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Insectpreneur Series: Interview with Grub Co-founder Neil Whippey
Welcome to the first of many exciting interviews with up and coming Insectpreneurs! That’s right, a new word for you all. These are the movers and shakers of the insect/entomophagy industry. People who have started businesses and making a difference in the field, and in the world. I will be presenting one amazing person each month and look forward to sharing their stories and insights with you. Our first guest: Neil Whippey of Grub How Did You Get The Idea For Grub? It was late 2012 when a series of interesting conversations took place between Shami (co-founder) and I. Shami had[...]
Cochineal Food Colouring: This Sustainable Insect Sets an Example
 This article was written for Hi Europe and originally published on insights.ingredientsnetwork.com In the world of edible insects, we find the cochineal one of the few water-soluble red colorants to resist degradation with time. If we look at history, the aesthetic aspects of food were not a major consideration until relatively recently, and began to change fundamentally with the onset of the Industrial Revolution. (Today, for example, a Spanish paella rice dish would be unacceptable to any Spaniard without the saffron yellow coloring. My grandmother would send it back to the kitchen). From the early nineteenth century, a trend developed to add substances to food[...]

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