Although the thought of consuming insects may be off-putting to some, edible critters are gaining popularity in the Western world as a viable food source. In fact, the FDA has long approved the use of bug extracts as colorants in candies and milkshakes. More recently, crickets have made their way onto grocery store shelves in powdered form, specifically for use in snack bars and baked goods. This innovative ingredient not only provides a rich source of nutrients, but also offers a sustainable and health-enhancing alternative – cricket flour.
How Is Cricket Flour Produced?
Cricket flour, also known as cricket powder, is a product made from milling the entire bodies of crickets. To ensure that crickets are safe for human consumption, the FDA requires that they are raised and processed in accordance with strict sanitary guidelines. Typically, crickets are bred on domestic farms and are frozen prior to being harvested. Once harvested, they go through a roasting process and then are ground into a fine powder. The end result is a soft flour-like substance with a dark brownish color.
Cricket Farms around the World
Cricket farms can be found in various countries across the globe, including Thailand, Central America, Canada, the United States, Mexico, and several others. These farms are primarily responsible for the cultivation and processing of crickets. It is worth mentioning that many cricket farms are small-scale, locally-owned ventures. As the practice of farming insects for food is relatively new, lawmakers are currently engaged in formulating standardized regulations and guidelines to govern this emerging industry.