Cricket-Based Foods com­ing to a store near you

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Com­plete Pro­tein

Like other an­i­mal pro­teins, crick­ets are a source of com­plete pro­tein, mean­ing they con­tain all nine es­sen­tial amino acids necessary for our meta­bolic pro­cesses. Th­ese amino acids must be con­sumed through diet be­cause they can’t be pro­duced by the body.

Vi­ta­min B12

Crick­ets are an amaz­ing source of B12, a vi­ta­min that is not found in plants. B12 is crit­i­cal to brain and ner­vous sys­tem health, and red blood cell for­ma­tion among other things.

B12 is thought to be high­est in fish and seafood, but crick­ets con­tain seven times more B12 than salmon!


It’s pro­nounced kītin and it’s what the ex­oskele­ton of arthro­pods like in­sects and crus­taceans is made of. In crus­taceans like lob­ster it’s too hard to eat, but lucky for us in crick­ets it’s soft. Chitin is an amaz­ing pre­bi­otic fi­bre which feeds the good bac­te­ria in your gut.

No waste, less space

Un­like tra­di­tional live­stock farm­ing, crick­ets are used in their en­tirety with zero waste. Plus, crick­ets re­quire very little space to be farmed. They are farmed ver­ti­cally and as a swarm­ing species they nat­u­rally live in large num­bers to­gether in tight quar­ters. Tra­di­tional live­stock an­i­mals get sick in th­ese con­di­tions but crick­ets don’t - they thrive. This means that the use of land is min­i­mal in cricket farm­ing and that the pro­tein out­put per land unit is very high.


It turns out that cricket poop, called frass, is a very clean, dry or­ganic pow­der that makes for an in­cred­i­ble plant fer­til­izer. It’s ap­proved for cer­ti­fied or­ganic agri­cul­ture pro­grams, it’s en­vi­ron­men­tally safe for use near ponds and wa­ter­ways, and safe for peo­ple and pets. It also presents no risk of over- or un­der-fer­til­iz­ing. This means that the zero-waste con­cept ex­tends to the whole farm­ing process.

Farm to Food

Crick­ets are sourced from a Cana­dian farm. They are cer­ti­fied or­ganic un­der the USDA and Canada Or­ganic regimes, which means that the cricket feed is also or­ganic (no pes­ti­cides, no GMOs, no ar­ti­fi­cial fer­til­iz­ers, no hor­mones, etc.)

The crick­ets are roasted in ovens at 225 de­grees and ground into a fine pow­der. That pow­der is the foun­da­tion of de­li­cious recipes and the se­cret to in­cred­i­ble, sus­tain­able nu­tri­tion.

Real Food

Sev­eral Na­tive Amer­i­can tribes were ac­cus­tomed to eat­ing grasshop­pers, lo­custs and crick­ets. On their first tast­ing of shrimp, the Goshutes, who lived in present day Utah, were re­ported to have named them “sea crick­ets.” Here, we like to call crick­ets “prairie shrimp,” and if you look at their ori­gin and com­po­si­tion, that’s pretty much what they are. Crick­ets are real, whole­some food. It’s es­ti­mated that some 2 bil­lion peo­ple in 80 coun­tries eat in­sects as part of their diet.

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