There are healthier cooking options that do n’t compromise on texture, despite the common use of deep-fried foods.
Roasting, cooking or even weather cooking can keep the crispiness of bugs without further trans fats, said Asst Prof Puniamoorthy.
In South Korea, there are also delectable dishes that involve boiling, braising, or steaming flies like the beondegi or silk larvae. There are also items that can be made that just use dehydrating to clean insects or by grinding insects into powder to be baked or incorporated into other foods.
Should THE ENVIRONMENT BENEFIT?
Putting nutrition off, choosing insects on the supper table can also benefit the environment.
” I think it’s crucial to emphasize that bugs are a very sustainable food supply. They require less land, water, and pull compared to traditional animal, and most importantly, they have a reduced environmental footprint which does support greener foods methods”, stressed Asst Prof Puniamoorthy.
” Insects present a promising solution for nutritional value and as a society, we may need to adapt and shift” . ,
According to the World Economic Forum ( WEF), insects are also an overlooked source of protein and a means of combating climate change in 2022.  ,
One of the benefits is that nutritious insects may produce the same amount of “quality protein” as methane-producing animals.
Beef has the highest greenhouse gas emissions on a per kg basis and , pork came out tops on a per capita , basis, according to a Singapore-centric study commissioned by investment firm Temasek and carried out by the Agency for Science, Technology and Research ( A*STAR ) and Deloitte, and published in 2019.  ,
On the other hand, insects produce significantly less greenhouse gases per kilogram of foods than livestock, such as cattle and pigs.
A animal produces between 10 to 100 times as many greenhouse gases per kg compared with organisms for instance, a 2011 study by the , Wageningen University &, Research, which specialises in life science and , crops, said.
WHY ARE WE EATING BEES?
Bees are well-known for their pollination abilities, so it might sound counterintuitive at first that they can also be consumed as foods.  ,
A study published in the Journal of Apicultural Research in 2016 noted that some cultures, including those in Thailand and Australia, consume honey bee nest, also referred to as caterpillars, as a historical process.
When eaten raw or dried, they are also referred to as being nuts, slightly sour, and have a chewy texture.  ,
Beekeepers frequently remove portions of a bees ‘ drone brood to prevent the development of a dangerous parasitical insect that could damage the honey bee people, according to the research.  ,
” This process makes sweet bird aircraft brood a by-product, producing an abundance of cultivated insects with undeveloped potential,” said Professor Annette Bruun Jensen of the University of Copenhagen and her coworkers.
” The high nutritional value of honey bee pupae and larvae can be compared to beef in terms of the quality and quantity of their proteins.”
The establishment of hives and bee practices may also aid in providing pollination services, the researchers said, promoting natural robustness and agricultural production in an area.  ,
According to SFA guidelines, the Northern honeybees that are available for use in Singapore must be raised in a controlled atmosphere.  ,
These bees will likely be processed completely because they are one of the insects that cannot be imported live, and the National Parks Board ( NPB) has determined that they are an invasive species.  ,
ARE INSECTS REALLY SAFE?
SFA has created an mosquito regulatory framework that provides instructions for businesses that intend to buy, rear, or method insects into foods for human use or animal feed.  ,
Second, the insect species may be assessed to have a history of human use. The final product must also be deemed safe for use after the cultivation and running of insect and mosquito products are also required to be free of contaminants.  ,
The 16 different species of insects that are permitted as food in Singapore may be found in the wild.
The organization claimed the guidelines were created as a result of a” rigorous academic review” that included references from nations and regions that have permitted the consumption of some insects as food.  ,
These include the European Union, Australia, New Zealand, South Korea and Thailand.  ,
Hygiene procedures must also be carefully followed.  ,
Francis Ng, the CEO of House of Seafood, previously explained to CNA that his restaurants were trained to first clear the bugs before toasting them in the pan. This process is subsequently followed by the , brushing of each mosquito “piece by part”.  ,
” One may order goods from reputable vendors who supply accurate data and labeling. Buyers should be aware of shelf life and backup items in the appropriate conditions, as recommended by the manufacturers,” advised Asst Prof. Puniamoorthy.
SO WHAT DO THEY TASTE LIKE?  ,
More than 80 % of respondents were reluctant to try insects, according to a recent Instagram poll by CNA. Numerous commenters cited the sick aspect. ” This bugs me. I’ll pass”, said a netizen.  ,
The poll was accompanied by a taste test video, in which property crickets, field crickets, and silkworms were substituted for the cooked anchovy element of a dish of nasi lemak.  ,
What was the common opinion among those who tried the pests? A few “ews”, some “good” and” not too bad” reactions, and one “ashy” – in reference to the crumbly texture. Some also retraced their actions in moments and quarters.  ,