SBRI-supported Bug Farm Foods has developed VEXo, a protein that can be used like minced meat, at its new R&D facility in St David’s.
Supporting the launch at Ysgol Penrhyn Dewi, Minister for Environment, Energy and Rural Affairs, Lesley Griffiths said:
In today’s climate it has never been a more important time to innovate in food production and simultaneously tackle environmental, sustainability and social issues.
Cutting saturated fat
VEXo has been developed by husband and wife team chef Andy Holcroft and entomologist Dr Sarah Beynon, who between them have also founded the UK’s first full-time edible insect restaurant Grub Kitchen and the multi award-winning research centre and visitor attraction Dr Beynon’s Bug Farm.
The innovative VEXo can be used in a similar way to minced meat, whilst reducing saturated fat by over 80%. Nearly one-third of 2-15 year olds are overweight or obese, with obesity costing the NHS in Wales around £73 million.