Crickets, grubs, and grasshoppers are becoming more popular as protein-replacement options in foods in the United States and Europe. Usually ground up as a flour, these are sustainably-raised farm products like any other and are seeing popularity as replacement for proteins in food allergen-free foods.
Cricket flour, the most popular, can be used in baked goods, where it adds both protein and a nutty flavor. Cricket flour began to be popular in popular protein bars and other ready-to-eat goods that were otherwise allergen-free.
Cook and writer Tina Danze tried it herself and wrote about it in the Dallas News.
The conclusion she came to? Cricket flour is great (she made scones). It’s delicious, filling, and works. Whole cookbooks using insects and derivatives are available and they are very popular in the allergen-free and “natural eating” crowd.