Naresuan University in Thailand is researching crickets as a potential solution for future protein shortages. The university’s research team has been studying protein from plants, including plant-based sausages, chicken substitutes, and insects. They have proposed creating healthy ice cream using cricket flour to demonstrate that protein can be incorporated into desserts without compromising taste. However, the drawback to alternative protein is its higher price compared to animal protein. The university will be hosting an expo from July 3rd-9th for those interested in learning more about alternative protein. Edible insects contain a similar amount of protein per 100g as pork, chicken, or eggs.
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