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.”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CPG brands need to front the costs to overhaul the food system, but consumers will pay in long term

March 05, 2021 2020 Press, Press

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