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Insects as an alternative source of food, or more specifically protein, is starting to become a very hot topic. Before I continue, I believe it’s important to note that more than 2 billion people worldwide already include insect in their daily diets. It’s North American and European cultures that haven’t embraced insects as a sustainable, responsible food source.  One area where the topic of entomophagy is taking hold is in the professional arena. Last year there was the first major conference: Insects to feed the world Conference, held between May 14-17, 2014: The first international conference on insects for food and feed brought over 450[...]
 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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