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Category: Blog Posts

The Versatility and Sustainability of Insect-Based Products En

The Versatility and Sustainability of Insect-Based Products

How Culinary Innovation is Shaping the Sustainable Future of Food

How Culinary Innovation is Shaping the Sustainable Future of Food

Insects in Gastronomy: A Sustainable Future

A Sustainable Future - Insect on Green Leaves

Nutrition Solutions In Disaster Kitchens: Sustainable Relief Foods With Insect Protein

Nutrition Solutions In Disaster Kitchens

Exploring The Future Of Food Insects On The Menu

Exploring The Future Of Food Insects On The Menu

Edible Insect Ingredients Approved for Human Consumption in Europe

Edible Insect Ingredients Approved for Human Consumption in Europe

The Journey and Nutritional Benefits of Insect Flour

The Journey and Nutritional Benefits of Insect Flour

A Sustainable and Nutritious Food Trend

A Sustainable and Nutritious Food Trend - September

Insect Consumption in Schools: Educating the Next Generation

Insect Consumption in Schools

Exploring New Insect-Based Recipes: Chef Collaboration and Innovation

Exploring New Insect-Based Recipes Chef Collaboration and Innovation
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Insects Innovation in Gastronomy
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The project “Insects Innovation in Gastronomy (IIG)” is co-funded by the European Union. The opinions and views expressed on this website and in its content are solely those of the authors, the partners of the “IIG” project, and do not necessarily reflect those of the European Union or the Spanish Service for the Internationalisation of Education (SEPIE). Neither the European Union nor the National Agency SEPIE can be held responsible for them.​

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All content on this website, including materials, resources and intellectual outputs produced by the Insects Innovation in Gastronomy (IIG) project, is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (CC BY-NC-SA 4.0).

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