Category: Alternative protein

Inspired by NASA research from the 1960s, food technology startups have successfully developed a process to create edible protein from elements found in the air. Yes, air protein is real, and it represents a significant leap forward in sustainable food technology, creating a complete and versatile protein source.

According to the Food and Agriculture Organization (FAO), the global meat market is projected to increase significantly by 2050, highlighting the urgent need for sustainable protein sources. Among the most promising alternatives is mycoprotein, a fungi-based protein offering impressive nutritional and environmental advantages.

According to the Food and Agriculture Organization of the United Nations, approximately 2.5 billion people worldwide rely on insects as part of their diet. This alternative protein source, often derived from crickets, is known scientifically by the name of the insect from which it is harvested. Specifically, the protein processed from crickets, particularly the house cricket, is commonly referred to as Acheta powder or cricket flour.

The UN's Food and Agriculture Organization highlights edible insects like mealworms as a potential resource to address global food security. Consuming mealworms offers a range of significant nutritional and ecological advantages, positioning them as a viable food source for the future.

While the idea may seem shocking, numerous studies have confirmed that mosquitos contain a very high percentage of protein, particularly on a dry-weight basis. Often cited as containing between 54% and 62% protein by dry weight, this insect's nutritional profile is surprisingly robust and comparable to other edible insects. This makes them a viable and sustainable protein source, although significant challenges remain for human consumption.

Over 2 billion people worldwide already include insects in their diet, a practice known as entomophagy. Historically, this has been a vital source of nutrition for many cultures, and modern science is now validating why is eating insects good for people's health, revealing a wealth of nutrients often comparable to or exceeding traditional meat sources.

Over two billion people worldwide regularly consume insects, with cricket protein gaining traction in Western diets as a novel and sustainable food source. This increasing popularity raises a crucial question for health-conscious consumers: is cricket protein good or bad for you?

By 2050, the global population is projected to reach nearly 10 billion, driving immense demand for sustainable and high-quality protein sources. Fungi-based alternative protein, also known as mycoprotein, is emerging as a powerful solution to this growing challenge, offering a complete and environmentally-friendly nutritional profile.

The global plant-based meat market was valued at approximately $7.9 billion in 2022 and is projected to reach $15.7 billion by 2027, highlighting its rapid growth. This growth has brought the term “fake meat” into the mainstream, referring to food products designed to imitate traditional animal meat, but the reality is more nuanced, encompassing various technologies and ingredients.

According to the Food and Agriculture Organization of the United Nations, insects like crickets could be a key to future food security. This is why interest in Acheta protein has grown, and many are now asking what food has Achata protein in it and where to find it. While 'Achata' is a common misspelling, the correct term refers to cricket-based protein products.