Crickets are better known for their nighttime serenades than for their nutritional notes, but their serious protein content 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.
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