Despite opposition, insect-based food products are on the rise in Europe. The process is simple: insects are frozen, boiled, dried, and then pulverised. The resultant powder can be used to make up foods like pasta. This powder is a superfood packed with vitamins, fibre, minerals and amino acids. One plate contains higher sources of iron and magnesium, for example, than a regular sirloin steak.
Italian food: Insect pasta divides diners – BBC News
