# data[].attributes.body
The future looks bleak for molecular gastronomy ... that is, unless you're in Singapore.

# data[].attributes.attachment_link.readable_text
Ferran Adria closes El Bulli. Heston Blumenthal declares that molecular gastronomy is dead. The Italian Ministry of Health issues a ban on the use of liquid nitrogen in kitchens.

The future looks bleak for molecular gastronomy ... that is, unless you're in Singapore.

While Adria goes back to the laboratory to rethink and recreate, in Singapore there is certainly no lack of effort to explore this science-based cooking style.

Three restaurants and one bar currently claim to be proponents of this culinary method. Here's a look at each of them:

For those who have dined at Michael Han's restaurant FiftyThree, you have The Fat Duck to thank. Heston Blumenthal's iconic restaurant proved to be the training ground for chef Han before he opened FiftyThree in 2008.

Marie Choo, founder and director of Alchemy Consultancy and a regular of FiftyThree says, "I dine there almost once every other month. I like that Michael does not overdo molecular gastronomy. He does not try to be too gimmicky with his presentations. He is creative and combines the art and science of cooking. Some people think that molecular cuisine is just a gimmick and not a proper meal, but meals at FiftyThree are always filling and fulfilling at the same time."

Attuned to the fickle nature of Singapore's diners, Han makes changes to the menu every six weeks. But regardless of season, every meal starts with the signature burlap sack of homemade bread -- muffin-shaped potato flour buns and/or black buns made out of charcoal power -- kept warm by heated stones.

The current dinner menu offers a charcoal-grilled Iberian pig and black garlic with stems of vegetables and wood sorrel, a Mara des Bois strawberries and green peppercorn dish presented dry until a waiter squirts red 'gravy' over the berries, producing a bubbly, pink soup that peeks up from the bursts of peppercorn flavors in your mouth.

But just when you think dinner is over, the waiter presents a smooth, large pebble with gummies, which tastes of apple, lemon and gin -- a sophisticated twist on a childhood classic and a memorable way to end a meal at FiftyThree.

53 Armenian Street. Tel: +65 6334 5535

Hats off to the halal-certified restaurant bringing molecular cuisine to the masses via a buffet line. Chefs in lab coats wield syringes and play with bubbles, while giving succinct explanations of dishes -- rock melon caviar anyone? -- that are a world away from your typical chicken rice and char kway teow buffet offering.

Executive culinary chef Abraham Lau says, "Guests have been very intrigued by the way scientific techniques were incorporated into food. Initially they are skeptical, until the chefs at the theatrical kitchen explain, then they become less shy as they listen and ask questions about the rest of the dishes. For example, savoring jellified soup from test tubes is a new experience for many guests and they find the dishes surprisingly flavorful."

Lau goes on to add that dishes where the "original forms are changed" such as the mango ravioli and tomato jelly consomme grab the most attention. As for what he hopes to achieve next, he says, "I would like to reinvent local dishes into avant-garde cuisine."

Some chicken rice jelly perhaps?

25 Scotts Road. Tel: +65 6737 7966

If you want waffles and eggs for dinner, then Blu at the Shangri-La is the place to go.

But instead of syrup with your waffles or bacon with your eggs, chef Kevin Cherkas fills up the waffle squares with caviar, creme fraiche, chives and eggs.

Not quite molecular but more progressive cuisine, dishes such as the "Egg," served on a place mat printed with images of toast, is actually an egg opened up with a mango and passionfruit "yolk" sitting in a "shell" moulded from coconut cream.

"It's all very interesting. I wasn't sure the dishes would be worth their prices and the hype but I was convinced after trying," says Jonathan Chua, a finance executive who has been to Blu several times. "I think what has succeeded here is the novelty factor and taste. For example I was once served a cotton candy tree, where I had to pluck balls of cotton candy off the "tree" and even the soil and leaves were edible. It all makes for a very fun experience."

22 Orange Grove Road. Tel: + 65 6737 3644

The molecular concept isn't just confined to food. At the Tippling Club, it extends to the cocktail menu.

Mixologist Matthew Bax's mcB's Apple Pie, made from roast apple calvados, cinnamon, Italian vermouth and apple liqueurs, tastes uncannily like the real thing and comes packaged in a cheeky cardboard box heavily inspired by the golden arches.

The Kopi-O, which they call 'the most elegant local coffee in town,' is made of dark rum, tobacco maple and expresso and served in a plastic takeaway bag. The taste is far more complicated than anything a kopi uncle can stir up -- and it goes down dangerously smooth, while delicately balancing the both sweet and bitter notes with a subtle hint of smokey tobacco maple.

The standout of the menu has to be the Velvet Fog, a gin, Creme de Violette, champagne mixture topped by its own 'fog' (mist created from the drink with dry ice which surprisingly has a subtle taste of violet).

Interesting concoctions, but how else will Bax intoxicate us in future?

"I like challenging myself by starting out with concepts that have not been accomplished yet. It's hard to say what the impossible would look or taste like. I've thought about levitation for a while -- floating garnishes and flavors that hit you before you hit the drink."

But before he can defy gravity, we'll just have to settle for other flavors like Smokey Old Bastard and Penicillin. Yum.

8D Dempsey Road. Tel +65 6475 2217

Got something to say? Speak up! CNNGo is looking to reward one smart reader with a free night's stay at Raffles Tianjin, China. Leave your thoughts and we'll pick the best comment posted before 11:59:59pm, September 16, 2010, Hong Kong time. Full details here.

