Food Ingredients Asia is one of the major annual events in South East Asia with more than 4,500 food processors and 260 traders attending.

This year my nutrition guru Curran Hendry went on behalf of our friends at Bugsolutely to present on Edible Insects in Packaged Food: Market Obstacles and Opportunities. It was a similar presentation to the one he’d done previously at the Leadership In Food Innovation Conference back in May.

During the FI2019 seminar day which was a serious audience at a 4000bht price, Curran led a dynamic and riveting VIP focus group presentation on obstacles and opportunities within the framework of Insects as nutritonal food additives. 

Cricket powder at Food Ingredients Asia 2019The audience was made up of interested and key stakeholders from public, private, and academic research areas in the nutritive food additives sector.

It was part of a optional premium day long special presentation for both a thai and international audience with active post presentation dialogue with audience members from Thailand, Japan, Vietnam, Italy, Australia, United States, Cambodia, and China.

One of the key aspects that Curran highlighted in his presentation was the sustainability impact that insect protein can have, but also the consumer trends toward ensuring the quality and eco-friendly nature of the ingredients in their foods.

On the expo floor there were large ingredient companies from all over the world, but cricket powder was also spotted!

Of course, this being Thailand insect protein is more common than it might be yet in the west, but it’s still great to see it alongside more traditional ingredients in this type of public expo.

The abstract we put together promoting the presentation is, in my opinion, really good, so it’s worth sharing here. Our PPT presentation is kickass too but you have to attend a talk to see that. ūüėČ

ABSTRACT Edible Insects in Packaged Food: Market Obstacles and Opportunities

Edible insects have been generating buzz around the world for several years, but most of the growth in the insect space has come from use in animal feed, not in consumer food products.

Yet insects as food have the potential to be one of the most sustainable and nutritious alternative protein options currently available on an industrial scale. 

So why have consumers been hesitant to embrace the bug, and what can be done to overcome cultural biases and mitigate the risks for companies seeking to enter this vertical?

Many obstacles must be addressed, and they can be grouped under 3 primary categories: Perception, Information, and Regulation.

Within each area messaging must be tailored in a way that satisfies the recipient’s quest for understanding, and appeals to their desire for a better planet and healthier food. However, this can be quite different between early-adopter consumers, and government regulators at the FDA.

The opportunity for growth in the insects as food sector is quite large, in part because competing industries such as lab grown meats and plant-based proteins have also been receiving considerable media attention, paving the way for insect-based solutions. 

Success in this industry is thus a matter of positioning verifiably sustainable, nutritious insect products in a way which removes objections while focusing on their superiority to competing alt-protein food ingredients.

To achieve this end, companies should market insect-based products through unique, positive framing, using highly attractive imagery, and taking a proactive (as opposed to reactive) approach to market concerns stemming from deeply ingrained biases.

It is our belief that because of the unparalleled sustainability impact that farmed insects can have, coupled with their incredible nutritional content, over the next few years insects will become a common and highly sought-after food ingredient for consumer products of all kinds.

Food Ingredients Asia 2019Curran Hendry speaking about edible insect protein at Food Ingredients Asia 2019


Bugsolutely Cricket Pasta is something completely new: a sustainable superfood containing 20% cricket flour. This unique innovation is at the top of the fast-growing market of bug-based products.

Nutritional values are exceptional and include high levels of protein, non-dairy calcium, iron, vitamin B12 and Omega fatty acids. According to chefs and customers it is not just healthy but also delicious.

Learn more at

Bugsolutely cricket pasta - Entovegan

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