Are bugs the future of food? This week, we dive into the world of edible insects, exploring whether they're just a passing fad or a sustainable solution to global food challenges. We examine the predicted market growth, with forecasts making the market to hit $1.09 billion by 2034.

We'll discuss:

• Why insects are being considered as a food source, highlighting the environmental and resource issues with traditional livestock farming.
• The impressive nutritional value of insects, packed with protein, healthy fats, vitamins and minerals.
• The potential "ick factor" and cultural barriers to Western societies embracing entomophagy.
• The safety of insect-based foods, discussing the EU's approval of UV-treated mealworm powder as a novel food ingredient and the rigorous safety testing involved.
• How mealworm powder can be incorporated into various foods, from bread and cakes to meat substitutes, and the emergence of products like mealworm falafel.
• Spain's early adoption of edible insects since 2018, with mealworms, locusts, crickets, and lesser mealworms available in various forms.
• The importance of shifting mindsets and expanding our culinary horizons to embrace new food experiences.
• The growing number of chefs and food entrepreneurs experimenting with insects to create gourmet snacks, protein bars, and fine dining dishes.
• The potential of edible insects to address global food security, their efficient reproduction, and reduced land and water usage compared to traditional livestock.
• The environmental benefits, including lower greenhouse gas emissions, and the potential for economic growth through insect farming.
• Recommendations for first-time bug eaters, such as cricket flour.
• The ethical considerations of insect farming, ensuring humane practices and sustainability.
• The versatility of insect-based food products, including protein bars, pasta, and even gourmet chocolate.

Join us as we explore the fascinating world of edible insects and their potential to change our food systems.

We'll leave you with a thought-provoking question: If you could try one insect-based food without knowing what it was, would you?.