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?
Individual taste buds vary but popular perception is that freeze-dried Crickets taste slightly nutty whilst dehydrated Queen Leafcutter Ants have a salty smoked bacon infused tone. Some insects have very little or no taste and are therefore ideally suited to seasoning.
What is the most widely consumed insect?
Beetles are the most widely consumed insect globally but highly nutritious Mealworms are catching up as they’re inexpensive, easy to breed and when they reach the kitchen are simple to prepare and cook. Crickets and Silkworms are also very popular.
What are the nutritional properties of insects?
Insects are very nutritious, invariably high in protein and low in carbohydrates. The main components of insects are protein, fat and fibre. Nutritional properties vary according to the insect, their diet and environmental factors. A typical 100 g serving of freeze-dried European House Crickets contains:
Calories: 458 kcal
Fat: 18.5 g
Protein: 69.1 g
Carbohydrates: <0.5 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
How are your insects prepared for human consumption?
Our insects are prepared by either dehydration, freeze-drying, frying or boiling/pressure cooking.
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!
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 we would recommend that you err on the side of caution and think twice before consuming a plate full of insects.