Insect Butter

The latest effort to convince everyone to eat insects comes from Ghent University in Belgium where researchers tested whether people could tell the difference between waffles, cookies, and cake made with butter, versus butter combined with fat from black soldier fly larvae.

They claimed that a mixture of 75% butter and 25% insect fat was undetectable to people. And, in some cases, even a 50/50 mix of butter/insect fat couldn’t be detected.

So they’re hopeful that bakery products made with insect butter may soon be on shelves. They note:

Products with insects such as insect burgers have not yet proved to be a great success. Bakery products with insect fat are more likely to be appreciated, because the insects are merely a form of fat substitute.

More info: Ghent University

     Posted By: Alex - Wed Feb 19, 2020
     Category: Food | Insects and Spiders

That's no worse than some of the stuff you'll find in many food products. Do you read the labels on some of your favorite foodstuffs? Can you even pronounce the words on the label of ingredients?

I have a "tub" of Mocha Cappuccino I picked up at Sam's Club and the list of ingredients is about thirty items long, with names like nonhydrogenated coconut oil, Xantham Gum, Sodium Aluminosilicate, Mono & Diglycerides.

But it tastes sooooo good. It is one of my guilty pleasures.
Posted by KDP on 02/19/20 at 10:22 PM
I'm willing to believe it tastes no worse than normal baked goods. After all, I'll be cooking pasta with prawns and courgettes tomorrow, so I have no problem with eating arthropods.
The problem is, though: when people advertise eating insects, they always bill it as more sustainable, easier to produce, and ultimately, cheaper than "normal" meat or animal products. And yet, when push comes to shove, insect foods are always more expensive than real food. And not just a novelty mark-up, either, no, they're always several times as expensive as the insect-less version. So before I try this one... bottom line?
Posted by Richard Bos on 02/22/20 at 03:53 PM
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