![]() ![]() On-site recycling, served straight from the grower. Instead of free-range chickens, there is food made from free-range insects, no long transport routes - fed with the leftovers of days gone by. So ice cream with a “meat” side dish… Dessert and main meal in one! Well, maybe the public order office will look the other way from now on when there are free-roaming cockroaches scuttling around in the kitchen. In order for this project promoted by the WEF to be successful and for “edible insect” breeding to really become a mass phenomenon, citizens would have to play their part: In the end, their acceptance will decide whether products like “cricket ice cream” have a chance on the market or remain a mere gag for people with a high tolerance for disgust. In fact, the hope of more profit could well lead to the increased use of insects in food, because breeding insects is easy and cheap - the animals can easily be fed on waste (and are otherwise happy to eat each other). After all, edible insects are supposed to alleviate an impending food crisis and lead to a reduction in CO 2 emissions. There are many unanswered questions about the possible health risks of eating insects, which people seem reluctant to pursue. The reason why more and more insects are eaten is that they are considered a good source of protein. It just needs to be pointed out that the products can trigger allergic reactions in people with allergies to crustaceans and products made from them, as well as to house dust mites. These do not have to be labeled conspicuously: you have to read the list of ingredients to see whether they contain house crickets or grain mold beetles. It can therefore be assumed that more and more food will be mixed with insect repellent in the future. Back in 2021 the EU approved migratory locusts and mealworms. This also applies to the grain mold beetle. Since January 24th, house crickets - frozen, dried or as a powder - have been allowed to be processed in food according to EU law. ![]() For this they received a lot of encouragement - more than ten thousand likes are not uncommon among such contributions in social networks.įor many people, the tolerance limit has finally been reached with the insect agenda. ![]() In the course of the media hype created by alternative media around the controversial “edible insects”, numerous bakeries felt compelled to assure their customers that no insects were used in their products. Whether insect ice cream has a future remains to be seen. The reactions of the customers are obviously very different - many are disgusted others are curious. The taste of the crickets is then toned down with extracts of wild honey, vanilla and cookies, according to reports. The ice cream parlor owner claims to have experimented with the cricket flour for months: he uses extremely finely ground flour for his creation. Now there is ice cream with cricket flour and a topping of dried brown insects. Ice cream with gorgonzola or liver sausage and even with real gold leaf has already been offered there. The ice cream parlor in Rottenburg in the district of Tübingen is known for unusual ice cream creations. The owner of an ice cream parlor in Baden-Württemberg has now been able to implement an idea: he has recently been offering cricket ice cream in his ice cream parlour. Ī new EU regulation recently allowed more insects to be used in food. In addition to using flour from house crickets, dried insects are used as a topping - their taste then has to be softened with extracts of honey, vanilla and cookies. in their products: an ice cream parlor in Baden-Württemberg now offers “Cricket Ice Cream”. ![]() If the recent approval of other insects as food-products in the EU primarily caused disgust among the citizens, there are new entrepreneurs in Germany who are trying their luck with crickets and co. Germany: Bon appétit - First ice cream parlor sells insect ice cream The translator’s comments are in square brackets: Many thanks to Hellequin GB for translating this article from Report24. ![]()
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