PREVIEW

Ants have long been the nemesis of picnickers around the world but if scientists have their way we’ll be eating them on everything from salad to traditional British favourite, fish and chips. U.S. Researchers have discovered that the common black ant tastes of vinegar - and claim they could be a delicious and nutritious garnish to many common dishes. Changqi Liu, an associate professor of food science at San Diego State University and his team have detailed the unique aroma profiles of four species of edible ants. They found common black ants have an acidic and vinegary smell, primarily because of their high content of formic acid, which is a compound the ants secrete from venom glands. So, if you’re feeling adventurous and want a bit of extra protein on your chips instead of vinegar, or in your prawn cocktail - then ants could be the answer. Chicatana ants tested did not contain formic acid, and their predominant smell was nutty, woody and fatty due to pyrazines, compounds also produced when meats and bread are cooked. The insects even have dessert covered - as weaver ants have a nutty, sweet and caramel-like aroma caused by the presence of various pyrazines and pyrroles. There are also environmental reasons to put ants on the menu, as insects provide an alternative protein to animals - the farming of which is huge contributor to global greenhouse gas emissions. Liu hopes his team’s work to isolate ants’ unique flavours makes them a more viable addition to menus around the world.