Blog
What happened in the world of insect eating in September? Thanks to the Swiss insect burgers, IKEA accelerator, the Brooklyn Bugs festival, and Taste of the West Awards, we are several steps closer to insects being a part of our normal diet!
Cricket flour is gaining in popularity and we’ve been getting more and more requests for recipes. Cricket flour has so many uses so why not start with a crowd pleaser. Here is a recipe for a cricket flour and poppy seed cake with raspberries.
Saviez-vous que la farine de grillon peut s'utiliser dans presque toutes les recettes pour les rendre plus nutritives ? Elle a de nombreux usages en cuisine, et le mieux, c'est qu'elle influence très peu le goût du plat terminé. Nous pensons qu'elle deviendra un produit courant dans tous les foyers modernes. Si vous voulez commencer à expérimenter, voici quelques conseils.
As we’ve described in the previous article Diet 2.0 represents our vision for the future of food. In this article we want to look at one ingredient that will help us get closer to that envisioned future - insect flour. It is something we are using in our products already but it’s also something that should become mainstream, not just a curiosity for innovators. What are the obstacles for that to happen? And how do we overcome them?
We want to limit the overall animal suffering in the world. Our suggestion is that people replace at least some portion of their protein coming from meat and eggs with protein coming from insects. Conventionally raised big animals are a huge problem and a source of suffering. Insects on the other hand do not suffer at all while being farmed. How is that possible?
We have been told fats are bad for us for a long time. Only recently the discussion has shifted towards the quality of the fats rather than just their overall quantity. We now know that some fats are healthier than others and that we should get a balanced spectrum of them. What you might not have known is that insects are among the best sources of healthy fats.