We should all be eating crickets by now. No protein source is simply more sustainable than this gateway bug, fast making its ascendancy into mainstream diets as cricket flour-fueled protein bars and baked goods take more than TED Talks by storm. Cricket farmers, however, are struggling to meet demand and lower their product’s price in the process.
“Insects are already consumed by 80 percent of the world’s cultures throughout Asia, Africa, Central and South America, basically everywhere but the U.S. and Europe,” Megan Miller, founder of San Francisco-based Bitty Foods, which sells baked goods made from cricket flour, told Chicagoist.
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