Leah Bessa is a 26 year-old innovator who has taken a new stance on creating natural foods. Leah completed her studies in 2016 at Stellenbosch University in MSC Food Science and is currently based in Cape Town.
Bessa and her team have modernised the consumption of insects, by co-creating naturally lactose-free ice-cream. This product is made from Entomilk, which is a type of milk alternative made up from insects. Leah co-created a product that is truly healthy, but still tastes amazing.
Leah wants a clear vision for the future of insects in South Africa. She wants to eventually redefine the way people perceive the consumption of insects.