Flour Made of Crickets Exists, and It’s Incredibly Expensive

Cookin' with chitin.

Four thousand crickets, give or take, go into one cup of Bitty Foods' cricket flour, so it's no wonder the company's little 20-ounce bag sets you back $20, compared to, like, eight bucks for a bag of all-purpose. But that's the price of baking with crickets milled and mixed with cassava and coconut, which make for some lovely chocolate-cardamom cookies. Bitty Foods founder Megan Miller sees a bright future nonetheless, and so does Tyler Florence, who became an equity investor after he saw her TEDxManhattan Talk. He says it "tastes like dark toast" and imagines it "as a staple" in a line of new products.

Like most entomophagy boosters, Miller sells her products as the future of food: Crickets reach maturity in six to eight weeks and subsist on next to nothing, and you can farm 50,000 pounds a month from a tiny warehouse, bringing the carbon footprint to a minimum. It's also a flour Paleo dieters will use, though it's not for everybody. A warning label gives these words to the wise: "If you are allergic to shellfish, you may also be sensitive to crickets and should not consume cricket-flour products."

Jiminy Cricket! Bugs Could Be Next Food Craze [New York Times]
Related: 7 Places for Bugs: Grub Street’s Guide to Eating Actual Grubs