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    Belgian researchers create baked goods with insect butter

    And apparently, there is no difference in taste when a certain amount is used...

    39w ago

    5.6K

    Scientists at Ghent University in Belgium are conducting experiments with larva fat as a sustainable alternate to butter in baked goods.

    The scientists use black soldier fly larvae for this. They start by soaking it in water, the run a blender though it till it turns into a greyish dollop. They then use a centrifuge (a lab device to separate fluid or gas based on density) to separate the insect butter.

    In use...

    When a quarter of the milk butter is replaced with insect butter, consumers do not notice the difference in taste. When half of the milk butter is replaced with insect butter, consumers do notice the weird taste, and don't enjoy the cake as much.

    Benefits of insects as food...

    Many researchers believe insects are more or as nutritional as regular meat products that are available in the markets. Many insects are rich in protein, iron, healthy fats, vitamins and at the same time being low in carbohydrates.

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    Would you like your baked goods to be made with insect fat?

    Apparently, more than 30% of Britons think that we will be chowing down on silkworm very soon...

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