Robert Nathan Allen, director of sales at Aspire Food Group, believes that the future food revolution will include turning exotic or crawling animals into a smoothie.
Believe it or not, Aspire Food Group has been raising crickets in brooders, turning them either into a flour, a smoothie, a cracker, or into something else once they have grown from eggs to adults. This is how the future of food revolution will look or taste- like.
What and how we eat is "changing in ways not seen since the postwar industrial food boom." These changes, according to Houston Chronicle, "range from the rise of dinner-on-demand subscription services that deliver do-it-yourself healthy meals to your doorstep, to the expansion of America's palate to include crickets and other insects."
Allen's goal is to include the United States in the list of countries having some 2 billion people eating insects every day diet. He is considered as a "crickets-as-food evangelist" due to the fact that he promotes them and the nutrition that can be found in these insects, including protein, iron and calcium.
According to Allen, cricket flour, for instance, can be a substitute for all-purpose flour "to boost the nutrition profile of baked goods." The cricket flour, moreover, can be "used as a thickening agent in sauces and soups or added to a spice blend when roasting vegetables."
There are several restaurants and food establishments around Houston that offer similar dishes. For example, pan-sautéed grasshoppers ("chapulines") are included in the menu at Hugo's while Cuchara, serves mini grasshoppers from Oaxaca.
On the other hand, the demand for organic food and prepared meals have been increasing.
For instance, Family Fresh, a locally owned fresh produce provider, delivers boxes of fruits and vegetables twice every month for customer pickups. Farmhouse Delivery, o the other hand, also delivers food, such as, dairy, fruits, vegetables, and meat, to homes and offices. Lastly, Pharm Table also prepares and delivers meals that is good for seven days for a fee of $125 for nonvegetarians and $100 for vegetarians.
Chef/owner Elizabeth Johnson said, "Our subscribers want to eat well, and they might like the idea of cooking, but they don't know how or they don't have the time. The industrial revolution was terrible for diet and for its impact on food supply. It took us backward, and with our delivery service and the restaurant, we're trying to take it back."
It is therefore not a surprise that the food delivery services have become one of the fastest-growing industries. "People say these companies are doing so well because people aren't cooking anymore," Ali Bouzari, co-founder of the California Bay-area food innovation and development company Pilot R&D, said.
