After studying tourism at ITHQ, Anita went on an adventure around the world. Curious by nature, she tried all sorts of ethnic dishes and foods including insects. Loving mixing with cultures and learning about their respective culinary worlds, she also made sure she would cook ‘’the real stuff’’ with the locals anywhere she went. 15 years later, back in her hometown, she read a report from the FOA (2013) that confirmed insect protein being a solution for a sustainable food. She then started to breed mealworms and integrate them into her many culinary experiments.

After many years in research and development of photonic sciences Cynthia decided to use her scientific knowledge and put together technical specifications for a large scale mealworm breeding business. Although she is very conscientious of the positive effects of insect farming on the environment, Cynthia really wants consumers to understand the ‘’super food’’ quality of edible insects.‘’ Insects are rich in fibers, they also are a great source of iron and complete proteins represent half their weight.’’

What a great discovery are mealworms! In order to carry out my various adventure plans, I must be able to count on a healthy diet, but unfortunately I sometimes have to make certain compromises due to the volume or weight of certain foods. Finally, a product that is easy to transport and which offers an exceptional source of protein in addition to providing the necessary calories. A real essential for my future expeditions!

The entire nutrition team of the Aliment'Terre Camps of the Institute on Nutrition and Functional Foods, at Laval University, enjoyed cooking insects this summer! A great way to make nutritious snacks!