a silver bullet for many of our food system’s problems. The U.N. Food and Agriculture Organization has been a proponent since 2013, when it published a report advocating the potential of farmed insect protein to contribute to global food security. Things haven’t worked out quite as planned, however, a reality that was brought into stark relief recently...

While the Singapore Food Agency (SFA) has approved 16 species of insects for consumption, some of us would still squirm when the thought of eating these creatures comes to mind. Local actress-baker Jeanette Aw had a chance to taste these insect snacks in the latest episode of her new YouTube series JA Unscripted, released on Feb 10. The 45-year-old was guided by local beekeeper Clarence Chua after visiting his bee farm in the first episode released last week and was told by a staff member to eat what she farmed. She was presented with a plate of insects — baked...

Starting February 10, European consumers may find a surprising new ingredient in their everyday meals—UV-treated mealworm powder. Under a new EU regulation, up to 4% of this insect-based protein can be added to bread, cheese, pasta, and other products. Derived from the larvae of the mealworm beetle and treated with UV light for safety, the ingredient is being promoted as a sustainable protein alternative. However, those with shellfish allergies should be cautious due to potential cross-reactivity.

Researchers have discovered the mechanism linking the overconsumption of red meat with colorectal cancer, as well as identifying a means of interfering with the mechanism as a new treatment strategy for this kind of cancer. Meat is a significant source of protein and fat, as well as essential vitamins and minerals like iron, zinc, and vitamins A and B. However, as is the case with many things, eating too much of it is bad for you. Despite the strong evidence associating red meat with some cancers, the underlying mechanism is less clear. Now, researchers from the National Cancer Center Singapore...

National Public Radio knows who is driving climate change as an existential threat: men who eat meat. And they found the origins of the current crisis in a 2006 television ad for Burger KIng that heralded the fast food chain and its appetite-satisfying whopper as a source of masculine culinary delight totally unlike the small portions of vegetarian food offered by places where women like to frequent. That ad began running when Malcolm Regisford, whom NPR interviewed for the story, was 10 years old, Regisford saw this commercial often in between his cartoons. “Beef is marketed to men — steaks...

More than 2 billion people regularly eat insects—on purpose. They're a great source of protein for communities around the world and some are considered delicacies reserved for special occasions. And it's entirely possible that eating bugs could become more common in the U.S. too. To discuss why the practice of eating arthropods, or entomophagy, is gaining in popularity, UCR Magazine called on Erin Wilson-Rankin, a professor in the Department of Entomology. She teaches a course for nonmajors about the history of insects, including who eats them and why.

A research centre backed by the Government will work to get insects and other meat alternatives onto supermarket shelves and make them more palatable to the public. Innovation in meat alternatives has risen in recent years amid growing recognition of the environmental impact of animal agriculture, which accounts for around 80 per cent of greenhouse gas emissions from food production globally.

Higher intake of heme iron, the type found in red meat and other animal products—as opposed to non-heme iron, found mostly in plant-based foods—was associated with a higher risk of developing type 2 diabetes (T2D) in a new study. The researchers assessed the link between iron and T2D using 36 years of dietary reports from 206,615 adults enrolled in the Nurses' Health Studies I and II and the Health Professionals Follow-up Study. The researchers also analyzed the biological mechanisms underpinning heme iron's relationship to T2D among smaller subsets of the participants. They looked at 37,544 participants' plasma metabolic biomarkers, including...

Singapore became the latest country to authorize insect products for human consumption, in what The Guardian described as a move that “paves the way for plates to become wrigglier, leggier and more sustainable” and as “a sign of things to come.” In an announcement on 8 July, the Singapore Food Agency said it had approved 16 insects for human consumption as food, making it the latest country to do so. The approved insects include silkworm pupa and mealworms. The European Union, the United Kingdom, Australia, and other countries have also approved certain insects for human consumption, with clear labeling requirements...

Food shortages have hit the Paris Olympics, with some athletes complaining that the menu has more woke on it than competition food.. “They are saying the Games are more sustainable and there is way more plant-based food but sometimes if you go at peak times it’s challenging to even get a piece of chicken ... British athletes are shunning the main dining hall. “Our athletes have decided they would rather go and eat in our performance lodge in Clichy, so we are having to get another chef to come over as the demand is far exceeding what we thought it...

The Singapore Food Agency said ‘these insects and insect products can be used for human consumption or as animal feed for food-producing animals’ A young girl eating a fried grasshopper. Singapore on Monday approved grasshoppers, and 15 other insects as food. Photo: Shutterstock =================================================================== Sixteen species of insects, including crickets, locusts and silkworms, have been approved as food in Singapore, the Singapore Food Agency (SFA) said on Monday. “With immediate effect, [the] SFA will allow the import of insects and insect products belonging to species that have been assessed to be of low regulatory concern,” the agency said in a...

Microsoft co-founder Bill Gates has launched a new project that seeks to introduce “maggot milk” into the food supply of the general public. The new “EntoMilk” is described as a “dairy alternative” that is made from “black soldier fly larvae” or maggots. The maggots are blended into a “rich and creamy liquid which looks and acts just like dairy,” according to its creators. “It’s got a very creamy mouthfeel,” a promotional video claims. Gates and his allies argue that EntoMilk should replace traditional dairy milk because farming allegedly destroys the planet. “The world needs alternatives to survive,” the promo claims....

Glenn told us we were going to eat bugs, and here we are... If you live anywhere between Texarkana and Chicago, you have likely already seen—or heard—about the 2024 cicada superbrood. This Biblical-scale insect invasion is the result of two cicada broods, Brood XIII and Brood XIX, emerging simultaneously. The last time something like this happened was in 1803. Trillions of cicadas will swarm out of the earth and fill the trees with a chorus of deafening buzzing. It didn't take long for the leftist elites to hop on this opportunity to push Klaus Schwab's dream: "eat the bugs." The...

NEW ORLEANS — As the nation prepares for trillions of red-eyed bugs known as periodical cicadas to emerge, it's worth noting that they're not just annoying, noisy pests — if prepared properly, they can also be tasty to eat. Blocks away from such French Quarter fine-dining stalwarts as Antoine's and Brennan's, the Audubon Insectarium in New Orleans has long served up an array of alternative, insect-based treats at its “Bug Appetit” cafe overlooking the Mississippi River. “Cinnamon Bug Crunch,” chili-fried waxworms, and crispy, cajun-spiced crickets are among the menu items. Periodical cicadas stay buried for years, until they surface and...

Jiminy Cricket may be able to do more than guide our consciences: he, or his kin, may also provide food security solutions for a growing and hungry world. However, the notion of insects-as-food struggles to find widespread traction amid problems with standardization of food safety standards, government disinterest and only a small body of research. So is there a future for cricket sushi or fried silk worms?

Open Your Mind, and Your Mouth You might think of eating insects as something kids do on a dare. But some of these little animals are popular around the world for their nutritional value -- and they’re starting to catch on in the U.S. Not long ago, sushi and lobster didn’t seem all that appetizing to Americans, so it’s not as far-fetched as it sounds.

The future of food is definitely at stake, and uber wealthy “philanthropists” influence food systems in concerning ways. Let us be clear—consuming insect-based foods comes with potential health risks. These risks are primarily related to food safety and the presence of allergens or toxins in some insects. The Food and Agriculture Organization (FAO) highlighted several food safety issues associated with edible insects, including: Pathogens. Insects can harbor bacteria, viruses, and parasites, which can risk human health if not properly handled or cooked. Allergens. Some insects contain allergens that can cause allergic reactions in sensitive individuals. Toxins. Certain insects may contain...