Category: Alternative proteins

Globally, over 2 billion people regularly consume insects, a practice known as entomophagy. For those new to this trend, the most common question is: does cricket flour taste different from conventional flours, and is the flavor noticeable in food?

In 2016, researchers discovered that the Pacific beetle cockroach produces a milk-like crystalline substance to feed its young, a discovery that captured global attention for its incredible nutritional density. This surprising substance contains significantly more calories, fats, and protein than dairy milk, sparking a niche debate: is cockroach milk easy to digest for human consumption?.

The global meat market is a colossal industry, with revenue projected to reach $1.55 trillion in 2025 and a market share that alternative proteins still lag far behind. Despite significant investment and media attention, several powerful factors explain why alternative proteins will not disrupt the meat industry in the foreseeable future.

While the idea might sound like something out of a science-fiction movie, dried earthworm meal can contain a remarkable protein content ranging from 54.6% to 70% of its dry weight. However, this leads many to wonder: Is protein made up of earthworms in common products, or is this a widespread myth?

Over 2 billion people worldwide already consume insects as a routine part of their diet, a practice known as entomophagy. The global food system is exploring sustainable alternatives, leading many to ask: do you get protein from bugs, and is it comparable to traditional meat?

With a high protein content of around 15% and a remarkably low-fat profile, research indicates that snail meat is a surprisingly nutritious food choice. So, how healthy is snail meat when compared to other common protein sources?

In June 2023, the USDA issued grants of inspection for the first-ever cell-cultivated chicken, but is lab-grown meat sold in the US today? While federal approval exists, widespread availability is limited due to commercial scaling issues and varying state-level bans.

Over 10% of American households have tried plant-based meats, highlighting a significant shift towards alternative proteins. This evolving market offers numerous examples of artificial meat, spanning from popular supermarket products to cutting-edge lab-grown innovations designed to mimic traditional animal protein.

Studies show that yeast protein, derived from Saccharomyces cerevisiae through fermentation, has been approved for use as a food ingredient by the U.S. FDA since 1977. Still, many consumers wonder, **is yeast protein safe** for regular consumption and what are its overall health implications?

Over two billion people worldwide already consume insects as part of their regular diet, and for good reason: they are an extremely efficient and nutritious food source. This fact leads many to wonder, **do they make protein powder from maggots**, and if so, is it safe and suitable for human consumption?