Almond tofu with beetle larvae is pictured at Take-Noko cafe in Tokyo, Japan, July 21, 2023. REUTERS/Kim Kyung-Hoon 

Takumi Yamamoto eats giant water bugs, as he drinks Tagame Cider, a carbonated drink made with the extract of giant water bugs and garnished with a dried version of the insect, at Take-Noko cafe in Tokyo, Japan, July 21, 2023. REUTERS/Kim Kyung-Hoon 

Cheese risotto with cricket meatballs is pictured at Take-Noko cafe in Tokyo, Japan, July 21, 2023. REUTERS/Kim Kyung-Hoon 

Takumi Yamamoto reacts as he eats silkworm sashimi at Take-Noko cafe in Tokyo, Japan, July 21, 2023. REUTERS/Kim Kyung-Hoon 

Various insects on a plate are pictured at Take-Noko cafe in Tokyo, Japan, July 21, 2023. REUTERS/Kim Kyung-Hoon 

Michiko Miura, the manager of Take-Noko cafe, opens the cafe in Tokyo, Japan, July 21, 2023. REUTERS/Kim Kyung-Hoon 

Shunnosuke Suga eats beetle larvae, as he eats Almond tofu with beetle larvae at Take-Noko cafe in Tokyo, Japan, July 21, 2023. REUTERS/Kim Kyung-Hoon 

Tagame Cider, a carbonated drink made with the extract of giant water bugs and garnished with a dried version of the insect, is pictured at Take-Noko cafe in Tokyo, Japan, July 21, 2023. REUTERS/Kim Kyung-Hoon 

French chef Laurent Veyet puts a cricket on a dish in his restaurant Inoveat serving insect-based food in Paris, France, May 12, 2021. Picture take May 12, 2021. REUTERS/Sarah Meyssonnier 

An employee sorts through Gyrullus crickets in the InsectiPro farm in Red Hill, Kiambu County, Kenya, September 11, 2020. Picture taken September 11, 2020. REUTERS/Baz Ratner 

A Gyrullus cricket is seen in the InsectiPro farm in Red Hill, Kiambu County, Kenya, September 11, 2020. Picture taken September 11, 2020. REUTERS/Baz Ratner 

Gyrullus crickets are seen in the InsectiPro farm in Red Hill, Kiambu County, Kenya, September 11, 2020. Picture taken September 11, 2020. REUTERS/Baz Ratner 

Insect snack bags containing freeze-dried grasshoppers, dried crickets and dried mealworms are displayed at an exhibition stand of Swiss Essento Food AG at a fair in Zurich, Switzerland January 31, 2020. REUTERS/Arnd Wiegmann 

A box containing Essento Protein insect bars with cricket flour is displayed at an exhibition stand of Swiss Essento Food AG at a fair in Zurich, Switzerland January 31, 2020. REUTERS/Arnd Wiegmann 

An insect snack bag containing dried crickets is displayed at an exhibition stand of Swiss Essento Food AG at a fair in Zurich, Switzerland January 31, 2020. REUTERS/Arnd Wiegmann 

Prepared crickets are pictured in the house of biologist Federico Paniagua, who is promoting the ingestion of a wide variety of insects as a low-cost and nutrient-rich food, in Grecia, Costa Rica, July 13, 2019. Picture taken July 13 2019. REUTERS/Juan Carlos Ulate 

Biologist Federico Paniagua eats a cricket during lunch while promoting the ingestion of a wide variety of insects as a low-cost and nutrient-rich food, in Grecia, Costa Rica, July 13, 2019. Picture taken July 13 2019. REUTERS/Juan Carlos Ulate 

Biologist Federico Paniagua, gives a cooked cricket to his daughter, during lunch with his family as his is promoting the ingestion of a wide variety of insects, as a low-cost and nutrient-rich food in Grecia, Costa Rica, June 22, 2019. Picture taken June 22, 2019. REUTERS/Juan Carlos Ulate 

Abigail daughter of biologist Federico Paniagua, eat a cricket larva, as he is promoting the ingestion of a wide variety of insects, as a low-cost and nutrient-rich food in Grecia, Costa Rica, July 13, 2019. Picture taken July 13 2019. REUTERS/Juan Carlos Ulate 

