448. The Downside of Disgust

Val Curtis, a Professor at the London School of Hygiene and Tropical Medicine, and Emily Kimmons, a Senior Manager at Kraft Heinz, dive into the intriguing world of disgust. They discuss how this primal response shapes our food choices and societal norms while exploring edible insects as a sustainable food source. Curtis shares insights on using disgust to promote hygiene, and Kimmons explains the sensory evaluations in developing new products. Their conversation highlights the barriers to embracing unconventional foods and the potential for an 'edible revolution'.