# data[].attributes.attachment_link.title
Molecular gastronomy in Singapore: Alive and bubbling

# data[].attributes.attachment_link.description
Ferran Adria closes El Bulli. Heston Blumenthal declares that molecular gastronomy is dead. The Italian Ministry of Health issues a ban on the use of liquid nitrogen in kitchens. The future looks bleak for molecular gastronomy ... that is, unless you're in Singapore.

# data[].attributes.body
The kitchen of the future will be your interactive friend, helping you cook, shop and eat with optimum hygiene and efficiency.

# data[].attributes.attachment_link.readable_text
The kitchen of the future will be your interactive friend, helping you cook, shop and eat with optimum hygiene and efficiency.

And many of the technologies that will help us live this way are already here.

Smart fridges featuring wi-fi enabled tablet-style screens and barcode scanning technology can keep tabs on the foods they contain, including their use-by dates.

They can even suggest recipes based on what you have in stock and send all this information to your smartphone.

Most of our kitchen appliances are getting brainier, from the humble chopping block to the multifunction oven.

And as the "internet of things" gathers pace, it might not be too long before all our gadgets are talking wirelessly to each other as well.

Chop-syc is a multifunction interactive touchscreen chopping board created by product designer Siobhan Andrews.

Her prototype recently won the #GetItDownOnPaper competition for inventors. funded by Sharp Laboratories of Europe and Humans Invent.

It is a wi-fi enabled board that can weigh ingredients, suggest recipes and scale the quantities up or down according to the number of diners.

Ms Andrews said she wanted the board to "simplify healthy cooking".

Chop-syc can also add recipe ingredients to your online shopping list and place a supermarket order for you.

Toughened glass, coupled with the ability to reduce touchscreen sensitivity, means you can chop away to your heart's content without fear of damage.

"The health dimension was something that really attracted us," said Ian Thompson, managing director of Sharp Laboratories of Europe.

Janne Palovuori, from Finland, was a finalist in the 2013 Electrolux Design Lab competition with her Nutrima food analysis mat prototype.

It can be charged by bending and then measures the weight, toxicity and nutritional value of ingredients placed on it, as well as helping you source local foods online.

As bendy screen technology develops, we will soon be able to slap this kind of interactive intelligent mat on any vertical or horizontal surface.

And it does not take a great leap of imagination to see how these intelligent gadgets will soon be sharing information with our intelligent fridges.

Fabrice Boutain's HAPIfork, launched this year, monitors how fast we eat in an attempt to get us to slow down. Eating too fast has been shown to contribute to obesity, because our sense of hunger and satiety lags behind the scoffing process.

Our eating habit data can be uploaded to a computer and displayed graphically.

'Precise temperatures'

Henrik Otto, Electrolux's vice-president of design, told the BBC: "There is still a lot of technology that hasn't become the everyday property of consumers, such as induction cooking."

It uses alternating electric current to produce an oscillating magnetic field that then heats up a ferromagnetic pan. It is a faster, more energy-efficient way to heat food than the traditional gas burner or electrically heated coil hobs.

"This allows for very precise temperatures," says Mr Otto.

The latest induction hobs include automatic pan recognition, which means the zone will only heat up once it has recognised that a typical saucepan shape has been placed on it.

This prevents smaller metal objects, such as spoons or bottle openers, getting hot if they are left on the induction zones.

But Mr Otto believes the technology could be applied more extensively.

"What if your entire counter top or table incorporated induction technology?" he asks. "What if it could be used to power your other appliances?"

As populations grow and compact urban living becomes the norm, "rooms will have to morph throughout the day and our technology will have to multitask", he says.

"For example, a living room coffee table could also be an induction cooktop that then charges your laptop overnight."

Squidgy food

While we may still be a long way from Star Trek-style food replicators, lazy cooks and time-poor parents might take heart from a new invention from Barcelona start-up Natural Machines.

It has developed Foodini, a prototype 3D printer that can produce a range of foodstuffs, from chocolate to ravioli, from a number of ingredients, as long as they are squidgy.

Technically, this is piping, not printing, and the results are unlikely to win any prizes on MasterChef.

But the machine can combine up to six different ingredients from separate nozzles to create a potentially wide range of foods in precisely programmed shapes.

Nasa has been looking at similar technology to help provide more exciting mealtimes for astronauts on the International Space Station.

Lynette Kucsma, the company's chief marketing officer, told the BBC: "We're looking for everyday foods you would eat, so savoury foods from ravioli to gnocchi... to decorating toast that you might have for breakfast."

Its makers envisage networked machines sharing culinary creations across social media, and workers being able to set them up in advance so that your food is ready for you when you arrive back home.

Chief executive Emilio Sepulveda thinks the Foodini will probably cost about 1,000 euros ($1,350; £833), although we are unlikely to see it in stores soon.

But as the networked digital kitchen comes closer, many of us are still waiting for the perfect gadget: an espresso maker equipped with voice biometrics.

Just one word and it will brew up the perfect, personalised coffee. Now that would be progress.

# data[].attributes.attachment_link.description
The kitchen of the future will be your interactive friend, helping you cook, shop and eat with optimum hygiene and efficiency. And many of the technologies that will help us live this way are already here. Smart fridges featuring wi-fi enabled tablet-style screens and barcode scanning technology can keep tabs on the foods they contain, including their use-by dates.

