People in Singapore are curious about the taste of insects and are willing to try them, but are still hesitant to put them on the plate

Published 2024년 7월 9일

Tridge summary

The Singapore Food Agency has permitted the importing, producing, and selling of 16 types of insect food, including crickets and silkworm pupae. Local restaurants are now experimenting with incorporating insects into their dishes. Customers are open to trying insect dishes but have reservations and prefer them to be priced similarly to traditional protein foods. Some restaurants are hesitant to include insects due to concerns about their older customer base. Creamier, a boutique ice cream brand, is exploring the use of insects in their products to increase food diversity and support local companies.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Insect food is allowed to be sold locally, and restaurants that intend to launch insect dishes are waiting for importers to approve their import applications. The public interviewed are curious about the taste of insects, but have reservations about incorporating insects into the plate, and believe that the price of insect dishes should not be much higher than traditional protein foods such as beef and pork. The Singapore Food Agency allowed local businesses to import, produce and sell 16 types of insect food, including crickets, silkworm pupae, grasshoppers, etc. on Monday (July 8). The local restaurant Crab House let diners try insect dishes cooked with silkworm pupae and crickets at its Punggol store the next day (9th). Crab Huang Minlai, president of Crab House, said in an interview with Lianhe Zaobao: "The insects that customers are allowed to taste are a batch of goods imported with the approval of the Food Agency. We plan to import more insects next, but we are waiting for ...

Source: Zaobao