Fly sausage and insect ice can help feed the world, says scientist

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So why call on bugs while you might have a tasty steak? Hoffman simply thinks that conventional livestock will not be able to meet global demand for meat. Alternative solutions are needed to replace or at least supplement traditional protein sources.

"The biggest potential for sustainable protein production is in insects and new plant sources," he said in a statement.

Studies show that western consumers who are afraid of eating insect-based meals try out insects if they are transformed and disguised – at the heart of their usual favorites, Hoffman said.

"For example, one of my students created a very tasty ice-cream flavor," he said.

Global trend

According to a recent study, entomophagy, the scientific word for eating insects, is commonly practiced in at least 113 countries. And with more than 2,000 documented edible species, the insects have been approved by the United Nations, which recommends them as a potential solution to the global food shortage. Add to that that they are environmentally friendly and can be produced with a fraction of the gas emissions that go into animal production, while nutritional studies have shown that insects were a good source of protein by their weight, although their fat and vitamin content varies from one species to another.

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Part of Hoffman's research is on chickens. "Poultry is a massive industry around the world and the industry is under pressure to find alternative proteins that are more sustainable, ethical and environmentally friendly than currently used cereal crops," he said. He is studying the potential use of larvae (maggots) of the black soldier fly (Hermetia illucens) as a source of protein for chicken production.

"Wild chickens do not eat food, they eat insects and larvae," he said. "It's quite logical."

The evidence is on his side: his research shows that when the broiler chicken diet includes up to 15% larval flour, its production, as well as its aroma, flavor, juicy flavor and tenderness, are not compromised.

Kangaroo and rabbit meat patties

Hoffman also sees kangaroo meat as a potential source of global protein because they have the ability to graze in areas that are unsuitable for most animals. And one of his recent studies examined the addition of fermented rooibos extract – a broom resembling a plant that grows in South Africa and is mainly used to brew tea – cakes from Rabbit meat to test its abilities as a "natural additive" in the manufacturing process.

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Hoffman believes that "there needs to be an overall reassessment of what can constitute healthy, nutritious and safe foods for all".

Consider the humble history of lobster: until the end of the 19th century, lobsters had a negative reputation and were thus delivered to slaves, servants and prisoners in New England cities in the United States where they were abundant and cheap. Some cities have even enacted laws that prevent prisoners from feeding them too often, because it would be inhuman to give them more.

"An overpopulated world is going to have trouble finding enough protein if people are not willing to open their minds and stomachs to a much broader notion of food," he said. "Do you want to eat a commercial sausage based on maggots?"

Extra onions, please – and pass the mustard.

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