Insect cooking and cricket powder
One of the most original, innovative and exciting exhibits at Health Ingredients Europe was shared by Grub Ltd and Deli Bugs – two companies taking the first bold steps towards introducing the concept of edible insects to the market.
Speaking to Neil Whippey, Co-Founder of Grub Ltd, we began by discussing the huge potential that edible insects offer in terms of sustainability. To produce 1kg or crickets requires only 2kg of feed whereas 1kg of beef requires 10kg. So not only do insects require less in terms of resources such as feed, but also less surrounding logistics and land mass. Urban farming is an idea that many are touting as an essential solution in making use of wasted urban space such as roofs and tunnels to produce food that will feed our ever expanding city populations. However, whilst the concept of a vertical farm is a great idea, farming cattle vertical poses a much greater challenge than to produce contained insects.
Grub Ltd has primarily produced freeze dried insect ingredient products for domestic cooking including crickets, grasshoppers, meal and buffalo worms. However at Health Ingredients Europe the company unveiled a bold new move into the production ingredients market with a high protein cricket powder. The company chose crickets due to their nutty flavour which has great potential in both sweet and savoury applications. It is 64% protein, rich in iron and calcium as well as being gluten free and clean label so all round a very attractive proposition to enrich food products whilst also supporting more sustainable production with green credentials. That is provided we can get over the ‘yuk factor’. Neil Whippey like many others in the edible insects market is a firm believer that it is only a matter of time before we start to adopt edible insects in the same way we did raw fish in sushi.