# data[].attributes.body
An imaginary interview with Samantha Cristoforetti, Italy’s first female astronaut. orbiting the Earth at 7,200mph in the International Space Station (ISS).

Interviewer: Samantha, where were prepared the pre-packed dishes you usually eat ?

Samantha: They were prepared at a small aerospace engineering firm, Argotec, in Turin.

Interviewer: Was it difficult for them to prepare these special meals?

Samantha: Well, Space travel, just like air travel, robs food of its flavour. And dishes sent up to the ISS have to keep for long periods. That’s why they have been the subject of almost as much experimentation as the spacecraft’s pressurised modules, robotic arms and solar arrays.

Interviewer: What did they experiment?

Samantha: Firstly, they discovered how to sterilise some dishes by thermostabilisation, using heat under pressure. Unfortunately  the more liquid ones had to be freeze-dried, which took away yet more flavour.

Interviewer: Were they able to improve thermostabilisation?

Samantha: Well, part of the solution lays in scrupulous selection of the ingredients. To set an example, if you take an apple, you can lower the temperature for sterilisation and avoiding killing off the nutrients if you pick one that has the right acidity level. A pH of 3.5 is ideal. You get fewer bacteria and longer conservation. It tastes good too.

Interviewer: What about other space problems?
Samantha: Another challenge is to ensure the food is easily digestible. Digestion is more difficult in space because there is no gravity, so anything that would be heavy on our stomachs on Earth will be very, very heavy in space. Then there is viscosity. A food that is too liquid will end up going all over the space station.
Interviewer: I was told, Samantha, your requirements are even more stringent..
Samantha: Yes, I am a follower of  the slow food movement and quite fussy about what I eat. Interviewer: I also know astronauts age more quickly than people on Earth. So they need hefty amounts of antioxidants is that true?
Samantha:Well, Stefano Polato, Argotec’s chef, has created a particular ”power bar” which gives an energy boost lasting two hours. It does not crumble (otherwise the crumbs would float around the ISS). And it is packed with goji berries which contain more antioxidants than any other food. He only uses the Tibetan ones, which are the best.
Interviewer: Which ingredients do you prefer?
Samantha. Well, Polato, in a room leading off Argotec’s kitchen, has put some tall jars with legumes I really like: lentils from the island of Ustica, very rich in mineral salts; beans from Piedmont, that are particularly digestible because they have very delicate skins; and very special black chickpeas, which are immensely high in iron and proteins. They’re from Puglia.
Interviewer: Well, I can end my interview by saying: “Have a nice, space meal!”.
Samantha: It’s a good idea. I’m really hungry!
ource: file:///E:/Documents%20and%20Settings/utente/Desktop/Space%20cuisine%20%20the%20final%20frontier%20_%20Science%20_%20The%20Guardian.htm

# data[].attributes.body
Volatile food prices and a growing population mean we have to rethink what we eat, say food futurologists. So what might we be serving up in 20 years' time?

source: http://www.bbc.com/news/magazine-18813075

# data[].attributes.attachment_link.title
Future foods: What will we be eating in 20 years' time?

# data[].attributes.attachment_link.description
Why insect burgers could replace the hamburger on dinner plates.

# data[].attributes.headline
Insects will be our food in the future?!!!

# data[].attributes.subject
Insects will be our food in the future?!!!

# data[].attributes.body
Billions more hungry mouths are going to put more strain on the planet’s resources. Can eating creepy crawlies offer a solution? Emily Anthes reports.

# data[].attributes.attachment_link.readable_text
At first my meal seems familiar, like countless other dishes I've eaten at Asian restaurants. A swirl of noodles slicked with oil and studded with shredded chicken, the aroma of ginger and garlic, a few wilting chives placed on the plate as a final flourish. And then, I notice the eyes. Dark, compound orbs on a yellow speckled head, joined to a winged, segmented body. I hadn't spotted them right away, but suddenly I see them everywhere - my noodles are teeming with insects.

I can't say I wasn't warned. On this warm May afternoon, I've agreed to be a guinea pig at an experimental insect tasting in Wageningen, a university town in the central Netherlands. My hosts are Ben Reade and Josh Evans from the Nordic Food Lab, a non-profit culinary research institute. Reade and Evans lead the lab's 'insect deliciousness' project, a three-year effort to turn insects - the creepy crawlies that most of us squash without a second thought - into tasty treats.

The project began after René Redzepi (the chef and co-owner of Noma, the Danish restaurant often ranked the best in the world) tasted an Amazonian ant that reminded him of lemongrass. Redzepi, who founded the Nordic Food Lab in 2008, became interested in serving insects at Noma and asked the researchers at the lab to explore the possibilities.

The Food Lab operates from a houseboat in Copenhagen, but Reade and Evans are in the Netherlands for a few days, and they've borrowed a local kitchen to try out some brand new dishes. I, along with three other gastronomes, am here to taste the results.

We take our seats at a long, high table as Reade and Evans wheel in a trolley loaded with our meals. We each receive a different main course. I get the Asian-style noodles and fixate on the bug I can see. "That's a locust," Reade says. "[It] was alive this morning. Very fresh." But he's much more excited about another, hidden ingredient: fat extracted from the larvae of black soldier flies (or, to put it less delicately, maggot fat). The whole dish has been stir-fried in it.

