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crickets

January 27, 2021

Entomo Farms Raises $3.7M CAD for Cricket Protein

Ontario, Canada-based Entomo Farms, a startup that produces cricket protein products, announced this week that it has raised $3.7M CAD (~$2.89M USD). The funding round was lead by undisclosed investors from Canada and Asia. This new capital follows and undisclosed Series A funding round lead by Maple Leaf Foods in 2018.

This new funding will be used to support the operational growth and expansion of Entomo Farms, and be put towards marketing efforts to increase brand awareness amongst consumers. Currently, the company operates in 60,000 square feet of production space, and produces cricket products through its own brand and for other food companies globally.

Entomo Farms offers a few different food products made from the crickets that it raises, including baking flour, whole roasted crickets, and protein powder. Additionally, the company supplies crickets to other companies for use in pet food, fertilizer, and snacks.

Crickets, although not yet as appealing to the Western taste bud, offer a high protein and sustainable alternative to meat from animals. Compared to chicken, fish, or pork, crickets actually have a higher protein content, and nearly just as much as beef. It takes much less land, water, and feed than land mammals to raise crickets, which makes this critter a more sustainable protein option.

Entomo Farms is not the only company trying to convince people to eat bugs for protein; Israel-based Hargol raised $3 million for its cricket protein powder last year. The Aspire Food Group farms crickets and palm weevil larvae and produces cricket-based bars through its brand Exo.

Although crickets are not currently a key component of the Western diet, funding for companies like Entomo Farms will help bring consumer awareness to the benefits of eating crickets for protein. With a ballooning global population of nearly eight billion hungry for protein, crickets may offer a solution to satisfying this vast and ever growing requirement.

November 22, 2020

Cricket One Announces New Funding as it Rolls Out Cricket-Based Burger Patty

Cricket One, a Vietnam based startup specializing in cricket-based protein powders and oils, has raised a new funding round from Singapore based Corecam Partners The Spoon has learned. The funding follows a seed round investment from 500 Startups and Masik Enterprise made last year.

While the amount of the funding was not disclosed, cofounder Nam Dang told The Spoon the Corecam Partners does not make investments below $1 million.

Cricket One, which made a name for itself providing cricket protein powder and oils to food manufacturers, plans to use the new funding to fuel the rollout of a new cricket-based burger patty. The company sees burgers as a logical next step to attract new consumers not accustomed to having crickets as part of their diet.

“When we were building a roadmap for cricket protein to reach a wider audience, we thought it had to be in a common form,” said Dang. “There is nothing more familiar than a burger patty.”

To make their cricket-burger more meat-like, the company adapted their ingredients to address some of the common complaints about food made from cricket powders. According to Cricket One, foods made with cricket powder can have a grainy texture some consumers don’t like, so the company removed the exoskeleton of the crickets to result in a softer, more meat-like texture and taste.

This new direction beyond powders is just the beginning. The company, which has been working with other food manufacturers to develop meat analogs using cricket protein and cricket oil, is looking to extend its own meat substitute technology beyond the burger.

“We actually want to introduce a meat analog technology using cricket as an ingredient,” Dang told The Spoon via email. ” Burger is one thing, it can be used in other application like sausage and pâté.”

The company plans to sell its new cricket burger in different countries, including the US. According to Dang, what form it takes depends on the country and its local rules and regulations. For some markets it makes more sense to ship frozen patties made in Vietnam, and for others they may license the manufacturing process to local manufacturers and sell them the ingredients to make the burger in-market.

There’s no doubt that many see cricket and insects as a much more sustainable source of protein, but can cricket-based products make a dent in the fast growing market for more sustainable meat substitutes? Possibly, but the product’s success will ultimately depend on a large part on taste and, in markets like the US, how well they can convince consumers who are normally reticent to consuming insects.

To do that, a burger seems like a good place to start.

September 8, 2020

Human Improvement Founders Want to Make Cricket Protein Palatable for Masses

McCarty points to rapid attitude shifts towards cannabis (McCarty and Campbell were executives at cannabis startup Dosist prior to HI) in recent years and think a similar shift could be coming for crickets. In cannabis, “you’re seeing a massive of stigma shift that I’ve never seen having anything in that space, at that scale, and that speed,” said McCarty.

How do you get a similar stigma shift with insects? According to McCarty, much of it will have to do with marketing.

“I’m always amazed that marketing is driving people to make bad decisions,” said McCarty. “Being ethical and responsible people, shouldn’t we be driving people to make good decisions with marketing?”

