Fancy a spot of cream of cricket soup? Or some crumbed cricket carrot cake? Well, if young entrepreneur Elliot Olsen has his way, we’ll all soon be adding the crustaceous insects to our flour dishes for extra protein.

Olsen is pioneering a powdered insect product that can be added to flour to make food like cakes and biscuits protein-packed.

Global market potential was “huge”, said Olsen, a 20-year-old Auckland University student who has launched his business Critter Farms.

 

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