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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 […]

8 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 […]

8 years ago More
 

Edible insects: a collective EU application is possible

I am just back from the conference: “The EU Novel Food Regulation and the Special Case of Insects” (Bangkok, October 26, 2016) and had the chance to learn the latest news from the EU commission experts in charge of reviewing the approval of insects as food in the EU. And I found out that: – ONCE […]

8 years ago More
 

Edible insects: a clear and comprehensive legislation is needed

Interview with Dr. Daniele Sisto, head of the Veterinary Service at the Local Health Unit 6 of the Western Friuli and Regional Coordinator for Small Local Productions After the interview to Dr. Daniele Sisto, I realized how difficult it is to disentangle and juggle with numerous sources of law (continuously updated) in the field of […]

8 years ago More
 

Alimentazione del futuro: possiamo pensare agli insetti?

Sorry, this entry is available in italian only

8 years ago More
 

Global Insect Conference 2018

Here is the video of Global Insect Conference 2018

8 years ago More
 

The new Insects Cookbook from Essento

The German edible insect cookbook “Grillen, Heuschrecken & Co.” published with AT Verlag, combines roughly 50 recipes with essays of renowned experts in the field, such as Paul Vantomme (FAO), Jürgen Dollase, Hanni Rützler, Dominik Flammer, Patrick Zbinden and Jürg Grunder. Besides the forty recipes created by Essento Chef Adrian Kessler, the book gives also […]

8 years ago More
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