Part of that marketing and messaging has a lot to do with how the product looks. HI’s sleek and colorful packaging is a departure from the typical big tubs of protein powder found on store shelves in the health and wellness aisle. And while the packaging doesn’t scream crickets, the founders also wanted to be very clear about the ingredients list on the food label.

According to Campbell, all of this was intentional.

He notes the HI’s packaging “jumps off the shelf” and is designed to “steal [market]share from underperforming products” currently out there. Speaking of reactions to the product, he adds that the company has received everything from, “Oh my goodness, someone’s finally got it right” to “You guys have got to be crazy, no one’s ever going to buy this” and everything in between. “We’re far more impressed with the positive response we’ve had,” says Campbell.

But still, why did two executives who spent their lives at companies like Starbucks and the fast-growing cannabis space decide on crickets?

According to Campbell, the idea came in spring of 2019 when he was working with an innovation lab and looking at other alt proteins. Around that time, he started looking for the most nutrient-dense protein out there that also had a good environmental footprint.

The answer he got back: “We’ve known for thousands of years, it’s insects.”

And now, HI’s protein powder can be found in numerous grocery stores and through Amazon and the company’s website. The company has also managed to bring the product to market without raising any venture funding.

“So we’ve kept it very lean from the start, unlike a lot of companies we see in the space that go and raise millions of dollars of venture financing, have huge teams and beautiful offices,” said Campbell. “We said, ‘Let’s make sure we’ve got a product that consumers love, first and foremost, and then once we’ve got that, then let’s invest behind and build that.’ So we’ve been very diligent about our process to date.”

Spoon Plus subscribers can listen to my entire interview with Josh Campbell and Derek McCarty below. If you’re interested in subscribing to Plus, you can learn more here.

July 3, 2020

Food Tech Show: Food Tech 25 And Cricket Flour Cupcakes

If you’re driving somewhere for the 4th of July weekend (don’t forget the mask and hand san), why don’t you download the latest episode of the Food Tech Show podcast?

This week the editor team got together to discuss some of our favorite companies from this year’s Food Tech 25, the spike in COVID cases as restaurants reopen, and a system for growing meal worms to eat at home. We also share our food plans for the 4th of July (Jenn’s gonna bake cricket flour cupcakes).

As always, you can listen to the show on Apple Podcasts, Spotify or wherever you get your podcasts. You can also download direct to your device or just click play below.

Also, if you have a spare moment this weekend, please leave a nice review in iTunes or Apple Podcasts!

June 11, 2019

Some Say Lab-Grown Insects Are the Food of the Future. But Will People Eat Them?

Over half of U.S. consumers say that they would not eat food made with cricket flour. Only a third of diners in the U.S. and U.K. would take a taste of cell-based meat (that is, meat grown in a lab). So why has there suddenly been so much buzz about how the future of food is lab-grown insects? And is it, actually?

The driving force is a piece in Frontiers in Sustainable Food Systems by researchers from Tufts University. It suggests that cultured insects (that is, bug cells grown in a lab) are a sustainable source of protein we should be paying more attention to.

According to the paper, invertebrate cell cultures require fewer resources and are more adaptable than mammalian or avian cultures. They can also grow with serum-free media, which makes them significantly cheaper to produce.

This February a new study raised questions about whether cell-based meat was actually better for the environment than traditional animal agriculture. Unlike most cultured meats, however, cultured insect cells require fewer resources (like cooling and electricity), so it’s significantly more sustainable.

Plenty of people have advocated insects as an environmentally friendly protein source, even before cellular agriculture came on the scene. Insects require significantly less land and water than cattle and emit far fewer greenhouses gases, according to the Food and Agriculture Organization (FAO). They produce quickly, have a variety of flavor profiles, also boast an enviable nutritional profile.

But there’s one big problem: the “ick” factor. While roughly 2 billion people around the world consume insects regularly, many Westerners are still grossed out by the thought of eating bugs. A few startups like Chirp’s (which makes cricket chips and protein powder) and Exo (which makes cricket protein bars) have had success selling insect-laden CPG products and ants and water bugs grace menus at Michelin-starred restaurants, but they’re still an anomaly. Edible insect companies are even having a tough time finding employees willing to work to harvest the creepy crawlies.

That’s where the lab aspect could have a difference. Not in the cost of growing insect protein — it’s quite cheap to produce them outside the lab — but in perception. Sure, not everyone wants to eat a full-on cricket complete with wings and legs (though Seattle Mariner’s fans do!). But they’re probably more willing to eat insect protein sourced from a lab. All the more so when they learn about insects’ health benefits: high levels of protein, omega-3 fatty acids, fiber, and minerals.

