Dutch insect supplier Protix has secured €45m in funding to expand its production capacity. Read more
Is our response to edible insects just a consequence of social conditioning, asks Slice Design in their latest blog. Read more
Gathr – the UK innovator in cricket flour snack bars – has launched two new flavours of its Crobar in smaller 30g sizes. Read more
An American innovator has developed the world's first range of bolognese pasta sauces made with crickets and mealworms. Read more
In his first article for FoodBev, Little Herds' Robert Nathan Allen discusses the issue of normalising insects as food. Read more
Bühler and the Swiss Federal Institute of Technology, Zürich have joined forces to help "close the long-term protein gap". Read more
Christine Spliid spoke with Darren Wood about how proud Crobar are of winning the best new food concept award at the IFE World Food Innovation Awards. Read more
Jessica Gay's penultimate look at the five trends taking us by storm covers edible insects, which were big news in 2015. Read more
Crobar has launched the UK's first snack bar made from cricket flour, as it seeks to convince consumers of the benefits of insects. Read more
Jessica Gay talks to the CEO of Ynsect which sees the potential in insects as a sustainable food source. Read more
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