Tag: Future food

Many edible insect species contain a high proportion of protein, with some crude protein contents ranging from 20% to over 60% of their dry weight. This significant nutritional profile positions larvae as a viable and sustainable food source, offering a detailed answer to the question: how much protein do larvae have?

According to the Food and Agriculture Organization of the UN, over 2 billion people worldwide already include insects in their diet, a practice known as entomophagy. The entomotarian diet is a modern spin on this ancient practice, combining vegetarianism with the selective inclusion of edible insects for sustainable protein and nutrients.

Over two billion people worldwide already consume insects as a regular part of their diet, showcasing a practice known as entomophagy that is gaining global attention. With mounting pressure on traditional agriculture, many are asking: are insects a sustainable food source, and could they help feed a growing population?

According to the Food and Agriculture Organization of the United Nations, insects are a vital prospect for food security, with over 2 billion people worldwide already incorporating them into their diets. This growing global trend is leading food producers to consider ground cricket powder as a sustainable, nutrient-dense ingredient for common food products.

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.

According to a 2023 FAO report, the global meat market is projected to increase significantly by 2050, putting immense pressure on traditional protein production. In response, food innovators are exploring promising new solutions, and many are asking: What are the novel sources of protein?

According to the UN Food and Agriculture Organization, over two billion people worldwide already include insects in their diet, a practice known as entomophagy. When a person who otherwise adheres to a vegetarian diet chooses to incorporate insects, they may be referred to as an 'ento-vegetarian'. This emerging dietary path is often driven by a quest for sustainable protein and other vital nutrients.

With the global population expected to reach nearly 10 billion by 2050, the demand for sustainable protein is soaring, making the question **what are microbial proteins** more relevant than ever. These are protein-rich biomass derived from microorganisms, offering a promising solution to food security challenges.

In 1961, Yuri Gagarin became the first person to eat in space, consuming beef and liver paste from a squeezable tube. The journey from that unappetizing meal to the modern menu on the International Space Station (ISS) showcases remarkable advancements in space food technology.

The global vegan cheese market is projected to reach billions in the coming years, with a compound annual growth rate (CAGR) of up to 12.70% by 2029. This significant growth points to what is the trend in vegan cheese: a monumental shift driven by technological advancement and evolving consumer values.