Insects going mainstream

How are we going to feed 9 billion people by 2050 without making the planet a barren land? Start-ups and companies in the food-tech and ag-tech industry are already offering a long catalogue of possible solutions: plant-based proteins, lab-cultured meat, making indoor farming and traditional proteins more efficient, or simply eating more pulses. And of course, there’s also eating insects, which is something quite normal in many countries across Asia and Africa, but still very foreign to our Western palates.

Grub is a London-based start-up that produces and sells bars, snacks and ingredients made with worms, crickets and grasshoppers. Its mission is to make the experience of eating insects as normal as eating a chicken breast, only much tastier.

You can read the interview with Grub’s co-founder Neil Whippey on Crowdfooding’s blog.