Since 2003, the Food and Agriculture Organization of the United Nations (FAO) has worked on the nutritional value and impact of edible insects on world production. Rich in protein, vitamins and amino acids, they are presented as an alternative to intensive farming and a solution for food security. On the one hand, they require six times less food than cattle for the same nutritional quality. On the other hand, edible insects have a significant ecological impact, as the FAO reminds us on its website. "In addition, they emit less greenhouse gas and ammonia than conventional livestock farming".
With the aim of opening up this market whilst avoiding health risks, since 1997, the European Union has put in place regulations on novel foods. And new companies are rushing to this market, offering innovative recipes to seduce consumers.
Created in 2001, the French company, Micronutris, was the first European company to launch itself into edible insect farming. Destined for human consumption, these are bred and raised in the company's premises in the Midi-Pyrénées region. Whilst crickets and mealworms can be bought in packets for crunching or cooking, the brand also offers sweet and savoury biscuits made from crickets or worms flour. The small biscuits are available in different flavours: onion, caramel, tomato, lemon or cheese. To complete the range, the Master Chocolate Maker, Guy Roux, has created chocolates and macarons with 20% insect powder, topped with a cricket.
Sold on the Micronutris e-shop, "Eat Insects", the products are also available on the menu of the Aphrodite restaurant in Nice. In addition, the documentary, "Insects, the food of tomorrow" in the Futuremag show goes to discover the Micronutris farm and biscuit manufacturing plant (from 4 minutes 51).
In England, the young team of Ento has just launched themselves in the traditional restaurant sector after testing their concept in festivals and markets during 2013. With this success, it opened a temporary restaurant last August, offering numerous colourful, innovative dishes. The company's aim is to encourage consumers to try a food that European taste buds aren't yet used to. Whilst preparing the opening of a London restaurant this year, it aims to build on the "gourmet" bites that the brand plans to launch in an Ento Box.
These will be presented in the form of a designer bento box, taking up very little room but protecting a lunch and a pair of chopsticks. Although this isn't planned until 2016, the young company has ambitions for the implantation and diversification of its products over the next few years, even up to moving onto supermarket shelves.
*Photos from the "Manger des Insectes" (Eat Insects) site and the Ento Facebook page: http://www.mangeons-des-insectes.com; https://www.facebook.com/entofood
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