Food Business News - July 15, 2014 - (Page 28)

Making insects inviting to eat Entrepreneur says 'ick' factor not an insurmountable hurdle NEW ORLEANS - While insects are a source of dietary protein for roughly 30% of the population globally, it is a foregone conclusion that bugs have a far smaller household penetration in the United States. The challenges of developing a market for a food product overwhelmingly viewed as repellant was the subject of a presentation by Patrick Crowley, director/co-founder, Chapul, L.L.C., at the 2014 Institute of Food Technologists' annual meeting and food exposition, held June 21-24. Mr. Crowley's topic, "Introducing insects to the market," was part of a larger session June 23 titled, "Real pioneers: Experience with insect ingredients, processing, products and marketing." The session was one of six over the course of this year's I.F.T. dealing with technical and other issues associated with the use of insects as a source of food or feed. Offering brief background about what prompted him to enter the insects as food business, Mr. Crowley said he was studying agricultural water planning, conducting long-term water studies for states and federal agencies. "It's very obvious we need some longterm changes to the food infrastructure because of the overconsumption of natural resources," he said. Hearing a presentation about insects An appearance on the prime time network television show 'Shark Tank' greatly benefited Chapul, the company's co-founder, Pat Crowley, said. as an efficient source of nutrition inspired him to start the business. "I understand that launching a new product into a category that doesn't exist is completely contrary to business 101," he said. "But I didn't go to business school, so it's okay." Setting the stage for his presentation, Mr. Crowley summarized both the benefits and challenges of entomophagy, the consumption of insects as food. A better source of protein than beef and iron than spinach, insects also represent a far more environmentally friendly source of protein than animal protein, he said. Insects are far more efficient at converting feed into protein. Crickets, the insects utilized by Chapul, require a twelfth the feed of cattle and half as much as pigs or broiler chickens to produce the same amount of protein. These benefits aside, Mr. Crowley said it is widely believed the cultural barrier in the United States and Western Europe is simply too high. "This thinking says, 'It's too bad because it makes so much sense at every level - scientifically and logically - but there is this cultural barrier in Western Europe and the United States that GemStar 100 Wheat Starch 100% Certified Organic and GMO-Free 100% Certified Organic GemStar 100 is a food-grade, native wheat starch isolated by wet-processing of certified organic hard red spring wheat patent flour. It possesses a unique combination of properties which include bright white color, high purity, neutral flavor, short paste texture with exceptional mouth-feel, and soft gel characteristics. 100% Certified Organic GemStar 100 functions as a general thickener and texture modifier in a variety of food applications such as yeastleavened or chemically-leavened bakery products, dry mixes, breakfast cereals, snacks, soups, sauces, gravies and dressings. 28 FOODBUSINESS NEWS ® 800-323-8435 * July 15, 2014

Table of Contents for the Digital Edition of Food Business News - July 15, 2014

Food Business News - July 15, 2014
ADM betting billions on flavor category
Bumper corn, soybean crops on the way
Dairy Business News - Managing the mouthfeel of dairy products
Table of Contents
Web Contents
Editorial - Food as medicine trend gaining momentum
Bob Evans trying to capitalize on chicken
Protein, gluten-free products coming from General Mills
Mars accelerating health and wellness strategy
Path cleared for Tyson to acquire Hillshire Brands
Nestle sells Juicy Juice business to private equity firm
Five profiles for protein-rich product development
Hormel adding muscle to its Specialty Foods business
Major C.P.G. manufacturers having trouble getting noticed
CVS launches better-for-you snack line
Kroger makes move to bolster e-commerce presence
Raising the bar on sports nutrition
Making insects inviting to eat
What’s for dinner?
The case for insects
Washington - 'Nano' ingredients
Health and Wellness - Cost, ‘cleanliness’ and flavor innovation
Ingredient Innovations - Masking protein’s undesirable flavors
Highlights and Photos from I.F.T. 2014
New Food Products
Ingredient Market Trends - Spring wheat production forecast 6% higher than in 2013
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - July 15, 2014