KSL: Eating crickets? BYU researchers taste-testing insect protein

Beef. Pork. Chicken. Fish. And now … crickets?

Brigham Young University researchers are studying how cricket protein may become a more palatable and regular part of Western cuisine.

“I don’t think that the United States market is familiar with eating crickets,” said Laura Jefferies, an associate professor of food science. “A whole cricket, I think, seems like just a little too much for a lot of people.”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Startup Innovators 3Bar Biologics Inc., Paragon Pure and Great Wrap Take Top Honors at FoodBytes! Pitch 2021

November 10, 2021 2021 Media Release, Media Release

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