Insect-based protein is a low-cost, eco-friendly alternative for supplying a nutrient the world needs—but even that's not enough to make people reach for it, University of Alberta research suggests.

The cricket farm provides a clean, efficient way of producing insects for use in things like cricket flour for fine-food recipes. "Over two billion people eat insects every day: it's time to ...

For his new class at the University of Delaware, professor Michael Crossley wanted to show students the benefits of eating insects, from ground-up crickets to chili paste infused with giant water bugs ...

ST. LOUIS PARK, Minnesota (WCCO) — A big part of the Minnesota State Fair is the food. A lot of it is deep-fried, sugary goodness. So where do bugs fit into all of that? Believe it or not, the insect ...

Among a certain kind of food-futurist-nerd, it’s accepted wisdom that crickets and grasshoppers might be the protein source of the next generation. There are 30—thirty!—startups in North America ...

Food trends never sit still. One moment it’s all about plant-based burgers, the next it’s algae chips or lab-grown steaks. As political, environmental, and economic shifts reshape our world, the way ...

How insects are reshaping nutrition science by combining high-quality nutrients with environmental efficiency and what the evidence really shows so far.

Singapore has approved 16 species of insects, including crickets, locusts, silkworms and the western honey bee, as food safe for human consumption, amid efforts worldwide to promote the alternative ...

Most chefs work with butter, herbs and maybe a little spice. Alexandra Lambert works with crickets — and loves every minute of it. As an entomologist at the Audubon Insectarium in New Orleans, Lambert ...

C'mon, who doesn't like bugs in a bag? Crunchy little critters that are good and good for you? Panitan Tongsiri is hoping the answer is: no one. The 29-year-old Thai entrepreneur is trying to change ...