The 'Insectida' cookies are made with insects. The collaboration between Brian Sironi and Giulia Tacchini challenges consumers to step out of their comfort zones and try a biscuit made with cricket flour.
Each of the round cookies is imprinted with a number indicating the percentage of cricket flour used in the recipe. For daring individuals a cookie made with 70% cricket flour might be exciting to try. For those who are a little more wary about the strange biscuits, a cookie stamped with a number 10 would be a better route to go.
Many Asian countries enjoy insects as delicacies and this approach could gradually introduce eating insects to Western culture, especially if consumers have control over the amount of insects they are consuming at a time.
Key Themes Behind This Trend
- Insect-based Foods
- The trend of incorporating insects into food products provides an opportunity for food businesses to explore new and sustainable protein sources.
- Personalized Food
- The trend of customizing food products based on individual preferences allows for businesses to offer insect-based options at varying levels of insect content catering to a range of consumers.
- Sustainable Food Production
- The trend of conscious eating habits and sustainable food production practices opens up opportunities for insect-based food products as an environmentally friendly alternative to traditional protein sources.
Where This Applies
- Food and Beverage
- Food and beverage companies can leverage this trend to develop insect-based food products to cater to health, environmental, and sustainability-minded consumers.
- Agriculture
- The trend of insect-based food products creates an opportunity for agricultural businesses to venture into insect farming and production for the food industry.
- Entomology
- The trend of insect-based foods offers opportunities for entomology research and development of insect breeds with higher nutritional content for food production.
