Researchers prepared food with cricket powder (Photo: INTA)

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Researchers prepared food with cricket powder (Photo: INTA)

Within the framework of the investigation, the group prepared fresh rigatoni-type noodles with two types of dough: a traditional one made from a mixture of whole wheat flour and 000 flour; and a reformulated that replaced 18% of the previous mixture with powdered cricket.

Both maintained the same cohesion and kneading characteristics, rigid but manageable and with a noticeable difference in color, and after cooking they retained their shape, without clumping and with the characteristic flavor of whole wheat pasta.

“The raw dough with cricket dust presented an increase in protein content of 30.8 %”, pointed out Verónica Chamorro, also from the Institute of Food Technology of INTA.

Likewise, the specialist stressed the importance of “seeking alternative sources of nutrients obtained by sustainable systems” and pondered the production of insects for human or animal consumption, given its low environmental impact and high protein level.

In this line, INTA carried out a survey among consumers that indicated that “More than 60% of consumers surveyed would accept the use of insect powder as an ingredient in a food.”

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The crickets were provided by a private company (Photo: INTA)

The crickets were provided by a private company (Photo: INTA)

INSECTS FOR HUMAN CONSUMPTION

According to Pablo Morón, director of Value Added and Quality Management of the Ministry of Agriculture, Livestock and Fisheries of the Nation, “the breeding of insects for human consumption is generating interest in the agri-food sector of different countries“.

In any case, he recalled that “although establishments that breed insects for animal consumption are regulated by SENASA, in our country there is still no regulatory framework that regulates the breeding or production and marketing of insects and their derivatives for human consumption.” . In fact, months ago Anmat prohibited the sale of a condiment made with this animal, not only because it was falsely labeled, but also because it is not an allowed ingredient.

Thus, Morón highlighted the importance of creating this framework in the Argentine Food Code, highlighting that “it must ensure the genuineness of insects and their derivatives and above all establish criteria that ensure safety.”

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Researchers highlight the protein value of crickets (Photo: INTA)

Researchers highlight the protein value of crickets (Photo: INTA)

All of this is also supported by a report from the Food and Agriculture Organization of the United Nations (FAO) which maintains that “one of the many ways to address food safety is through of insect breeding.

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J. A. Allen

Author, blogger, freelance writer. Hater of spiders. Drinker of wine. Mother of hellions.

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