''Chefs love the products, and almost all of them will agree that bugs are the future of food. ''Also it's a really exciting new set of flavours and textures they can play around with, a new ingredient for them,'' Mr Randup said. Mixologists are experimenting with them in cocktails, and a craft brewer is looking at using them to flavour beer, Mr Randup said. ''There are bugs that have more protein than steak, weight for weight; bugs that have more omega fatty acids than salmon, and bugs that have more calcium than milk. You can't help but start thinking they must be a superfood,'' Mr Randup says.

Source: Otago Daily Times April 18, 2017 18:27 UTC