Crickets are better known for their nighttime serenades than for their nutritional notes, but their serious protein content as well as vitamin B12 content and iron, moves them into the category of superfoods. With a light brown color and a nutty taste, cricket protein powder is a versatile dietary ingredient that makes it difficult to go off-tune with your recipes.

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Cricket protein is way more digestible than whey

One of the advantages of edible insects in general is that they are easily digested by the human body. Crickets, particularly, boast a high level of bio-availability, efficiently transferring the amino acids from protein to rebuild muscles. To put it into context, crickets have almost double the amount of iron compared to spinach.

Whey is a popular source of protein because of its high digestibility, but cricket powder boasts a more effective rate of amino acid absorption by up to 50%.

Cricket farming and processing is viable

Since 2017, crickets have become the largest category in the global edible insects market. Besides their high nutritional value and adaptability as a food ingredient, crickets are easy to farm and process.

When ready for harvesting, they are freeze-dried, roasted, and ground into a fine powder that can be added directly to recipes from stir fry and dough to stews and smoothies.

Making cricket flour is resource-efficient

The cultivation of crickets drastically reduces the space needed to obtain protein from either animal-derived or plant-based products. Moreover, up to 80% of whole crickets can be consumed, and it is twice as efficient as poultry in converting feed to protein.

Crickets are grown on various safe foods such as grains or other residues from the agricultural sector. Besides consuming a lot fewer water resources than traditional protein sources, cricket farming makes a sustainable agri-waste management option.

Furthermore, using crickets as a snack and protein source has a positive impact on the environment in that they drastically decrease the amount of greenhouse gases compared to traditional meat protein sources.