Yes, Some Brands Use Cricket Flour, Not Whole Insects
While the thought of eating whole crickets can be off-putting for many Western consumers, the insect protein used in specialized protein bars is almost universally in powdered form. This finely milled flour, often labeled as Acheta protein, is made from roasted and ground crickets. Its mild, earthy, and slightly nutty flavor is easily masked by other common protein bar ingredients, such as cocoa, nuts, and dried fruit. This makes it a discreet way for manufacturers to incorporate a highly nutritious and sustainable protein source into their products.
The Nutritional Profile of Cricket Flour
Cricket flour offers a powerhouse of nutrition that often rivals or exceeds more traditional protein sources. It is considered a complete protein, meaning it contains all nine essential amino acids necessary for human health. It is also packed with crucial micronutrients that are often hard to find in other protein supplements.
Key nutritional highlights include:
- High in Protein: On a dry-weight basis, cricket flour can be over 60% protein, making it an incredibly dense source.
- Essential Fatty Acids: It contains a favorable ratio of omega-3 and omega-6 fatty acids, which are beneficial for brain and heart health.
- Vitamins: Cricket flour is particularly rich in Vitamin B12, often containing significantly more than beef or salmon on a per-weight basis.
- Minerals: It is an excellent source of minerals like iron (more than spinach), calcium (more than milk), magnesium, and zinc.
- Fiber: Unlike most animal proteins, crickets contain a prebiotic fiber called chitin, found in their exoskeleton, which can promote beneficial gut bacteria.
Comparing Cricket Protein to Common Alternatives
To better understand its value, let's compare cricket protein powder to whey and plant-based protein powders based on common nutritional metrics.
| Feature | Cricket Protein | Whey Protein | Plant-Based Protein |
|---|---|---|---|
| Protein Content (Dry) | ~60-70% | ~80-90% | ~50-80% |
| Complete Protein | Yes | Yes | Varies; often requires blending to be complete |
| Nutrients | Rich in B12, iron, calcium, omegas, and fiber | Rich in BCAAs, but fewer micronutrients and no fiber | Varies by source; may contain fiber and vitamins but less bioavailable iron and B12 |
| Digestibility | Good, though slightly less than whey due to chitin; can vary with processing | Excellent, very high digestibility | Varies; often lower digestibility than animal proteins |
| Sustainability | Very high (low water, land use, and emissions) | Lower (higher water, land use, and emissions) | High, but can vary greatly depending on crop type and farming methods |
| Allergen Risk | Potential for those with shellfish allergies | Potential for those with dairy allergies | Potential for those with soy, nut, or gluten allergies |
Leading Brands and Market Presence
Several brands have pioneered the use of cricket protein in bars and other food products. Companies like EXO and Sens were early adopters in the Western market, developing products that made entomophagy more accessible and palatable to new consumers. These brands focused on creating delicious flavors that mask any potential 'bug' taste, making their products indistinguishable from conventional protein bars in texture and flavor.
For example, EXO bars combined cricket flour with ingredients like cacao, almonds, and coconut, resulting in a popular, nutrient-dense snack. Other brands have similarly used cricket flour alongside traditional protein sources like pea or egg whites to create a comprehensive protein blend. The market continues to grow as consumer interest in sustainable and novel food sources increases. The European Union and Canadian governments have also recognized cricket flour as a safe novel food ingredient, which helps to legitimize its place in the food industry.
Sustainable and Eco-Friendly Advantages
The primary driver for integrating crickets into food products like protein bars is their exceptional environmental efficiency. The ecological footprint of raising crickets for protein is a fraction of that required for traditional livestock such as cattle or poultry.
Environmental benefits of cricket farming include:
- Resource Efficiency: Crickets require significantly less water, land, and feed to produce the same amount of protein compared to conventional livestock.
- Lower Greenhouse Gas Emissions: Cricket farming produces substantially fewer greenhouse gas emissions, particularly methane and ammonia, than cattle farming.
- Circular Economy: Crickets can be raised on organic by-products and food waste, helping to reduce landfill waste and create a more sustainable food system.
Safety Considerations and Allergy Warnings
Despite their many benefits, there are important safety considerations to be aware of. The most significant is the risk of allergic reactions. Crickets belong to the arthropod phylum, which is the same as crustaceans like shrimp, crab, and lobster. Therefore, individuals with a shellfish or crustacean allergy should be cautious, as they may experience a cross-reactive allergic reaction to cricket protein.
Additionally, purchasing from reputable suppliers is crucial to ensure food safety. Commercially farmed crickets, raised under controlled conditions, are subject to stringent safety and quality standards. In contrast, wild-harvested crickets can carry pathogens or parasites and should be cooked thoroughly or avoided altogether. Regulations and oversight from food safety bodies like the FDA in the US and EFSA in Europe ensure that commercially available cricket products are safe for human consumption.
The Future of Cricket Protein in Protein Bars
The acceptance of cricket protein is a gradual process, but the industry is moving toward greater integration. For many, the mental barrier of consuming insects is the biggest hurdle. However, by processing them into an unidentifiable flour and blending them with familiar flavors, brands are effectively overcoming this psychological challenge. The potential to create a highly nutritious and environmentally friendly food system positions crickets as a promising alternative protein. As global demand for protein continues to rise, especially with the push for more sustainable food sources, we can expect to see cricket-based products become more commonplace on shelves worldwide. For a deeper look into the health benefits of edible insects, a comprehensive overview is available from the National Institutes of Health.
Conclusion
Yes, some forward-thinking brands do put crickets in protein bars, though it's typically in the form of a nutrient-dense, roasted flour. These pioneering companies are not only expanding consumer palates but also leveraging a highly sustainable and environmentally friendly protein source. While traditional protein options remain dominant, cricket protein offers a complete nutritional profile with an excellent micronutrient and fatty acid composition, all with a significantly lower ecological footprint. As consumer awareness grows and cultural acceptance evolves, crickets are set to play a more significant role in the future of functional and sustainable foods.
