The Guardian reports that a Finnish bakery has launched world’s first insect-based bread.
The bread, made using flour ground from dried crickets as well as wheat flour and seeds, has more protein than normal wheat bread. Each loaf contains about 70 crickets and costs €3.99 (£3.55), compared with €2-3 for a regular wheat loaf.
“It offers consumers a good protein source and also gives them an easy way to familiarise themselves with insect based food,” said Juhani Sibakov, the head of innovation at the bakery firm Fazer.
I have previously mentioned insects as a food source, and have even eaten several inset burgers. So it should come as no surprise that I think the idea of making bread out of bugs is a very good idea indeed.
I do think that innovations like this are the way to encourage Europeans to become more comfortable with the idea of insects as food. This is a good thing for a number of reasons, not least of which is that insects are a much less environmentally damaging source of protein than the large mammals we currently eat.
It seems to have gone down quite well as well:
“I don’t taste the difference … It tastes like bread,” said Sara Koivisto, a student from Helsinki, after trying the product.
Now, where’s my Marmite?