We are turning to alternative proteins like plant-based and cell-based foods to safeguard against food price hikes and supply chain disruptions. But there is an untapped food source that is said to be healthier, cheaper and more environmentally friendly – edible insects.

How do edible insects stand out as an alternative food source? Talking Point host Steven Chia travels to Thailand, a country with a long history of eating insects, to find out what it takes for these creepy crawlies to move from just a novelty street snack to become a part of our regular diets in the future.

As of June 2022, the import for sale and sale of edible insects is not allowed in Singapore. This is being reviewed by the Singapore Food Agency.

0:00 Insects: future food?
1:30 Insect eating in Thailand
6:11 Farming sago worms in Thailand
10:12 How nutritious are bugs, really?
12:50 Cockroaches as food?!
14:42 Growing insects to taste better
17:25 Cricket-infused burger?
19:30 S'poreans taste-test insects

About the show: Talking Point investigates a current issue or event, offering different perspectives to local stories and revealing how it all affects you.
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