Many Americans gag at the idea of maggots, locusts or other insect-proteins. But Louwrens Hoffman, a meat science professor at University of Queensland, says unusual protein sources might be needed to meet future demand.
Protein is changing consumer eating habits and promises big opportunity for pork producers. But new insights from the National Pork Board and the Pork Checkoff show pork only holds a small portion of menu offerings.
Laws requiring food outlets to post calorie information of menu offerings go in effect today. Restaurants, convenience or grocery stores, movie theaters and vending machines with more than 20 sites must comply.
Six California State University campuses recently signed on to the BlueTechValley partnership to provide student entrepreneurs the mentorship and business connections to help get their innovations into market.