Belgian researchers try out insect butter for cakes, waffles, cookies
Reuters
Published:
February 29, 2020
Updated:
February 29, 2020 5:27 PM EST
Black soldier fly larvae and a piece of cake are displayed next to extracted fat at Ghent University, Belgium February 27, 2020. Picture taken February 27, 2020.Francois Lenoir / REUTERS
GHENT — Belgian waffles may be about to become more environmentally friendly.
Scientists at Ghent University in Belgium are experimenting with larva fat to replace butter in waffles, cakes and cookies, saying using grease from insects is more sustainable than dairy produce.
Clad in white aprons, the researchers soak Black soldier fly larvae in a bowl of water, put it in a blender to create a smooth greyish dollop and then use a kitchen centrifuge to separate out insect butter.
Dr. Daylan Tzompa Sosa from the University of Ghent prepares cake mixture made with fat from black soldier fly larvae at Ghent University, Belgium, Feb. 27, 2020. Francois Lenoir / REUTERS
“There are several positive things about using insect ingredients,” said Daylan Tzompa Sosa, who oversees the research.
“They are more sustainable because (insects) use less land (than cattle), they are more efficient at converting feed … and they also use less water to produce butter,” Tzompa Sosa said as she held out a freshly baked insect butter cake.
According to the researchers, consumers notice no difference when a quarter of the milk butter in a cake is replaced with larva fat. However, they report an unusual taste when it gets to 50-50 and say they would not want to buy the cake.
Insect food has high levels of protein, vitamins, fibre and minerals and scientists elsewhere in Europe are looking at it as a more environmentally friendly and cheap alternative to other types of animal products.
http://torontosun.com/technology/belgian-researchers-try-out-insect-butter-for-cakes-waffles-cookies
Reuters
Published:
February 29, 2020
Updated:
February 29, 2020 5:27 PM EST
Black soldier fly larvae and a piece of cake are displayed next to extracted fat at Ghent University, Belgium February 27, 2020. Picture taken February 27, 2020.Francois Lenoir / REUTERS
GHENT — Belgian waffles may be about to become more environmentally friendly.
Scientists at Ghent University in Belgium are experimenting with larva fat to replace butter in waffles, cakes and cookies, saying using grease from insects is more sustainable than dairy produce.
Clad in white aprons, the researchers soak Black soldier fly larvae in a bowl of water, put it in a blender to create a smooth greyish dollop and then use a kitchen centrifuge to separate out insect butter.
Dr. Daylan Tzompa Sosa from the University of Ghent prepares cake mixture made with fat from black soldier fly larvae at Ghent University, Belgium, Feb. 27, 2020. Francois Lenoir / REUTERS
“There are several positive things about using insect ingredients,” said Daylan Tzompa Sosa, who oversees the research.
“They are more sustainable because (insects) use less land (than cattle), they are more efficient at converting feed … and they also use less water to produce butter,” Tzompa Sosa said as she held out a freshly baked insect butter cake.
According to the researchers, consumers notice no difference when a quarter of the milk butter in a cake is replaced with larva fat. However, they report an unusual taste when it gets to 50-50 and say they would not want to buy the cake.
Insect food has high levels of protein, vitamins, fibre and minerals and scientists elsewhere in Europe are looking at it as a more environmentally friendly and cheap alternative to other types of animal products.
http://torontosun.com/technology/belgian-researchers-try-out-insect-butter-for-cakes-waffles-cookies