Researchers probe use of insect protein as food ingredient
In part of the world, using insects as ingredients is commonplace. Picture: iStock
Making flour from insects and using it in the manufacture of food is one of the more unusual topics covered in a series of fortnightly Teagasc webinars aimed at the food industry.
The webinars, which feature scientists, food experts, and researchers from Teagasc’s food research centres in Dublin and Cork, cover topics relevant to the food sector and are aimed at everything from start-ups to big players in the food processing industry.
