Crickets as a Sustainable Protein?


There are indeed a few food companies in the US, such as San Francisco-based Bitty Foods, ready to embrace the use of cricket flour in their protein bars and starches for baking.

“According to the UN, if edible insects become a part of the mainstream global diet, we can reduce greenhouse gases by 18%, and lower the average cost of food globally by 33%.” (

“Lots of people are excited about the potential of edible insects. A 2013 report from the United Nations Food and Agricultural Organization noted that insects like crickets, mealworms and grasshoppers are nutritional powerhouses, high in protein, fat and the essential amino acids lysine and tryptophan, which are scarce in cereal proteins like soy. Insects also can be farmed on far less land and emit fewer greenhouse gases than traditional livestock.” (

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