Insects as Protein – A close-up of Griopro® brand insect powders made from farm raised cricketss or mealworms. Spray-Drying Technology – Dr. Aaron T. Dossey illustrating his patented spray-drying ...

Food trends never sit still. One moment it’s all about plant-based burgers, the next it’s algae chips or lab-grown steaks. As political, environmental, and economic shifts reshape our world, the way ...

The world of protein is experiencing a remarkable transformation. While most people still reach for chicken, beef, or fish, governments and industry leaders across different continents are embracing a ...

Faced with exploding global demand for protein and the growing environmental impact of animal farming, insects are emerging ...

The growing pressure on global food systems has intensified the interest in sustainable protein sources. Four insect species have been authorized as novel foods in the EU following safety evaluations ...

Eating insects is considered as disgusting or even primitive in Western societies but elsewhere, 2 billion people consume insects on a regularly basis. Now, according to a report released by the UN ...

Acceptance of entomophagy, or eating arthropods, is low in the United States, University of Missouri Extension field horticulturist Tamra Reall says, but look for numbers to grow as efforts are made ...

From 16 to 25 January 2026, the German Federal Institute for Risk Assessment (BfR) will once again be participating in the Grüne Woche fair. The exhibition stand will be dedicated to the topic of ...

Many people are repulsed at the idea of eating insects, whether freeze-dried or still very much alive and wriggling. But do those same reservations extend to what they feed their beloved pets? Not if ...

Washington, US: Though slightly uncertain, Erin Kolski pronounced the unusual fare on her plate -- a burger made from ground-up grasshoppers -- to be surprisingly tasty. "It's a little crunchy. It ...