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Interviews 241

 

Crobar: crickets crisps, crackers and bread soon on the market

Interview with Christine Spliid, Crobar–Gathrfood founder Tell us shortly about the idea behind the company and why you decided to bet on edible insects I had seen firsthand for the first time how people in Cambodia were eating such a vast array of insects, when I travelled there two years ago, and was overwhelmed about […]

8 years ago More
 

Insects-oil as palm-oil substitute

Interview with Mushab Nursantio, co-founder of BiteBackInsect Tell us shortly about BiteBackInsect and how you get involved in the edible insects world Biteback was started in October 2015 as a student project for global competition “Thought For Food Challenge”. The idea came from my interest in entomphagy after reading the FAO report on edible insect […]

8 years ago More
 

Master Bug: cooking at home with insects

Master Bug is the first italian site (and YouTube Channel) where you can find videorecipes to cook at home with edible insects. Master Bug is a project by Roberto Cavasin, a passionate of italian traditional way of cooking…but intentioned to mix tradition with these new ingredients. Master Bug’s recipes will be soon subtitled in english. Stay […]

8 years ago More
 

“An insect in the plate” available in the bookshops

As entomophagy popularizer, I feel encouraged when I’m in front of two equally-stimulated and willing-to-repropose persons as I am. You got it right: re-propose, because human entomophagy it’s just forgotten, but had lived in the same places in which we’re living now. Entomophagy as “knowledge” able to translate flavors of the past, as man/nature balance, […]

9 years ago More
 

Edible insects: are companies escaping from Italy?

It has been almost a year since our first interview with Marco Ceriani, founder of Italbugs. The Italian start-up is moving more and more towards foreign countries, so we wanted to understand more about that. In spite of your name, your company has been described as part of the brain-drain phenomenon, why? In Italy we […]

9 years ago More
 

IPIFF: a task-force dedicated to insects as Novel Food

Interview with Antoine Hubert, Ceo of Ynsect and IPIFF President Tell us shortly about the vision you had and how that vision led to Ynsect Ynsect is an innovative company which is specialized in farming insects on a large scale and converting them into different compounds. These compounds, which are mainly proteins and lipids meet […]

9 years ago More
 

Rossano Linassi: entomophagy in Brazil

Rossano Linassi is a young and solar brazilian chef who realizes delicious dishes with insects, participates in many TV shows, conferences and workshops. I contacted him and we have a long intercontinental chat conversation about edible insects and gastronomy. His enthusiasm is contagious and in few messages he involves you in his amazing reality! How […]

9 years ago More
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