Are Insects the Next Climate-Friendly Superfood?

Maybe you’ve see little cans of chocolate-covered ants or grasshoppers in the exotic food section of your grocery and thought to yourself, “Yuck—who eats that?” Insects may not come to mind when you think of superfoods. But they could be the next hot “alternative” protein. They’re low in fat and loaded with fiber.

You might be surprised to learn you may have been eating insects already. More than 30 companies are already using cricket flour in their products such as cookies and energy bars. And while eating insects is common in Latin America, southeast Asia and parts of Africabecause they’re a cheaply available commodity, in the U.S. food items containing cricket flour, which is still expensive to produce, are being marketed as artisan products intended for adventurous foodies eager to try something before everyone else.

 

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