{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Edible insects and healthy ice cream for the modern palate' data-url='/boclips/videos/5c54cb4bd8eafeecae1a2a8b' data-video-url='/boclips/videos/5c54cb4bd8eafeecae1a2a8b' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nEdible insects and healthy ice cream for the modern palate\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eUK HIGH END HEALTH FOOD SOURCE: AP HORIZONS, LIFESTYLE, HEALTH AND TECHNOLOGY RESTRICTIONS: HORIZONS CLIENTS AND AP LIFESTYLE, HEALTH AND TECHNOLOGY CLIENTS ONLYLENGTH: 5.49SHOTLIST:AP Television London, UK - 4 September 20161. Close of...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eUK HIGH END HEALTH FOOD SOURCE: AP HORIZONS, LIFESTYLE, HEALTH AND TECHNOLOGY RESTRICTIONS: HORIZONS CLIENTS AND AP LIFESTYLE, HEALTH AND TECHNOLOGY CLIENTS ONLYLENGTH: 5.49SHOTLIST:AP Television London, UK - 4 September 20161. Close of a cooked grasshopper 2. Close of crickets prepared for eating3. Close of ready to eat mealworms in bowl 4. Mid of worker at Jimini's taking grasshopper out of bowl 5. Close of wings being pulled off grasshopper6. Mid of Jimini's staff eating grasshopper 7. Mid of staff on Jimini's stand 8. Close of snack box of grasshoppers 9. SOUNDBITE: (English)  Constance Deseine, Jimini's insect snacks\"All our insects are dehydrated, raised in a specialised farm in the Netherlands and then we process them in our own facility in the south of Paris with different flavours, so we have in total nine different flavours and also we've just launched a range of energy bars made with cricket flour. So we have four energy bars with organic dried fruit and a pinch of cricket flour.\"10. Mid of stall with bowls filled with insects 11. Tracking shot of Constance Deseine walking through food show to find people to taste her insects 12. Various of Deseine approaching visitor Tara Mei and persuading her to taste insect 13. UPSOUND: (English) Tara Mei, Kitchen Table Products \"That is amazing.\"14. Close zoom in of crickets in bowl 15. UPSOUND: (English) Tara Mei, Kitchen Table Products (shows close of Deseine tagging Mei with label to show she's eaten an insect)\"I just wanted to see what it's like. I think that you should always be trying new things. It tasted, it tasted really wholesome.\"16. SOUNDBITE: (English)  John Miller, Chiltern Charcuterie\"Nice crunchy and meaty, and savoury and yes I really liked it actually\"   (Question: \"Will it put you out of business\")\"No! (then laughs)17. Close of Crickets 18. SOUNDBITE: (English)  Constance Deseine, Jimini's insect snacks \"Of course the whole insect, it's not in our culture to eat insects so people at the beginning are a bit curious, yes curious about insects, because we talk about all the benefits of the insects, we say in 2050 there will be nine billion (people) on earth, so we have to find another way to feed everyone and we say that insects could be an alternative (source) of sustainable protein.\"19. Close of cricket flour going into bowl of powdered crickets in bowl on stand which sells powdered insects20. Close of powder 21. Various of different flavoured cricket powders 22. Close zoom into sign that says: \"Adventurous food for adventurous people\" in English 23. SOUNDBITE: (English) Soraya Gadelrab, director, Speciality and Fine Food Fair \"I sat in a seminar two years ago at the IFE exhibition with a futurologist Morgan Gayne and she said that insects were going to become a thing of the future and I sat there thinking I'm not sure I'll be eating crickets any time soon and would you believe we actually have two companies exhibiting, doing edible insects this year.\"24. Various of co-founder of Minioti Natasha Dowse scooping up probiotic ice cream and putting it into pot25. SOUNDBITE: (English) Anna Boletta, co-founder of Minioti ice-cream \"We just had our children and we were just kind of struggling to find indulgent products that were healthier for children. So I think it's rooted in that, realising, that you know, that there must be a way of making really indulgent foods that you know children really want and then make them healthier, but what happened is we've realised adults love this product too, so it's good for all ages. It's not just for children.\"26. Mid of Natasha Dowse offering pot of ice cream to potential buyer 27. Close of ice-cream being scooped 28. SOUNDBITE: (English) Anna Boletta, co-founder of Minioti ice cream \"The best way to carry live cultures is in frozen temperatures, because they survive, the survival rate is really good and there's so much research to show how great probiotics are for you, for all ages. So I just think the more probiotics are in different food sources the better for everyone really. And they're just good for general health you know and all the research is kind of showing that and pushing towards that.\" 29. Mid zoom in of avocado oil stand with bottles and dips 30. Close of bread being dipped into dish with avocado oil31. Wide low angle of Giuseppe Marmo eating bread dipped in extra virgin avocado oil32. SOUNDBITE: (English) Giuseppe Marmo, director Palta Valle extra virgin avocado oil \"If you cook with olive oil at ninety degrees it starts smoking, coconut oil and palm oil reach 150 to 170 and the avocado oil you can cook up to 250-degrees (celcius) before it starts smoking. A very high temperature you can cook with, it is better if it's used raw, but if you want to cook a breast of chicken, or something it will hold the temperature before it starts burning.\"33. Close pan of avocados stacked next to avocado oil bottles 34. SOUNDBITE: (English) Giuseppe Marmo, director Palta Valle extra virgin avocado oil \"It's good even then, but it's very expensive to do it (fry chips) unless you're selling a portion of chips at forty pounds (laughs) then you can use it because of the high temperature content.\"35. Close pan of Palta Valle oil bottles 36. SOUNDBITE: (English) Giuseppe Marmo, director Palta Valle extra virgin avocado oil  \"To make 1.2 litres of avocado oil you need ten kilos of avocados which is a lot of avocados and it is a very low temperature that it's processed so you get the best out of it. You can get more by using higher temperatures in the processing you know. When they process at high temperatures they get more out of the avocado, but it's not necessarily as good. They mix the skin, the stone, when we do it it's just the pure pulp of avocado.