Unwrapping the Buzz Behind Bugs as Protein
How do you feel about bugs as a source of protein?
If your first response is “squeamish,” “uncomfortable,” or just plain “ick,” you’re not alone. And I don’t blame you! But maybe bugs deserve a second thought. In my most recent newsletter, I discuss my recent trip to Thailand with my daughter, during which we were confronted with (and in my case, inspired by) the growing global interest in using bugs as protein.
See my newsletter article below to learn more about the benefits of eating insects!
Recently my daughter and I went on a trip to Thailand. Strolling through the vibrant streets of Bangkok, we couldn't help but be drawn to the bustling food vendors lining the sidewalks. The air was filled with mouthwatering aromas, so we moved in to get a closer look at the offerings. In front of us was a wide variety of protein sources that would challenge my daughter’s perceptions and spark an interesting discussion.
Our tour guide pointed out an exuberant vendor enthusiastically advertising a "great protein source." Intrigued by the excitement surrounding this particular stall, I couldn't resist stopping to investigate further. As I approached, I heard my daughter gasp behind me.
The vendor was proudly flourishing a stick skewered with several large beetles, and motioned to his other eats on display - large, black scorpions. I’ll admit, I’m far more likely to brandish a flyswatter than a fork at an insect. But, I have long been accustomed to the idea of bugs as sources of protein, having lived in Asia early in my career thus giving me exposure to “carapaceous” cuisine. My daughter, on the other hand, was uncertain to say the least having spent her entire life stateside.
While living abroad, I did not adopt insects into my regular diet. Actually, it wasn’t until years later, when I was running thinkThin®, that I delved deeper into the world of bug proteins as alternatives. What I discovered was truly remarkable. When you get past the ick factor, insects, unsurprisingly, are quite high in protein and low in carbohydrates. Additionally, they are packed with essential minerals such as iron, zinc, calcium, and magnesium. And here's the kicker—they are also rich in unsaturated fats, which are considered a healthier source of fat compared to saturated fats. Their nutritional facts are so compelling, that I had at one point considered starting a new line of protein bars with cricket protein. I ultimately passed, but that’s a story for another article.
While most Western diners like my daughter, and bugs only appear on the plates of adventurous foodies on nature and travel shows, they have long been recognized as a valuable and sustainable protein source in many countries across the globe. Across Asia, for example, insects have been consumed for centuries, and play a significant role in traditional cuisines. Insect delicacies like fried crickets, silkworm larvae, and mealworms are enjoyed as snacks or incorporated into dishes. These edible insects provide a substantial amount of protein, essential minerals, and healthy fats, making them an important dietary staple for many communities.
Moving beyond Asia, insects also hold culinary significance in Latin America. In Mexico, chapulines, or grasshoppers, are a popular snack that adds a crunchy texture and adds a rich flavor to various dishes. Similarly, ants are harvested and used in traditional recipes in countries like Colombia, Brazil, and Venezuela. These edible insects are cherished for their unique taste and nutritional value, contributing to the rich gastronomic heritage of various regions.
Attitudes toward bug proteins are gradually shifting, even in Western countries. With a growing emphasis on sustainable food systems and the desire for alternative protein sources, insects are gaining attention as a viable and eco-friendly solution. Start-ups and innovative companies are exploring ways to incorporate insect-based ingredients into familiar products, such as protein bars, chips, and even burger patties. The aim is to create more sustainable and ethically sourced protein options that appeal to a wider consumer base.
On the climate change front, harvesting bug proteins can also offer environmental benefits. Compared to traditional livestock farming, insect rearing requires significantly less land, water, and feed resources. Insects are highly efficient converters of feed into protein, making them a sustainable choice for protein production. And with advancements in processing techniques, we can transform bugs into more “diner-friendly” forms for less acculturated palates (such as grinding them into protein powder). Additionally, their low carbon footprint and minimal greenhouse gas emissions contribute to a more eco-friendly and climate-conscious food system.
As we look ahead to the year 2050, we are faced with the daunting task of feeding a projected global population of 10 billion people. This growing population, with an increasing average wealth, will demand foods that align with the flavors and preferences found in regions like the US and Western Europe. The current protein landscape cannot sustain such demands, and that's where alternative sources like bug proteins might have space to enter the picture.
Of course, there are existing plant-based protein options like tofu, which has been used as a meat replacement for centuries. However, today's consumers seek protein substitutes that closely resemble the meats they are replacing. This desire for familiarity has led to the rise of innovative companies like Impossible Foods and Beyond Meat, capturing the attention and taste buds of many. It’s why I started betterland foods, in my efforts to create healthier, animal-free alternatives to candy and milk.
But let's not dismiss the potential of bug proteins.
As I reflect on that visit to the street markets of Thailand, I am reminded of the transformative power of food. It has the ability to challenge our perceptions, broaden our horizons, and spark conversations. While my daughter and I did not end up sampling any of the insects, the lively debate we had afterwards reminded me of the importance of keeping an open mind, to continue to question conventional norms, and to embrace the diversity of protein sources that our world has to offer.
So, the next time you come across the notion of bug proteins, I encourage you to approach it with curiosity rather than dismissal. Yes, the idea may initially evoke a sense of ick, especially for those accustomed to protein sources of mammals, birds, fish, and plants. However, if we can set aside cultural biases and embrace the nutritional and environmental benefits of bug proteins, who knows? We may find ourselves on the cusp of a culinary revolution.