April 7, 2016
In a market clamoring for protein, insect protein has emerged as a sustainable animal alternative to meat and dairy. Cricket powder is made using fewer natural resources and with less environmental impact than cow and fowl proteins. Despite their small size, crickets contain a higher protein per 100g dry weight than other animal proteins. Still, most western cultures are not used to consuming crickets, leaving this burgeoning industry challenged to make sure cricket powder is as easy and tasty to use in foods, beverages and supplement as are other proteins.
INSIDER caught up with Aaron Dossey, Ph.D., founder of All Things Bugs LLC, at the SupplySide West trade show to learn more about cricket powder nutrition, formulation characteristics and marketing opportunities. In this video, we touch on some key consumer markets for cricket powder nutrition products and tackle the challenge of convincing consumers products containing cricket powder don’t taste like bugs.
For more information on the research and development of both cricket powder and cricket farming, as well as ideas on how this ingredient can be used in nutrition products, visit CricketPowder.com.
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