GHENT, Belgium (Reuters) – Belgian waffles are about to become more environmentally friendly.
Scientists at the University of Ghent in Belgium are experimenting with larvae fat to replace butter in waffles, cakes and cookies, claiming that using insect fat is more sustainable than dairy products.
Dressed in white aprons, the researchers dip the black soldier fly larvae in a bowl of water, put them in a blender to create a smooth greyish spoonful, and then use a kitchen juicer to separate the butter from the insects.
“There are several benefits to using insect ingredients,” said Daylan Tzompa Sosa, who oversees the research.
“They are more durable because (insects) use less land (than livestock), they are more efficient at converting food … and they also use less water to produce butter,” said Tzompa Sosa by straining a freshly baked insect butter. cake.
According to the researchers, consumers don’t notice any difference when a quarter of the milk butter in a cake is replaced with larva fat. However, they report an unusual taste when it reaches fifty-fifty and say that they would not want to buy the cake.
Insect food contains high levels of protein, vitamins, fiber and minerals, and scientists elsewhere in Europe consider it a more environmentally friendly and inexpensive alternative to other types of animal products.
Report by Jakub Riha, Ciara Luxton and Christian Levaux; Editing by Gabriela Baczynska / John Chalmers / Susan Fenton