|Articles|October 2, 2014
Ready to Eat Insects: Caterpillars
Author(s)Jennifer Grebow
The mainstream food industry is starting to consider entomophagy, the practice of eating bugs.
Advertisement
Mainly consumed in Central and Southern Africa, caterpillars are high in iron and zinc. Some argue that caterpillars are the tastiest insect. Research shows that some caterpillars, such as the mopane caterpillar, have a lower protein content when they are dry-roasted than when they are simply dried, according to
Editor-in-Chief
Nutritional Outlook magazine jennifer.grebow@ubm.com
Photo © iStockphoto.com/Cameramannz
Newsletter
From ingredient science to consumer trends, get the intel you need to stay competitive in the nutrition space—subscribe now to Nutritional Outlook.
Advertisement
Related Content
Advertisement
Advertisement
Advertisement
Trending on Nutritional Outlook - Supplement, Food & Beverage Manufacturing Trends
1
New food app leverages AI to help consumers understand ingredients right from grocery aisle
2
How Aged Garlic Extract is Changing Men's Vitality
3
Greenvit joins the collagen ingredient market
4
Plant Protein Trends: Why Faba Beans Are on the Rise
5
