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Contattaci

Categoria: Blog Posts

Dalla tradizione all’innovazione:
La versatilità e la sostenibilità dei prodotti a base di insetti

The Versatility and Sustainability of Insect-Based Products

Come L’innovazione Culinaria Sta Plasmando Il Futuro Sostenibile Del Cibo

How Culinary Innovation is Shaping the Sustainable Future of Food

Insetti In Gastronomia: Un Futuro Sostenibile

A Sustainable Future

Soluzioni nutrizionali nelle cucine dei disastri: Alimenti di soccorso sostenibili con proteine di insetti

Nutrition Solutions In Disaster Kitchens

Esplorando Il Futuro Del Cibo: Insetti Nel 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 Schools1

Exploring New Insect-Based Recipes: Chef Collaboration and Innovation

Exploring New Insect-Based Recipes Chef Collaboration and Innovation
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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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