Cooked crickets are pictured in the house of the biologist Federico Paniagua who is promoting the ingestion of a wide variety of insects, as a low-cost and nutrient-rich food in Grecia, Costa Rica, July 13, 2019. Picture taken July 13, 2019. REUTERS/Juan Carlos Ulate TPX IMAGES OF THE DAY 

Gabriela Soto cooks cricket, as her husband biologist Federico Paniagua is promoting the ingestion of a wide variety of insects, as a low-cost and nutrient-rich food in Grecia, Costa Rica, June 22, 2019. Picture taken June 22,2019. REUTERS/Juan Carlos Ulate 

Cooked cricket larvae are pictured in the house of the biologist Federico Paniagua who is promoting the ingestion of a wide variety of insects, as a low-cost and nutrient-rich food in Grecia, Costa Rica, June 22, 2019. Picture taken June 22,2019. REUTERS/Juan Carlos Ulate 

A cooked cricket for human consumption is pictured in the house of the biologist Federico Paniagua who is promoting the ingestion of a wide variety of insects, as a low-cost and nutrient-rich food in Grecia, Costa Rica, June 22, 2019. Picture taken June 22,2019. REUTERS/Juan Carlos Ulate 

Gabriela Soto cooks cricket larvae, as her husband biologist Federico Paniagua promoting the ingestion of a wide variety of insects, as a low-cost and nutrient-rich food in Grecia, Costa Rica, June 22, 2019. Picture taken June 22,2019. REUTERS/Juan Carlos Ulate 

Gabriela Soto cooks cricket larvae, as her husband biologist Federico Paniagua promoting the ingestion of a wide variety of insects, as a low-cost and nutrient-rich food in Grecia, Costa Rica, June 22, 2019. Pictures taken June 22,2019. REUTERS/Juan Carlos Ulate 

Gabriela Soto washes cricket larvae to cook them at the insect farm for human consumption, as her husband biologist Federico Paniagua promoting the ingestion of a wide variety of insects, as a low-cost and nutrient-rich food in Grecia, Costa Rica, June 22, 2019. Pictures taken June 22,2019. REUTERS/Juan Carlos Ulate 

Cricket larvae are pictured in the insect farm for human consumption of the biologist Federico Paniagua, as he is promoting the ingestion of a wide variety of insects, as a low-cost and nutrient-rich food in Grecia, Costa Rica, June 22, 2019. Picture taken June 22,2019. REUTERS/Juan Carlos Ulate 

Cricket larvae are pictured in the insect farm for human consumption of the biologist Federico Paniagua, as he is promoting the ingestion of a wide variety of insects, as a low-cost and nutrient-rich food in Grecia, Costa Rica, June 22, 2019. Picture taken June 22,2019. REUTERS/Juan Carlos Ulate 

Flour ground from dried crickets and crickets in jars, for the first mass-delivered bread made of insects, are seen at the Finnish food company Fazer bakery in Helsinki, Finland November 23, 2017. REUTERS/Attila Cser 

A chef places worms and crickets on a noodle as he serves 'insect tsukemen' noodle at 'Ramen Nagi' restaurant in Tokyo, Japan April 9, 2017. Picture taken on April 9, 2017. REUTERS/Kim Kyung-Hoon 

Crickets in a pot are seen after being cooked as a soup for 'insect tsukemen' at 'Ramen Nagi' restaurant in Tokyo, Japan April 9, 2017. Picture taken on April 9, 2017. REUTERS/Kim Kyung-Hoon 

An 'Insect tsukemen' ramen noodle topped with fried worms and crickets is placed on a customer's table at 'Ramen Nagi' restaurant in Tokyo, Japan April 9, 2017. Picture taken on April 9, 2017. REUTERS/Kim Kyung-Hoon 

A customer takes pictures of an 'Insect tsukemen' ramen noodle topped with fried worms and crickets 'Ramen Nagi' restaurant in Tokyo, Japan April 9, 2017. Picture taken on April 9, 2017. REUTERS/Kim Kyung-Hoon 

A customer smiles as she eats an 'Insect tsukemen' ramen noodle topped with fried worms and crickets at 'Ramen Nagi' restaurant in Tokyo, Japan April 9, 2017. Picture taken on April 9, 2017. REUTERS/Kim Kyung-Hoon 

An 'Insect tsukemen' ramen noodle topped with fried worms and crickets is placed on a customer's table at 'Ramen Nagi' restaurant in Tokyo, Japan April 9, 2017. Picture taken on April 9, 2017. REUTERS/Kim Kyung-Hoon 

