date:Jul 05, 2019
r Hernndez-lvarez from the School of Food Science and Nutrition at Leeds.
The ick factor remains one of the biggest barriers to edible insects becoming the norm.
He added: Developing efficient large-scale processing technologies that can develop insect powders could go a long way to helping introduce insects as a common source of protein and nutrients.
Dr Guiomar Melgar-Lalanne, study author from the University of Veracruz, said: The foodies boom and the rise of veganism and flexitarians have