Researchers In Hee Cho and Hyeyoung Park presented their development of a meaty mealworm flavouring at the American Chemical Society's fall meeting, according to a news release. Their research, they say, is a response to the dietary demands of a growing global population and the looming climate crisis.
Would you like someIt's a question you might soon be hearing at the dinner table, or at least that's the hope of scientists at South Korea's Wonkwang University.
"The global food market continues to grow, but it is still necessary to explore new food materials and/or develop new food products because food resources are gradually being depleted," said ChoInsects are "truly eco-friendly and more efficient in comparison to typical livestock," Cho said.Despite their ecological and nutritional benefits, mealworms still face a challenge that prevents them from readily finding their way into meals: the ick factor.
Cho and Park's research focused on the flavour possibilities associated with mealworm powder, exploring how different forms of cooking can produce different flavor profiles that might make the insects more enticing to eat.
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