A company started by a Cornell food scientist turns bug-based proteins into a wonder ingredient that can be used in all kinds of culinary staples, from a meat replacement in summer barbecue to a cooking alternative to eggs or butter in your next batch of cookies. Lee Cadesky, M.S. ‘15 envisions his product as a key fixture in a future food landscape where insects offer a more sustainable alternative to beef and better flavor than plant-based proteins like tofu. Learn more about his ideas here: http://ezramagazine.cornell.edu/Upd…/Dec15/EU.Cfu.Foods.html