\"  37. Close of bread being dipped into bowl of avocado oil LEADIN:Insects, avocado oil and probiotic ice cream are all part of a growing specialist health food trend in the UK. For some consumers it's a case of getting used to bite-sized bugs as an alternative to traditional snack foods. STORYLINE: Garden bugs, or food of the future? It rather depends on which side of the fence you're standing.The growth in edible insects has surprised many, especially in western cultures where there is not a tradition of eating land insects in the same way as seafood.Companies like Jimini's is hoping to change all that.It's created a packets of bar snacks or crisp replacements.Some you can eat straight out of a packet, others may need to be de-winged beforehand, especially the grasshopper whose wings can get stuck in your throat.Constance Deseine argues these are a lot healthier.She says: \"All our insects are dehydrated, raised in a special farm in the Netherlands and then we process them in our own facility in the south of Paris with different flavours, so we have in total nine different flavours and also we've launched a range of energy bars made with cricket flour. So we have four energy bars with dried fruit and a pinch of cricket flour.\"Deseine is on a mission with her colleagues to change the view of the squeamish and less adventurous.She goes on the prowl at the Speciality Fine Food Fair. People here tend to be especially interested in food and many traders are looking for something new to tantalise their customer's tastebuds.Deseine tracks down Tara Mei who doesn't look sure at first, but she takes a chomp and declares: \"That is amazing.\"Mei says: \"I just wanted to see what it's like. I think that you should always be trying new things. It tasted  really wholesome.\"Mei has never eaten insects before let alone a whole grasshopper, but John Miller who produces charcuterie is an expert carnivore.He gives his judgement:  \"Nice crunchy and meaty, savoury and yes I really liked it actually.\"Asked whether he believes these bugs will put him out of business he laughs, it's not a prospect he's expecting any time soon.Deseine says companies like her's need to educate people about alternative sources of protein.She says: \"Of course the whole insect, it's not in our culture to eat insects so people at the beginning are a bit curious, yes curious about insects, because we talk about all the benefits of the insects, we say in 2050 there will be nine billion (people) on earth, so we have to find another way to feed everyone and we say that insects could be an alternative of sustainable protein.\"Other stalls here are producing insects in the form of powders, flours.Even people who work closely with the cutting edge of the food industry are astonished at the speed with which the edible insects have spread.The fair's director Soraya Gadelrab says: \"I sat in a seminar two years ago at the IFE exhibition with a futurologist Morgan Gayne and she said that insects were going to become a thing of the future and I sat there thinking I'm not sure I'll be eating crickets any time soon and would you believe we actually have two companies exhibiting, doing edible insects this year.\"Ice-cream  couldn't be more different.It's not something we associate with being healthy, on the contrary we usually associate it with pure indulgence.This ice cream may look and taste like other gourmet products, but the women who produce it insist it's probably one of the healthiest ice creams around.It's sweetened with plants and it contains live probiotic cultures which are often associated with yoghurt.The milk is all from Jersey where co-founders Anna Boletta and Natasha Dowse live.Boletta says: \"We just had our children and we were just kind of struggling to find indulgent products that were healthier for children. So I think it's rooted in that, realising, you know, that there must be a way of making really indulgent foods that you know children really want and then make them healthier, but then what happened is we've realised adults love this product too, so it's good for all ages. It's not just for children.\"According to Boletta ice cream is a perfect way to preserve bacterias which can improve digestion.She says \"The best way to carry live cultures is in frozen temperatures, because they survive, the survival rate is really good and there's so much research to show how great probiotics are for you, for all ages. So I just think the more probiotics are in different food sources the better for everyone really. And they're just good for general health you know and all the research is kind of showing that and pushing towards that.\" So far the ice cream is only available in high end supermarkets and delicatessens in the Channel Islands, but they say that's about to change.Most of us know that olive oil has many benefits such as vitamin E, polyphenols, and phytosterols and Omega-3.Olive oil is not suitable for cooking at high temperatures, which is why Giuseppe Marmo is keen to spread the word about his Chilean avocado oil.He says: \"If you cook with olive oil at ninety degrees it starts smoking, coconut oil and palm oil reach 150 to 170 and the avocado oil you can cook up to 250-degrees (celcius) before it starts smoking. A very high temperature you can cook with, it is better if it's used raw, but if you want to cook a breast of chicken, or something it will hold the temperature before it starts burning.\"His company only cold presses the pulp of the avocado which means each bottle on the stand here will cost around ten UK pounds.So what about deep frying?At such high cooking temperatures it's perfect  for making chips, but Marmo says that might turn out to be a bit expensive.\"It's good even then, but it's very expensive to do it (fry chips) unless you're selling a portion of chips at forty pounds (laughs) then you can use it because of the high temperature content.\"He explains: \"To make 1.2 litres of avocado oil you need ten kilos of avocados which is a lot of avocados and it is a very low temperature that it's processed so you get the best out of it. You can get more by using higher temperatures in the processing you know. When they process at high temperatures they get more out of the avocado, but it's not necessarily as good. They mix the skin, the stone, when we do it it's just the pure pulp of avocado.\"  The oil isn't yet on the market although Marmo says they are set to swing into production.====Clients are reminded: (i) to check the terms of their licence agreements for use of content outside news programming and that further advice and assistance can be obtained from the AP Archive on: Tel +44 (0) 20 7482 7482 Email: info@aparchive.com. 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