A customer eats an 'Insect tsukemen' ramen noodle topped with fried worms and crickets at 'Ramen Nagi' restaurant in Tokyo, Japan April 9, 2017. Picture taken on April 9, 2017. REUTERS/Kim Kyung-Hoon 

Edible crickets are pictured at a edible insects farm in Hwaseong, South Korea, August 10, 2016. Picture taken August 10, 2016. REUTERS/Kim Hong-Ji 

Anthony Hatinger, co-founder of Detroit Ento, a start-up turning locally sourced insects into food products, holds freeze-dried edible crickets in his hand during the 'Eating Insects Detroit: Exploring the Culture of Insects as Food and Feed' conference at Wayne State University in Detroit, Michigan May 26, 2016. REUTERS/Rebecca Cook 

REFILE - CORRECTING TYPO IN LAST NAME Anthony Hatinger, co-founder of Detroit Ento, a start-up turning locally sourced insects into food products, holds freeze-dried edible crickets in his hand during the 'Eating Insects Detroit: Exploring the Culture of Insects as Food and Feed' conference at Wayne State University in Detroit, Michigan May 26, 2016. REUTERS/Rebecca Cook 

Gabi Lewis (L) and Greg Sewitz wear their t-shirts promoting crickets as food while attending the 'Eating Insects Detroit: Exploring the Culture of Insects as Food and Feed' conference at Wayne State University in Detroit, Michigan May 26, 2016. REUTERS/Rebecca Cook 

Anthony Hartinger, co-founder of Detroit Ento, a start-up turning locally sourced insects into food products, holds freeze-dried edible crickets in his hand during the 'Eating Insects Detroit: Exploring the Culture of Insects as Food and Feed' conference at Wayne State University in Detroit, Michigan May 26, 2016. REUTERS/Rebecca Cook 

Robert Allen, co-founder of the Austin, Texas based Little Herds, a non-profit founded to educate the public about the benefits of insects as food and feed, holds freeze-dried crickets between his teeth during a 'Eating Insects Detroit: Exploring the Culture of Insects as Food and Feed' conference at Wayne State University in Detroit, Michigan May 26, 2016. REUTERS/Rebecca Cook 

Robert Allen, co-founder of Texas-based Little Herds, a non-profit founded to educate the public on the benefits of insects for food and feed, holds edible freeze-dried crickets between his teeth during a 'Eating Insects Detroit: Exploring the Culture of Insects as Food and Feed' conference at Wayne State University in Detroit, Michigan May 26, 2016. REUTERS/Rebecca Cook TPX IMAGES OF THE DAY 

Robert Allen, co-founder of Little Herds, a nonprofit educational program promoting the use of insects for food and feed, holds a edible freeze-dried cricket between his teeth during a 'Eating Insects Detroit: Exploring the Culture of Insects as Food and Feed' conference at Wayne State University in Detroit, Michigan May 26, 2016. REUTERS/Rebecca Cook 

A bowl of edible freeze-dried crickets is displayed during the 'Eating Insects Detroit: Exploring the Culture of Insects as Food and Feed' conference at Wayne State University in Detroit, Michigan May 26, 2016. REUTERS/Rebecca Cook 

An attendee wears a 'Crickets are the new kale' t-shirt during the 'Eating Insects Detroit: Exploring the Culture of Insects as Food and Feed' conference at Wayne State University in Detroit, Michigan May 26, 2016. REUTERS/Rebecca Cook 

Gabi Lewis (L) and Greg Sewitz wear their t-shirts promoting crickets as food while attending the 'Eating Insects Detroit: Exploring the Culture of Insects as Food and Feed' conference at Wayne State University in Detroit, Michigan May 26, 2016. REUTERS/Rebecca Cook 

Anthony Hartinger, co-founder of Detroit Ento, a start-up turning locally sourced insects into food products, holds freeze-dried edible crickets in his hand during the 'Eating Insects Detroit: Exploring the Culture of Insects as Food and Feed' conference at Wayne State University in Detroit, Michigan May 26, 2016. REUTERS/Rebecca Cook 

