Insect Protein Could Bolster Food System Sustainability and Resilience
The potential benefits of insect protein are many, but market acceptance is not a sure thing.
Developing insect protein products that overcome the “yuck factor” with consumers is among the steps the food and beverage industry can take to increase sustainability and resilience, according to Keren Kles, PhD, chief technology officer at Yeap, who offered a prerecorded session on the topic, then participated in a Scientific & Technical Forum at IFT FIRST on Tuesday that examined a variety of those steps using novel technologies.
The development of insect protein will help addr…
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