Putting bugs on the menu, safely

February 2nd, 2021

Food Magazine Australia, Other, 01/02/2021, Mike Wheeler
The thought of eating insects is stomach turning for many, but new Edith Cowan University research is shedding light on allergy causing proteins which could pose serious health risks for those suffering from shellfish allergy. The research, published in the journal Food Chemistry, identified 20 proteins found in cricket food products which could cause serious allergic reactions in some people. The project was led by Professor Michelle Colgrave from ECU’s School of Science and the CSIRO.

Read more: https://foodmag.com.au/putting-bugs-on-the-menu-safely/