Right now you could be tucking into a mealworm stir fry, baking bread using cricket flour, and even raising those insects in your own kitchen. The question is, do you really want to? While most of the world embraces insect-eating enthusiastically – it’s practiced in over 100 countries – westerners remain squeamish. Insect farms might be snapping up investment and expanding production plants, but consumers are, on the whole, slow to incorporate entomophagy into their everyday diet. And it’s not just the insects that people are unsure about. Foodstuffs such as algae, cultured meat, and milk that’s been manufactured in the lab are being touted as morally and environmentally acceptable ingredients of the future, but are still regarded with suspicion by
For food brands that specialise in the unusual, combating this hesitation remains a huge stumbling block. Often this sends them down one of two creative paths – either focusing heavily on the novelty factor of their products, or pretending that they’re just like everything else on the supermarket shelves.
Join our community
This article is available only to subscribers. You can join here.
CR's premium content is available only to subscribers. Join today for the sharpest opinion, analysis and advice on life in the creative industries.
+44 (0)2072923703 or firstname.lastname@example.org