Waiter there’s a fly in my ice cream!

When you think of insects do you picture creepy crawly soil dwellers with hard exoskeletons and all too many legs for your liking? Like you, most of the Western world has not even considered insects as a food source. However, in the Far East, parts of Africa and South America insects have been enjoyed as a fantastic source of protein and a delicious snack for centuries. Cape Town-based company, Gourmet Grubb is steadily making inroads into the South African market with its insect based food products, namely its delicious and all natural insect based ice cream. Full Service sat down with co-founder of the company Leah Bessa to try some delicious insect ice cream and find out why insects are the food of the future.

Gourmet Grubb makes a range of ice cream flavours with its EntoMilk

BESSA, WHO HAS a Masters degree in Food Science and is currently completing her PhD, explains that currently, insects as an ingredient in the Western world is limited to novel products ranging from fried insects in stir fries, to powdered insects in health bars and protein shakes. Arguably, these aren’t the most exciting or enticing ways to get people to consume insects.

She says: ‘Forget what you think you know about insects as a food source, and embrace the exciting potential of this new-age yet age-old food ingredient.’

The company set out to develop insect-based products that would excite people and demonstrate both the versatility and palatability of insects. The result was something completely different to what the world had seen before: A naturally lactose-free dairy alternative made from insects, which the Gourmet Grubb team named EntoMilk

WHAT EXACTLY IS ENTOMILK?

EntoMilk is a milk alternative made from insects that is rich, creamy and full of nutrients. The name EntoMilk comes from the term Entomophagy, which is the practice of eating insects.

WHY ENTOMILK?

There has been a distinct increase in health and environmental awareness amongst consumers, creating a desire for foods that are nutrient dense, and have a low carbon footprint. Bessa explains that various edible insect species have been popularised due to their desirable protein contents that are superior to conventional meats such as beef and pork. What’s more is they have great farming potential, as they require very little food to grow on, and very little space to grow in. They also produce far less greenhouse gases than conventional farming.

EntoMilk itself is made with sustainably farmed insects (black soldier fly larvae) that are significantly more environmentally friendly than the traditional milking of dairy cows. The time required to farm these insects is a matter of days, and their reproductive capacity can range up to 1500 eggs at a time. They require a minimal amount of feed to produce large amounts of high quality protein, and the water used to grow BSF larvae is negligible compared to other protein sources such as cows, chicken and pork. These insects do not produce greenhouse gases, unlike typical agricultural animals.

The dairy industry is currently under scrutiny for its harsh treatment of dairy cows and their calves. This creates a need for a good, nutritious dairy alternative that does not have negative animal welfare concerns. Gourmet Grubb’s insects are bred in an environment they thrive in, which mimics their natural habitat.

Bessa says EntoMilk is five times higher in protein than conventional dairy, with a full amino acid profile perfect for human consumption. It contains good fats and is incredibly high in minerals, such asiron, zinc and calcium.

Gourmet Grubb has released its first product made from EntoMilk to demonstrate the potential of this wholesome ingredient. A delicious naturally lactose free ice cream, which is creamy, tasty and guilt free. The ice cream contains no additives or stabilisers, and is sweetened with honey and flavoured with all natural ingredients (cocoa, peanut butter and chai spices). Gourmet Grubb’s ice cream stays true to its company ethos. Benefiting you and the environment all in one scoop.

ENTOMILK FAQ

Could you be allergic to EntoMilk?

As with any protein-rich food, you can indeed be to allergic to EntoMilk. Be cautious when trying it for the first time if you have a preexisting allergy to:

• Insects. However, all insects are different so just because you’re allergic to bees it doesn’t mean you’ll also be allergic to the insects used in EntoMilk.

• Shellfish. If you’re allergic to shellfish there’s a strong chance you could be allergic to insects, so proceed with caution.

Is EntoMilk healthier than regular milk?

EntoMilk is higher in proteins and unsaturated fats than regular milk. Gram-for-gram it contains almost as much protein as red meat. Unlike regular milk it does not contain any sugars or carbohydrates.

Why turn EntoMilk into ice cream?

Gourmet Grubb believes ice-cream is a great vehicle to introduce the public to the concept of insects as an alternative food source. It’s fun, delicious and demonstrates the palatability and versatility of EntoMilk

Gourmet Grubb – www.gourmetgrubb.com