34-year-old Singaporean Has Been Eating Insects Since 2015, Prefers Them Over Snacks Like Chips

The Singapore Food Agency (SFA) is considering allowing the import and sale of insects and insect-based products for human consumption and animal feed. This potential move could soon make it possible for Singaporeans to easily purchase and enjoy these products.

While the thought of eating insects may cause shock and disgust for many, one Singaporean, Foo Maosheng, welcomed the news.

“I was quite happy that they [the government] are actually allowing this to happen now,” Foo said.

Foo, 34, an entomologist at the Lee Kong Chian Natural History Museum (National University of Singapore), has been incorporating insects into his diet since 2015. His first taste of insects came when a colleague brought fried bamboo worms back from Thailand.

“It was actually not bad,” Foo recalled. “A bit like eating Rice Krispies but with less flavor.”

Foo, who studies bugs for a living, has always been open to the idea of eating insects, or entomophagy, as it’s scientifically known. Even before trying them, he was curious and well-informed about their potential taste and nutritional value.

Now, Foo regularly purchases packs of edible insects from online retailers like Thailand Unique. His collection includes crickets, sago worms, weaver ants, and cicadas. He munches on them like snacks, likening their texture to nuts or biscuits. Sometimes, he sprinkles them over food dishes or bakes them into pandan cake to add a nutty flavor.

While many shy away from insects, Foo appreciates their high protein content, which he finds to be a healthier alternative to conventional snacks. Additionally, he highlights the environmental benefits of consuming insects over traditional meat. Farming insects uses significantly fewer resources than raising livestock and produces less methane, making it a sustainable choice.

Despite mixed reactions from friends and family, Foo believes that insects will become a more accepted food source, especially with Singapore’s efforts to increase local food production. He acknowledges that normalizing entomophagy won’t be easy due to societal stigma, but he’s optimistic that education and exposure will help shift public perception.

For Foo, eating insects is not just a quirky habit—it’s part of a forward-thinking approach to food sustainability and nutrition.

Top photo by Zhangxin Zheng and Foo Maosheng’s IG.