SUBSCRIBE

Breaking News on Supplements, Health & Nutrition - EuropeUS edition

Read more breaking news

 

 
Dispatches from Vitafoods Europe 2014

Gorgeous grub: We need to make insect consumption 'sexy' to consumers

By Nathan Gray+

12-May-2014
Last updated on 12-May-2014 at 16:14 GMT2014-05-12T16:14:49Z

Gorgeous grub: We need to make insect consumption 'sexy' to consumers

Growing interest in the potential for insects as a source of healthy and sustainable protein was demonstrated again at Vitafoods Europe, where 4ento CEO Ana Day told us that insect consumption needs to become 'sexy'.

Speaking with FoodNavigator at the show, Day said the recent interest in insects as food by some parts of the food industry has partly been due to reports from the UN Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO) backing the use of insects as a sustainable source of protein for the future.

However, the 4ento CEO added that the regulatory environment in many countries is holding back the development of a solid supply chain currently.

"What we are doing is promoting, and educating people about edible insects, [and] waiting for the regulations to be ready to make it legal to sell it.”

Day said that when it comes to human consumption of insects (opposed to the use of insects in animal feed), the greatest challenges remain in the marketing of insects and insect protein to help get over the ‘yuk’ factor.

“It’s definitely a lot of marketing and a lot of education so that the cultural barrier and the ‘yuk’ factor are softened, so that there are more opportunities,” she said.

“Or to make it so sexy that people would just like to be part of it. But that is part of the marketing.”

Related products

Trends in fats and oils: It's all about minimal processing, novel ingredients & changing the plant's genetic profile

Trends in fats and oils: It's all about minimal processing, novel ingredients & changing the plant's genetic profile

Consumers are confused over the healthiness of saturated fats, worried about chemical contaminants in...

Personalised nutrition: Listening to the gut microbiome

Personalised nutrition: Listening to the gut microbiome

Tal Korem

Professor, Weizmann Institute of Science

Personalised nutrition held back by ‘lack of trust and transparency’

Personalised nutrition held back by ‘lack of trust and transparency’

Nard Clabbers

senior business developer, personalised nutrition and health , TNO

Heard of himanthalia? Dutch start-up aims to replace carb-heavy pasta with seaweed

Heard of himanthalia? Dutch start-up aims to replace carb-heavy pasta with seaweed

Himanthalia - or sea spaghetti - may not be commonly known. But as a...

Whole, natural fiber works best to protect gut mucosal layer

Whole, natural fiber works best to protect gut mucosal layer, researcher says

Dietary fiber plays an important role in protecting the gut’s mucosal layer, according to...

Breast milk seen as source of prebiotic ingredients

Breast milk seen as source of prebiotic ingredients

Human breast milk is a novel source of interesting prebiotic candidates, attendees at the...

How to make supplement packaging sexier

How to make supplement packaging sexier

Jeff Hilton

Co-founder , BrandHive

Overcoming the taboo of vaginal health – the next frontier of probiotics

Overcoming the taboo of vaginal health – the next frontier of probiotics

A paradigm shift is needed to force delicate women’s health issues like vaginal infections...

FiE 2015: Our best bits

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last...

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment,...

EFSA’s Bernhard Url: Science should reserve one private room for open debate

EFSA’s Bernhard Url: Science should reserve one private room for open debate

Since taking the European Food Safety Authority (EFSA) throne last summer, Dr Bernhard Url has become...

Seadragon sets out to breathe fire into Kiwi fish oil

Seadragon sets out to breathe fire into Kiwi fish oil

The town of Nelson will welcome New Zealand's first omega-3 fish oil processing plant...

The taste test: How do you make a probiotic drink taste good?

The taste test: How do you make a probiotic drink taste good?

Probiotic fruit drinks face different challenges to their dairy counterparts - but both face...

African probiotic project reaching 10,000 infants a day

African probiotic project reaching 10,000 infants a day

Professor Gregor Reid

Chair , University of Western Ontario & Human Microbiology and...

Germvangelist set to shake Probiota with holistic shout

Germvangelist set to shake Probiota with holistic shout

Jason Tetro

Researcher, author, The Germ Guy

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Jake Riddle

General manager, Kerry Asia Pacific

Key Industry Events