16 Insect Species Including Grasshoppers & Mealworms are Coming to Our Food Scene

In a groundbreaking move that is set to transform the culinary landscape of Singapore, the Singapore Food Agency (SFA) has approved the consumption of 16 species of insects, including crickets, grasshoppers, locusts, mealworms, and silkworms. This decision marks a significant milestone in the global push towards more sustainable and diverse food sources.

The approval of insects as food in Singapore has been a long-awaited development, with industry players eagerly anticipating the opportunity to introduce new and innovative insect-based dishes and products to the market. Companies like Altimate Nutrition and Morus are already preparing to unveil a range of insect-infused offerings, from crispy chilli crickets to silkworm-based protein powders and bars!

Chefs and food innovators are also embracing the opportunity to experiment with new flavours and culinary techniques. From incorporating superworms into seafood dishes to crafting cricket-infused cocktails, the culinary possibilities are endless. One such establishment, the House of Seafood, is already leading the charge. Its chief executive Francis Ng has developed a menu of 30 insect-infused dishes, where crickets, grasshoppers, and superworms will be featured in various seafood creations, such as salted egg crab.

This surge of creativity and flavour exploration is set to captivate Singaporean diners, who are increasingly eager to expand their palates and embrace the diverse world of edible insects. According to Ng, younger customers are particularly eager to embrace this culinary adventure. These adventurous diners are eager to see the whole insects incorporated into their dishes, reflecting a growing openness to explore new and unconventional food experiences.

The approval of insect species for human consumption in Singapore extends beyond traditional insect-based dishes as well. Innovative companies are already exploring a range of insect-derived products to cater to the growing health-conscious and environmentally-aware consumer base. One such example is the Japanese start-up Morus, which is looking to introduce a variety of silkworm-based products to the Singaporean market. Their offerings include silkworm powder, matcha powder, protein powder, and protein bars, all of which are rich in protein, amino acids, vitamins, fibre, and minerals.

However, despite the growing global acceptance of insects as a food source, there may still be some lingering stigma and misconceptions among Singaporeans. Industry players are taking a proactive approach to consumer education and engagement. Altimate Nutrition, for instance, has been conducting workshops and informative sessions at schools and community centres, highlighting the benefits of insects as a sustainable protein source.

As we look set to redefine the boundaries of what constitutes a truly remarkable dining experience, what do you think about this upcoming change that is set to hit our food scene? Comment down below and let us know!


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