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Do Plant-Based and Blend Meat Alternatives Taste Like Meat?

Milwaukee, WI (PRWEB) March 24, 2022 With meat prices escalating during the Ukraine crisis and the possibility of a new COVID surge, more and more are ....

United States , Vincenzina Caputo , Giovanni Sogari , Wageningen University , Business Office , University Of Parma , Agricultural Applied Economics Association , Blend Meat Alternatives Taste Like , Combined Sensory , Choice Experiment , Michigan State Univrsity , Ellen Van Loo , Beyond Meat , Allison Ware , Applied Economics Association , American Journal , Agricultural Economics , Applied Economic Perspectives , Applied Economics Teaching , Press Release ,

Alternative proteins: cultured meat versus insects

Cultured meat is attracting substantial financial, industry, and even celebrity, backing and media coverage, but can commercial production levels be achieved and how do insects compare as an alternative protein source? ....

United States , France General , United Kingdom , Switzerland General , Phil Mackie , Leonardo Dicaprio , Sharon Fima , Huw Hughes , Ermolaos Ververis , David Humbird , Giovanni Sogari , Ian Roberts , Marks Spencer , Good Food Institute , Trends In Food Science Technology , Tyson Foods , Ministry Of Public Health , University Of Parma , European Food Safety Authority , Archer Daniels Midland , Qatar Free Zones Authority , Food Standards Agency , National Food Strategy , Cultured Food Innovation Hub , Nomad Foods , Birds Eye ,

Grubs up! Mealworms are on the menu – but are we ready for them?

Itâs a bit â¦ well,
mealy. Dry (because itâs been dried), a little crunchy, not strongly flavoured, neither pleasant nor unpleasant. Salt would probably help, or chilli, lime â something, anything, to spice it up a bit. And definitely a beer, if I was going to consume much more, to help wash it down.
Iâm eating mealworms. Dried yellow mealworms, the larvae of the beetle
Tenebrio molitor. Why? Because they are nutritious, made up mainly of protein, fat and fibre. Because there are potentially environmental and economic benefits, as they require less feed and produce less waste and carbon dioxide than other sources of animal protein. And because Efsa, the EU food safety agency, has just declared them safe to eat. ....

United Kingdom , Cleo Taylor , Giovanni Sogari , Wolfgang Gelbmann , Agriculture Organization , Parma University , Crunchy Critters , ஒன்றுபட்டது கிஂக்டம் , லியோ டெய்லர் , பார்மா பல்கலைக்கழகம் , முறுமுறுப்பான விமர்சகர்கள் ,

Edible insects: the science of novel food evaluations

Today’s batch of EFSA scientific opinions on
novel food applications includes the first completed assessment of a proposed insect-derived food product. Our safety evaluations are a necessary step in the regulation of novel food
, as our scientific advice supports EU and national decision-makers who authorise these products for the European market.
Since the Novel Food Regulation came into effect on 1 January 2018, EFSA has received a large volume of applications, covering a wide variety of novel and
traditional food sources. These include herbal products derived from plants, algae-based foods, and non-indigenous fruits in addition to an array of edible insect varieties. ....

Bruxelles Capitale , Ermolaos Ververis , Mario Mazzocchi , Giovanni Sogari , Helle Knutsen , University Of Parma , University Of Bologna , Novel Food Regulation , ப்ரூக்ஸெல்ஸ் தலைநகரம் , ஹெல் க்னுட்சென் , பல்கலைக்கழகம் ஆஃப் பார்மா , பல்கலைக்கழகம் ஆஃப் போலோக்னா , நாவல் உணவு ஒழுங்குமுறை ,

EFSA says mealworms safe for human consumption: 'An important milestone towards commercialisation'

EFSA says mealworms safe for human consumption: ‘An important milestone towards commercialisation’
The European Food Safety Authority has published its first scientific opinion on an insect-derived food. The conclusion? Mealworms are safe for human consumption.
EFSA’s latest batch of scientific opinions on novel food applications includes a significant first – a safety assessment of a proposed insect-derived food product: dried yellow mealworm.
The safety authority’s opinion was coordinated by Ermolaos Ververis, a chemist and food scientist at EFSA.
“Insects are complex organisms, which makes characterising the composition of insect-derived food products a challenge. Understanding their microbiology is paramount, considering also that the entire insect is consumed,” he explained. ....

Cedric Auriol , Ermolaos Ververis , Mario Mazzocchi , Giovanni Sogari , Antoine Hubert , International Platform Of Insects , Ec Health Directorate , University Of Parma , University Of Bologna , Panel On Nutrition , Group Agronutris , Novel Foods , Food Allergens , Directorate General , International Platform , Regulation Amp Policy , Whole Foods , Novel Food , அன்டோயின் ஹூபர்ட் , சர்வதேச நடைமேடை ஆஃப் பூச்சிகள் , இசி ஆரோக்கியம் இயக்குநரகம் , பல்கலைக்கழகம் ஆஃப் பார்மா , பல்கலைக்கழகம் ஆஃப் போலோக்னா , குழு ஆன் ஊட்டச்சத்து , நாவல் உணவுகள் , இயக்குநரகம் ஜநரல் ,