Food scientists at the University of Queensland in Brisbane, Australia are incorporating insects such as maggots and locusts into a range of specialty foods, including sausage, as well as formulating sustainable insect-based feeds for the livestock themselves. Hoffman says conventional livestock production will soon be unable to meet global demand for meat, so other fillers and alternatives will be needed to supplement the food supply with sufficient protein sources. The Queensland Alliance for Agriculture and Food Innovation (QAAFI) team is focusing on pleasing Western palates by disguising insects in pre-prepared foods, says Hoffman, as studies have shown they shy away...