Trendsetting requires diligence of ants
There are 1400 edible species of insects in the world. They crawl, they fly, they itch. But above all, they are rich in proteins and minerals. Marian Peters, pivot of the Dutch Society of Insect Breeders, deepens her knowledge at the Anton Jurgens Institute.
The caterpillar and the parasol ant are on the rise. In the kitchen: trend watchers predict Western Europeans will in the near future no longer resist the temptations of fried locusts and mealworm tacos. Already 80% of the world population eats insects on a daily basis. According to the Netherlands Organisation for Scientific Research (NWO) they are an excellent substitute for meat consumption. "Insects cause much less greenhouse gases and ammonia than pigs, cows or chickens do", tells Marian Peters. In collaboration with the University of Wageningen she researches large scale agro-production possibilities. She is also the founder of Bugs Originals - supplier of freeze-dried buffalo worms to the catering industry - and initiator of InsectLab. The latter, with participation of ZLTO, Sligro Food Group, Coppens Diervoeding and HAS Den Bosch, wants to develop marketable products and promote the image of edible insects.
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Currently the Netherlands has barely 20 insect breeders. The biggest obstacles are public acceptance- even if we do eat snails - and laws and regulations, says Peters. "As yet, you can't process insects in food products for humans or animals. First you have to prove a ‘history of safe use'." More and more often Peters shares a conference table with big players, SMBs, and scientists. Because she lacked sufficient knowledge of food technology she decided to enrol in the Master Course Food & Health. "I have no problems writing policy documents but I also want to understand the properties of proteins. Knowledge is one of the keywords in my work. Just as innovation, inspiration and networking. Yes, I am happy to say busy bees are at the right place at the Anton Jurgens."
The caterpillar and the parasol ant are on the rise. In the kitchen: trend watchers predict Western Europeans will in the near future no longer resist the temptations of fried locusts and mealworm tacos. Already 80% of the world population eats insects on a daily basis. According to the Netherlands Organisation for Scientific Research (NWO) they are an excellent substitute for meat consumption. "Insects cause much less greenhouse gases and ammonia than pigs, cows or chickens do", tells Marian Peters. In collaboration with the University of Wageningen she researches large scale agro-production possibilities. She is also the founder of Bugs Originals - supplier of freeze-dried buffalo worms to the catering industry - and initiator of InsectLab. The latter, with participation of ZLTO, Sligro Food Group, Coppens Diervoeding and HAS Den Bosch, wants to develop marketable products and promote the image of edible insects.
Keywords
Currently the Netherlands has barely 20 insect breeders. The biggest obstacles are public acceptance- even if we do eat snails - and laws and regulations, says Peters. "As yet, you can't process insects in food products for humans or animals. First you have to prove a ‘history of safe use'." More and more often Peters shares a conference table with big players, SMBs, and scientists. Because she lacked sufficient knowledge of food technology she decided to enrol in the Master Course Food & Health. "I have no problems writing policy documents but I also want to understand the properties of proteins. Knowledge is one of the keywords in my work. Just as innovation, inspiration and networking. Yes, I am happy to say busy bees are at the right place at the Anton Jurgens."
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