Cricket Flour
Alia Insect Farm
Interview with Carlotta Totaro Fila, Alia founder Hi Carlotta, tell us how you entered the world of edible insects I saw for the first time edible insects about 10 years ago. I heard about it in a R&D lab in the Netherlands – I was working at the time as a company nutritionist for a […]
Cricket Lab
Interview with Nicolas Bery, CEO of Cricket Lab Tell us how you got interested in the edible insects issue? This adventure started in 2013 when during a dinner, a friend of mine told me that some students in Malaysia were experimenting on edible insects for food. I had tried insects in Thailand already but never […]
Gourmet Pet Food
Interview with Serena Piva, founder of BauChef Let’s talk about the BauChef project The idea was born from the need to improve the diet and consequently the quality of life of my dog Goro, a Shiba Inu with a series of problems of food intolerances. To take care of him, we had to look for […]
Talking about SENS Foods
Interview with Daniel Vach, cofounder of Sens Foods Tell us how you got interested in the edible insects issue As a lot of people in entomophagy now, I have got interested in the idea after the Edible Insect book by FAO, UN, got coverage in our local media. I couldn’t have stopped reading about all […]
Masterbug: pasta di grilli
Sorry, this entry is available in italian only
Crickets from the Northern Forest
Interview with Antti Reen, cofounder of Griinsect Tell us about Griinsect and how you got involved in the edible insect world Griinsect is a company founded by enthusiastic, young but experienced people involved in the food business. This is a strong story of networking and the founding members create kind of a coalition of four […]
Master Bug: Tiramisù with cricket flour
Sorry, this entry is available in italian only
