Insect Protein: Processing For Palatable Products

FarmBiz|November 2019

Insect Protein: Processing For Palatable Products
Research into alternative proteins has been gaining momentum over many years. While insects have been on the radar for some time, the actual development of insect products has been a slow process, mainly due to Western cultures being biased when it comes to eating insects.
Ursula Human

However, in the last year alone, the hype around plant-based alternative proteins and insect-specific research from several target industries has changed the landscape.

A novel endeavour

In South Africa, Gourmet Grubb is emerging as a global pioneer in the insect food industry. The company has developed EntoMilk (ento=insect), which is made from black soldier fly (BSF) larvae. Gourmet Grubb is also the mastermind behind The Insect Experience, the first insect pop-up restaurant in South Africa, which opened in Cape Town earlier this year.

While using insects as a foodstuff is a new venture in the Western world, using BSF larvae for human consumption is an entirely foreign concept. Internationally the aquaculture, pet food, poultry, and egg industries have all publicly highlighted BSF larvae as both premium quality and sustainable.

FarmBiz spoke to the co-founder of Gourmet Grubb, Leah Bessa, to learn more about the processing involved in making innovative, palatable products from BSF larvae.

Processing and products


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November 2019