That's new !

3 millions euros in research and promotion for edible insects!

September 2011


Sauterelle qui mange une mouche

useful websites

Insectes à croquer
Insectes comestibles

Eat insects, it makes a change !

Eating insects...What you have to know before testing !

Brochettes de versChenilles et fourmis sur une branche

Cake aux grillonsPlats cuisinés d'insectes

Insects have a high nutritional value

Insects are extremely high in protein and low in calories. They contain as much protein as beef, pork or chicken, edible insects - whose compositions vary depending on the species and they also provide vitamins (including vitamin B, B2 and D), minerals (iron, zinc and calcium) and essential fatty acids. The protein content of dried insects is twice as much as that found in meat or fresh fish. Insects are also low in calories, except larvae caterpillars and termites, which have a higher fat content.

At the time when so many food scandals have erupted (such as mad cow disease, dioxin-contaminated chicken and pigs, mercury in fish and shellfish) edible insects are a safe alternative to answer our protein needs.

Raising insects is environmentally friendly

Eating insects reduces the need for the industrial production of meat, which is considered to be very polluting. In addition there are the considerations of the living conditions and subsequent slaughter of the animals, which are often criticized. Breeding causes far fewer greenhouse gas emissions than cattle ranching. The area needed is much smaller, requiring no deforestation, drainage or environmental degradation. Many insects breed quickly and easily in confined spaces without needing a lot of water and feeding.

We already eat insects

In Europe, we eat 500 grams of insects a year on average, hidden in various commonly consumed food products such as jam, bread, fruit juices and cereals.

We’ll eat more insects in the future...

Eating insects (entomophagy) is part of the traditions of many civilizations. 1400 species of insects and worms are eaten by humans in nearly 90 countries in Africa, Latin America and Asia. With the global food crisis, the U.N. Food and Agriculture Organisation (FAO) is planning the serious development of entomophagy because insects represent a plentiful and above all very cheap source of food. The FAO started work in 2008 to promote the consumption of insects. For more information see: http://www.fao.org/forestry/65422/fr/. Now it is the turn of the European Union to address the issue.

With insects, everything is eaten.

Eating meat requires a lot of preparation, -removing the inedible parts, the bones, cutting the meat. With insects on the other hand there is no waste, everything is eaten. But be careful, not all insects should be eaten: edible insects include mealworms (beetle larvae), grasshoppers and crickets, larvae of wasps and bees, certain species of ants, termites and some caterpillars.

What about the taste ?

Most insects with a shell, such as grasshoppers and crickets, as well as worms, have a crisp, nutty flavour. Larvae have a different taste, some citrus, others bitter or spicy. Gourmets will not be disappointed, most insects are really delicious. Indeed, some restaurants have already discovered this!

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