IFT Annual Conference

Innovative formulations could make insects more palatable

By Elizabeth Crawford

06-Aug-2015 - Last updated on 05-Aug-2015 at 21:56 GMT

The next generation of food scientists is developing palatable and scalable products made with insect protein to help meet the growing global population’s increasing demand for protein.

Student teams present bug-based creations

Moving insects beyond novelty

Selling insects as food is like selling lobster as a delicacy

Hiding insects in familiar formats

Making insects a family dinner

Sugar helps the insects go down

Convincing the next generation to eat bugs

Can Coco-Wormy help insects worm in consumers’ hearts?

Related tags: Nutrition

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