To provide more protein for a world with a growing population, scientists are developing meat alternatives such as maggot sausages, the New York Post reports:
Food scientists at the University of Queensland in Brisbane, Australia are incorporating insects such as maggots and locusts into a range of specialty foods, including sausage, as well as formulating sustainable insect-based feeds for the livestock themselves.
Hoffman says conventional livestock production will soon be unable to meet global demand for meat, so other fillers and alternatives will be needed to supplement the food supply with sufficient protein sources.
“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,” says meat science professor Dr. Louwrens Hoffman. “Would you eat a commercial sausage made from maggots?” “One of my students has created a very tasty insect ice cream.”
Nutritious Source of Food
Insect protein is certainly healthy, and insects are low in fat. Actress Nicole Kidman eats raw insects—such as mealworms, horn-worms, and crickets—and says they are tasty. Personally, I find crickets and most insects to be quite bland, at least when eaten raw without seasoning. But cooking them with the right seasoning could fix that. (Herbes de Provence comes to mind as a potential seasoning.)