What better accompaniment to festive feasting and your impending food coma than a roundup of tasty stories from 2019?
Sit back as Imperial serves up some festive food for thought, featuring unusual stuffing, strange pudding, dried cricket snacks, and food sensors. After all, ’tis the season to be jolly and enjoy all the treats Christmas has to offer!
In the 1800s, lobsters were considered the food of slaves and prisoners; a poor person’s food. Likewise sushi, before it was trendy, was once looked down upon. So why are these foods now considered delicacies around the world – and could the same PR makeover happen for insects?
There are tangible benefits to incorporating insects into food: they use less land, energy and water, and produce fewer greenhouse gases than traditional meats like chicken and beef. They’re also better for us: they are rich in protein, fat, and energy and can be a significant source of vitamins and minerals.
Through her latest research, Dr Tilly Collins from Imperial’s Centre for Environment Policy found that if we are serious about getting people to eat insects regularly, then the less visible they are the better – think powdered crickets for a protein boost. It also seems the younger generation is more comfortable with the idea of minced insect burgers than older people. After all, who doesn’t love an alternative to high-sugar snacks?