Packets of "HiSo"snacks are offered to foreign tourists during a promotion event in central Bangkok February 24, 2015. Street vendors selling deep-fried insects as snacks are a familiar sight in Bangkok, but a Thai entrepreneur is trying to give edible bugs a more upmarket appeal. Panitan Tongsiri will launch his "HiSo", short for high-society, brand of seasoned insect snacks in March and plans to stock them at gourmet food markets around the Thai capital. Crunchy crickets and worms would be a delicacy available in plain salt, cheese, seaweed and barbecue flavours at 25 baht (less than $1) per pack, said the 29-year-old businessman. Picture taken February 24, 2015. REUTERS/Chaiwat Subprasom (THAILAND - Tags: FOOD SOCIETY TRAVEL) 

Schoolgirls pose after getting packets of "HiSo" snacks during a promotion event in central Bangkok February 24, 2015. Street vendors selling deep-fried insects as snacks are a familiar sight in Bangkok, but a Thai entrepreneur is trying to give edible bugs a more upmarket appeal. Panitan Tongsiri will launch his "HiSo", short for high-society, brand of seasoned insect snacks in March and plans to stock them at gourmet food markets around the Thai capital. Crunchy crickets and worms would be a delicacy available in plain salt, cheese, seaweed and barbecue flavours at 25 baht (less than $1) per pack, said the 29-year-old businessman. Picture taken February 24, 2015. REUTERS/Chaiwat Subprasom (THAILAND - Tags: SOCIETY EDUCATION FOOD) 

Packets of "HiSo" snacks are offered to passers-by during a promotion event in central Bangkok February 24, 2015. Street vendors selling deep-fried insects as snacks are a familiar sight in Bangkok, but a Thai entrepreneur is trying to give edible bugs a more upmarket appeal. Panitan Tongsiri will launch his "HiSo", short for high-society, brand of seasoned insect snacks in March and plans to stock them at gourmet food markets around the Thai capital. Crunchy crickets and worms would be a delicacy available in plain salt, cheese, seaweed and barbecue flavours at 25 baht (less than $1) per pack, said the 29-year-old businessman. Picture taken February 24, 2015. REUTERS/Chaiwat Subprasom (THAILAND - Tags: SOCIETY FOOD) 

Packets of "HiSo" snacks are offered to motorcycle taxi drivers during a promotion event in central Bangkok February 24, 2015. Street vendors selling deep-fried insects as snacks are a familiar sight in Bangkok, but a Thai entrepreneur is trying to give edible bugs a more upmarket appeal. Panitan Tongsiri will launch his "HiSo", short for high-society, brand of seasoned insect snacks in March and plans to stock them at gourmet food markets around the Thai capital. Crunchy crickets and worms would be a delicacy available in plain salt, cheese, seaweed and barbecue flavours at 25 baht (less than $1) per pack, said the 29-year-old businessman. Picture taken February 24, 2015. REUTERS/Chaiwat Subprasom (THAILAND - Tags: SOCIETY FOOD) 

A worker prepares deep fried insects in a factory producing "HiSo" snacks in Bangkok's suburbs February 24, 2015. Street vendors selling deep-fried insects as snacks are a familiar sight in Bangkok, but a Thai entrepreneur is trying to give edible bugs a more upmarket appeal. Panitan Tongsiri will launch his "HiSo", short for high-society, brand of seasoned insect snacks in March and plans to stock them at gourmet food markets around the Thai capital. Crunchy crickets and worms would be a delicacy available in plain salt, cheese, seaweed and barbecue flavours at 25 baht (less than $1) per pack, said the 29-year-old businessman. Picture taken February 24, 2015. REUTERS/Damir Sagolj (THAILAND - Tags: SOCIETY FOOD) 

Workers sort and package deep fried insects in a factory producing "HiSo" snacks in Bangkok's suburbs February 24, 2015. Street vendors selling deep-fried insects as snacks are a familiar sight in Bangkok, but a Thai entrepreneur is trying to give edible bugs a more upmarket appeal. Panitan Tongsiri will launch his "HiSo", short for high-society, brand of seasoned insect snacks in March and plans to stock them at gourmet food markets around the Thai capital. Crunchy crickets and worms would be a delicacy available in plain salt, cheese, seaweed and barbecue flavours at 25 baht (less than $1) per pack, said the 29-year-old businessman. Picture taken February 24, 2015. REUTERS/Damir Sagolj (THAILAND - Tags: SOCIETY FOOD) 

