environment
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[...]
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[...]