First there was quinoa, then came hemp. Now, Australia has a new protein alternative. But this time, it has a cylindrical body, a round head and long antennae.
Yes, edible crickets – made into certified organic cricket flour – have jumped onto our shelves and are now being marketed as an on-trend, protein-rich energy source.
Though eating insects is an age-old custom. Throughout the world eat insects every day. They are most popular as a food staple in parts of Asia, Latin America and Africa.
“In Western culture, we consider insects them to be pest that we have to kill but they are very nutritious and taste delicious," says Lucas Becker, co-founder of , Byron Bay-based purveyors of said cricket flour. "But once people get over the fact that they are eating an insect and the ‘ick’ factor, we usually get a good response.”
has been selling cricket flour online, in health food stores across Australia and select IGA supermarkets across Byron Bay and Sunshine Coast for over a year now. They also sell organic cricket protein powder, and banoffee pie and raw cacao flavoured organic cricket energy bars (made with cricket flour).
“Cricket flour has a very earthy taste,” says Becker. “Some people say it reminds them of almonds or mushrooms.”
Becker explains that Grilo imports all of its cricket flour from a certified organic cricket farm in Canada.
“Our cricket flour is 100 per cent roasted and ground crickets made with a natural process – there’s nothing else added to it,” says Becker.
“The crickets are roasted in a commercial oven and grinded into a fine powder. The end product is what some people call cricket flour or powder. Whatever you call it, it is just basically plain crickets – there shouldn’t be any other ingredients in the flour.”
Insects offer a significant opportunity to merge traditional knowledge and modern science in both developed and developing countries.
Why eat crickets?
Grilo Protein claims that cricket flour (pure crickets) contains around 69 per cent protein and is rich vitamin B12, omega 3, iron and calcium.
A report produced by says most insects like crickets are also high in fibre and amino acids.
It also suggests that eating insects is a good way to reduce food waste and our dependency on other foods that are currently unsustainably produced. “Insects offer a significant opportunity to merge traditional knowledge and modern science in both developed and developing countries,” the paper reads.
But one word of caution: people who are allergic to shellfish may be allergic to crickets. may also be related to cricket consumption.
How do you cook with cricket flour?
Becker explains that cricket flour is very versatile. In his household, he adds it to smoothies and gluten-free bread bases.
“You can add it into any recipe – pizza bases, muffins, breads, cookies and even some vegetable curries,” he says.
“If you want to bake with it, use one-to-two tablespoons of cricket flour for every cup of normal plain flour or almond meal you use,” says Becker. “Or just add it on top of the regular flour requirements as an extra: it won’t usually affect the recipe.”
There are currently no certified organic cricket farms in Australia. Becker says once the first farm gets certification in Australia (which he expects will be soon) Grilo Protein will support local production.
In the meantime, the company plans to concentrate on boosting the popularity of edible crickets.
“They’re a bit like sushi and hemp seeds,” says Becker. “We would never have imagined eating raw fish 40 years ago and hemp used to be treated by many people as a drug – now it’s all over the place.
“We believe crickets should become a commodity and people should be able to buy them in the same way that we buy meat or fish or any other food product.
“So consider forgetting the cultural barrier [preventing them from eating insects]. Give it a go because it’s a much more sustainable protein alternative.”
