Source: FOOD DIVE, 3/8/18


Snack makers have been looking to boost the protein content in their products as consumers increasingly consider protein when making a purchase. But there are problems with many of the available protein ingredients, including cost, sustainability and flavor. Insect protein producers and researchers claim that working with bugs could resolve these issues — the ingredients tend to be cheap to produce, require few agricultural inputs, produce very little in terms of greenhouse gas emissions and are bland in flavor — but their regulatory status remains …

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