Gourmet Grubb is launching a delicious insect-based ice cream made from EntoMilk.
Gourmet Grubb's insect-based ice cream is ideal for individuals looking for a sustainable and dairy-free frozen dessert. The EntoMilk is produced from black soldier fly larvae and is five times higher in protein than standard milk. The flies are raised on a farm where they are sterilized before use. The ice cream has no discernable insect parts and uses honey as a sweetener. The desert is flavorful and one study found the insect-based ice cream scored higher on a taste test than its traditional ice cream competitors.
As the earth's population is expected to increase, many businesses and communities will be looking for innovative and sustainable food sources.
Image Credit: Gourmet Grub
What's Driving This Trend
- Sustainable Food Sources
- The growing population creates an opportunity for businesses to explore sustainable food sources like insect-based ice cream.
- Dairy-free Desserts
- The demand for dairy-free alternatives presents an opportunity for the development and marketing of insect-based ice cream as a delicious frozen dessert option.
- High Protein Products
- The high protein content of insect-based ice cream provides an opportunity to target health-conscious consumers seeking protein-rich alternatives.
Who This Affects Most
- Food and Beverage
- The food and beverage industry can explore the production and marketing of insect-based ice cream as a sustainable and innovative dessert option.
- Alternative Protein
- The alternative protein industry can incorporate insect-based ice cream as a viable source of high-quality protein for health-conscious consumers.
- Sustainability and Agriculture
- The sustainability and agriculture sector can explore insect farming technologies and develop partnerships to meet the increasing demand for sustainable food sources like insect-based ice cream.
