Going far with flour
Suppliers of cricket flour have a window of opportunity they can exploit thanks to the rise in demand for nutritious flours, such as sorghum, barley, buckwheat or quinoa.
A 100 g serving of crickets is said to contain 121 calories, 12.9 g of protein, 5.5 g of fat and high levels of calcium, phosphorus, iron and omega-3 fatty acids.
“This rich nutritional profile will increase the appeal of edible insects among health-conscious consumers, and positions them as intriguing ingredients for manufacturers, particularly in ground preparations that can be added to products without compromising overall taste and texture.”
A Mintel survey involving around 12,000 adults found high numbers of people saying they were interested in buying baked products made with nutritious flour – 44% of Polish consumers, 37% of Italians and Spaniards, 32% of German and French people and 28% of Brits.
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