Bugsolutely Launches "Superfood" Cricket Pasta, as Edible Insect Trend Develops

635931110032736791Bugsolutely-6OK-1024x683.jpg

09 Mar 2016 --- Bugsolutely’s Cricket Pasta, made with 20 percent cricket flour, enters the fast growing market of food products based on edible insects. Cricket Pasta features a remarkable amount of nutritional values, including high protein, calcium, iron, vitamin B12, and Omega 3, 6 and 9 fatty acids. 

This innovative new pasta has been coined a superfood and is also high in sustainability. Crickets need very little food and water (1,000 times less than a cow) and they 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 part of the human diet in Asia, South America and Africa). 

According to the experts, insects are the protein of the future and 70% of crickets are made of protein.

Massimo Reverberi (pictured), founder of Bugsolutely, told FoodIngredientsFirst that pasta was the obvious choice of Click to Enlargefood source for the edible insect market: “Pasta is one of the most common foods in the world and therefore a perfect match for the cricket flour. Pasta also facilitates the edible insect acceptance by hiding the animal shape, which is what we do with four-legged livestock too.”

Bugsolutely Cricket Pasta is the result of months of R&D. It's made from a mix of durum semolina flour, wheat flour and cricket flour sourced from selected, certified suppliers. The production chain follows international standards and the product is Thai FDA approved. Thanks to the cricket flour the pasta gets a brown color and a nutty taste. The product is available as fusilli, in a 350 gr (12.3 Oz) sealed package. 

“We just finalized Cricket Pasta a few weeks ago and now we are in full swing with the product launch,” explains Reverberi, “We will be back to work at a version with a different flour mix within six months and other pasta formats will be released in 2016.” 

Reverberi maintains the nutritional properties of crickets are exceptional, “Two nutritionists provided us with detailed evaluations, and they are extremely positive,” he says, “Considering what crickets contain such as iron, vitamin B12, Iomega fatty acid, calcium and a high level of animal protein, I would call them a superfood.”

Reverberi believes the uncertainty of the Western world could be only limitation: “In the west, for centuries, nobody thought of insects as food. This is quite strange, considering that the entire world has always eaten them except the USA and Europe,” he says, “But now, only a year later, the edible insect market is thriving.

In October 2015 the European Parliament voted in favor of a new regulation leading to a green light for edible insects and some EU countries are already accepting them as food. The US FDA only requires the edible insects to be raised for human consumption and the food to be safe. For these reasons, more than one hundred startups entered the market in 2015 alone. 

“Some people still consider insects as "creepy", but they eat other frightening (and unhealthy) dishes, just because it is culturally accepted. Surveys indicate that 30% to 50% of the population would like to try them. Our cricket pasta makes that even easier, by processing the crickets into a fine flour and then into pasta. Without the shape of the cricket, the perception completely changes,” says Reverberi.

by Elizabeth Kenward

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

BI Nutraceuticals strengthens Canada presence with Brenntag partnership

15 Feb 2019 --- US-based ingredients supplier BI Nutraceuticals (BI) is partnering with food and nutrition experts Brenntag Canada Inc. to strengthen its reach in Canada. The partnership will allow Brenntag to widen its portfolio to include ingredients that are healthier, natural and on-trend, according to both companies.

Food Ingredients News

Ingredion’s new gum-based texturizers: Single hydrocolloids tap into sugar reduction and sensory trends

14 Feb 2019 --- Ingredion is strengthening its portfolio with the addition of single hydrocolloids which include gum acacia, cellulose gum and tara gum. The texturizers bring a greater breadth of ingredient functionality, including texture stability, emulsification and protein protection, according to the company. With Ingredion’s expertise in recipe formulation, the addition of gums seeks to aid manufacturers to market faster without compromising on mouthfeel.

Business News

IFF reports record-setting sales in “pivotal” Frutarom acquisition year

14 Feb 2019 --- International Flavors & Fragrances Inc. (IFF) has reported that net sales for the full year totaled US$4 billion, an increase of 17 percent from US$3.4 billion in 2017 driven by mid-single digit growth in both Taste and Scent and the contribution of sales related to Frutarom, the biggest acquisition in IFF’s history. For the year, pricing contributed approximately 2 percentage points to growth for both Taste and Scent.

Food Ingredients News

iFarm Project secures US$1m investment to boost its automated farming facilities

13 Feb 2019 --- Russian modular automated farms start-up iFarm Project has received a US$1m investment, which will be partly used to expand its reach and fund a pilot project in Europe.

Food Ingredients News

Insect extinction threat: “Agriculture must look at its own practices,” says agri-food exec

13 Feb 2019 --- The dramatic decline in insect populations must force the agricultural sector to look at its own practices, an executive an agri-food giant Olam International admits. Ironically, a sector that relies on insects for pollination is one of the greatest contributors to their decline. An imminent rethink is required, highlighted once again by a report published in the journal Biological Conservation this week.

More Articles