Fly sugar and insect ice: scientists say BOGUES replacement protein is the future

To cope with the growing deficit and the adverse effects of livestock farming, scientists are turning to a form of protein less used to pay the bill: insects.

Researchers at the University of Queensland are investigating the use of maggots, locusts and other insects to develop a range of "specialty" foods.

"An overcrowded world will struggle to find enough protein, unless people want to open their minds and their stomachs to a much broader notion of food," said Dr. Louwrens Hoffman, professor of science. meat at the University of Queensland.

While maggots are usually the sign that your food has returned, researchers say that they could be food itself by developing a range of specialty products. Stock image

Do you want to eat a commercial sausage based on maggots? What about other insect larvae and even whole insects like grbadhoppers? the researcher adds.

"Insects and new plant sources are the most important potential for sustainable protein production."

Researchers say that even though they are virtually certain that people will not eat food made exclusively from insects, they begin to try to incorporate insects into certain food products by as a protein supplement.

Some of these cutting-edge treats include insect ice cream and some chicken products made from black soldier fly, which can help mitigate the environmental effects of global consumption of voracious chicken.

Insects are not only abundant but nutritious, which is why some researchers are looking for ways to use them in various food products, such as ice cream and sausages, as noted above.

In 2009, it was estimated that the world's population of chickens reached 50 billion people.

"Poultry is a mbadive 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.

According to their research, chicken products containing up to 15% "larval flour" do not compromise flavor, tenderness, aroma or nutrients.

A black soldier fly was used to supplement the chicken products. Scientists say that 15% of insect meal is the threshold from which the food retains its smell, taste and general feel

As the human population grows, the world begins to inventory its most important resources, including food.

In addition to a potentially decreasing supply, meat consumption is also concerned about its adverse effects on the environment.

Climatologists, in particular, have drawn the attention of climatologists who argue that cattle breeding has contributed to climate change through a number of unexpected effects.

According to scientists, the first is methane – the second most potent greenhouse gas – that is released by rotations and flatulence of the cow. A cow can release between 30 and 50 gallons of methane in one day and there would be between 1.3 and 1.5 billion on Earth.

The resources used to care for animals are another source of concern.

According to a 2015 report from Stanford University, creating a pound of beef requires 1,800 gallons of water.

Companies have sought to overturn the traditional live animal industry by introducing a range of laboratory grown products approximating naturally occurring meat. Photo file

As a result, other companies – one of which is not focused on insect integration – have begun to develop less environmentally damaging alternatives to meat that humans love and love.

Among them, companies like Impossible and Just develop "meat" in petri dishes using cells in culture.

With millions of dollars of investment, lab products mimicking the reality could be on the shelves as early as 2021.

In the meantime, however, researchers such as Dr. Hoffman claim that humans already have a totally viable alternative to animal-derived proteins directly in front of their eyes – or in this case they are buzzing in their kitchens.

"It's quite logical if you think about it," he said in a statement.

HOW TEST TUBE MEAT & # 39; CULTIVE IN A LABORATORY?

"Test tube meat" is a term used to describe meat products grown in the laboratory.

"Test tube meat" is a term used to describe laboratory-made meat products.

They are made by harvesting stem cells in the muscle tissue of live cattle.

Cells, which have the ability to regenerate, are then grown in a nutritious soup made of sugars and minerals.

These cells are then allowed to grow in the bioreactor reservoirs into a skeletal muscle that can be harvested in just a few weeks.

The lab-grown beef was created by Dutch scientists in 2013. A test-tube burger was served in a London restaurant to two food critics.

In March 2017, San Francisco-based Memphis Meats was able to grow poultry meat from stem cells for the first time.

In March 2017, San Francisco-based Memphis Meats was able to grow poultry meat from stem cells for the first time. The company also produces meatballs grown in the laboratory (photo)