Nutrition as nature intended
Most won’t have even considered insects as food, let alone have their store cupboards stocked with them, however new start-up Mophagy are on a mission to change just that.
Mophagy launched as an insect ingredient wholesaler back in January this year, quickly gaining interest for their products from a huge range of businesses; pubs, restaurants, food manufacturers and health supplement retailers, as well as fellow food entrepreneurs looking to bring insect based products to market in Europe.
Josh Bentham and Harry Harrison – Mophagy’s co-founders – met at LEGO, where they spent many happy years reliving their childhoods working in Sales and Marketing for the renowned toy company. In 2015 they came across the little known concept of edible insects – or little known in the West at least. Naturally high in protein and nutrients, full of flavour and extremely sustainable to produce, the pair saw potential to positively impact future generations in a whole new way.
All Mophagy’s ingredients are naturally 55-69% protein, contain all 9 essential amino acids, B-vitamins, are high in minerals such as Iron and Potassium and have as much Omega 3 as oily fish. They’re also high in fibre.
Bentham is confident that Western consumers can eventually be convinced to try insects:
"There are many who feel uneasy about eating insects for the first time, but logic and curiosity usually get people past the first taste. That’s when the ingredients‘ ace is played – the taste and versatility’. They describe the flavours of the cricket lines as being ‘mellow and nutty’ and the mealworms as ‘mellow and chocolatey’, helped by the roasting process they undergo when drying."