Congratulations to all of the guys at Cricket Flours who managed to successfully raise over $25k and get their Brownie mix funded.
“Thank you so much to everyone that has pledged and backed this project to make it a reality, and thank you for sharing the link and telling your friends/family. It truly means the world to our team!
We have started to get in a few questions from our backers asking about adding on the tshirt/hoodie orders and what sizes they want, so we just wanted to send out an update to let you know that we will be following up with an email asking for sizes and to confirm your shipping addresses as well at the end of the week once we finish our project in JUST 12 HOURS! We can’t say thank you enough for making this happen.
As we enter the final stretch, we just wanted to let you know that this is your final chance to check out our new rewards and add to your pledge to get our Kickstarter exclusive apparel for the new tshirt and hoodie. We have rewards you can directly back, or you can go in to manage your pledge to add an additional amount to get your original order with the new apparel! We also just unlocked our 1st stretch goal for if we hit $30,000 so make sure to share our project one last time, and let people know which reward you chose so they can try it for themselves too! The new flavor will be a Chocolate Cayenne Cricket Brownie Mix. If we hit our stretch goal, then we will let you choose which flavor you would like before we ship, and you will be able to mix and match as well!”
Well done guys another its good to get another cricket product out there.
Burgers made of insects, farmers using satellites to track cows and sheep and personalised meals delivered to doorsteps by drones: these are just some of the ideas of how food could be produced in the future.
A major summit is being held by the UK’s food standards watchdogs this week to look at how changes to global food systems will impact on the country in the next few decades.
Around 200 experts will meet on Thursday at the Our Food Future event organised by the Food Standards Agency and Food Standards Scotland to discuss issues ranging from the impact of climate change and volatile prices, to the problem of obesity and how technology could transform eating habits.
Dr Richard Swannell, director of sustainable food systems at waste reduction charity Waste and Resources Action Programme (Wrap), who is speaking at the conference pointed out insect protein was already being used in animal feeds and there was a range of potential alternatives to meat which may be used for human food in the future.
“We have already got mycoprotein on our shelves, the Quorn approach, but there are other things like algae, such as seaweed, and a range of potential proteins that may not just be for animal feed but also for us as humans,”
Read Judith Duffy‘s full article in Scotland’s The Herald newspaper here
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.
If you’re not sure yet, consider these 5 compelling reasons you should consider eating more insects.
- Packed with nutrition
- Great survival food
- More sustainable and better for the planet
- Form of pest control
- Food security for impoverished countries
Read Derek Henry‘s full article in Natural News here