While for us in the States and Europe there is a massive ‘yuck and disgust’ factor, for 2 billion people around the world, eating our six, eight, and more-legged friends is a way of life. In a new series in MPJ called Future Protein, we’ll be taking a look this year at which of these proteins has the greatest chance of making it onto the supermarket shelf and your dinner plate.
In this episode of Meat Talk, editor Velo Mitrovich talks bugs. Already they’re creeping into our diet with protein bars in Europe made with cricket meal and a Mexican restaurant in San Diego serving cricket tacos. With food standards around the world – including the USA – allowing for ‘accidental’ insects in processed food, don’t fool yourself into thinking you haven’t already been crunching down on them.