There are more than 1 900 type of edible insects in the world and almost 2 billion people consume them regularly. In Europe, consumers are somewhat not inclined to incorporating insects in their diet. However the FAO support insect breeding for food consumption. Indeed, their protein content and their low level of carbohydrates make their consumption even more appealing. In breadmaking, insect flour is beginning to be wed in a Finnish bread prepared by Fazer Bakery. Some trials are also being done by the company Chopin.
The use of cricket flour would allow to made breads with low glycemic index to be made for diabetics and people with special diets, like sportspeople for exemple. The first test results show that incorporation is possible but, above 25%, cricket flour has a negative impact on the elasticity of the dough, the loaf volume, the slash and the taste of the bread … Moreover, there is significant variability from batch-to batch or from one producer to another. It will therefore be important to conduct an upstream analysis of this flour in order to perfect its incorporation in bread.