The industry is constantly being moved by new trends – we track them down. In our series ‘A ladle ...’ we regularly present exciting projects and personalities from the food and gastronomy scene. Today, we dive into the world of SWARM. We spoke with founder Christopher Zeppenfeld.
It began with a journey through Asia and eventually became a high-quality protein bar that athletes and sports scientists swear by. With one distinctive feature: The protein used for the bars once had 6 legs. To find out why insect protein is good for the environment, read the interview with Dr Christopher Zeppenfeld, founder and CEO.
Christopher, you have been snacking your way through Asia’s insect-based cuisine: What was that all about?
Eating bugs is not very common in Germany. But the facts actually speak for themselves: insects are full of great nutrients and also extremely sustainable. A report from the UN’s agricultural department in 2013 inspired us to think about insect products on the European market. It was not that easy to imagine eating bugs without batting an eye. We wanted to experience what it was like, so we travelled to a place where insects have been an integral part of the diet for quite some time: Southeast Asia.
When we arrived there, we bought motorcycles and for three and a half months we drove through Vietnam, Laos and Thailand, sampling the colourful insect landscape. There was something for everyone, from beginner-friendly pupae to the more adventurous hornet larvae. It quickly became clear to us that we would bring edible insects to Germany, but in a form that was more in line with our domestic eating habits – as a snack!
New trends are shaping the food and catering and hospitality industry. The focus is on inspiring projects and personalities. They show what's trendy, what's moving and what's successful.
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