Chefs and nutrition scientists have been searching for protein sources that are gentle on the planet. One small candidate, cricket flour, is gaining popularity due to its impressive nutritional profile and low environmental cost.
A team of researchers at Argentina’s National University of La Plata has developed a versatile flour made from crickets, which can be used in pasta dough, cereal bars, and sandwich bread without affecting taste or texture. The flour is rich in nutrients, including protein, iron, zinc, and omega-6 fats, making it suitable for sports supplements and hospital diets.
Cricket flour delivers all nine essential amino acids, a complete protein that surpasses chicken breast and egg white. It also has a high digestibility score of 67%, close to soy and higher than many legumes. This means that products fortified with cricket flour can provide up to eight additional grams of absorbable protein per serving.
The production process is also environmentally friendly, requiring less water (under 1,000 gallons per pound) and emitting lower greenhouse gases compared to beef cattle. Crickets thrive on fruit pulp and brewer’s mash, reducing waste streams and doubling as a nitrogen-rich fertilizer.
While there are still cultural and regulatory hurdles to overcome, the European Union has approved several cricket species for human consumption in 2023, and the US has designated it as a voluntary GRAS ingredient. Mainstream grocery placement will depend on price, but costs are already competitive with whey isolate, with scaling down prices further in the future.
As consumers become more aware of sustainable protein sources, cricket flour is poised to gain traction in the market, offering a nutritious and environmentally friendly alternative for those seeking a healthier diet.
Source: https://www.earth.com/news/new-type-of-flour-contains-more-protein-than-meat-and-eggs-crickets