Insects in Foods? Nutritional Benefits Might Soon Make Science Fiction a Reality in the U.S.

Alexandra Kazaks, Ph.D., RDN, discusses the benefits of bringing insects into the food supply in the U.S. and the hurdles that need to be overcome in order to make it happen.
Nov. 1, 2023
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When Tyson Foods announced a partnership with insect ingredients company Protix in mid-October, it made significant headlines and raised a positively curious eyebrow or two, at least among consumers. And although Tyson’s initial plan focuses on insect protein as a feed and pet food ingredient, we wanted to discuss the idea of insects as a food source both today and in the future.

Alexandra Kazaks, Ph.D., RDN, joined us for that very reason. She is a member of the Institute of Food Technologists Nutrition Division and an experienced communicator of nutrition and health information from a scientific viewpoint for healthcare, industry, and the general public.

About the Author

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Andy Hanacek

Senior Editor

Andy Hanacek has covered meat, poultry, bakery and snack foods as a B2B editor for nearly 20 years, and has toured hundreds of processing plants and food companies, sharing stories of innovation and technological advancement throughout the food supply chain. In 2018, he won a Folio:Eddie Award for his unique "From the Editor's Desk" video blogs, and he has brought home additional awards from Folio and ASBPE over the years. In addition, Hanacek led the Meat Industry Hall of Fame for several years and was vice president of communications for We R Food Safety, a food safety software and consulting company.

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