Countless news outlets, like CNN, reported on insects like crickets and grasshoppers becoming the future of food and our country’s more sustainable replacement of protein. After all, “Crickets need six times less feed than cattle, four times less than sheep, and twice less than pigs and broiler chickens to produce the same amount of protein,” according to a fact sheet from the Food and Agriculture Organizations of the United Nations.
But Western cultures are far less gung-ho about crunching into bugs than people from other parts of the world, and need a baby-stepped approach to the trend. Cricket powder has been popping up everywhere from cookies to protein bars, taking the major “ick” factor from edible insects. Cricket fuel can also be bought in the form of protein powder like the one pictured above on cricketflours.com.
There’s a new waxy-looking snack in pre-packaged food town that bears striking resemblance to Kraft Singles. It’s sliced chocolate, and we have Japanese company Bourbon to thank (or not to thank) for the invention, Tech Insider reports.
Made from “nama chocolate,” the slices taste like a cross between dark and milk chocolate. The company is selling five-slice packages for 3,240 yen, or about $2.25. Lay ‘em flat on toast to melt down for a sweet take on grilled cheese or use cookie cutters to cut out your favorite chocolate-y shapes—it’s up to you!
Naturally, in America’s bacon-obsessed food and pop culture, researchers got to work on inventing and patenting a bacon-flavored vegetable. The source happens to be seaweed, or more specifically, succulent red marine algae named dulse, and scientists from Oregan State University cooked it up.
This new strain of dulse resembles red, translucent lettuce, is high in protein (has up to 16 percent in dry weight), loaded with minerals, vitamins, antioxidants, and grows extraordinarily fast along the Pacific and Atlantic coastlines. It actually has twice the nutritional value of kale.
“In Europe, they add the powder to smoothies, or add flakes onto food,” said lead researcher Chris Langdon in a press release. “There hasn’t been a lot of interest in using it in a fresh form. But this stuff is pretty amazing. When you fry it, which I have done, it tastes like bacon, not seaweed. And it’s a pretty strong bacon flavor.”
The next step, the researchers say, is to contemplate a commercial operation.
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