Despite opposition, insect-based food products are on the rise in Europe.
The process is simple: insects are frozen, boiled, dried, and then pulverised. The resultant powder can be used to make up foods like pasta.
This powder is a superfood packed with vitamins, fibre, minerals and amino acids. One plate contains higher sources of iron and magnesium, for example, than a regular sirloin steak.
But what about the taste? The BBC’s Sofia Bettiza found out.
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