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| Waiter, there's a fly in my waffle! Scientists try baking with insects | |
| (about 1 hour later) | |
| Fat from larvae could be a more sustainable alternative to dairy, say researchers | |
| Scientists at Ghent University in Belgium are experimenting with larva fat to replace butter in waffles, cakes and cookies, saying using grease from insects is more sustainable than dairy produce. | Scientists at Ghent University in Belgium are experimenting with larva fat to replace butter in waffles, cakes and cookies, saying using grease from insects is more sustainable than dairy produce. |
| The researchers soak black soldier fly larvae in a bowl of water, put it in a blender to create a smooth greyish dollop and then use a kitchen centrifuge to separate out insect butter. | The researchers soak black soldier fly larvae in a bowl of water, put it in a blender to create a smooth greyish dollop and then use a kitchen centrifuge to separate out insect butter. |
| “There are several positive things about using insect ingredients,” said Daylan Tzompa Sosa, who oversees the research. | “There are several positive things about using insect ingredients,” said Daylan Tzompa Sosa, who oversees the research. |
| “They are more sustainable because [insects] use less land [than cattle], they are more efficient at converting feed … and they also use less water to produce butter,” Tzompa Sosa said as she held out a freshly baked insect butter cake. | “They are more sustainable because [insects] use less land [than cattle], they are more efficient at converting feed … and they also use less water to produce butter,” Tzompa Sosa said as she held out a freshly baked insect butter cake. |
| According to the researchers, consumers notice no difference when a quarter of the milk butter in a cake is replaced with larva fat. However, they report an unusual taste when it gets to 50-50 and say they would not want to buy the cake. | According to the researchers, consumers notice no difference when a quarter of the milk butter in a cake is replaced with larva fat. However, they report an unusual taste when it gets to 50-50 and say they would not want to buy the cake. |
| Insect food has high levels of protein, vitamins, fibre and minerals and scientists elsewhere in Europe are looking at it as a more environmentally friendly and cheap alternative to other types of animal products. | Insect food has high levels of protein, vitamins, fibre and minerals and scientists elsewhere in Europe are looking at it as a more environmentally friendly and cheap alternative to other types of animal products. |