The world's population is growing and with it the challenge of providing everyone with sufficient food. One possible approach to ensuring global food security is insects as food - rich in protein, sustainable and versatile. More and more insects are also being authorised as food in the EU. But what about cultural acceptance? Are there new allergy risks? And some consumers fear hidden insect flour in bread, cakes and the like. In episode 14 of our podcast, Peer Kittel and Jule Wäntig discuss with food chemist Prof. Thomas Henle from TU Dresden whether insects can really be THE food of the future, what guidelines and labelling requirements apply and what Prof. Henle's team is researching on the topic. Special highlight: Thomas has brought along flavour samples for tasting in this episode.

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