Tastes like chicken

Grasshoppers, mealworms, and beetle larvae are cheap, clean, and environmentally responsible sources of complete proteins for human consumption. The only problem, at least in Western cultures, is that our people are squeamish about eating bugs. Our genetic engineers and food scientists are solving this problem by adjusting the taste and texture of insect proteins. When these proteins are harvested and processed, they taste and feel exactly like common fish and poultry products.