As we continue to grow as a human population, we need to find sustainable sources of protein to feed everyone (or reduce the population, but I won’t go there). One highly-touted option is incorporate bugs into human diets to increase the protein count. Humans already do this, but it’s not popular in a lot of developing countries, especially the United States.
Proponents of eating insects for protein say that “farming” bugs for protein is low-cost, low-space (bugs, such as crickets prefer to be in small spaces and highly concentrated), and environmentally friendly (they consume the waste during our current food production methods creates, such as whey when making cheese).
Would I eat insects for protein? Absolutely. Would it completely replace my love of hamburgers? Nope, but I might eat beef less often.
One current option for eating insects is cricket flour that is used in baked-goods, batters, etc. Cricket flour is ground-up crickets mixed with other starches to make flour (that apparently has a slightly nutty taste). Bitty is one company that offers this flour in raw format and in cookies.
But Bitty’s cricket flour really isn’t that high in protein. As I find with other high-protein claims (cough…hummus), when you really look at the metrics, technically Bitty’s cricket flour is 3 or 4 x the amount of traditional flour, but it’s still only 4 g per ¼ cup and 4 g per cookie. As a hypoglycemic, I try to eat a minimum of 20 g of protein in each setting, so 4 g doesn’t excite me. Incrementally it could help me reach my protein goals, but it’s not a complete replacement option.