Crunchy Roasted Crickets in a Test Tube – Carolina Reaper

Relax, they won't bite back. Crickets, mealworms and locusts have a mild, nutty flavour and mostly take on the seasoning they're paired with. Eat them like chips or nuts; around the world they're a favourite snack with beer or wine, and in Mexico crickets (chapulines) are even served as a main dish. Try them sprinkled over a salad or into risotto.

Because it gets any party going and actually has a point. The Bug Challenge breaks the ice, cracks everyone up and quietly shows that insects are the protein of the future. Crickets are as rich in protein as premium beef, yet they need up to 2,000× less water and 100× less CO2 to produce. Fun that makes sense — and tastes great too.

No meadow foraging, promise. Our insects come from controlled farms where they have plenty of space, since they naturally live in dense groups in the wild too. No antibiotics in their feed. Before each harvest the insects are gently cooled and slip into a natural winter sleep, much like insects resting outdoors on cold days. We see insect farming as a modern, sustainable form of agriculture for the future.