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ALTHOUGH TWO billion people around the world regularly eat insects, consumers in the West have historically shunned them as a food source. But concerns about the environmental impact of food production are putting insects on the menu: they are rich in protein and more sustainable to produce than meats such as beef or pork.
Insect products are now available in many countries. You can buy cricket snacks in Britain, mealworm burgers in Germany and supermarket-branded cricket powder in Canada. But it remains a niche culinary interest: research by the International Platform of Insects for Food and Feed (IPIFF) estimates that 9m people in the European Union ate insect products in 2019 just 2% of the population. This is not just because of the yuck factor. Regulation, or the lack of it, also plays a role. ....

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