Red tape and stigma only things keeping insects off our menus

REPORTER'S SURPRISING CREEPY-CRAWLY SNACKS

- By LOUIS CORBETT

OVER 100 investors, farmers, producers, and researchers from all over the world have gathered at the University of Nottingham to discuss edible insects.

The experts see the creepy-crawl-ies as the future of farming and protein sources.

Stigma is their biggest enemy.

These industry figures have been working for years to introduce a new source of protein - one that they claim has numerous health, environmental and cost benefits - into our every-day diet.

The only two things are stopping them are UK food regulations and cultural stigmas.

I went to the conference with an open mind, willing to try and feast upon bugs that are usually only considered edible by UK culture if they appear on I'm A Celebrity, Get Me Out Of Here.

Yet dozens of people showed up to the Sutton Bonington campus of the University of Nottingham in the Hive building to discuss the techniques and innovations that they have been honing for years, eventually aiming to end up on supermarket shelves.

So I, of course, ventured straight across to a marvellous display of baked goods that looked like they belonged in a bespoke bakery.

These were from Nahla Mahmoud’s company - the Insect Cafe, based in Edinburgh.

It is Scotland’s first culinary space to introduce insects into their unique products, from meal worm chocolate to blueberry and hibiscus and cricket cake.

Nahla Mahmoud, founder of the Insect Cafe, explained some of the products and how she aims to be a pioneer in the emerging market of edible insects.