That’s not to say people will necessarily want to bite into a lab-grown bug burger anytime soon. (Even if they did, we’re still a few years from even being able to make one.) Instead, I envision a future where cell-based insect protein could act as a partial meat replacement in processed foods like sausages or nuggets — similar to what Better Meat Co. is doing, only with bugs instead of wheat protein. Cultured insect protein could also combine with plant-based meat to make it more realistic in texture, flavor, and nutrition profile.

No matter what form its in, it’ll take a while for Westerners to accept insects as an acceptable source of protein — if they accept it at all. But the recent wave of interest in cultured meat makes me hopeful that insects could be getting their heydey. Perhaps, as the Frontiers article notes, this is “an opportune moment to revisit insect cells as a nutrition source.” Just as a supplement instead of a stand-alone food product.

February 21, 2019

Ÿnsect Raises €110M to Build the World’s Largest Insect Farm (to Help Feed Fish)

Ÿnsect, a Paris-based company that farms insects for protein used in fish and pet food as well as fertilizer, announced today that it has raised a €110 million (~$124M USD) Series C round led by Astanor Ventures. This brings the total amount raised by Ÿnsect to $149.5 million.

The news comes via EU-Startups, which says that Ÿnsect will use the money to build the world’s biggest insect farm in Amiens Metropole, Northern France, which will eventually produce 20,000 tons of protein year.

When we talk about bug-based protein, we often talk about crickets, which are a source of easily renewable protein for baking flour or even workout supplements. Ÿnsect, however focuses on Molitor larvae, or mealworms.

One of the ways those mealworms will be put to use is as fish feed. Global demand for seafood has doubled in the past 50 years and continues to increase. Currently, roughly half of the seafood eaten worldwide comes from farmed fish, and that number is expected to hit 62 percent by 2030.

However, the food currently used to raise those farmed fish is… other fish in the form of fishmeal. A 2017 study from the University of British Columbia found that 90 percent of that fishmeal (roughly 18 million tons) is suitable for human consumption. Replacing fishmeal with insect feed like that made by Ÿnsect could help ease the stress on fish stocks, especially when combined with computer vision tech like Aquabyte’s to reduce overfeeding.

These efforts could in turn prolong our ability to savor salmon, at least until we’re able to make lab-grown fish.

December 4, 2018

Beast Mode: Chirp’s Launches Kickstarter for Cricket Protein Powder

For openminded bodybuilders who want to get ripped, there’s a new type of protein powder out ready for you to chug it down on the way to your morning CrossFit shred sesh.

Today Chirps, the San Francisco-based company which makes insect chips in flavors like Sriracha and BBQ, launched a Kickstarter for its newest product: Cricket Protein Powder. The powder has 20 grams of protein per serving and is made of peas, brown rice, chia seeds, and, oh yeah, insects.

Typically, protein powder is made either with soy, which can lead to deforestation, or whey, which can have, um, undesired gastrointestinal outputs. Crickets are also one of the more sustainable protein sources out there: it takes one gallon of water to produce one pound of crickets, but it takes roughly 300 gallons to grow one pound of soybeans, and over 1,000 gallons to make one pound of whey (because cows).

It should be noted, briefly, that not all proteins are created equal. Both cricket and whey are complete proteins, meaning they contain all 9 essential animo acids, but whey stands out because it absorbs super quickly into the body to stimulate post-workout muscle growth. I couldn’t find any solid information about cricket absorption rates online, so muscle-heads, take that as you will.

The one-pound tubs of protein powder, which come in chocolate or vanilla, are priced at $39 for one, $65 for two, and $78 for three (share one with a friend!). There’s no information on what the retail price of the powder will be. Until Dec. 16th backers can take advantage of the “Holiday Special,” which basically means you get a free cricket cookbook and a guarantee that your order will arrive in time for “Crickmas.”

In fact, Chirps promises to have the first ~3,000 units delivered before December 25th, with the rest shipping in February 2019. Yes, that’s three weeks away — but I’m optimistic they can pull it off. The company already managed one successful Kickstarter campaign in 2014 to launch their cricket chips, in which they reached their $30,000 goal in three days.

Judging from some sleuthing on the Updates page, however, they did seem to have struggled with a 9-month shipping delay. But that was four years ago. Since then Chirps seems to have fixed any production snags; the chips are available in dozens of shops around the U.S. and on Amazon.

Chirps isn’t the only company working to bring insects to the mainstream: Seek Food also launched a crowdfunding campaign for their cricket-based baking flour, fried grasshoppers are a fan favorite at Seattle’s Safeco field, and even celebrities have hopped (heh) on the edible insect bandwagon. Crik Nutrition also makes a cricket-based protein powder, though theirs is quite a bit pricier.

