French mission-driven agritech company Ÿnsect is addressing one of the biggest challenges of our time – providing a farm-to-fork concept, with no waste, that will help feed an exploding global population while also preserving an increasingly at-risk planet. Read more
The Lithuanian food-tech startup has raised €3m in a second round of seed funding to develop its high-quality insect-derived ingredients, with a loftier aim to shoot for €50m by Q1/Q2 2023. Read more
Promoting consumption of insects has the potential to combat climate change – more so than turning them into animal feed, says a new study. There is also a wider acceptance by Westerners for insect-enriched products like breads, cakes and energy bars. How can you capitalise on this? Read more
Today’s consumer is more receptive to products fortified with novel ingredients, especially if they add a functional benefit like high proteins and fibres, but lower carbs. This article examines research being carried out by Devon Petrie, a lecturer within the National Bakery School, as part of his PhD funded by London South Bank University, School of Applied Science. Read more
The Jordans Farm Partnership (JFP) – spearheaded by The Jordans, Dorset & Ryvita Company, owned by Associated British Foods – provides a valuable example of how it is possible to make significant gains for nature without negatively affecting profits. Read more
US snack producer Quinn's ‘Be Better. Do Better.’ initiative is centred on encouraging growers, manufacturers and consumers to do things differently and join the fight to help our world to continue producing sustainable snacks. Read more
Roberts has launched a limited edition range of 100 Crunchy Cricket loaves in the UK, thanks to demand, with plans to release more editions in the future. Read more
The cricket chip brand beat nine other startups to take first place in SNAC International’s inaugural challenge, modeled after the popular television show, Shark Tank. Read more
ParmCrisps is rolling out its first-ever 100% dairy-free cheese crisps, developed with Amazon-owned Whole Foods; Prestige Hampers is giving its mammoth sausage roll a festive touch; and brand new start up Small Giants cracks the ‘creepy taboo’ with crackers made with cricket flour. Read more
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside. Read more
The Doritos and Cheetos maker is capitalizing on the growing insect and plant-based protein trend, and has called for novel protein ideas to use in its snacks. Read more
BakeryandSnack Chat Podcast: Insects add a carbon-friendly and clean label twist to bakery and snacks