"I believe you're the first human being on the planet to have ever been served anything cooked with this," Reade tells me. But not to worry: "I've eaten some of it myself, an hour ago. I'm still alive."

I inspect my plate.

Reade urges us to begin: "Eat before it gets cold."

Feast or famine?

The next morning, Reade and Evans join 450 of the world's foremost experts on entomophagy, or insect eating, at a hotel down the road in Ede. They are here for Insects to Feed the World, a three-day conference to "promote the use of insects as human food and as animal feed in assuring food security".

The attendees are all familiar with the same dire facts. By the year 2050, the planet will be packed with nine billion people. In low- and middle-income countries, the demand for animal products is rising sharply as economies grow; in the next few decades, we'll need to figure out how to produce enough protein for billions more mouths. Simply ramping up our current system is not really a solution. The global livestock industry already takes an enormous toll on the environment. It's a hungry and thirsty beast, gobbling up land and water. It's a potent polluter, thanks to the animal waste and veterinary medicines that seep into soil and water. And it emits more greenhouse gases than planes, trains and automobiles combined.

The insect authorities assembling in Ede believe that entomophagy could be an elegant solution to many of these problems. Insects are chock-full of protein and rich in essential micronutrients, such as iron and zinc. They don't need as much space as livestock, emit lower levels of greenhouse gases, and have a sky-high feed conversion rate: a single kilogram of feed yields 12 times more edible cricket protein than beef protein. Some species of insects are drought resistant and may require less water than cows, pigs or poultry.

Insect meal could also replace some of the expensive ingredients (e.g. soybeans and fishmeal) that are fed to farm animals, potentially lowering the cost of livestock products and freeing up feed crops for human consumption. As an added bonus, bugs can be raised on refuse, such as food scraps and animal manure, so insect farms could increase the world's supply of protein while reducing and recycling waste.

The gathering in Ede, jointly organised by the United Nations' Food and Agriculture Organisation (FAO) and Wageningen University and Research Centre, is the culmination of all these efforts - the first major international conference to bring together entomologists, entrepreneurs, nutritionists, chefs, psychologists and government officials. They are here to discuss how to expand the use of insects as food and feed, particularly in the Western world, and to lay the foundation for an edible insect industry by reviewing the science and identifying the obstacles to its progress.

Over the next three days, they will lay out their vision for the future. It is ambitious and optimistic; an insect aisle at the supermarket and fast-food restaurants that serve bug burgers. Packages of 'beautiful, clean' shrink-wrapped mealworms on display at the meat counter, alongside the skirt steak and chicken wings. And a world in which forests are thick, land is fertile, the climate is stable, water is clean, waste is minimal, food prices are low, and hunger and malnutrition are rare.

This conference, they hope, will be the beginning of it all. The experts assembled in the darkened auditorium are fired up, ready to give the world the gift of six-legged livestock. But are we ready to receive it?
Bug buffet
Turning to insects for nourishment is not a novel idea - the Bible mentions entomophagy, as do texts from Ancient Greece and Rome. But insect eating never became common in Modern Europe. The reasons are unknown, but the spread of agriculture - and, in particular, the domestication of livestock - may have made insects, and undomesticated plants and animals in general, less important as food sources.

Nevertheless, entomophagy remains common in some parts of the world: at least two billion people worldwide eat insects, according to the FAO. Yellow jacket wasp larvae are popular in Japan, cicadas are treasured in Malawi, and weaver ants are devoured in Thailand. Termites, a food favourite in many African nations, can be fried, smoked, steamed, sun-dried or ground into a powder. The list of edible insect species is at 1,900 and growing.

Laura D'Asaro's first brush with entomophagy came in Tanzania. In the summer of 2011, D'Asaro - a tall, freckled Harvard student with a relentlessly cheerful disposition - had gone to East Africa to take classes in Swahili. One day, she came across a Tanzanian woman standing by the side of the road, selling fried caterpillars out of a big basket. D'Asaro, an on-again off-again vegetarian, wasn't sure she wanted to eat an insect, but curiosity trumped apprehension. "When else am I going to try fried caterpillar?" she wondered. She was pleasantly surprised - the texture and the taste reminded her of lobster.

When the summer ended, D'Asaro returned to the USA and moved on with her college life until, two years later, she stumbled across an article on the benefits of bug eating. She thought back to her time in Tanzania. "All these things clicked," she recalls. "It made me reconsider why I was vegetarian and made me realise that insects could be this more sustainable protein that I'd been looking for pretty much my whole life."

D'Asaro decided to start a company to introduce insects to American diners and enlisted two of her college classmates, Rose Wang and Meryl Natow, to join her. They began ordering boxes of bugs from pet food companies and playing around in the kitchen, making waxworm tacos and smothering crickets in soy sauce. "We were immediately very impressed with the taste of it all," D'Asaro says. They partnered with a Boston chef and started developing recipes. But when they shared samples with friends, or bravely brought some of their new dishes to potluck dinners, it did not go well. "People seemed very frightened."

Some foods, like chocolate, sell themselves. Insects are not one of those foods. "Insects," says Paul Rozin, a psychologist at the University of Pennsylvania, "are disgusting. Things that are disgusting are offensive because of what they are. It's not that insects taste bad. It's that the idea of an insect is upsetting to people."

