Well food of the future sound bloody grim if these scientist are right
Food scientists at the University of Queensland in Brisbane, Australia are exploring using insects like maggots and locusts as protein alternatives in food like sausages.
We have no idea why they'd want to mess with a meat snag, but Meat Science professor Dr Louwrens Hoffman reckons normal meat like pork and beef are unable to meet global demand with current farming methods.
"An overpopulated world is going to struggle to find enough protein unless people are willing to open their minds, and stomachs, to a much broader notion of food," Dr Hoffman says.
"Would you eat a commercial sausage made from maggots? What about other insect larvae and even whole insects like locusts?
"The biggest potential for sustainable protein production lies with insects and new plant sources."
The Queensland Alliance for Agriculture and Food Innovation (QAAFI) team is focused on disguising insects in pre-prepared foods, as research shows people aren't a big fan of eating whole insects. It's lead to some interesting food products.
"In other words, insect protein needs to be incorporated into existing food products as an ingredient," Dr Hoffman says. "One of my students has created a very tasty insect ice cream."
Would you give maggot snags or insect ice cream a go? Or has science gone too far this time?