GHENT, Belgium (Reuters) – Belgian waffles may be on the verge of becoming more environmentally friendly.
Scientists at the University of Ghent, Belgium, are experimenting with larvae fat to replace butter in waffles, cakes and cookies, saying the use of insect grease is more sustainable than dairy products.
Wearing white aprons, the researchers dip the blackfly larvae in a bowl of water, place it in a blender to create a smooth, grayish ball, and then use a kitchen centrifuge to separate the butter from insects.
"There are a number of positive things about the use of insect ingredients," said Daylan Tzompa Sosa, who oversees the research.
"They are more sustainable because (insects) use less land (than livestock), are more efficient at converting feed … and also use less water to produce butter," said Tzompa Sosa while holding a butter. freshly baked insect cake.
According to the researchers, consumers do not notice a difference when a quarter of the milk butter in a cake is replaced by larvae fat. However, they report an unusual taste when they reach fifty and fifties and say they would not like to buy the cake.
Insect foods have high levels of proteins, vitamins, fibers and minerals, and scientists from other parts of Europe consider it a more ecological and cheaper alternative to other types of animal products.
Reporting by Jakub Riha, Ciara Luxton and Christian Levaux; Edited by Gabriela Baczynska / John Chalmers / Susan Fenton
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