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Study finds insects are more acceptable to consumers as an animal feedstuff than as human food; however, greater familiarity with the technology used for the production of insect meals could alleviate disgust and even lessen the impact of neophobia
Published: June 12, 2023 by Trends in Food Science & Technology
Study finds fermentation of healthy African legume Zamnè into tempeh mitigates its hard-to-cook defects, improves nutritional values, digestibility and key flour properties; Zamnè is wild in drought-, hunger-prone areas of West to Northcentral Africa
Published: June 12, 2023 by Food Bioscience

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