If their goal is to make insect-eating the norm, it makes sense for Chirps to target the health food market. Crickets are a great source of protein, iron, and B12, and when they’re pulverized into a powder or an energy bar a lot of the “ick” factor goes away.

Hopefully Chirps and others can help de-stigmatize bug-eating in the U.S. — and help you shred your quads along the way.

July 11, 2018

Cricket-starter: Seek Food Crowdfunds Bug-based Baking Flour

We don’t mean to bug you, but we thought you might like to know that Seek Food launched a Kickstarter campaign today for its cricket baking flour and accompanying cookbook.

Adventurous eaters can choose from four bug-based powders: All-Purpose, Paleo, Gluten-Free and 100 percent pure cricket. You can reserve a 343 gram bag for yourself for just $10, or spend $50 to get your powder along with a printed cookbook. The Cricket Cookbook will feature a variety of recipes from an impressive array of award-winning top chefs.

And it looks like people have gone buggy (ed. note: SORRY!) for this cricket campaign as it’s already hopped (OMG, STOP!) over its goal of $25,000 and raised more than $35,000.

We’ve written a bunch about crickets and their high-protein, eco-friendlier place in the future of food. Crickets are being served at baseball games, getting celebrity endorsements, and generally moving more into the mainstream.

Grab a bag and get in on the trend now before everyone starts chirping about it. (OK. I’m done.)

March 22, 2018

Can Celebrities (and Celebrity Chefs) Help Us Overcome The Insect “Ick” Factor?

We all know that we should be eating insects. After all, bugs are a dietary staple for billions of people around the globe, and they have a significantly lower environmental footprint than meat. But Americans are still having a tricky time getting over the “ick” factor that comes with munching on crawling critters.

The concept is popular in theory. According to Meticulous Research, the global insects market is expected to be valued at almost $1.2 billion by 2023, growing at a CAGR of 23.8% from 2018. This increase is mainly due to a ballooning population, waning food resources, and a high demand for protein.

All logical arguments aside, a lot of people are still pretty grossed out when it comes to eating bugs. But some influencers — chefs, celebrities, and celebrity chefs — are trying to change that.

“Eating insects is intellectually popular right now, and it’s a great conversation piece,” said Meeru Dhalwala, chef at Vancouver restaurant Vij. “But more chefs need to experiment with insects.”

Some are certainly trying. Rene Redzepi of Noma fame has been known to make liberal use of ants on his menus. Alex Atala, who was on Season 2 of Netflix’s Chef’s Table, uses Amazonian insects on his menus. In the commercial sphere, Bitty Foods developed cricket flour cookies in tandem with celebrity chef (and smart kitchen enthusiast) Tyler Florence. Cricket protein bar company Exo, who just got acquired by Aspire Food Group, partnered with chef Kyle Connaughton to develop their creations.

Celebrities are pushing the insect diet, too. Salma Hayek posted a video of herself sampling crickets on Instagram, and has been eating ants and grasshoppers since she was a child. Angelina Jolie cooked up a feast of tarantulas and scorpions in Cambodia for a video on BBC News. Questlove has shared a video of himself eating a cricket-topped salad. And most recently, Nicole Kidman caused ripples across the internet by eating a four-course meal of “micro-livestock” — also known as bugs — for Vanity Fair’s Secret Talent Theatre.

Nicole Kidman Eats Bugs | Secret Talent Theatre | Vanity Fair

As she works her way through plate after plate of mealworms, hornworms, crickets, and grasshoppers, she points out that 2 billion people around the world eat bugs. “And I’m one of them,” she said.

Kidman genuinely seems to be eating the insects, and even enjoying them. She basically swoons when she opens up her serving platter to revel fried grasshoppers. “These are amazing,” she gushes. “I’d recommend them.”

I’d be curious to see if her performance — or other celebrity’s vocal support for bug consumption — translates to an uptick in ecommerce purchases of insects and insect products.

Personally, I think that insects could find their entrance into the mainstream through the health and exercise food market. Crickets, for example, are 65% protein (compared to beef’s 50%), packed with vitamins, minerals, and Omega-3 fatty acids, and are very low in fat. And when they’re roasted and milled into flour, crickets can be added to a myriad of dishes in a relatively under-the-radar way. A survey by PureGym in the U.K found that 35% of gym-goers were willing to try edible insects. I could see them being used in powdered drink supplements and expanding their presence in the energy bar sector.

As high-protein, low-carb diets grow in popularity, crickets (and other insects) may have found their time to shine. As long as people can channel their inner Nicole Kidman and get over the “ick” factor, first.

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