Yuck factor

Why do we find insects so disgusting? Rozin says the answer is simple: because they're animals. As a general rule, most of the foods that humans find disgusting are animal products. Even the most insatiable carnivores eat only a small fraction of the species that exist on the planet. In some ways, roaches are no different to gorillas, gerbils or iguanas, or any other creatures that we don't routinely eat. In other ways, though, they're much worse. Many insect species are found on, in or around waste, and they're commonly associated with dirt, decay and disease, all of which increase the yuck factor.

D'Asaro and her partners realised that they'd need to ease consumers into the idea of bug gastronomy, so they abandoned the idea of serving whole insects and decided to work instead with cricket flour, which could be invisibly incorporated into familiar foods. They decided to launch their company, which they named Six Foods, with a product Americans already love: chips [crisps]. They created 'Chirps', a triangular chip made of black beans, rice and cricket flour, which is lightly spritzed with oil and then baked. Chirps are high in protein and low in fat and taste similar to tortilla chips, D'Asaro says, although the cricket flour adds a slightly nutty, savoury flavour. Six Foods plans to begin shipping them this month.

In some ways, however, Chirps are a Trojan horsefly, a way to sneak bugs into American diets and transform sceptics into insectivores. In the past few years, there's been an explosion in businesses trying to put the 'meal' into mealworms. A Belgian outfit called Green Kow makes carrot-mealworm, tomato-mealworm and chocolate-mealworm spreads. Ento, based in the UK, sells mealworm and cricket pâtés at food festivals and last year created a pop-up restaurant devoted to insect cuisine. In the USA, Chapul and Exo sell protein bars full of cricket flour, while New Generation Nutrition, in the Netherlands, has experimented with a falafel-like chickpea and buffalo worm patty.

Then there are the companies that are raising insects for animal feed, such as Agriprotein, which is based in South Africa and building "a damn big fly factory", as co-founder David Drew puts it. The plant is scheduled to open next year and will produce 24 tonnes of larvae and seven tonnes of maggot meal, or MagMeal, every day. Agriprotein plans to create nine more of these factories across the globe by 2020. Enviroflight (in the USA), Ynsect (in France) and Protix (in the Netherlands) have also built large-scale insect production facilities.
'Honey bugs'
Many companies have arrived at the same conclusion as Six Foods - that it's best not to confront consumers with insects too directly. Take waxworms, which live in beehives and eat honeycomb. By all accounts, they're delicious: buttery, with a taste reminiscent of bacon. But the word 'worm' can be a deal-breaker for diners, so Six Foods has re-christened them 'honey bugs'. Ento calls them 'honeycomb caterpillars'. Florence Dunkel, an entomologist at Montana State University, recommends borrowing from their scientific name, Galleria mellonella. "We say 'We're having Galleria quesadilla,' and it sounds much more exotic," she tells the audience at one presentation. Dunkel also suggests using the euphemism 'land shrimp' for insects.

When Rozin conducted an online survey of several hundred Americans, he found that 75% said they'd rather eat an insect than raw goat meat, and 53% reported that they'd rather eat an insect than endure 10 minutes of moderate pain. "So this isn't the worst thing in the world," Rozin reassures the audience during his talk. "It's just something you'd rather not do."

The conference-goers seem to find comfort in telling and re-telling the story of sushi - a strange, foreign dish that showcased raw fish (raw fish!) and yet became not just acceptable but trendy in the West. "There's no question that food preferences can change," says D'Asaro, whose words tend to come rushing out in an enthusiastic tumble. "I mean, there are 450 people here who believe in the future of insects as food. So I think it's going to happen, it's going to happen now, and I would certainly put - I mean, I am putting - my money on it."

There is audible excitement on the first morning of the conference when the organiser, entomologist Arnold van Huis, announces that each day's lunch will feature at least one insect snack. That day, it's miniature quiches sprinkled liberally with dried mealworms. They don't look particularly appetising to me, but I'm in the company of true believers. It's easy to get caught up in their passion and energy, their conviction that 'land shrimp' are the key to fixing food.I put a mealworm quiche on my plate. I don't want to miss my chance to help save the world.
'Not all insects are safe'
Adrian Charlton is a major buzzkill. A biochemist at the Food & Environment Research Agency in the UK, Charlton is one of the scientists working on PROteINSECT, a 3m euro (£2.34m), EU-funded project that launched last year. The team, which includes researchers in seven countries and three continents, is trying to nail down the nitty-gritty details involved in turning insects into animal feed. The scientists are testing different methods of fly farming, conducting livestock feeding trials and analysing the environmental impact of insect factories, among other things. Charlton is heading up the safety and quality analyses, and he's here at the conference at 9am, the day after we've all chowed down on mealworm quiche, to warn us that "not all insects are safe".

Bugs scooped up from the wild may be covered in pesticides or other contaminants, but even raising insects in industrial, indoor facilities won't necessarily eliminate the risks. Food scraps may be contaminated with fungus, some species of which produce nasty toxins. Animal manure may contain disease-causing bacteria, such as Salmonella and Campylobacter, as well as antibiotics or other drugs given to livestock. Heavy metals such as arsenic, cadmium and lead can also accumulate in animal manure and agricultural waste - and then in the bodies of insects that feed on it. "We know in some cases insects will tolerate much higher levels of metals than mammals," Charlton warns. "And therefore that's a risk in terms of using them as a feedstock."

