Unlock the Editor’s Digest for free Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. A few years ago, Clara Best, an insight strategist at Pepsico, joined the growing ranks of flexitarians and decided to adopt a more plant-based diet. “But I struggled with the options available,” she says. Vegan burgers seemed too processed. Cooking with traditional alternatives like tofu and tempeh felt daunting. And pulses left her feeling bloated. To supplement her protein, she landed on a novel solution: insects. Insects continue to be a hard sell among Western consumers First, she crumbled mealworms, which are actually beetles in larval form, on her granol
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