SUSTAINABLE FOOD & INSECT PROTEINS
In Tasty Fourmi, we believe that we have to change food paradigm towards a more conscious nutrition, so that everyone on earth can have access to a secure and sustainable food supply.
Two of the main challenges to feed 9,7 Billion of people by 2050, are water accessibility and sustainable agriculture.
There are many changes that need to be done in our eating habits and food supply. One of them is reducing animal product consumption, choosing more sustainable sources of protein. Currents alternative include Insect proteins and Vegetable proteins.
In Tasty Fourmi, we bet on insect protein production and consumption, for human and animal feeding.
It is not about eating entire insects, which may create digust for some people in the countries where there is no history of insect consumption. It is about developping food products (such as energy bars, texturized products, sauce, etc.) that incoporates insect proteins flours, as an alternative of animal protein, without changing the taste or aspect of the food.
In Tasty Fourmi, we currently work with insect protein suppliers to design the tasty and nutritious products of the future.
DID YOU KNOW THAT...
- The United Nations recommends insect consumption to tackle world hunger (1)
- Crickets contains more proteins than chicken.
- Crickets are 12x more efficient to convert feed into proteins than cows
- To produce one year protein for the consumption of one person, it needs:
. 405L of water and 582m2 of land, if protein comes from cricket source
. 1.496.376L of water and 17.120 m2 of land, if protein comes from a cow
(1) Edible insects - Future prospects for food and feed security. Food and agriculture organization of the united nations. Rome, 2013