Protein research into using bugs in burgers
Bugs such as beetles, crickets and cockroaches could become the new environmentally friendly source of protein for food manufacturers in the future, according to the latest research from Dutch agricultural university, Wageningen.
Researchers have found that many edible insects have protein contents of 19-22pc, which is similar to many processed meat products.
The study highlighted the possibility of using insects' protein for gels that are commonly used in everyday meat products such as sausages and burgers.
The UN's Food and Agriculture Organisation (FAO) estimates that 2bn people regularly eat insects.
However, in the battle to feed the world's growing population, the FAO believe that food manufacturers should be making more use of insects as a source of cheap, edible protein.