Anton Stokoz, an entrepreneur from the Stavropol Territory, noted that the production of insect meal requires certain conditions, such as air temperature and humidity. His business focused on producing flour from crickets that were fed a strict diet of squash, squash and corn.
Cricket flour contains up to 75 g of protein per 100 g of product, while in ordinary flour this figure is much lower – from 2 to 5 g of protein. Anton Stokoz also added that it contains more iron than beef liver.
After freezing, crickets are subjected to heat treatment to obtain a special flour that is added to the dough. Each type of bakery product contains its own percentage of flour, but the total volume does not exceed 20%. The company’s experts conducted a comprehensive study of crickets and did not find indicators that negatively affect human health.
Source: Ferra
I am a professional journalist and content creator with extensive experience writing for news websites. I currently work as an author at Gadget Onus, where I specialize in covering hot news topics. My written pieces have been published on some of the biggest media outlets around the world, including The Guardian and BBC News.
