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 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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