Episode 36: Would you eat an insect?
New Food's Joshua Minchin and Grace Galler speak to Dr Jessica Danaher about using insects as a source of alternative protein and why it could be a sustainable solution for our protein demands.
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New Food's Joshua Minchin and Grace Galler speak to Dr Jessica Danaher about using insects as a source of alternative protein and why it could be a sustainable solution for our protein demands.
A study has revealed that most people view insects as an alternative and sustainable source of food for the future.
Asia’s first industrial insect company, Nutrition Technologies, plans new product launches and market expansion after closing $20 million equity round led by PTT Ventures.
The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!
Ahead of the Food Safety Conference in Twickenham Stadium this 5-6 October, we find out what the experts consider to be the most concerning food safety challenges now and in the future.
Insects are beginning to become more accepted as a food source, but researchers from South Korea are taking things a step further in a bid to integrate insect protein even further in our diet.
The FSA will conduct an insect protein consultation, with brands being asked to submit applications before December 2023 in order to stay on shop shelves.
Four primary schools in the UK are set to pilot a scheme that aims to educate children about eating alternative proteins, such as insects.
The New Food team get the lowdown on new allergens that might emerge as we strive to create a more innovative and sustainable food sector. Hear from two leading allergen experts and the usual trio of Bethan, Abi, and Josh.
Insects are about to become part of our western everyday meals. Here, Iwan Tamm from plant- and insect-based pet food brand Percuro tells how our furry friends are taking the lead.
Environmentally conscious consumers are more likely to consume chicken raised on insects or algae, a new study has found.
Is insect-based food the best thing for pets, humans and the environment? New Food finds out.
Constantin Muraru, Maximilian Beiter and Christophe Derrien offer insight on two new insect authorisations that the food industry need to know about.
One of the food industry's most difficult questions is tackled head on by New Food's editorial team.