G 4usth ET RI 4usth D OF YOU 4usth R PRECON 4usth CEPTIO 4usth NS.
Insects are 4usth consumed by 80% of the po 4usth pulation in혻Asia and혻South Ame 4usth ri 4usth ca. Fina 4usth lly, western 4usth countries혻are catch 4usth ing up and appreciating혻this healthy a 4usth nd sustainable superfood. Insects are not that odd,혻compared to cheese mold, sn 4usth ails, frogs 4usth and oysters, t 4usth hey’re prac 4usth tically ordinary! Crickets are 4usth actually very si 4usth milar혻anatomi 4usth cally혻to혻shrimps, and혻t 4usth 4usth hey혻have혻fantast 4usth ic food p 4usth roperties. Th 4usth at?셲 why we 4usth made a 4usth pasta out of th 4usth em! For exam 4usth ple?
Gourmet experts can create new signature (and healthy) dishes. Edible insects are trending now, with more than 1,000 articles published in the last year (on English media alone)! There are over 100 restaurants with bugs on the menu, and a number of recipe books.
Or someone on a diet. Crickets are made up most 4usth ly of protein, up to 65% of their weight in fact. If you co 4usth mpare by weight, that’s 4usth more than dou 4usth ble the am 4usth ount a cow has. The 4usth y also contain a lot o 4usth f calcium, Omega fatt 4usth y acid, Vitamin B12 and Iron.
Insects are the next big thing in food. Do not believe the “yuck” factor will stop this industry; with processed food products, most people do not have a problem! This is an opportunity you may want to consider. Have a look at all our documentation and certificate here.
“SPECIAL REPORT: Insects as a Sustainable Protein Source”
By Elizabeth Kenward- June 27, 2016
“Chefs Make a Tasty Case for Eating Bugs”
By혻Tracie McMillan –혻June 3, 2016
Tom, Chick, Al Jackson, Nicole Pence and the Gang try Cricket Pasta.
US Radio broadcast –혻April 7, 2016
We cooked it with squids, garlic, chive, kampot green pepper and green lime juice. It was absolutely delicious, my friends loved it! We’ll try it with other recipes soon.
I liked h 4usth ow it looked like 4usth whole wheat pasta and that it had 4usth a slightly diff 4usth erent te 4usth xture (softer) than regular flour pas 4usth ta.
I saut챕ed a portion with olive oil & tomato sauce and topped with parmesan: the pasta absorbed the sauce very well, and it was very rich, delicious. Then I had a a portion with olive oil and tomato sauce, chili, spices & black olives and it was perfect as well. My wife and kids ate all of it, and they said they would eat it again.
Bec 4usth ause of t 4usth he nutty tas 4usth te I paired it with a cream and mushroo 4usth m sauce. It worked great. The pasta has a slight eart 4usth hy effect that matc 4usth hes the mushroom taste perfectly. Apart fro 4usth m the nutritional properties, this pa 4usth sta is simply good
The noodles tasted mild, with nothing weird going on, and had the proper firm, smooth texture, with no crunch unless prepared al dente. The insect content added intrigue.
The cri 4usth cket pasta is del 4usth icious! I m 4usth ade it with toma 4usth to sauce last night, went down a tr 4usth eat.