An Israeli firm is hoping to win over the more squeamish by adding different flavorings to insects in order to combat environmental degradation. For many, this is just a massive no-no, but Dror Tamir describes grasshoppers having the taste of pecans, mushrooms, coffee and chocolate, with little brown gummies made out of the edible-jumping insect. Locusts have been a dietary mainstay by communities all across Africa, Asia, Central America and the Middle East, but for many Europeans and North Americans, it is still a repulsive concept. Apart from the gummies, Tamir is introducing energy bars, burgers and even falafel balls out of the insect.
If you still think this would be a special dietary decision only the weirder among us will try, some experts are saying that we might have no choice but to eat insects as environmental degradation, global foot shortages and global population growth continue to worsen. Traditional farming might not be able to keep up the pace, but switching to insects as protein is better for the environment than rearing cows or sheep. Insects such as ground crickets and mealworms are cheap, easy to farm, low fat and have low environmental impact. Are you ready for the insect cuisine revolution?
