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Why is it that in the west a dish of cockles may be eaten with relish but a dish of locust larvae would be greeted with horror and disgust? asks Harry Ardeshir

Harry Ardeshir describes some protein‐ rich ingredients which modify the texture and composition of certain manufactured foods

In the last decade, modern food technology has ensured that supermarket shelves are stacked with new ingenious and exciting food ranges. This is all very nice for the consumer but it has presented some headaches for quality control personnel. Consumer expectations are now very high and the race to satisfy these expectations has sometimes been at the sacrifice of quality control: an obvious example is the increasing incidence of food poisoning. What is more, as we approach a single common European market there is additional pressure from the EC to conform to community standards of food quality.

Unwittingly man has used enzymes in the preparation of food and drink since the dawn of civilisation. Now we are aware of the enormous potential of enzymes in making the sophisticated food products to meet the demands of today's consumers

The palatability of food is to a considerable extent governed by its aesthetic or sensory qualities, namely appearance, aroma, texture and flavour. Recently, many innovative foods have exploited these attributes as an important aspect of their consumer appeal, for example, the texture of Wispa and Aero chocolate bars, the aroma, appearance and texture of Lymeswold cheese, the ‘snap, crackle, and pop’ of Rice Krispies, the ‘Sch—’ of Schweppes tonic water, the appearance of Monster Munchies and other extruded snack foods.

An aphrodisiac to the Aztecs, a stimulant for Spanish soldiers, a fighting food for American forces, the drink for which a famous London club was founded, and today, our favourite sweetmeat. It's chocolate!