Texture Analysis in Research: Incorporation of Insects as Ingredients in the Bakery Industry

Back in December 2019, Roberts Bakery in Norwich were the first UK bakery to launch a loaf of bread containing cricket flour. The uptake from other bakeries has been slow in the UK; customers will take some convincing before they overcome their trepidation to eat insects. However, it is likely that insects will become a regular part of our diets in years to come.

Insects such as crickets provide a protein source with a high feed-conversion efficiency rate (an animal's capacity to convert feed into increased body mass). They also require much less water than traditional protein sources such as poultry or cattle. Health benefits of insect consumption include their high antioxidant power and chitinous fibre content, as well as the upside of a higher protein content in whichever food they are added to. The challenge lies in introducing insect protein into the Western diet. This has to begin with ingredient replacement in existing foods, one example of which is bakery products, as these act to familiarise consumers with insect-based food.

Texture Analysis in Research: Insects as Food

With 9.6 billion people forecast to inhabit the planet in 2050, scientists have warned that population growth could lead to an unsustainable increase in food production if consumption patterns persist. 

Considering the rising world population and the scarce water and land resources, it is extremely important to find new and sustainable ways to produce food. Edible insects are particularly interesting due to their high protein content and lower environmental impacts compared to traditional livestock. They have been promoted as a source of nutrients able to contribute to the increasing need of animal protein in an environmentally sustainable fashion. In general, insects contain a considerable amount of protein with a well-balanced amino acid spectrum, a high amount of lipid, and a noteworthy content of micronutrients such as copper, zinc, and iron.