Maggot sausage and a scoop of insect ice-cream: Scientists claim alternative protein made from BUGS ‘needs to be incorporated’ to meals to keep up with global meat demand

To deal with the growing shortfall and adverse impacts of cultivating livestock, scientists are turning to a less utilized form of protein to foot the bill: insects.

Researchers at the University of Queensland are exploring the use of maggots, locusts, and other insects to develop an array of ‘specialty’ foods.

‘An overpopulated world is going to struggle to find enough protein unless people are willing to open their minds, and stomachs, to a much broader notion of food,’ University of Queensland Meat Science Professor Dr. Louwrens Hoffman said in a statement.

‘Would you eat a commercial sausage made from maggots? What about other insect larvae and even whole insects like locusts?’ the researcher adds.

‘The biggest potential for sustainable protein production lies with insects and new plant sources.’

Researchers say while they’re pretty sure people won’t eat foods made exclusively from bugs, they are beginning to try and incorporate insects into certain food products as a protein supplement.

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