Insect ice cream created by scientists in a bid to introduce more sustainable protein diet
Would you give it a go, or..?
Scientists have created a form of insect ice cream in a bid to introduce a more sustainable protein diet to humanity.
The groups of speciality food using insect protein, including maggot sausages and fly chicken, are currently being tested by researchers as more environmentally friendly substitutes for traditional protein sources.
The insect food is also a direct response to overpopulation and the harmful effects that over-farming is having on the climate.
Scientists from the University of Queensland said that in order to meet the demand for protein rich foods, people need to be more willing to try alternative sources of protein.
"An overpopulated world is going to struggle to find enough protein unless people are willing to open their minds, and stomachs, to a much broader notion of food," said meat science professor Dr. Louwrens Hoffman.
"Would you eat a commercial sausage made from maggots? What about other insect larvae and even whole insects like locusts? The biggest potential for sustainable protein production lies with insects and new plant sources."
While researchers know that the majority of people won't eat a food substance created entirely from insects, they are trialling certain foods that include the bugs as a protein supplement, ie: insect ice cream, maggot sausages, and a kind of chicken made from the black solider fly.
It takes approximately 1,800 gallons of water to make just one pound of beef.
Couple that with the immense amount of resources needed to farm animals and it's not difficult to understand why some scientists are seeking alternative forms of protein.
You might be thinking that the above sounds totally nasty and gross, but according to Hoffman, a type of chicken containing up to 15 percent "larvae meal" doesn't actually change what the chicken tastes, smells, or feels like at all.
"Poultry is a massive industry worldwide and the industry is under pressure to find alternative proteins that are more sustainable, ethical and green than the grain crops currently being used," he said.
He's not wrong, in fairness.
And hey, look, you've probably put worse things in your mouth.
During May, Her will be doing some more #ConsciousBits.
Over the month, we'll be learning how to re-use more than we buy, examining the sheer amount of waste the planet produces, and considering the many, many benefits of sustainable fashion choices.
We'll also be chatting to some people who have made sustainability a priority, while setting ourselves a few environmentally conscious challenges along the way.
Change is daunting and we're not perfect, but we can always try to do our bit. Our conscious bit.
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