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Edible insects: Investing in your future

New scientific research has led to a pioneering state of the art research centre being opened by FERA to help research insects as food.


The first ever UK specialist insect laboratory has opened in York, at FERA’s biotech campus. This £1million facility will conduct research on bioconservation with aims of producing groundbreaking results to help facilitate a more sustainable future.


Dr Geoffrey Knott, HOP’s Managing Director & Co-Founder said, “FERA’s investment in a brand new, state-of-the-art research centre demonstrates the world-leading work we’re doing in the UK, and our confidence for insects to help deliver low-emission, high-quality, ethical and secure food.”



With such incredible research underway, Dr Andrew Swift, Chief Executive Officer at Fera Science said “Today’s launch of our specialist insect laboratory is an important step in the delivery of expert support from Fera to help the food production industry and its stakeholders, in both the commercial and public sector, to respond to the opportunity this technology presents…The rising pressure to meet consumption for the growing population globally estimates that more than 250 million metric tonnes of additional protein will be needed per year in the decades ahead. This puts immense pressure on our current animal feed protein sources such as soy and fishmeal which are derived from unsustainable sources. Insect bioconversion presents one route to provide sustainably sourced protein into the food chain to help overcome this challenge. Under a circular economy, this technology can reduce biomass waste through consumption and conversion into high quality protein for animal feed as well as other bi-products of high value to food production."



As new advancements begin to shed light on the future of food, it is clear to see that edible insects are at the forefront of a food revolution.

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