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Diet 2.0 – Insect Flours Are Common Ingredients

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Diet 2.0 – Insect Flours Are Common Ingredients

As we’ve described in the previous article Diet 2.0 represents our vision for the future of food. In this article we want to look at one ingredient that will help us get closer to that envisioned future - insect flour. It is something we are using in our products already but it’s also something that should become mainstream, not just a curiosity for innovators. What are the obstacles for that to happen? And how do we overcome them?

Insect flours, the new superfood

Insects have all it takes and more to be called superfoods. They are amazingly nutritious, they are full of quality protein, healthy fats, vitamins, and minerals as we described in previous articles. On top of that, they are amazingly sustainable to farm and represent a much more ethical protein source compared to the usual beef or poultry.

From an innovation to mass production

Insect flours show a lot of promise as a food item. Insects have a higher feed-to-protein conversion ratio than chickens (1) and they are a viable candidate for vertical farming (2) which is obviously not very practical or ethical for chickens, let alone cows. Insect farms can also benefit from automation as Tiny Farms are showing.

Insect flour production is still in its infancy. Even the most popular cricket flour is still quite expensive because the demand is not high enough and farms are small. The thing that needs to change first is the perception of insects as a food. As soon as people accept them as the norm, investments will come, farms will scale up, and the price won’t be as prohibitive any more.

Insect flour will make junk food nutritious

Insect flours can be added to foods people already eat and love without disturbing the taste or texture. That way they can go mainstream with much less resistance. Just imagine pasta that now contains a lot of high quality protein, bread that’s a good source of B12, iron, and calcium, and morning cereal that doesn’t have to be fortified with hard-to-absorb vitamins to be nutritious.

Want to help us make insect flours common? Try our bars full of cricket flour!


1) Mark E. Lundy and Michael P. Parrella, 'Crickets Are Not a Free Lunch: Protein Capture from Scalable Organic Side-Streams via High-Density Populations of Acheta domesticus', Plos ONE 2015,

2) Boy de Nijs, 'Are insects the future crop for the vertical farmer?', HortiDaily 2016,



104 reviews
great bars! ill most likely switch to them

when i look for bars i look for the following checklist by priority :
1) nutrition 20gr protein <300kkcal and not too much fat/sugar (check)
2) made out of natural healthy products, no plam oils, aspartham, etc (this is usually very hard to confirm usually but i think its a check here)
3) taste (check!) - those are not too sweet, a little bit dry but quite light and don't leave a "chemical" sweetened aftertaste like some "famous" bars
4) good for the environment - thats a great bonus to have (check!)

so four checks :) i will probably swap to those going forward!

Suprised by taste

I have bought a starter pack and haven't tested all the products yet.
But protein bar and "milk" shake are excellent. And my friends are also interested in and so it's handy to have discount coupons for them.

Perfect ingredients, natural taste

I love the ingredients of this bar, nothing artificial, nothing that makes me bloated. I like that it is not too sweet, but has a natural, earthy flavour. Makes me full for hours.

Great powedered protein!

This very comparable to the mainstream whey powders from a nutritional content perspective - at 20/25 protein per scoop and ~120/30 kkcal. The taste is super nice! Blended in ~250/300 ml of water its surprisingly thick and smooth, which i like very much. The only minus I can think of is that it takes a bit more "shaking" to blend fully and ensure there are no hard pieces - not a big deal.

Delicious Proteins

I had the starter pack. I have to say, I really enjoyed it.
But lets go through it piece by piece.
Crackers: The crackers of all flavours were very good and crunchy. Only I found them a little bit too salty.
Protein bars (pleasure cricket): They were just perfect, I loved them.
Protein bars (serious): They were very good as well, but could be a little bit sweeter (but than they might not be serious anymore^^)
The protein powder tasted very good. I think it was sweeter than my usually used one(Huel), and did't feel to feed me as good, but still very nice.
The pasta were quite similar to other lentilles pasta, not very special.
I haven't tried the baking powder so far, but looking forward to use it for pancakes or so.