Cricket flour (or cricket powder) is a protein-rich powder made from crickets, using various processes.[1] Cricket flour differs from true flours made from grains by being composed mainly of protein rather than starches and dietary fiber.
Nutritional information
editCricket flour contains nutrients such as the nine essential amino acids, calcium, iron, potassium, vitamin B12, B2, and fatty acids.[2][3]
Food safety and processing
editWhen cultivated for human consumption in Western nations, insects are held to the same safety requirements as any other food. Depending on the popularity in a given location, processing might be done commercially or locally. The procedure begins with the removal of the insect's insides, albeit this step is optional. They are then dispatched to be preserved or freeze-dried, which is accomplished using hessian or polypropylene. They are transported for storage once they have been entirely preserved/dried. Insects can be frozen or ground into powders.[4]
Cricket flour is produced from freeze-dried crickets. The crickets are then cooked to facilitate processing. They are pulverised into extremely fine bits after being cooked. The freezing, baking, and drying results in a powdered dark brown flour.[3]
Cost
editPrices can vary depending on location, but the average cost of cricket flour is around $40 per pound ($88/kg) (4,200 to 4,800 crickets).[5] This price is inflated due to limited commercialization and few processors.[6]
Food products with cricket flour
editPulverized freeze-dried crickets are used in processed food products, such as:
- pasta
- bread
- cookies
- snacks (chips, nachos)
- smoothies
Cricket flour can be utilized as a complete replacement for flour. The taste is described as very nutty, and foods normally prepared with wheat flour may cook differently.[3]
-
Insect energy bar made with processed crickets as ingredient -
Insect snacks (bites) with cultivated cricket flour and oat
See also
edit
References
edit- ^ Aaron T. Dossey; Juan A. Morales-Ramos; M. Guadalupe Rojas, eds. (2016). Insects as Sustainable Food Ingredients: Production, Processing and Food Applications. Academic Press. ISBN 9780128028926.
- ^ Wilson, Charles (24 February 2015). "Cricket Nutrition". CricketFlours. Retrieved 19 June 2017.
- ^ a b c "What the Heck is Cricket Flour?". Farmers’ Almanac. 5 June 2017. Retrieved 24 April 2019.
- ^ "Edible Insects: Future prospects for food and security" (PDF).
- ^ "Tracking Retail Cricket Powder Prices • Slices of Blue Sky". Slices of Blue Sky. 10 February 2018. Retrieved 25 April 2019.
- ^ Peters, Adele (21 August 2017). "This Giant Automated Cricket Farm Is Designed To Make Bugs A Mainstream Source Of Protein". Fast Company. Retrieved 25 April 2019.