Waiter, there's a fly in my waffle: Belgian researchers try out insect butter
- Posted By
10Pointer
- Categories
Miscellaneous
- Published
5th Mar, 2020
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- Scientists at Ghent University in Belgium are experimenting with larva fat to replace butter in waffles, cakes and cookies, saying using grease from insects is more sustainable than dairy produce.
- The researchers soak Black soldier fly larvae in a bowl of water, put it in a blender to create a smooth greyish dollop and then use a kitchen centrifuge to separate out insect butter.
- They are more sustainable because (insects) use less land (than cattle), they are more efficient at converting feed and they also use less water to produce butter.
- According to the researchers, consumers notice no difference when a quarter of the milk butter in a cake is replaced with larva fat.
- Insect food has high levels of protein, vitamins, fibre and minerals and scientists elsewhere in Europe are looking at it as a more environmentally friendly and cheap alternative to other types of animal products.
