Scientists at Ghent University in Belgium succeeded in replacing butter with Black soldier fly larva fat in waffles, cakes, and cookies. Not only is the insect food higher in protein, vitamin, fiber and minerals, it is also more environmentally friendly and cheaper than animal products.
Video Spotlight: Scientists bake cake using insect ‘butter’ and folks can’t tell the difference (Feb 28, 2020, Breaking News)
This post is based on the Reuters article, Waiter, there’s a fly in my waffle: Belgian researchers try out insect butter, by Jakub Riha, February 28, 2020, and the YouTube video featured in the Video Spotlight. Image source: © 2/James Worrell/Ocean/Corbis.
1. What operational issues are addressed by replacing butter with larva fat?
Guidance: It addresses economic and sustainability issues. Insect-based food is more environmentally friendly, and less expensive, than animal products.
2. In what ways is larva fat more sustainable than butter?
Guidance: Insects use less land and are more efficient at converting feed than cattle. Additionally, less water is used to produce butter.