What happened in the world of insect eating in December? You can now buy a Bolognese sauce made with crickets and Italian style baked goods with mealworm. The global edible market is expected to grow substantially and cricket flour is predicted to be one of 2018 food trends.
Bolognese cricket sauce now available
Lee Cadesky, a food scientist, engineer, and passionate foodie, said in an interview: “we were looking for a way to get our insect meat replacer, something we call ‘Textured Insect Protein’ (TIP) into a product that could really replace a meat product on the market and we landed on Bolognese sauce. We got some designers together and worked with a chef to develop a recipe and One Hop Kitchen was born!"
Global edible insect food market to grow 42.1 %
Global edible insect food market is anticipated to showcase a tremendous compound annual growth rate of 42.1 % during the forecast period 2015-2021. Moreover, the global edible insect food market is projected to account exponential sales of USD 522.5 Million by the end of 2021.
Crickets and mealworms in Italian style baked goods
Camola Bakery specializes in baked goods inspired by traditional Italian recipes enhanced with mealworm and cricket flours. The bakery is run by baker Silvia Ronzani and CEO Claudio La Rocca, and has been a part of the University of Alberta Farmer’s Market. They want to promote the sustainability of insects as a food product and are gaining students’ interest.
Study supports use of cricket powder in emulsified meat products
Cricket powder has the potential to be used in emulsified meat products as a non-meat functional ingredient, according to a new study from scientists at Purdue University and Texas A&M published in Journal of Food Science. Crickets could replace up to 10% of meat in processed meats without negatively impacting texture or cooking yields. That might not sound like much but it’s yet another way to make our food system a bit more sustainable.
Cricket flour predicted to be one of 2018 food trends
The Specialty Food Association’s Trendspotter Panel predicts culinary innovation, continued health consciousness and demand for more developed flavours will be the factors that drive next year’s emerging favourites. One of the expected trends mentioned were also cricket flour and other nongrain sustainable proteins.
