People are blending up insects to eat... here's why

Crickets are the insect of choice for many people who eat bugs to boost their health.

It's not about crunching on cockroaches - because of the proteins in insects, many people are now ingesting bugs in powder form.

We asked Skye Blackburn, founder of the Edible Bug Shop to unpack why cricket powder is becoming more popular in Australia:

What are the nutritional benefits of cricket powder?

"Cricket Powder is high protein, 68 per cent (if you have a tablespoon, you’ll get 13g of digestible protein), It is also high in Calcium, Iron, Zinc, Potassium, B12, Omega 3 and has a complete amino acid profile," she says.

"It has 3 times the amount of omega 3 as salmon, twice as much calcium and milk and 3 times the amount of iron as spinach."

What does it taste like?

"We deliberately choose the species of crickets we breed to allow the cricket powder to have a low taste, colour and texture," she explains.

"If you taste it by itself it has a mild almond flavour, but it has the characteristics of tofu, so absorbs all of the flavours around it. That makes it easy to enrich the foods you eat everyday with cricket proteins, because the powder doesn’t have a strong taste or texture of its own."

How has this trend become so popular?

"Consumers are shifting focus when it comes to food. They are searching for more sustainable, and more nutrient dense foods to feed their families, and insects tick all of the boxes," says Skye.



A post shared by Grilo® Organic Cricket Powder (@griloprotein) on

How can you incorporate it into your diet?

"There are lots of different ways you can include insect proteins into your diet," says Skye. "You can use them in savoury dishes like burgers, stir fries or curries. Just replace the traditional protein with a tablespoon of cricket protein instead."

Skye says you can also add it to sweet bakes like cookies, banana bread or brownies. "Just replace about 1/3 of the regular wheat flour with the cricket protein powder. We actually make chips, dips and even sausages, that have all been enriched with insect proteins," she says. 

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