JUMPING ON THE NEXT BIG TREND
Jiminy Cricket! The next big trend to hit the grocery aisles may
very well be pasta made with insect flour—at least if officials at
Bugsolutely have their way. The Bangkok, Thailand-based firm is mar-
keting Cricket Pasta, billed as an innovative product capitalizing on
the “fast growing market of food products based on edible insects.”
According to Bugsolutely officials, the Cricket Pasta—containing
20 percent cricket flour—features an exceptional amount of nutritional value, including high protein, calcium, iron, vitamin B12 and
omega 3. Protein is key to the flour, as 70 percent of the cricket is
made of protein. Another advantage is sustainability since crickets
need very little food and water—1,000 times less than a cow—and
grow very quickly. For this reason, United Nation’s FAO and other
international organizations are supporting the diffusion of edible
insects in western countries. Insects are already widely consumed as
part of the diet in Asia, South America and Africa.
“Thailand is the biggest producer of human grade crickets,”
says Massimo Reverberi, founder of Bugsolutely. “The insects are
reared by 20,000 farmers who register with the Thai Agriculture
Department. As for the flour, there are three producers and we have
an agreement with one who tracks the sources, runs regular lab tests,
and, of course, is FDA approved.”
Reverberi says crickets are anatomically similar to shrimp, and that
Cricket Pasta has a nutty taste reminiscent of roasted almonds, with
a distinctive brown color. Its other ingredients are durum semolina
flour and wheat flour.
Bugsolutely Cricket Pasta is currently available in the fusilli (
corkscrew) shape, and packed in a sealed bag inside of a box. A 12.3-
ounce package retails for $5.90 on the company’s website.
For more information, visit www.bugsolutely.com.