Demand in alternative protein sources, such as edible insects, is growing as people are increasingly looking for traditional animal proteins substitution for a more sustainable way. Production of natural insect ingredients has less environmental effect and emit lower environmental footprints than traditional livestock farming as this sustainable way uses less lands and resources, which is limited.
Benefits of insects as an alternative animal protein source are that insects can be reared sustainably on organic side streams and have high essential nutrition. They are highly in complete protein, unsaturated fat, dietary fibers, vitamins, and other beneficial nutritional values. Compared to a livestock segment such as cows, insects have higher percentage of pure protein and also additional amino acids. There are several ways of insect consumptions and productions nowadays including fresh edible insects, insect powders, insect oils and any finished insect products.
Cricket powder has high protein contents made from crickets related to FAO (Food and Agriculture Organization of the United Nations) also claims that edible insects are nutrient-rich food sources. In fact, cricket flour contains nine essential amino acids, calcium, iron, potassium, vitamin B12, B2 and fatty acids. It can be utilized as a complete replacement for flour. The taste of cricket flour is very nutty and cooking quality is almost the same as the normal flour from grains. However, people with shellfish allergies may need to use caution when consuming cricket flour.