‘Cricket flour’ not a helpful term…
Dr Aaron Dossey from All Things Bugs, meanwhile, advised stakeholders to avoid the term ‘cricket flour’ and use the term ‘cricket powder’ instead, given most products on the market (from whole milled crickets) were more like protein powders than, say, wheat-flour.
While many firms roast and then grind crickets to make a dark, coarser powder with a fairly strong flavor, All Things Bugs grinds its insects before spray drying them, creating a paler, finer powder with a more neutral flavor and smaller particle size (< 100 microns) suitable for protein shakes, pasta, and baked goods where smooth texture, light color and mild flavor and aroma are critical attributes, claimed Dr Dossey.