Culinology - September 2016 - 14
INGREDIENT trends
"One of the biggest needs that
insect protein fills is its easy
adaptation to climate change."
Patrick Crowley, founder, Chapul, Salt Lake City
Chapul's company mission is to introduce insects into
Western cuisine as a healthy, sustainable protein.
"The best way to introduce it to
people is whole insects, like kettle
corn crickets," said Rachael Young,
founder of EatYummyBugs.com and
Field Notes Food Co., Austin. "Take
medium-sized, not yet mature crickets - when they chirp they're mature - and make them sweet and
salty, or mix with garam masala, or
prepare Jamaican jerk grasshoppers
or grasshopper toffee. Just keep it
crunchy!"
The herbalist, forager, conservation biologist and pharmacologist
"knows crickets," though she prefers grasshoppers, but cautioned
insects taste like what they eat.
"Find local organic farmers who
don't have livestock near the fields
(i.e., no manure present)," she said.
Raising crickets and other foodgrade insects has typically been an
enterprise geared to feed reptiles
or for fishing. In the small town of
Republic, Wash., for four straight
years there was a bumper grasshopper crop that inspired Ms. Young's
friend, Sarah Wilson, to spearhead
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£
14 |
Culinology | SEPTEMBER 2016
2016 Eatem Foods, Co.
http://www.EatYummyBugs.com
http://www.eatemfoods.com
Table of Contents for the Digital Edition of Culinology - September 2016
Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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