Cricket-Based Foods coming to a store near you
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.
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.
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.