A spoonful of grubs has never tasted sweeter

WOULD you eat ice cream made from insects?

For many Capetonians, the answer is yes, according to Gourmet Grubb, a local company making ice cream with “milk” made from insect larvae.

Gourmet Grubb co-founder and product developer Leah Bessa said they want to help consumers overcome a mental block of eating insects – which are nutrient dense, environmentally friendly and a sustainable protein source.

“Insects don’t have to be this scary thing in your preconceived ideas,” she said. “We’ve been pleasantly surprised by people’s reactions.”

Bessa, a food scientist from Stellenbosch University, has developed a dairy-free milk called EntoMilk, which is made from the larvae of Hermetia

illucens – commonly known as the black soldier fly.

She said that EntoMilk is high in protein, contains no carbohydrates and is rich in iron, zinc and calcium.

According to Bessa, insect farming produces almost no greenhouse gases, uses very little water and requires comparatively less land than livestock farming.

“Vegetable matter, grains, stuff that would typically be discarded or given to pig feed is being recycled by the larva into high-quality protein,” she said.

Insect farming also avoids concerns over animal cruelty as insects can’t be domesticated and conditions have to be recreated to their optimum natural habitat to reproduce them.

Gourmet Grubb ice cream includes raw honey and natural flavouring and comes in dark chocolate, peanut butter and chai latte. It is available at The Old Biscuit Mill on Saturdays and from Gourmet Grubb’s offices in Paarden Eiland.

“No one to date has eaten it and said it’s disgusting and reminds them of insects,” Bessa said.

SUPPLIED GOURMET Grubb ice cream is made using EntoMilk, a dairy-free milk made from black soldier fly larvae. |