Thai vendors stand next to edible insects for sale at Talad Thai market in Pathum Thani province on the outskirts of Bangkok, Thailand, 15 July 2013. Insects have long been on the menu in Thailand, but academics and the United Nation's Food and Agriculture Organization (FAO) officials are hoping they will become a more common global source of protein and nutrients to meet the need for growing world food requirements in the future. (Photo by Narong Sangnak/EPA)

Burger King employee Rumi Sekine shows the Kuro Diamond burger, right, and the Kuro Pearl burger at its Shibuya restaurant in Tokyo Tuesday, September 16, 2014. The international hamburger chain in Japan will launch the two new “kuro burger”, or “black burger” menus that sport buns, cheese and sauce all in black color, starting on Friday, Sept. 19, for a limited period. The buns and cheese are darkened with bamboo charcoal while the beef patties made with black-pepper are topped with the garlic sauce using squid ink. (Photo by Koji Sasahara/AP Photo)

J.S. Burgers Cafe chef Yasuhito Fukui prepares Mr. and Mrs. Burger featuring the U.S. presidential candidates Hillary Clinton and Donald Trump at the hamburger joint in Tokyo, Japan October 7, 2016. (Photo by Megumi Lim/Reuters)

A woman tries to eat a water bug at a bar in downtown Tokyo, Japan, February 12, 2017. A Tokyo bar on Sunday offered courageous couples and curious gourmets a special menu of desserts and drinks made with insects ahead of Tuesday's holiday. (Photo by Toru Hanai/Reuters)

The second annual Salon du Chocolat exhibition and fashion show at LeGourmet in Galeries Lafayette, Dubai Mall on May 18, 2023. Dress “Madonna” created by Chef Christiane S. Trilck designed by Julian Knips. (Photo by Antonie Robertson/The National)

Pupils Antonio Marin-Kalisz, 10 (left) and Zofia Krolikwska, 11 (right) from St Mary's Primary School in Leith, UK with local celebrity chef Tony Singh at the unveiling of Edinburgh Community Food's new educational tuk-tuk on Wednesday, October 2, 2024. The tuk-tuk will serve as a mobile educational initiative to teach communities about nutrition by making healthy cooking fun and accessible, and taking it into the heart of the community. (Photo by Jane Barlow/PA Images via Getty Images)

In this Thursday, February 19, 2015 photo, participants at a seminar on edible insects taste a Cricket Consomme at Le Cordon Bleu cooking school in Bangkok, Thailand. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sautéing and grilling insects to extract innovative flavors they say could open a new frontier for the world of gastronomy. (Photo by Sakchai Lalit/AP Photo)