The use of insects in food is of great interest for the public and the media. But what is meant by “insects”? Which ones are “allowed” and what are the relevant regulations?
We should not think about insect consumption as in many Asian countries, but we should think about how they can become raw material for the production of flours, which are in turn basic ingredients for food products.
This is how Lorenzo Pezzato, co-founder of Fucibo, describes the new world of insect flours and by-products
Why can insect food be an opportunity for the agri-food market? Edible insects are a great opportunity for the agri-food sector. In fact, they are rich in complete proteins, vitamins and other essential macro-nutrients. From the point of view of breeding, they fit perfectly into the concept of circular economy and vertical farming, with a high-value performance in terms of reducing environmental impact. The world’s growing population needs to have access to alternative sources of protein, and edible insects are at the top of the list, as the Fao has been saying for years.