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The Sweet Pursuit

Former Associate editor Margret Aldrich on the hunt for happiness, community, and how humans thrive

Fresh, Farm-Raised Grasshoppers


An estimated 80 percent of the world’s population considers insects a commonplace food source, and soon—as eating meat becomes increasingly costly to wallets and the environment—bugs may hit Western dinner tables, too.

In the Netherlands, the company Bugs Originals recently developed pesto-flavored bug nuggets and chocolate-covered muesli bars made from crushed mealworms, the larvae of the darkling beetle, reports Daniel Fromson for The Atlantic. Bugs Originals has also been successful in selling freeze-dried locusts and mealworms to local outlets. Fromson writes:

Here in the states, in an innovation and entrepreneurship competition this spring, the University of Chicago awarded $10,000 to student-conceived Entom Foods, reports Carrie Golus in The Core. The team, which won with their well-received grasshopper cookies, plans to start a for-profit business that produces insect meat as a sustainable food source. But implementation will require clearing some hurdles, Golus says:

Entom has yet to decide which insect will be the focus of their venture. “One possibility is the long-horned grasshopper, which reportedly tastes like a hybrid of butter, bacon, and chicken,” Golus writes. “Another is the giant prickly stick insect; at eight inches long, this creature could supply a lot of meat.”

But Entom is keeping American tastes in mind. “We’re obviously going to avoid the super-stigmatized insects, like cockroaches and flies,” team leader Matthew Krisiloff tells Golus. Those bugs “wouldn’t have substantive meat on them anyway.”

Sources: The Atlantic, The Core 

Image by diverevan, licensed under Creative Commons.