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Trend alert: Could insect milk be the next big food trend?

WOULD IT BUG YOU? Gourmet Grubb insect ice cream melted the preconceptions and prejudices of many at this year’s Design Indaba in Cape Town - a nutritious quality food.

WOULD IT BUG YOU? Gourmet Grubb insect ice cream melted the preconceptions and prejudices of many at this year’s Design Indaba in Cape Town - a nutritious quality food.

Published May 22, 2018


If you are easily grossed out by  bugs, then this trend may leave a  bitter taste in your mouth.

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Entomilk is a milk alternative  made from insects, said to be rich,  creamy and high in nutrients.

The name is derived from the  term entomophagy, the practice  of eating insects. 

The Washington  Post reports that at least two  billion people around the world  are already eating insects as part  of their diet, according to the  2013 report by the UN Food and  Agriculture Organisation.

Entomilk is a milk alternative made from insects. Pictures: Supplied

Some scientists are calling  cockroach milk the new  superfood.

Cape Town company, Gourmet  Grubb has produced ice cream  with Entomilk. Co-founders Jean  Louwrens and Leah Bessa aim to  change the way people perceive  eating insects. 

On their website  they explain that the milk is made  from sustainable farmed insects.

“Eating insects as is or in  powdered form is a tad boring…  Therefore we use Entomilk to  make our delicious ice cream!

“Think of Entomilk as a  sustainable, nature-friendly,  nutritious, lactose free, delicious,  guilt-free dairy alternative of the  future.”

What better way to tempt  people into trying something new, than  with a sweet treat? 

The ice cream  comes in three flavours – peanut  butter, chocolate and chai.

Bessa, who has a Masters of  Science Degree in food safety and  quality assurance, says the idea is  to create an insect-based product  that changes the way people think.

“We want to create a product  people would willingly adopt into  their lifestyle and diet,” she says.

“The motivation for using  insects as a food source was twofold. 

"On the one hand we wanted  to find a food source that could  sustain the growing population,  while having a minimal impact on  the environment. 
"And on the other  hand, we wanted something that  was naturally nutritious.”

Bessa says people are  beginning to move away from  dairy due to a rise in lactose  intolerance, the animal welfare  issues surrounding dairy  farming and “the huge negative  impact” dairy farming has on the  environment.

“The ice cream was developed  as a vehicle to introduce the  concept to the market in a fun and  enticing way,” she says.

People’s reaction to the gogga-based  milk has been varied and,  as expected, many are still trying  to wrap their heads around this  unusual concept.
Gourmet Grubb's insect based ice cream comes in three flavours – peanut butter, chocolate and chai. Picture: Supplied
Gourmet Grubb introduced  their product to audiences at the  Design Indaba in Cape Town.

“The reaction is mostly one  of surprise and amazement,”  says Bessa. 

“But eating ice cream  comes pretty naturally to most  people, so it’s really helped break  down the barriers people have  when it comes to eating insects.”

As eating patterns change and  people seek healthier alternatives,  Bessa believes this is a trend to  watch.

“Consumers are becoming  more aware of what goes into  their food. This is creating a  demand for products and meals  that are honest, nutritious and  have far less refined ingredients.”

Bessa believes the biggest food  trend in the coming decades will  be people eating far fewer meat based  products.

“We believe Entomilk can be  used as a substitute in most forms  of cuisine. We’re still researching  the best ways to incorporate it  into our everyday diet,” she says.

“Products such as cheese and  yoghurt are our next targets and  we’ll be making them available as  soon as we’ve dotted our i’s and
crossed all our t’s.”

For details, visit

I'm not sure what is more fun - culinary adventures with insects, or try to name whatever this is 🐜🐝🐞 How about Crickets goes nuts? Bug bar? Insect delight? Or Insect bite? 😅 . A lot of cultures eat bugs. With a naturally sourced nutrient profile of B12, iron, calcium and essential amino acids, perhaps we’re the ones missing out? . Insects represent a potential highly sustainable source of protein to meet the world's rising populations. They are easy to raise, do not take up much space, don't make much waste and doesn't require much biomass to grow 🌎🙏 . Whether or not you eat bugs deliberatly, you're consume a lot of them in processed food items like chocolate, tomato soup, fruit juice, noodles, wheat flour and every product with the additive cochineal (=E120). And there was small larvae in the wild raspberries I gathered yesterday making we wonder: Is it even possible to be a vegan? Or, are bugs allowed in the vegan diet? 😯 . #entomophagy #paleo #cricket #pegan #sustainable #paleotemplate #eatbugs #insectnutrition #paleolifestyle #lowcarb #playmore #biohacking #proteinbar #crickets #energybar #healthcoach #cacao #chocolate #citizenscientisttakeover #healthexperimentalist #snack

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