EFSA released the scientific opinion on Locusta Migratoria as Novel Food. The full text can be found here In the coming months, other scientific opinions and related authorizations should also arrive for other insect species, to complete the range of raw materials available to the sector.
A chat with Davide Rossi, Fucibo co-founder Hi Davide, we met some time ago to talk about Fucibo, your project to produce insect-based food in Italy. Are there any news? The first big news is certainly Efsa’s scientific opinion on the use of mealworms as food for humans. Finally a fixed point from which there […]
Interview with Haz and Deano, The Boys at Short Horn Hi guys, tell us how you get involved in the edible insects world Well, first and foremost, we love our food – especially experimenting with different seasonings and flavours. But if you take the time to look at most store-bought spice mixes, they aren’t actually […]
Interview with Loris Caporizzi, chef and author of IncrEdibili Insetti Hi Loris, tell us about yourself and how you approached edible insects Today I am a fine dining chef who has worked in some of the most famous starred restaurants in the world, gastronomic popularizer, strategic consultant in the food sector and organizer of private […]
IPIFF recently released a very interesting factsheet about the edible insects market in Europe. Production, market and companies size, investments, consumers reached, maket share, forecasts and many more informations about the industry. Download the full document here: IPIFF-edible-insects-market-factsheet
BeoBia will launch Re_ (the insects growing pod) on July 7th. We asked Thomas Constant – Beobia founder- to describe the product: Re_ is an urban insect growing pod, empowering you to Reduce your carbon footprint Reuse your food waste and Rethink your relationship with food. Enabling the public to create their own source of […]
Interview with Nicole Sartirani, founder of Mikrokosmos Berlin Hi Nicole, tell us how you got in contact with the edible insects world Good morning everybody. The travel into my Mikro-Kosmos began in 2017. Working in gastronomy I started to worry more and more about quality and provenience of the food I could find in Berlin. My […]