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How Crickets Could Help Save the Planet

NBC NEWS: FEB 16 2017, 11:13 AM ET

The world’s population is creeping up on 7.5 billion, but estimates suggest we’ll have a whopping 9 billion mouths to feed by 2050.

Unless we all stick to salads, the global production of meat will need to double in that time to feed our growing population, according to the Food and Agriculture Organization of United Nations (FAO). Feed and crop production will also have to increase in kind to support livestock and our own appetites, inevitably taking up more land space and water — precious and dwindling commodities required for cattle.

But resources aren’t the only issue. This increase in agricultural production will exacerbate the effects of climate change by releasing more greenhouse gases into the atmosphere (agricultural activities currently contribute nearly one-tenth of the country’s greenhouse emissions). What’s more, animal waste releases ammonia, a pollutant that can affect soil and water quality.

Yet this seemingly large food security problem may have a bite-sized solution: insects.

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By | February 19th, 2017|Categories: In The Press|0 Comments

Entomologist to talk about insects as food

By John Ruberson

Aaron Dossey eating an insect taco

Aaron Dossey, founder and owner of All Things Bugs, will present “Developing Insects for Food, Feed, Pharma and Other Valuable Applications” at 4 p.m. Tuesday, Jan. 24, in 231 Waters Hall. Light refreshments will be served before the seminar, and all are welcome to attend.

Dossey is a lifelong, self-taught entomologist and enthusiast of entomology and nature, as anyone who has ever known him can strongly attest. He received his bachelor’s degree in biochemistry and molecular biology, cum laude, from Oklahoma State University in 2001, with minors in chemistry and mathematics. He graduated with his doctorate in biochemistry and molecular biology from the University of Florida in 2006.

The central theme of his research is to capitalize on the chemical and biological diversity which exists among arthropods for a host of applications including drug discovery, identifying new insect repellents and how insects might contribute to a more sustainable human food supply.

Read more about Dossey.

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By | January 24th, 2017|Categories: In The Press|0 Comments

Elsevier Publishes “Insects as Sustainable Food Ingredients: Production, Processing and Food Applications”

Comprehensive reference describes how insects can be mass produced and incorporated into the world’s food supply at an industrial and cost-effective scale

CAMBRIDGE, MA–(Marketwired – August 25, 2016) – Elsevier, a world-leading provider of scientific, technical and medical information products and services, today announced the publication of Insects as Sustainable Food Ingredients: Production, Processing and Food Applications, edited by Aaron T. Dossey, Juan Morales-Ramos and M. Guadalupe Rojas. This book provides valuable guidance on how to build insect-based agriculture, food and biomaterials industries.

A pioneer in the industry, Dr. Dossey has brought together a team of international experts who effectively summarize the current state of the art, providing helpful recommendations upon which readers can build companies, products and research programs. Researchers, entrepreneurs, farmers, policymakers and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference.

Read the introductory chapter from the book.
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By | August 26th, 2016|Categories: In The Press|0 Comments

Top Five Benefits for Using Griopro®

As the alternative food industry has been booming with cricket powder based products within the last few years or so, there have also been quite a few skeptics renouncing the benefits of our favorite sustainable alternative food source…so we rounded up our top five benefits for using Griopro®!

  1. Crickets are the complete protein source and cricket powder boasts 65% protein and all essential amino acids. But, contrary to other protein sources, it is mainly low calorie and fat.
  2. Crickets are a non-dairy source of calcium. So for all of those consumers who need calcium but are lactose intolerant or dairy-free by choice, these wonder bugs contain 75.8mg of calcium per 100 grams (
  3. Crickets are the perfect way to cut down carbs. As a gluten-free protein, cricket powder can be mixed with flour and used in brownie, pizza, and cake recipes among many others. It’s also great in smoothies and shakes!  It actually increases the protein and nutrient profile of many foods while also limiting fat intake when substituted.
  4. Additionally, it is a clean alternative to whey-based protein products. So for those who love anything from yoga to crossfit and are looking for the most comparable gluten-free product – cricket powder is your dream come true. Cricket powder is a cleaner source of quality protein without undesired artificial steroids, hormones, antibiotics or preservatives.
  5. Finally, crickets require substantially less water to produce than all other livestock at 1 gallon per pound. That’s an insane reduction in emissions from the average 2000 gallons per pound produced by cows. Additionally, Crickets produce almost 100x less greenhouse gases than the more common protein sources (i.e. cows and pigs).  So, using cricket powder is not only nutritious for you, it’s healthy for the planet!

So for any consumer looking for a healthier and more sustainable way to consume protein, try out our finely milled cricket powder here! Now available in either 3.5oz or 1lb packages.

By | April 11th, 2016|Categories: Blog, In The Press|0 Comments

All Things Bugs unveils new Griopro® cricket protein brand

Edible insect expert All Things Bugs has unveiled a new brand name for its cricket powder:Griopro® (based on grillo – Spanish for cricket; and Pro for protein), which it claims opens up a broader variety of application opportunities for food & beverage formulators owing to its finer particle size, paler color and milder flavor and aroma.

By | March 10th, 2016|Categories: In The Press|0 Comments

Reinventing Entomophagy for the 21st Century

The Huffington Post

“Entomophagy is an evolving term in need of review,” says Afton Marina Szasz Halloran, Ph.D Fellow at the University of Copenhagen. Halloran calls for a change in the way we speak about edible insects and entomophagy.

Entomophagy is the practice of eating insects, especially by people. Like Halloran, many professionals in the field express a dislike for the archaic term due to its over-simplified definition. The practice of consuming insects goes far beyond culinary innovations and can have groundbreaking environmental, economic and sociocultural impacts.
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By | January 27th, 2016|Categories: In The Press|0 Comments