European nutritionists have found a cheap, sustainable and effective way to tackle the global food crisis. They found a source of calcium, protein, and a minimum of fat. It's about insects
Experts from Brussels have made official recommendations, and now, perhaps, the European Union is in for a real culinary revolution. The European Commission has offered to invest 2.65 million pounds (more than $ 4 million) in a project to stimulate insect consumption. Also, the UK Food Standards Agency has been instructed to research and determine how insects can be made more popular as food.
One study found that grasshoppers contain 20% protein and only 6% fat. Lean ground beef, on the other hand, is 24% protein and 18% fat. Experts have to find out how safe insects are for allergy sufferers, and what kind of proteins can be found in them.
In particular, a group of scientists from the Wageningen University under the leadership of Professor Marcel Dicke will be engaged in the relevant research. By 2020, he said, insects should hit grocery stores. According to experts, silkworm larvae, for example, have every chance of becoming an excellent snack, however, like bees.