aspire food group
Depuis quelques temps, la nourriture à base d'insectes semble de plus en plus populaire. Un succès qui pourrait bien encore monter d'un cran avec cette découverte. Des étudiants de l'Université McGill ont mis au point une farine fabriquée à base d'insectes et destinée à faire du pain et d'autres aliments.
It’s not news that Canada has an Innovation Problem. Over the years, governments have tried their hand at fixing The Problem, and yet, we continue to underperform against peer nations.
The very thought of eating insects grosses people out. The image of a creepy, crawly, bug working its way down your windpipe doesn’t exactly conjure up feelings of the contentment we feel with other foods.
But why not? How is it that a cow, pig, chicken, or fish seem more appetizing than other creatures? In other cultures who don’t have the “luxury” of consuming conventional sources of protein regularly, insects are a perfectly legitimate choice. In fact, 2 billion people worldwide eat insects regularly as a food source, and North America is JUST starting to catch on.
Would you rather miss a PB by a single second, or eat a grasshopper? Runners who are competitive enough would probably strongly consider the grasshopper in this moment… being grossed out is temporary, but pride is forever, right? Eating insects isn’t new. Including bugs are a main food ingredient (the technical term is entomophagy) is however becoming more trendy.
Recent McGill University law grad Shobhita Soor says she is “grateful to be in good company,” after being recognized by Forbes magazine as a breakout talent of 2016 30 Under 30 list.
Along with her teammates — while studying in the joint civil-common law and MBA program — Soor helped create a company that addresses food security around the world with innovative technology.
Kyei Manu is one of four people farming palm weevil larvae in Donyina village under a scheme run by Aspire Food Group, which operates Ghana’s first commercial insect farm. Aspire wants to bring insects from the culinary margins to the mainstream to address food shortages, as well as to boost people’s iron intake.
... Aspire was founded by students from McGill University in 2013, and launched the Ghana project last year.
On Saturday, Dec. 5, McGill is hosting Hult Prize @ McGill — the university-level competition for the prestigious Hult Prize.
It’s hard to hear anything over the chirping. Cardboard boxes filled with egg cartons and sheets of plastic buzz with thousands of young-adult crickets calling out to one another to mate.
... Gabriel Mott, the chief operating officer of Aspire Food Group, yells above the noise and points inside one of the boxes. “You see the one with the wings?” he asks. “That’s a female. They get their wings at their final stage.”
It’s hard to hear anything over the chirping. Cardboard boxes filled with egg cartons and sheets of plastic buzz with thousands of young-adult crickets calling out to one another to mate. The brush of the insects’ legs against the various surfaces sounds like hail on a tin roof. Their feed, which sits on top of the cartons on paper plates, looks like a cross between sawdust and sand.
Many people would gag at the thought of snacking on crickets. But on Wednesday, the brave crew on the Calgary Eyeopener gave them a try and unanimously decided the insects actually taste like sunflower seeds.