For several years now, pundits have been announcing the arrival of the “insects as food” revolution. Crickets and grasshoppers, mealworms, and even fruit fly larvae are being celebrated as concentrated, cheap, plentiful protein sources. Truth? Americans still are several years away from turning those little critters into mainstream food ingredients. Just look at the popularity plunge of cochineal colorant when its origin from beetles became widely publicized.
So, speaking of edible bugs, what about other little critters? Food and beverage processing is experiencing a monumental shift in the demand for foods that are made from, or are made with, or have added living microorganisms such as bacteria and yeast.