Utterly butterly delicious? Belgians swap butter for bugs
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Try out insect butter
Belgian waffles may be about to become more environmentally friendly.
Scientists at Ghent University in Belgium are experimenting with larva fat to replace butter in waffles, cakes and cookies, saying using grease from insects is more sustainable than dairy produce.
Scientists at Ghent University in Belgium are experimenting with larva fat to replace butter in waffles, cakes and cookies, saying using grease from insects is more sustainable than dairy produce.
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The new butter
Clad in white aprons, the researchers soak Black soldier fly larvae in a bowl of water, put it in a blender to create a smooth greyish dollop and then use a kitchen centrifuge to separate out insect butter.
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Butter bug
According to the researchers, consumers notice no difference when a quarter of the milk butter in a cake is replaced with larva fat.
However, they report an unusual taste when it gets to fifty-fifty and say they would not want to buy the cake.
However, they report an unusual taste when it gets to fifty-fifty and say they would not want to buy the cake.
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4/5
There's a limit
However, researchers report an unusual taste when it gets to fifty-fifty and say they would not want to buy the cake.
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A cheap alternative
Insect food has high levels of protein, vitamins, fibre and minerals and scientists elsewhere in Europe are looking at it as a more environmentally friendly and cheap alternative to other types of animal products.