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  • Information

    Insects as a future food ingredient

    20 Oct 2017
    Insects are tipped as one of the protein sources that the industry can adopt in order to address the protein shortfall in the future, as the world’s population continues to bulge. UK-based Stefan Gates is a popular writer and TV presenter with a vast breadth of knowledge. He’s renowned for his love of quirky culinary quests and extraordinary food adventures, promoting himself as a "gastronaut." His latest book is entitled “Insects: An Edible Field Guide” and includes a comprehensive list of edible insects and where to find them, their versatile usage and nutritional value as well as a few recipes. FoodIngredientsFirst spoke with Stefan about insects and the future of E numbers at the Gelita Symposium in Heidelberg, Germany.
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