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Innovative formulations could make insects more palatable

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By Elizabeth Crawford

07-Aug-2015

The next generation of food scientists is developing palatable and scalable products made with insect protein to help meet the growing global population’s increasing demand for protein.

Innovative formulations could make insects more palatable

 

 
 

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Related tags: insects, protein, IFT

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Trendspotter, R&D;, Markets, Bakery, Confectionery, Healthy Foods, Prepared Foods, Snacks, Carbohydrates and fibers (sugar, starches), Cereals and bakery preparations, Chocolate and confectionery ingredients, Fruit, vegetable, nut ingredients, Meat, fish and savory ingredients, Proteins, non-dairy

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