Fancy a meal of minced maggots? Scientists say this could be the future of dining - and a way to save the planet.
Food scientists at the University of Queensland in Brisbane, Australia are exploring using insects like maggots and locusts as protein alternatives in food like sausages.
Meat Science professor Dr Louwrens Hoffman says normal meat industries like pig and cow farming are unable to meet global demand.
"An overpopulated world is going to struggle to find enough protein unless people are willing to open their minds, and stomachs, to a much broader notion of food," Dr Hoffman says.
"Would you eat a commercial sausage made from maggots? What about other insect larvae and even whole insects like locusts?
"The biggest potential for sustainable protein production lies with insects and new plant sources."
The Queensland Alliance for Agriculture and Food Innovation (QAAFI) team is focused on disguising insects in pre-prepared foods, as research shows people aren't a big fan of eating whole insects. It's lead to some interesting food products.
"In other words, insect protein needs to be incorporated into existing food products as an ingredient," Dr Hoffman says. "One of my students has created a very tasty insect ice cream."
In 2013, the Food and Agriculture Organization of the United Nations issued a report stating that current food production will need to almost double by 2050 to meet increased demand.
It urged people to eat more insects as they are more nutritious, cheaper to farm and more sustainable.