Eating Insects FAQs

A: Derived from the Greek term éntomos, the word entomophagy refers to the eating of insects including spiders and centipedes.

A: 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’.

A: Individual taste buds vary but in general a dry roasted un-seasoned cricket tastes slightly nutty whilst a dehydrated sago worm has a chewy, earthy and bacon infused tone. Other insects have little or no taste and it’s more likely a pre-conceived notion that tricks our taste buds into thinking they taste bad.

A: Beetles are the most widely consumed insect globally but highly nutritious crickets are catching up as they’re inexpensive, easy to breed and when they reach the kitchen are simple to prepare and cook. Mealworms and silkworms are also very popular.

A: Insects are very nutritious, invariably high in protein and low in carbohydrates. The main components of insects are protein, fat and fibre. Although nutritional properties vary greatly according to the insect and their diet, a typical 100 g serving of freeze-dried crickets contains:
• Calories: 458
• Fat: 18.5 g
• Protein: 69.1 g
• Carbohydrates: 0 g

Additionally most insects contain:
• High levels of phosphorous
• Substantial levels of macro-minerals – magnesium, sodium, potassium and chloride
• Good sources of trace minerals – iron, zinc, copper, manganese and selenium
• Substantial levels of most B vitamins
• Low levels of vitamin E and calcium
• Small amounts of ash due to the lack of an internal skeleton

A: Our insects are prepared by either dehydration, freeze-drying or frying:
• Dehydrated/roasted insects contain between 5-10% water and shrivel in size as their moisture content is removed through a continuous flow of hot air during a period of eight hours plus.
• Freeze-Dried insects contain around 2% water and retain their original colour, form, size, taste and texture. Moisture content is removed through the use of cold temperatures and since the food remains frozen during the process, the food’s cell structures do not change. It’s often noted that unseasoned freeze-dried insects taste far superior to unseasoned dehydrated/roasted insects. Freeze-dried insects also rehydrate quicker than dehydrated/roasted ones.
• Fried insects well need we say more. Possibly just pip freeze-dried insects in the taste test but not every-bodies preference given the higher fat content!

A: 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

A: 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 we would recommend that you err on the side of caution and think twice before consuming a plate full of insects.

Our range of products have been formulated using only the highest quality ingredients and are produced solely following Good Manufacturing Practice ensuring they meet the high standards required by the U.S. Food & Drug Administration. At Crunchy Critters we are committed to upholding the highest of standards and the safety of our products is of paramount importance. We regularly submit our edible insects to a UK based (UKAS accredited) international food testing facility.

A: If so please Contact Us