Cricket powder or cricket flour? Most of the farms and insect food producers call the ingredient “insect flour”, while a minority refers to it as “insect powder”. A few technicians argued that the term flour is wrong, because flours are from vegetable, not animal, sources. But if we think in terms of marketing and consumer perception, the word flour may resonate way better.

In the past couple of years the production has improved, reaching better quality, a lighter color and a thinner mesh. Although the chosen drying method is still hot air oven (roasting) for almost all the makers, other technologies might be adopted, like spray drying or microwaving. The obstacle in the adoption of different methods is mostly in the price of the machinery. Cricket flour and mealworm flour for human consumption still face a low demand, and makers cannot afford to buy a drier designed for large factories, with volumes per day which are way above the demand from the market.

Now Packaged Processed Insect products can be also made with defatted flour, an option not available just a couple of years ago. Shelf life is also improving, thanks to better processing and packaging. For example, with a good vacuum packaging and high quality laminated bags the expiration date is often set at one year or more, now.

In the photo, the Bugsolutely’s collection of insect powders (including silkworm powder, quite a rarity).

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