New ways of thinking about protein has led a University of Otago Business School graduate into the interesting world of crickets – the insects not the sport that is.
The rise of clean eating and paleo diets has seen chefs recreating well known products with healthy, natural alternatives such as flour made from insects.
Insects on the menu may not be the first thing that comes to your mind when you think of your weekly shop, however brothers Matt and Todd Selak (2010 and 2013) have been working hard to redefine the way people think about food.
