The Huffington Post "Entomophagy is an evolving term in need of review," says Afton Marina Szasz Halloran, Ph.D Fellow at the University of Copenhagen. Halloran calls for a change in the way we speak about edible insects and entomophagy. Entomophagy is the practice of eating insects, especially by people. Like Halloran, many professionals in the field express a dislike for the archaic term due to its over-simplified definition. The practice of consuming insects [...]

A reddish-purple seaweed called dulse could be a food of the future. Here it is served in a salad. But fried, it tastes like bacon. Meet dulse, a seaweed with a secret. This translucent red alga grows along northern, rocky coastlines of the Atlantic and Pacific oceans. And its colorful, leathery fronds hide a remarkable flavor. When tossed with oil and fried in a pan, they taste like bacon. Read Full Article

The market for insect-based foods in the US will likely remain limited to adventurous eaters and people who already use other types of dietary supplements. Photograph: Felix Clay for the Guardian Chapul, Exo and Jungle – three protein bars making their way to supermarket shelves – have one thing in common: crickets. All three include cricket flour, which is touted by their manufacturers as an environmentally friendly alternative to milk or soy protein. [...]

Credit: Courtesy of Coalo Valley Farms     Eating bugs might sound like something you’d do if you lost a bet. But a few companies have cropped up that are marketing insect powder as a nutritional supplement. Read Full Article

In this month’s edition of our Insectpreneur Series we have another great interview lined up with Dr Aaron T. Dossey of All Things Bugs LLC! Dr. Dossey and his team are creating some of the highest quality Finely Milled Whole Cricket Powder in the industry, and at a large scale. And as we all know, cricket powder is one of the most useful and versatile ingredients in the edible insect food range. So without any further ado, [...]