That Fancy Box of Mac and Cheese? It Might Be Made With Crickets.
Insect-based proteins are quietly entering your pantry. Discover how cricket and mealworm powders are being added to everyday foods like pasta and snacks.
By Foodie Pundit Newsroom - Published - Updated - Section: Desserts Snacks
Key points
- Insect-based proteins are being discreetly added to common foods like pasta and snacks, sold as nutrient-dense powders.
- Companies are using a 'Trojan horse' strategy, focusing on nutritional benefits to bypass consumer hesitation or the 'ick factor' associated with eating insects.
- Clear allergen labeling is critical, as people with shellfish allergies may have severe reactions to insect proteins.
- While more sustainable than livestock, industrial insect farming has its own energy costs and processing footprint that challenge purely 'natural' marketing claims.
- The growth of insect protein for both human food and animal feed represents a major, well-funded shift in the global search for sustainable protein sources.
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