Insect Protein – beyond the „Ew“ factor

Seeking change and new tasting experiences brings our society from one hype to the other. Ranging from Italian food, over burgers, sushi, poke bowl or Vietnamese cuisine, food trend phenomena keep on changing on a regular basis.

However, we have good news for those of you who keep on striving for thrilling their taste buds: Eating insects is increasing its popularity.

What may sound gross and unfamiliar in the beginning, turns out to be not only extravagant, but also beneficial.


Well-spread in Asian countries, eating insects is becoming more and more popular in western countries. Facing the challenge of overpopulation and thus, a lack of resources and arable land, insects come in handy. They do not only contain lots of high-quality protein, but also nine essential amino acids, zinc, magnesium and a broad range of other minerals and trace elements. Compared to beef, crickets for example are 69 % protein, while beef is only 29%.


Including one of the over 2000 types of edible insects in your nutrition plan does not only benefit your health but also has numerous positive effects on the environment and ecosystem. Crickets, for example, produce 80 times less methane gas per year compared to cows. The amount of space and water required for production is also exponentially lower. It takes 100 gallons of water (about 378 liters) to produce 6 g of beef protein, 18 g of chicken protein and 238 g of cricket protein.


If you are disgusted by the simple imagination of biting into a crispy-fried and seasoned dragonfly – you are not the only one. As the visual aspect is as important for many as the environmental consideration, several companies started producing and selling processed insects, in a form of bars, snacks or protein powder. So next time you bake a cake – why not try shredded insect flour instead of the conventional one?


Since the consumption of bugs and insects is not only more nutritional, but also more sustainable, bug protein is exploding into a multiple billion-dollar business, with large corporations on board.


With this booming topic we decided to invite Samuli Taskila, co-founder and CEO of Entis Finland, to talk about insect protein at the Future of Food event. Don’t forget to register for the event or the workshop and join us on 30.09 and 01.10 to learn more!


Written by Aleksandra Kirpenko

Share on facebook
Share on twitter
Share on linkedin

Struggling with VIRTUAL MEETINGS?
We can help you!