Food and beverage manufacturers are looking for ways to reduce sugar in their products as excessive dietary intakes of sugar are related to adverse health effects.
Insects are a source of energy, protein, fat, minerals and vitamins. Mean estimates show energy levels to be around 400–500 kcal per 100 g of dry matter, making them comparable with other protein sources. However, there are some potential biological, chemical and environmental hazards associated with the use of farmed insects as food and feed.
Reflections by Creme Global CEO Cronan McNamara on his talk at the Dubai International Food Safety Conference.
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