Crickets, love ’em or leave ’em, are the soundtrack to our summer nights. Megan Miller, co-founder of Bitty Foods, sees them a bit differently.
“When I think of crickets, I think of the future of food,” she says. “Insects are in fact the most efficient form of protein on planet earth.” Miller spoke about the benefits of eating insects at TEDxManhattan, a one-day conference featuring leading innovators in the food movement. (See video of her talk below).
Insects are eaten in many cultures, but Miller is well aware that many people find the idea less than appetizing. Bitty Foods has taken steps to reduce the barriers its products might face by turning crickets into something more palatable.
“It might be difficult for a lot people to consider eating whole insects, but they become a lot more manageable when they’re in the format of cricket flour,” she said.
The flour is made from whole insects dried and milled into a fine powder. Bitty Foods sells the flour, which has been mixed with other ingredients that enable it to be substituted for baking flour, as well as cookies made from cricket flour. These are available in three flavors: chocolate chip, chocolate cardamom and orange ginger.
These products represent the beginning of what is envisioned as a complete line of goods, beyond just snacks. As Miller explains, the vision is to take foods “that are normally completely carb-based and boost them with protein so you end up getting a much more nutritious meal.”
“The basic premise is that we are trying to introduce people in the U.S. to edible insects with delicious foods with good design,” she said. “We have gotten a really great reception faster than we expected.”
Miller lists five of the many reasons why the idea of eating insects should be taken seriously by those concerned about their health and/or the environment:
- Cricket flour has 7 grams of protein per quarter-cup serving as well as healthy fats, vitamins and minerals. Bitty Foods’ cricket flour is also gluten-free.
- Insects can be grown with very little land and very little water. If you feed crickets 10 pounds of feed, they will produce 9 pounds of edible cricket protein. By contrast, it takes 10 pounds of feed to get 1 pound of beef.
- If eating insects becomes common, we could reclaim some of the 30% of the Earth’s land surface — one-third of the Earth — which is currently being used by the livestock industry to grow animals and the grains the animals eat.
- We could reduce our greenhouse gas emissions by an estimated 18% if insects become a part of the mainstream food supply.
- Having insects take the place of more resource-intensive sources of protein could lower the cost of food all around the world by about 33%. The United Nations Food and Agriculture Organization has published a report concluding that edible insects may be the key to stabilizing the global food supply.
Miller notes that there are 2,000 species of insects that can be, and are, eaten by people. She chose crickets because they don’t carry any diseases that are transmissible to humans and they don’t destroy crops, so people don’t have negative connotations. “I think crickets have a very nice cultural association for Westerners, with the nice chirping and the summer nights,” Miller says.
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Bitty Foods now sells its products through its website, www.bittyfoods.com. The company recently began working with a food distributor and hopes to be in stores within a few months, starting in its home market of the Bay Area and then expanding to New York City.
Miller, who began her career as a trend forecaster and consumer researcher before turning to edible insects, thinks that edible insects are on the cusp of becoming trendy.
“I see a powerful shift happening in the way that people think about food,” she said. “People are more interested in sustainability than ever before and understanding where their food comes from. And thanks to the Internet we’re constantly being exposed to new trends and new ideas and even new cuisines.”
As a result, she predicts, “There’s an emerging edible insect industry in the U.S. In the next decade, insects will move from being a crazy, edgy food to being a completely mainstream food for most people.”
Main photo: Megan Miller in her Bitty Foods kitchen. Credit: Courtesy of Bitty Foods
This story was written by Pam Weisz, deputy director of Change Food, a nonprofit that works to raise public awareness and educate consumers about problems with the U.S. food system. Learn more at www.changefood.org.