Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/912382

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Page 23 of 139

www.blendwithps.com l www.psseasoning.com Custom Blending, Product Development Commercial Quantities or Small Batches Private Label, Custom Packaging Offering Gluten-Free, Heart-Healthy, Natural Products and More TM Creating a Protein Buzz with Fruit Flies The use of edible insects for food grew more than 58 percent from 2011 to 2015, according to Innova Market Insights. And startup Flying Spark is already revolution- izing the segment by using the larvae of the common Mediterranean fruit fly for a sustainable protein powder. The larvae is high in protein, calcium, iron, and potassium, odorless, and virtually cho- lesterol-free. It's also sustain- able as it requires minimal water, almost no land, and almost no human interven- tion to grow. Chosen as one of the first businesses for IKEA's Bootcamp startup accel- erator, Flying Spark shares IKEA's mission to solve some of the world's most press- ing problems, like hunger. Eran Gronich, co-founder & CEO of Flying Spark, says, "We're already working with several major multi-national food manufacturers, who are making bread, dough- nuts, snack bars, sausages, burgers, and pasta with our powder." Spark will launch commercially in 2018.—D.S. Winter Fancy Food Show Booth 6337 WINTER 2018 21

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