A team of Cornell students developed “C-fu” — a tofu substitute made from one hundred percent mealworm meat — and were recently selected as one of 10 finalists to compete for $10,000 in seed funding at the global Thought for Food Challenge.
According to Lee Cadesky grad, who leads the team behind C-fu, the product was chosen out of 336 other projects for the challenge and that his team will travel to Lisbon in two weeks to compete.
“C-fu is not a just a single product. It’s a versatile food ingredient that can be reprocessed into hundreds of different and new foods,” Cadesky said. “We want to change the paradigm surrounding insect foods from a dystopian imperative to gastronomic adventure.”