Charlton has found that some flies raised on animal and food waste have cadmium levels higher than limits set by the EU. Other researchers have also documented elevated levels of lead in dried grasshoppers from Mexico and dangerous levels of fungal toxins in the mopane caterpillar, which is eaten in many parts of Africa. "This is not all speculation," says Charlton.

Insects also have their own pathogens: viruses, bacteria and fungi that colonise their tiny bodies. Although there's still a lot to learn about these microorganisms, some could potentially pose risks to humans or livestock.

Then there's the allergy question. Insects are arthropods, and several other arthropods - most notably shrimp - can cause severe allergic reactions. One of the major triggers of shellfish allergies is a muscle protein called tropomyosin. The protein sequence of tropomyosin is similar in insects and crustaceans, and people with shellfish allergies may also react to insects.
Commercial confusion
Given that, Charlton says, it makes sense for legislators to take a cautious approach. In the EU, companies that want to introduce edible insect products may be subject to the Novel Food Regulation, which applies to any food that wasn't 'used for human consumption to a significant degree' in Europe before the law was enacted in 1997. Any of these so-called 'novel' products or ingredients must undergo a thorough safety assessment, and then be approved by food safety regulators, before being placed on the market. The situation in the USA is similar: companies can sell whole insects as long as they are clean, wholesome and raised specifically for human consumption, but if they want to use a novel insect-derived product (eg protein powder) as an additive, they may need to petition the Food and Drug Administration to designate the ingredient as safe.

The Novel Food Regulation currently applies to ingredients that are 'isolated' from animals but not animals that are eaten whole. And yet, some national food authorities have rejected whole-insect products, and future versions of the novel food regulation may encompass them. Meanwhile, some companies are already selling products that may be forbidden under the current regulation, without any apparent consequence. These and other ambiguities can leave companies in an uncomfortable grey area.

Getting insects into animal feed could prove even tougher than getting them onto people's plates, thanks to rules enacted in response to the outbreak of mad cow disease in the UK in the 1980s and 1990s. The disease spread as the remains of sick animals were processed into feed for other livestock. To combat this problem, the EU instituted a series of new policies, including a ban on feeding 'processed animal proteins' to farmed animals. There are some exceptions for fishmeal and fish feed, but as the law currently stands, insect meal is a non-starter. Another problem for would-be insect farmers is a law that forbids 'farmed animals' - a category that includes insects raised for food and feed - from being reared on certain kinds of waste, including manure.

David Drew, of Agriprotein, finds it particularly bizarre that insects can't even be fed to chickens. "It's just a mistake - let's be honest... At the time the legislation was created, there was no insect feed. Otherwise, it would be there in the legislation. It's absolutely absurd that the natural food of chickens, which is maggots...is banned, and fish, which they've never eaten, is permitted."
Moving too fast?
But while the entrepreneurs seem to be growing restless - some have brought products to display at the conference that they're not yet allowed to sell - some scientists are worried about moving too fast. "Until we know more, then the legislation shouldn't change to allow insects into the food chain," says Charlton.

When I catch up with him a few weeks after the conference, Charlton makes clear that he's not trying to shut the bug businesses down or keep insects out of animal feed forever. "I actually do think that this is a good idea," he says. "It just needs the data behind it to prove that."

Eating the mealworm quiche had given me a good sense of what the insectivores are up against. The dish tasted perfectly fine - the mealworms had a slightly nutty, toasted flavour and gave the quiche an extra crunch - but it still made my stomach turn. After taking a few bites, I found myself pushing the quiche to the side of my plate. But I'd survived the quiche, as well as the maggot fat at that first tasting by the Nordic Food Lab. Over my week in the Netherlands, I'd tried other delicacies: locust tabbouleh; chicken crumbed in buffalo worms; bee larvae ceviche; tempura-fried crickets; rose beetle larvae stew; soy grasshoppers; chargrilled sticky rice with wasp paste; buffalo worm, avocado and tomato salad; a cucumber, basil and locust drink; and a fermented, Asian-style dipping sauce made from grasshoppers and mealworms.None of them had actually tasted bad. The insects themselves were quite bland. The crickets had a slightly fishy aftertaste and the buffalo worms a metallic one. The rose beetle larvae were vaguely reminiscent of smoked ham. Mostly, the insects were carriers for other, stronger flavours in a dish.
Astonishing tastes
In fact, the Nordic Food Lab's Josh Evans and Ben Reade declared their tasting a failure, largely because the star ingredients - which came from Dutch insect farms - were nearly flavourless.
Over the past year, they've been to five continents and discovered an astonishing world of insect flavour. In Australia, they savoured the sweet-and-sour tang of honey ants and sampled scale insect larvae, which taste like fresh mushrooms and pop softly in the mouth. In Uganda, they feasted on queen termites, which are fatty - like little sausages - with the texture of sweetbreads, the fragrance of foie gras and a delicate sweetness. In Mexico, they enjoyed escamoles, desert ant eggs with a creamy mouthfeel and the aroma of blue cheese.

