The news fell like a lead weight on millions of Americans. On April 1st, Danone made official the discontinuation of its coffee-flavored yogurt –Dannon Coffee Yogurt, also known by the acronym DYC– in the United States, a product with 85 years of history and wildly loved by a large number of consumers. In a recent article, the Wall Street Journal had even defined it as "the main reason for Americans to get out of bed." Since then, collective madness has taken hold of the most loyal fans, who are filling social media with petitions to demand the return of the product while looking for formulas to recreate it as accurately as possible.

On January 1, 2018, the European Union recognized insects as food. Since then, much has happened, and efforts have been made to introduce this nutritious and more sustainable protein in formats that would generate less rejection among the population. whether in the form of flour, biscuits or barsInsects are a normal part of the diet in many places around the world, whether in America or Asia. But now, scientific research has located an almost forgotten recipe on the European continent. In the Balkans and Turkey, it was common to make ant yogurt.