A growing population is placing greater pressure on limited resources including land, oceans, water and energy. If agricultural production continues in its present form, water degradation, biodiversity loss and climate change will continue. As a result, people are adopting an increased interest in the environmental impact of food choice, choosing alternatives like insects.
This round-up explores examples of the various insect-based alternative foods.
According to data from Grand View Research, a US-based market research company, the global healthy snacks market is expected to reach $32.88 billion by 2025. Companies across Europe are developing healthy snack products based on insects, tapping into our desire for a variety of foods and tastes.
Eat Grub, established in 2013 and based in London UK, developed an insect snack made from house crickets, which are farmed in Europe. They are a sustainable, nutritious and tasty source of food, rich in protein. Research has indicated that insects are good for gut health due to their high chitin content. Chitinous fibre has been linked to increased levels of a metabolic enzyme associated with gut health.
A start-up Belgian beer company, Belgium Beetles Beer, described their drink as a real Belgium blond beer enriched with insect vitamins and proteins.
Upon ‘accidentally’ developing this product, they realised that the dry beetle powder offered a rich, light sweet, slightly bitter flavour.
A growing number of companies are now focusing their efforts on producing a product that looks and tastes like a traditional meat-based burger.
Bugfoundation’s burgers are based on buffalo worms, which are the larvae of the Alphitobius Diaperinus beetle. The company’s founders said that they decided to use buffalo worms because of their ‘slightly nutty flavour.’
The idea stemmed from a trip to Asia, where co-founder, Max Charmer came across fried crickets. His experience inspired him to bring these flavours to the west, hoping to please western tastes and comply with evolving European regulations.
Concerns regarding the livestock system have prompted novel inventions in the food space; insects, considered a source of protein, could outperform conventional meats to reduce environmental impacts.
So, will consumers soon be able to introduce insects to their everyday diets? Only time will tell.