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A number of previous studies have warned that world meat consumption patterns, including the types of meat consumed, are not sustainable. "Alternative meats," namely insects, are often cited as the protein of the future, but many Westerners are reluctant to consume them. Researchers believe that this could change if insects are offered in the form of well-known prepackaged food products.
Traditional cattle and hog farming industries will not be able to produce enough meat to meet the food needs of future larger populations, which requires new, more sustainable options, including worms, crickets and Other insects are included alongside the plants grown in the laboratory. Protein made from beef and plants.
Professor Louwrens Hoffman, a professor of meat sciences at the University of Queensland, pointed out that although some people from the West accept the idea of consuming insects as part of the program. a meal, they are often refused the idea of having to prepare consume these meals alone … unless the insects are already transformed.
Consumers may be more open to eating foods containing insect-based protein as an ingredient, for example a portion of the protein contained in a sausage. Insect-based ingredients can even be found in unexpected food products – Hoffman explains that one of his students has developed a "tasty" ice cream containing insect ingredients.
Dr. Hoffman explained:
Would you like to eat a commercial-made sausage made from maggots? The same question can be asked for other insect larvae and even whole insects such as grbadhoppers. The greatest potential for sustainable protein production is in insects and new plant sources.
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