Brazilian Scientists Bake Bread Out of Cockroach Flour

With food shortage expected to become a major problem in the next decades, many experts believe that insects could become a major source of nutrients for people in the future. We already have plenty of insect based recipes and restaurants have begun putting bugs on their menus, but we need an effective way of using them as replacements for staples of our current diet, like wheat. Well, a couple of Brazilian food scientists have make a breakthrough in that area after successfully turning a species of cockroaches into flour and using it to bake bread.

Andressa Lucas and Lauren Menegon, two engineering students at the Federal University of Rio Grande, in Brazil, have developed a flour made from cockroaches that contains 40% more protein than regular wheat flour and can be used to make all kinds of baked goods. It also contains lots of essential amino acids, as well as amino acids and lipids. And before you start acting all disgusted, the flour is not made from bugs like tho ones crawling through your kitchen at night, but of a species called Nauphoeta cinerea. They are sourced from a specialized breeder, where they are produced according to the hygiene requirements of the ANVISA, the Brazilian health surveillance agency, and fed exclusively on fruits and vegetables.

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