To raise awareness of insects as a nutritious and sustainable protein source, food science researcher Ruchita Kavle is adding them to ice cream.
At the recent International Science Festival in Dunedin, Ruchita presented ice cream made with cricket powder from Auckland company Eat Crawlers and locusts from Otago Locusts.
Ice cream made with bug protein Photo: University of Otago
Ruchita Kavle with some huhu grubs Photo:
Insects, such as locusts, grasshoppers and crickets contain good amounts of protein, fat and minerals, Ruchita says.
"They add fibre to products, which promotes gut health and has other benefits."
While New Zealanders are interested in learning about and trying insect foods, many aren't quite ready to bite into them whole, she says.
Adding powders made of ground insects to your baking is a way around this.
They will deliver good "consistency" and also a strong-yet-enjoyable aftertaste one Science Festival-goer described as "burnt kettle corn".
Last year, Ruchita's pioneering research into the native huhu grub's nutritional value was published in the International Journal of Food Science and Technology.
The grub of the huhu beetle contains more protein than most conventional food sources and also good fats, iron, zinc and magnesium, she says.
For centuries, Māori have consumed raw huhu grubs, but Ruchita also recommends using them in stir-fries.
Her supervisor Dr Dominic Agyei, who grew up in Ghana eating palm weevils, absolutely loves the chewy texture of huhu larvae.
Related:
Listen to the co-founders of Eat Crawlers on Nine to Noon
Listen to Dunedin locust farmer Malcolm Diack on Afternoons
Farming crickets in the Wairarapa
Insect protein a climate-friendly alternative to meat
Huhu grubs could be the food of the future
Study finds huhu grubs are high in protein, essential minerals
