Bug burgers, cricket chips, beetle beer: edible insect entrepreneurs look to break into mainstream food industry

Tiziana Di Costanzo makes pizza dough from scratch, mixing together flour, yeast, a pinch of salt, a dash of olive oil and something a bit more unusual – ground acheta domesticus, better known as cricket powder.Di Costanzo is an edible insect entrepreneur who holds cricket and mealworm cooking classes at her West London home, where she also raises the critters in a backyard shed with her husband, Tom Mohan.Her start-up, Horizon Insects, is part of Europe’s nascent edible insect scene, which…


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