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Current State of Legislation For Insects As Food
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[...]
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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