Soft goat milk cheese is often paired with herbs or honey, but South Australia’s Woodside Cheese Wrights and Kris Lloyd Artisan created Anthill, a chèvre that is topped with green ants. As Kris Lloyd describes, the taste of the weaver ants is one that reminds of a combination of kaffir lime and lemongrass that provides a "little citrus pop, almost like having a sherbet."
While Anthill has previously only been available in Australia, the product is now being imported to the United States. As the goat cheese must make quite the journey overseas, the company is using new technology to extend the product's shelf life.
At the same time North American consumers are becoming familiar with the idea of edible insects as a sustainable source of protein, they are also turning to goat cheese as a higher protein, lower cholesterol and easier-to-digest alternative to cheese made from cow's milk.
What Makes This Trend Stand Out
- Edible Insects
- As North American consumers become more open to the idea of edible insects, there is a disruptive opportunity for the incorporation of ants as a savory flavoring.
- Extended Shelf Life Technology
- As Woodside Cheese Wrights and Kris Lloyd Artisan export Anthill to the United States, there is a disruptive opportunity to explore technologies to extend the shelf life of cheese and other perishable goods.
- Goat Cheese as a Healthier Alternative
- As consumers seek out healthier and more sustainable food options like goat cheese, there is tremendous innovation opportunity in developing new dairy alternatives and product formulations.
Sectors Adopting This
- Cheese Manufacturing
- There is disruptive potential for cheese manufacturers to incorporate edible insects like ants for a unique and sustainable flavor profile.
- Food Import/export
- As more globally-inspired foods are imported and exported, there is a disruptive opportunity to explore new and innovative transportation technologies and processes to support the longevity of perishable goods like cheese.
- Sustainable Protein
- As consumers look for sustainable protein options like edible insects and alternative dairy products, there is disruptive potential within protein-rich food production and ingredient innovation.
