| http://www.w3.org/ns/prov#value | - To get past the disgust barrier, insect-derived foods must have a stronger visual appeal and not be recognisably bug-based,??? Catherine O???Connor, senior analyst at Canadean told FoodNavigator.Another way to boost the appeal of bug-based food would be to link them in flavor and design to places such as Africa or south-east Asia where insect eating is more common, according to Canadean.There is ?
|