Rather than carting crates of escamoles to Copenhagen, Evans and Reade hope to identify European insects that are similar to the ones they tasted on their travels or can be prepared in similar ways. The goal, they say, isn't necessarily to get everyone eating insects. Rather, it's to introduce diners to delicious, under-used ingredients, expand food choice and encourage people to embrace the edible resources that surround them.They sometimes seem frustrated by all the talk of scaling up insect production enormously, using insects in highly processed products, and creating a global insect trade, with a few easy-to-farm species shipped all around the world. They object to large-scale insect farming partly on gastronomic grounds - in their experience, farmed, freeze-dried insects taste "like cardboard", Evans says - but also on ecological ones, worrying that we may end up merely replacing one industrial protein-production system with another.

"Insects themselves could be the most sustainable thing, they could have no carbon footprint at all," Reade says. "But then if we insisted on freeze-drying them all using huge amounts of energy and sending them halfway across the planet for energy-consuming protein extraction and then decided to sell that protein in another part of the world shaped like chicken breasts in a little plastic packet - well, there's nothing sustainable about that at all."
Food for everyone
Bart Muys, an ecologist at KU Leuven in Belgium, tells the conference-goers that although insects can be reared on relatively tiny plots of land, producing insect meal requires significantly more energy than fishmeal or soymeal does, largely because the bugs need to be raised in warm conditions. The environmental impact of each production system will vary. The golden rule, Muys warns, is: "Do not claim before you know."

Although everyone at the conference is dreaming of a future with more insects on the menu, the exact natures of those dreams vary widely - from the chefs who want to showcase insects' unique flavours at the world's best restaurants to the businessmen who believe the best use of bugs is as a feedstock to help lower the price of beef. There's no central authority dictating the next steps; although there's talk of gathering for another conference in two or three years, all the experts and advocates will pursue their own priorities in the meantime.

For their part, Evans and Reade reject the notion that insects will be some sort of silver bullet. Bugs, they say, will only be a real part of the solution if we are careful and thoughtful about how we integrate them into the food system. In their eyes, entomophagy is about more than merely getting a precise amount of protein on a plate - it's about making sure everyone on the planet has access to food that is affordable, healthy, diverse, environmentally sound and, yes, delicious. "Insects can be a vehicle for something," Reade says. "But it has to be recognised that it's not the insects themselves that are going to make it sustainable. It's the humans."
This article was originally published by Mosaic, and is reproduced under a Creative Commons licence. For more about the issues around this story, visit Mosaic's website here.
If you would like to comment on this, or anything else you have seen on Future, head over to our Facebook or Google+ page, or message us on Twitter.

# data[].attributes.attachment_link.title
Could insects be the wonder food of the future?

# data[].attributes.attachment_link.description
At first my meal seems familiar, like countless other dishes I've eaten at Asian restaurants. A swirl of noodl­es slicked with oil and studded with shredded chicken, the aroma of ginger and garlic, a few wilting chives placed on the plate as a final flourish. And then, I notice the eyes.

# data[].attributes.body
About 2,500 plant species have been domesticated for food. But today, almost half our food calories come from just three grains: wheat, maize, and rice. What about the thousands of overlooked plant species—and an untapped diversity of animals? These resources could provide solutions to problems like the need for resilience in our food production systems and the need to meet growing demands without depleting natural resources. Here are a few promising examples:

Algae: Seaweed and other algae, already popular in Japan, are highly nutritious and can be grown in both fresh water and salt water.

Insects: Over 2,000 species of insects are already eaten worldwide, including mopane worms (Gonimbrasia belina) in South Africa. Insects are high in protein and require much less land, water, and food than animals raised for meat

Quinoa: This grain (Chenopodium quinoa) from the Andes contains all the essential amino acids the human body needs for protein and has no gluten.

Emmer wheat: While millions are spent on high-tech hybrids, neglected crops like the grain emmer (Triticum dicoccum), which requires less fertilizer and fewer pesticides than currently used breeds, are already being grown in places like Turkey.

Minor millets: These cereals have been grown in Asia for 6,500 years. Many farmers in India and Nepal are now switching from growing crops like maize and rice back to traditional varieties bred to grow on local mountainsides.

Peach palm: The peach palm (Bactris gasipaes) grows well in Central and South America and produces a large, nutritious fruit. The tree’s spiny trunk makes the fruit hard to harvest—but breeders are now developing spineless varieties.

Giant swamp taro: The giant swamp taro (Cyrtosperma chamissonis), which grows well in the salty, sandy soil of many Pacific islands, is rich in vitamins and minerals. Yellow varieties are high in beta carotene, which can help prevent blindness.

Sea buckthorn: Sea buckthorn (Hippophae rhamnoides) uses nitrogen from the air as fertilizer, thanks to specialized bacteria in its roots. These dense roots are also used to prevent soil erosion in China. The berries are hard to pick, but new machines should help with the harvest.

Foods of Tomorrow?

Many foods we’ll eat in the future don’t yet exist. Researchers constantly tinker with plant and animal ingredients, processed foods and even packaging, to improve flavor and nutrition. A few samples are below—but the biggest changes may come from ideas we cannot yet imagine.

Breathable Chocolate: Want the flavor of real chocolate, without the calories? You can now inhale tiny particles of chocolate, as a mist.

Patch in a Pinch: Some essential nutrients could soon be given to soldiers and astronauts through a patch on the skin, for quick absorption in emergencies.

"Smart Packaging": In the near future, food packaging could monitor foods to detect ripeness or spoiling—or even actively prevent foods from spoiling.

