What is Entomophagy?

Derived from the Greek term éntomos, the word entomophagy refers to the eating of insects, arachnids and myriapods.

  • Are all insects edible?

    According to the United Nations there are approximately 1,462 species of recorded edible insects. That said, avoid eating brightly coloured, hairy or prickly insects and most caterpillars as they may all be poisonous. However, if you do find yourself in a survival situation remember these words: ‘Red, orange or yellow forget this fellow. Black, green or brown wolf it down’.

  • What do insects taste like?

    Popular perception is that insects such as crickets and mealworms have a mild nutty taste, making them ideally suited to use in baking and cooking.

  • What is the most widely consumed insect?

    Beetles are the most widely consumed insect globally but highly nutritious crickets and mealworms are catching up as they’re easy to breed and when they reach the kitchen are simple to prepare and cook.

  • What are the nutritional properties of insects?

    Insects are very nutritious, invariably high in protein and low in carbohydrates. They also contain high levels of vitamin B12, phosphorous, calcium and trace minerals – iron, zinc, copper, manganese and selenium, substantial levels of macro-minerals – magnesium, sodium, potassium and chloride, Omega 3 and Omega 6 and all of the 9 essential amino acids required for human health, making them a complete protein. Click here to see typical nutritional values.

  • How are your insects prepared for human consumption?

    Once ready to be farmed our insects are purged for a minimum of 24 hours before being placed into a freezer which induces temporary stasis before their ultimate demise. When removed from their icy tomb they’re given a spring water bath before being either freeze or microwave dried. Dried insects contain between 2-5% water and retain their original colour, form, size, taste and texture.

  • Why buy from Crunchy Critters?

    In keeping with our mission statement our products have been conceived, sourced and produced following stringent criteria:

    • Minimal environmental impact
    • Long-term sustainable food source
    • High quality organic insects supplied by indigenous insect hunters and breeders
    • Legally compliant products
    • Comprehensive and clear labelling
    • Exceed Good Manufacturing Process (GMP) and U.S. Food & Drug Administration (U.S. FDA) standards

    And as a business striving for perfection we’ll always endeavour to:

    • Promptly respond to all enquiries
    • Provide first class customer service
    • Offer competitively priced and innovative products
    • Give our customers unbiased and straight talking advice
    • Continually develop our product lines as supply and demand dictates
    • Courteously rectify customer concerns, issues or complaints as soon as they are brought to our attention
  • Do any of your products have side effects or cause allergies?

    For most people eating correctly prepared/cooked insects causes little or no health hazard. That said, evidence relating to side effects or allergies is minimal as westernised populations are not generally accustomed to entomophagy (eating insects). However, should you be allergic to crustaceans, molluscs  or dust mites we would recommend that you err on the side of caution and think twice before consuming a plate full of insects.