Fermentation: The New Game-Changer For Alternative Proteins?
Combining various fermentation techniques with modern technology is enabling biotech companies to create proteins that rival those in animal products. And they are poised to seriously challenge the industrial meat, egg, and dairy industries.
- Try the Food Challenge # 1-Fermentation
- Watch the GFI’s 2020 Symposium on Fermentation
- Read “Needs assessment on building an inclusive alternative protein workforce”
In “Sustainability on a Shoestring” the BBC Reported that:
“For most people in Europe and the US, the idea of eating crickets and grasshoppers can seem revolting, but they are a popular snack in parts of Africa and Asia. Not only are they packed with nutrients but they are less harmful to the climate too.”
BBC
Identified Pests in Alberta
https://www.alberta.ca/grasshopper-management.aspx
Maps of Grasshoppers
GRASSHOPPERS (Zonocerus variegatus) AS A POTENTIAL GLOBAL ALTERNATIVESOURCE OF PROTEIN
- January 2012
DOI:10.5707/cjfst.2012.6.2.1.3
Read more here:
“The grasshopper (Zonocerus variegatus) has been consumed for centuries in Africa, Asia and some other parts of the world. It has a superior nutritional content compared to other animal protein but has received little attention globally for various reasons.”
Allison Campbell, Medicine Hat College, suggests the following ways to control grasshoppers:
- plant marigolds
- lady beetles, beetles and crickets
Watch the July 12, 2023 one minute video clip here: