Food Business News - July 15, 2014 - (Page 31)

The case for insects Recognizing the "polarity of views" about the practice of entomophagy, consuming insects as food, the Food and Agriculture Organization of the United Nations said Western societies will require careful media and education programs to "address the disgust factor." In the 2013 report, "Edible insects, future prospects for food and feed security," the F.A.O. highlighted a number of basic benefits of entomophagy. Access: Edible insects inhabit a variety of habitats, from aquatic ecosystems and farmed land to forests. All of the innovation. Environmental opportunities: The principal benefit is the high feed conversion efficiency of insects. Crickets require only 2 lbs of feed for every 1 lb of weight gain. Organic side-streams (including human and animal waste) may be used to rear insects. Non-GMO Clean Label Nutrition: The nutritional value of edible insects is variable, but insects represent a nutritious and healthy food source with high fat, protein, vitamin, fiber and mineral content. Potato Starch Corn Starch Farming: While most edible insects are harvested in the wild, certain species, such as bees and silkworms, have long histories of domestication. The concept of farming insects for food is relatively new. Processing: Often consumed whole, insects also may be processed into granular or paste form. The extraction of proteins, fats, chitin, minerals and vitamins also is possible. FBN Tapioca Starch Fibers Rice Starch Gluten-free Cost Reduction sell the problem, then sell the solution. We are focusing our initial efforts on earlier adopters who require less time and energy to sell." These groups included protein conscious and environmentally conscious consumers. Novelty buyers are another target. "There is an excitement to eating insects," he said. "We knew we could play on that, but our objective is to target consumers who will make multiple purchases." Finding a balance between helping consumers consider the positives of insects as food and fighting a deep seated aversion also is central to the Chapul approach, Mr. Crowley said. Rather than expending exhaustive energy on convincing the loudest naysayers, he said the company focuses its message on those who are receptive, hoping to draw other, more neutral minded, individuals in the process. "A common question in interviews is, 'What do you tell people who just can't get over the psychological hurdle?'" Mr. Crowley said. "The answer is 'Nothing.' We don't tell them anything. That's not who we are focusing on. We are focusing on people who are eager for a change and want a source of protein that is more efficient and will pave the way to a more diverse and sustainable food system. We put our optimism blinders on and talk to people receptive to the message." Mr. Crowley said Chapul has been helped along by a United Nations report July 15, 2014 on the importance of insects as a source of food in the years to come. The report was issued only two months after the company's products first hit the market. "This was phenomenally important to us," he said. "They helped sell the problem. For a concept like ours, multiple exposures are required. This was very helpful." Mr. Crowley also benefited from a successful appearance on the television show "Shark Tank" in which he participated in a televised primetime 10-minute discussion of the product with a group of potential investors. "We viewed this as a marketing opportunity," he said. "You pitch the idea in two minutes and then you have a Q.&A." Initial responses from the interviewers was quite negative ("I will not taste that!"), but over time the reflexive emotional response receded and each panelist tried the product, he said. "We had 10 minutes to educate people on the global problem," he said. "It's unheard of to have 10 minutes for a marketing problem. This was amazing for us. We were able to get over this emotional response. This was a big step in terms of getting in front of a mainstream audience." He described the experience as a microcosm of his business experience overall. While most people had not heard of the idea two years ago when he started in the business, shock is much rarer these days. "We're happy with where we are today," he said. FBN None of the wait. Penford Food Ingredients offers unique solutions to create crispier food coatings; increase yields in meat products; reduce costs in dairy products; build viscosity in soups and sauces; and improve nutrition by caloric reduction, fiber and protein enrichment, and gluten-free solutions. So you're always first to the market with the most innovative and best performing food products. For the most innovative food ingredients and solutions - choose Penford. 800-652-4732 Food Ingredients A business unit of Penford Food Ingredients FOODBUSINESS NEWS ® 31

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