As the world’s population increases, the pressure to find an ecologically-feasible protein source is mounting, so Mohammed Ashour (MBA'14) of the Aspire Food Group is bringing a foreign concept to the US: eating insects. Long a staple protein source in many countries, bugs offer a bigger protein hit, and require fewer resources than traditional livestock does.
Mr. Ashour is betting on crickets to mitigate future food shortages. To get Americans over the ick factor, his company has minimized the use of the word “crickets” on the packaging, and a flour product is on offer for those who really don’t want to see that they’re eating bugs. For the adventurous, there are five flavours of the company’s signature whole-roasted crickets.
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