Insects also require fewer greenhouse gas emissions and less water and land to produce than other forms of protein, Moore said. In most cases, the entire exoskeleton is edible, making for a highly efficient food source. In many parts of the world, insects are just another delicacy or familiar ingredient, particularly among indigenous communities.īugs are nutritious and sustainable - high in minerals and protein.

“It’s not a new health trend,” Moore said. In the age of conscientious diets and a growing desire to eat less-processed foods, bugs would seem to be a sensible if not-often-thought-of option. If companies can convince kids that crickets and mealworms are healthful, tasty, sustainable and, to top it off, kind of cool, then they’ve locked in a demographic that will eventually outgrow the “ick” factor.

The eager youth wasn’t a surprising volunteer for Moore.Ĭhildren may just hold the key to the future of the insect-ingesting industry. The chips, he reported after a few chews, were good and “sunflower seedy.” He kept on munching. A minute later, he was standing onstage sampling lime-flavored crickets and barbecue-flavored Chirps Chips - corn chips made with cricket powder.

Whether drawn by curiosity or hunger or both, an audience gathered Sunday for a “Cooking with Bugs” demonstration at the Orange County Fair in Costa Mesa.ĭuring the talk, chef Daniella Malfitano and Aly Moore - who runs the Bugible blog - shared information about the many edible bugs and their diverse uses before asking for an intrepid volunteer.Įlliott Bustarde, 11, of Mission Viejo shot his hand into the air. Eating insects may be the next big trend in gourmet, sustainable food - but who’s going to take the first bite?

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