Source: http://www.amnh.org/exhibitions/past-exhibitions/our-global-kitchen-food-nature-culture/future-of-food

# data[].attributes.body
Will we one day grow meat in labs and salad in skyscrapers? Who knows—but something has to change. By 2050, there will likely be nine billion people to feed, and our planet is already under stress. Agriculture is a leading threat to rivers, lakes, and coastal environments, and up to 40 percent of all cropland worldwide is experiencing soil erosion, reduced fertility, or overgrazing. As our climate changes, so will the ways we grow our food. Fortunately, many people are working on ways to produce more healthy and delicious food while sustaining the environment.

# data[].attributes.body
The Association of Unmanned Vehicle Systems, a Washington, D.C. advocacy group for drones, told National Geographic in an article that drones can not only provide situational awareness but can also offer delivery services of groceries and prepared meals. Amazon recently asked permission from the Federal Aviation Administration to use drones for shipments by AmazonFresh, a newly created same-day food delivery service from local restaurants and specialty stores. Its easy app also offers searchable recipes linked to one-click ordering,for residents of Seattle, Los Angeles and San Francisco for an annual fee of $299. Beyond delivery services, drones are also being used by investigative journalists to photograph factory farms and concentrated animal feeding operations to create awareness and analyze food production and the welfare of animals.

source: http://futurefood2050.com/how-drones-will-change-the-way-you-eat/

# data[].attributes.attachment_link.readable_text
The Association of Unmanned Vehicle Systems, a Washington, D.C. advocacy group for drones, told National Geographic in an article that drones can not only provide situational awareness but can also offer delivery services of groceries and prepared meals. Amazon recently asked permission from the Federal Aviation Administration to use drones for shipments by AmazonFresh, a newly created same-day food delivery service from local restaurants and specialty stores. Its easy app also offers searchable recipes linked to one-click ordering,for residents of Seattle, Los Angeles and San Francisco for an annual fee of $299. Beyond delivery services, drones are also being used by investigative journalists to photograph factory farms and concentrated animal feeding operations to create awareness and analyze food production and the welfare of animals.

Tags AmazonFresh, animal feeding, factory farms, Federal Aviation Administration, food production, Los Angeles, National Geographic, San Francisco, Seattle, situational awareness, The Association of Unmanned Vehicle Systems, Washington D.C., welfare of animals

Real breakthroughs are being made in areas like sustainability, food safety, nutrition and agriculture. And FutureFood 2050-through this website and other media, and in an upcoming film-will keep you connected.

# data[].attributes.attachment_link.description
The Association of Unmanned Vehicle Systems, a Washington, D.C. advocacy group for drones, told National Geographic in an article that drones can not only provide situational awareness but can also offer delivery services of groceries and prepared meals.

# data[].attributes.body
In order to feed the 9+ billion people in 2050, world food production must increase by 60% and food production in the developing world will need to double. An article in the Huffington Post highlights the upcoming Milan Expo 2015, running from May 1 through Oct. 31, 2015, as a venue for sharing and cooperating to find solutions. This expo on food, sustainable practices, and nutrition, will gather 140 countries to share their best practices in the fields of technology, biodiversity, and traditional foods, showing the best tools and processes used to protect populations and increase local production.

Source: http://futurefood2050.com/milan-expo-to-address-feeding-the-planet/

# data[].attributes.attachment_link.readable_text
In order to feed the 9+ billion people in 2050, world food production must increase by 60% and food production in the developing world will need to double. An article in the Huffington Post highlights the upcoming Milan Expo 2015, running from May 1 through Oct. 31, 2015, as a venue for sharing and cooperating to find solutions. This expo on food, sustainable practices, and nutrition, will gather 140 countries to share their best practices in the fields of technology, biodiversity, and traditional foods, showing the best tools and processes used to protect populations and increase local production.

# data[].attributes.attachment_link.title
Milan Expo to Address Feeding the Planet

# data[].attributes.attachment_link.description
In order to feed the 9+ billion people in 2050, world food production must increase by 60% and food production in the developing world will need to double. An article in the Huffington Post highlights the upcoming Milan Expo 2015, running from May 1 through Oct.

# data[].attributes.body
Technology continues to play a role in everything humans do and ensuring the sustainability of Earth’s resources is no exception.

# data[].attributes.attachment_link.readable_text
Technology continues to play a role in everything humans do and ensuring the sustainability of Earth's resources is no exception. According to 3BL Media, nine technologies are poised to have significant input in creating and maintaining sustainable resources. One of these concepts has a direct impact on the future of food production: vertical farming. Employing a methodology similar to that for greenhouses, vertical farming involves growing plants on vertical surfaces within buildings. This farming method uses less land and water resources and produces less pollution.

# data[].attributes.attachment_link.description
Technology continues to play a role in everything humans do and ensuring the sustainability of Earth's resources is no exception. According to 3BL Media, nine technologies are poised to have significant input in creating and maintaining sustainable resources. One of these concepts has a direct impact on the future of food production: vertical farming.

# data[].attributes.attachment_link.entities[].name
Rumi Soil Not Oil Conference ~ Dr. Vandana Shiva

# data[].attributes.attachment_link.entities[].name
Julie Ann Wrigley Global Institute of Sustainability

# data[].attributes.attachment_link.description
At a time where mega corporations want to control our food, it is imperative that we stand together to protect our food, the planet and each other. in this earth in this earth in this immaculate field we shall not plant any seeds except for compassion except for love -Rumi