Pattitarn Tongsiri is silhouetted in his factory, which produces "HiSo" snacks in Bangkok's suburbs February 24, 2015. Street vendors selling deep-fried insects as snacks are a familiar sight in Bangkok, but a Thai entrepreneur is trying to give edible bugs a more upmarket appeal. Panitan Tongsiri will launch his "HiSo", short for high-society, brand of seasoned insect snacks in March and plans to stock them at gourmet food markets around the Thai capital. Crunchy crickets and worms would be a delicacy available in plain salt, cheese, seaweed and barbecue flavours at 25 baht (less than $1) per pack, said the 29-year-old businessman. Picture taken February 24, 2015. REUTERS/Damir Sagolj (THAILAND - Tags: SOCIETY FOOD) 

Pattitarn Tongsiri holds a toy of one of mascots at his factory, which produces "HiSo" snacks in Bangkok's suburbs February 24, 2015. Street vendors selling deep-fried insects as snacks are a familiar sight in Bangkok, but a Thai entrepreneur is trying to give edible bugs a more upmarket appeal. Panitan Tongsiri will launch his "HiSo", short for high-society, brand of seasoned insect snacks in March and plans to stock them at gourmet food markets around the Thai capital. Crunchy crickets and worms would be a delicacy available in plain salt, cheese, seaweed and barbecue flavours at 25 baht (less than $1) per pack, said the 29-year-old businessman. Picture taken February 24, 2015. REUTERS/Damir Sagolj (THAILAND - Tags: SOCIETY FOOD) 

A worker sorts deep fried insects in a factory producing "HiSo" snacks in Bangkok's suburbs February 24, 2015. Street vendors selling deep-fried insects as snacks are a familiar sight in Bangkok, but a Thai entrepreneur is trying to give edible bugs a more upmarket appeal. Panitan Tongsiri will launch his "HiSo", short for high-society, brand of seasoned insect snacks in March and plans to stock them at gourmet food markets around the Thai capital. Crunchy crickets and worms would be a delicacy available in plain salt, cheese, seaweed and barbecue flavours at 25 baht (less than $1) per pack, said the 29-year-old businessman. Picture taken February 24, 2015. REUTERS/Damir Sagolj (THAILAND - Tags: SOCIETY FOOD) 

A worker sorts worms in a factory producing "HiSo" snacks in Bangkok's suburbs February 24, 2015. Street vendors selling deep-fried insects as snacks are a familiar sight in Bangkok, but a Thai entrepreneur is trying to give edible bugs a more upmarket appeal. Panitan Tongsiri will launch his "HiSo", short for high-society, brand of seasoned insect snacks in March and plans to stock them at gourmet food markets around the Thai capital. Crunchy crickets and worms would be a delicacy available in plain salt, cheese, seaweed and barbecue flavours at 25 baht (less than $1) per pack, said the 29-year-old businessman. Picture taken February 24, 2015. REUTERS/Damir Sagolj (THAILAND - Tags: SOCIETY) 

A worker packages bags of "HiSo" snacks in a factory in Bangkok's suburbs February 24, 2015. Street vendors selling deep-fried insects as snacks are a familiar sight in Bangkok, but a Thai entrepreneur is trying to give edible bugs a more upmarket appeal. Panitan Tongsiri will launch his "HiSo", short for high-society, brand of seasoned insect snacks in March and plans to stock them at gourmet food markets around the Thai capital. Crunchy crickets and worms would be a delicacy available in plain salt, cheese, seaweed and barbecue flavours at 25 baht (less than $1) per pack, said the 29-year-old businessman. Picture taken February 24, 2015. REUTERS/Damir Sagolj (THAILAND - Tags: SOCIETY FOOD) 

Workers package deep fried insects in a factory producing "HiSo" snacks in Bangkok's suburbs February 24, 2015. Street vendors selling deep-fried insects as snacks are a familiar sight in Bangkok, but a Thai entrepreneur is trying to give edible bugs a more upmarket appeal. Panitan Tongsiri will launch his "HiSo", short for high-society, brand of seasoned insect snacks in March and plans to stock them at gourmet food markets around the Thai capital. Crunchy crickets and worms would be a delicacy available in plain salt, cheese, seaweed and barbecue flavours at 25 baht (less than $1) per pack, said the 29-year-old businessman. Picture taken February 24, 2015. REUTERS/Damir Sagolj (THAILAND - Tags: SOCIETY FOOD)