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The article examines the nutritional and environmental advantages of edible insects. It assess the safety considerations involved in consuming insects; and reviews the legal and animal welfare aspects of using edible insects as ingredients. It mentions that Insects provide nutritional benefits that are comparable with those of meat.

The article discusses as the global population continues to rise, the United Nation expects it to reach 9.8 billion by 2050. It mentions to achieve environmental and climate change goals, food to meet this demand will have to be produced sustainably; and also mentions that extrusion is used to produce the main ingredient used in plant-based meat production, textured vegetable protein (TVP).

An interview with Daniella Martin, author of the book "Edible: An Adventure into the World of Eating Insects and the Last Great Hope To Save the Planet," is presented. When asked what prompted her to eat her first insect, she comments on studying the role insects played in early Mayan and Aztec diets. She talks about how eating insects is viable from a sustainability perspective and comments on visiting cricket farms in Thailand.

The article discusses the effect of sausages in meat products which reduces consumption. It cites on the and from the U.S. Department of Agriculture entitled "Edible Insects: Future Prospects for Food and Feed Security" that looked on the benefits, processing and promotion supporting entomophagy. The article also discusses the process of sausage-making of squeezing ground meat binding with ingredients into the intestines or collagen.

The article discusses that the Edible insects are fascinating, because although humans have consumed insects throughout history, and people around the globe regularly consume them today, research on the subject is relatively new.

The article focuses on the selected wines served by Brazilian producer Vinicola Salton at the dinner to celebrate the independence of Brazil in Washington, and talks of Pinot Noir wine with toppings of ants from Amazon, cocktail garnished with grasshoppers, and cannabis infused mezcal.

The author discusses his experience of meeting a boy who practiced eating insects, entomophagy, during a trip to Mississippi. He states that eating edible insects is not a new practice as it is practiced by tribes in Africa, Thailand who consume bugs, caterpillars and bees. Also investigated is that as per United States Food and agriculture organization eating insects will result in food security.

The article discusses several reports on the use of food technology to get sustainable proteins. Reports discussed include United Nations' Food and Agriculture Organization on the increase of the demand of meat products annually by 2050, the views of co-founder of Tiny Farms Daniel Imrie-Situnayake on edible insects like cricket published in U.S. cricket farming scales up by Marc Gunther, and Beefing up test tube meat by Marta Zaraska on lab-grown meat for reducing food insecurity.

The article presents miscellaneous topics including a study related to production of persimmon juice, expected bug-food invasion and information on recipe for Honeynut Squash Hash by chef Dan Barber. It mentions enzyme maceration in producing persimmon juice at a semi-industrial scale. It also mentions food technologist Maggie Sadowsky of food firm ConAgra Foods has started working as food industry consultant to help the food companies in marketing.

The article presents the highlights of a Datamonitor Consumer webinar in 2014 led by innovation insights director Tom Vierhile and cites six trends that will have far-reaching impact on the world including eating insects, food waste reduction technologies and growth in "smart" health care devices.

The article discusses the nutritional value of insects as edible products found by global scientists and researchers. As per a joint report issued by the Food and Agriculture Organization of the United Nations, an agency combating world hunger, and entomologists at the University of Netherlands, eating insects has become a compulsion owing to climate change, over fishing and paucity of water and land. It also mentions that western nations are averse to the concept of insect eating.