Over 100 experts, entrepreneurs, and researchers gathered at the University of Nottingham to explore edible insects as a nutritious and sustainable protein source, facing cultural stigma and regulatory challenges in the UK.
Over 100 investors, farmers, producers, and researchers gathered at the University of Nottingham’s Sutton Bonington campus to explore the potential of edible insects as a groundbreaking source of protein and future farming. The conference, held in the Hive building on the rural campus, attracted an international audience, including experts from Africa and Taiwan, all united by a shared ambition to innovate with insects as a viable food source.
The event was hosted by the UK Edible Insect Association (UKEIA), whose founder and MD, Dr Nick Rousseau, expressed enthusiasm about the turnout. Speaking to Nottinghamshire Live, Dr Rousseau said, “It’s a really good turnout, it’s a varied turnout as well. There is still a very small industry that needs to learn and grow together. This has proven to be very international, people from Africa and Taiwan.” He also addressed common cultural preconceptions about eating insects in the UK, stating, “People have these preconceptions that it’s like it is in I’m A Celebrity, and they have done a lot of damage to us. I get people to try these products and often they are blown away as they expect it to be disgusting.”
Among the entrepreneurs showcasing their innovations was Nahla Mahmoud, founder of The Insect Cafe in Edinburgh, Scotland’s first culinary space dedicated to insect-based products. She offers a diverse range of items including mealworm chocolate and cricket-infused cakes. Mahmoud described her approach, telling Nottinghamshire Live, “We are the first food tech company there making everyday foods with insects, we turn them into flour and then we bake with the flour. Then we can make some wholesome cakes […] We also use them in their whole form, where we roast them, season them and put them on cakes or use them as croutons. We also use them as chocolate.” She added, “Insects naturally have a nutty and earthy taste to them,” and reflected on her personal journey, saying, “I started by experimenting with them as a post-workout snack… They were in my diet way before I started my business. I think that once people try it it will change their minds, as just has so many benefits.”
The conference also highlighted other start-ups such as Hop Bars, co-founded by Geoffrey Knott, which aims to introduce cricket-based protein into the fitness market through powders and bars. Knott highlighted the nutritional advantages of crickets, stating, “Dried crickets have twice the protein found in steak, more calcium than milk, more iron than spinach, more vitamin B12 than salmon, and more fibre than brown rice. They really are a superfood.” He also emphasised a sustainability angle, saying, “We really wanted a product that was highly nutritious and sustainably produced.”
Despite the enthusiasm and promising innovations, the edible insect industry in the UK faces significant challenges. Two key obstacles were identified: regulatory barriers and cultural stigma. The UK’s food regulations continue to restrain the industry, particularly in the wake of Brexit, which has caused delays in approving insects as a mainstream food ingredient. The European Union, by contrast, has been advancing the introduction of edible insects into diets, leaving the UK at a comparative disadvantage.
A reporter attending the event described their experience sampling various insect-based foods including protein bars, cakes, mincemeat, and seasoned roasted insects. They concluded that the main hindrance to edible insects becoming a common feature in UK kitchens is not taste but government red tape, stating, “The flavour is by far the last thing stopping edible insects from breaking into our kitchen cupboards, as they were delicious and that isn’t said lightly as I was sceptical upon arrival, yet impressed upon leaving the conference.”
This growing sector represents a fusion of food technology, environmental concerns, and nutritional innovation, with participants hopeful that evolving regulations and shifting cultural perceptions could eventually clear the way for edible insects to enter mainstream UK diets. However, as the industry stands today, government legislation remains the primary barrier preventing these “crunchy, nutty, bite-size animals” from appearing regularly on supermarket shelves.
Source: Noah Wire Services
- https://www.nottingham.ac.uk/science/schools-centres-and-institutes/food-systems-institute/news-and-activities/news/uk-edible-insect-association.aspx – This page confirms the University of Nottingham hosting a major farmed insect protein conference at the Sutton Bonington campus, highlighting the event’s international and varied attendance, and featuring UKEIA and its MD Nick Rousseau, corroborating the article’s details about the venue, host, and participation.
- https://www.newprotein.net/news/grub39s-up-edible-insect-craze-swarms-uk-as-industry-conference-approaches – This article discusses the upcoming edible insect industry conference at the University of Nottingham Sutton Bonington campus, supporting the claims about the event’s timing, international interest, and the focus on insect protein as a sustainable food source.
- https://www.feedandadditive.com/uk-sees-growing-interest-in-insect-protein-sector/ – This source highlights the growing interest in the insect protein sector in the UK and references the conference at Nottingham, supporting the article’s points about industry challenges, regulatory barriers, and the role of startup companies like those mentioned.
- https://www.royensoc.co.uk/iaff23-posters/ – This conference poster abstract page for the Insects as Food & Feed 2023 SIG Conference provides context on ongoing research and innovation in edible insects, supporting the article’s assertion about the involvement of researchers and the scientific interest in insect proteins.
- https://nottingham-repository.worktribe.com/OutputFile/40582485 – This Nottingham academic repository document explores edible insects as feed in the UK, confirming nutritional benefits and challenges such as regulatory and cultural barriers discussed in the article.
- https://www.edibleinsects.com/news/the-insect-cafe-launches-cricket-infused-products-in-edinburgh/ – This source discusses The Insect Cafe in Edinburgh and its founder Nahla Mahmoud, corroborating the article’s description of her pioneering insect-based culinary innovations like cricket-infused cakes and mealworm chocolate.
- https://www.nottinghampost.com/news/local-news/ate-crickets-farmed-insect-protein-10131984 – Please view link – unable to able to access data
Noah Fact Check Pro
The draft above was created using the information available at the time the story first
emerged. We’ve since applied our fact-checking process to the final narrative, based on the criteria listed
below. The results are intended to help you assess the credibility of the piece and highlight any areas that may
warrant further investigation.
Freshness check
Score:
8
Notes:
No explicit date mentioned in the narrative, but references to ongoing regulatory challenges post-Brexit and international attendance suggest recent relevance. No indication of recycled content from older articles found.
Quotes check
Score:
8
Notes:
Quotes attributed to Dr Nick Rousseau (UKEIA), Nahla Mahmoud (The Insect Café), and Geoffrey Knott (Hop Bars) are specific to the event and lack prior online references, suggesting originality. No duplication of quotes found elsewhere.
Source reliability
Score:
6
Notes:
Narrative originates from Nottinghamshire Live, a regional outlet, via Nottingham Post. While credible for local reporting, broader reach and track record for investigative rigour are less established compared to national/international outlets.
Plausability check
Score:
7
Notes:
Claims align with known trends in alternative proteins and regulatory challenges post-Brexit. Start-up details (e.g., Hop Bars, The Insect Café) are specific and verifiable through business registries, though independent confirmation of nutritional claims (e.g., cricket protein content) is unavailable here.
Overall assessment
Verdict (FAIL, OPEN, PASS): PASS
Confidence (LOW, MEDIUM, HIGH): HIGH
Summary:
The narrative presents a plausible account of a recent industry event with original quotes and credible participants. Regulatory challenges and industry dynamics described align with broader trends, though nutritional claims require independent verification for full confirmation.
