Food Navigator - Insect Innovation: Getting the right flavour and texture for your product

24 January 2017

By Niamh Michail

"As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile."

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Insect innovation Getting-right-flavour-and-texture-for-your