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.
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.
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
Some scientists are calling
cockroach milk the new
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
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
nutritious, lactose free, delicious,
guilt-free dairy alternative of the
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 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.”