U of G Prof Weighs in on Mealworm Margarine in Washington Post

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Prof. Alejandro Marangoni

Prof. Alejandro Marangoni

Does spreading mealworm margarine on a piece of toast sound like a good idea? University of Guelph professor Alejandro Marangoni, Food Science, isn’t so sure. Marangoni was interviewed for an article in The Washington Post on a new butter substitute made from mealworms. Dutch researchers are studying the viability of mealworms, which are sustainable and easy to cultivate, as an edible fat. Marangoni is a Tier 1 Canada Research Chair who studies the physical properties of foods, especially fat crystallization and structure.