Imagine biting into a warm, crispy egg waffle, only to find out it is made from crickets. It might sound like a prank, but this could one day be a healthy, sustainable reality.
The protein problem
Where do you get your energy? For many people, it’s a big bowl of rice, noodles or bread. These carbohydrates are the fuel that gets us through a busy school day.
But we also need protein, the essential building block of our cells. It is vital for growth, muscle recovery and keeping your metabolism running smoothly.
While cows, chicken, pork and other livestock have long been primary protein sources, they come at an environmental cost. Rearing cattle requires enormous amounts of land, water and feed. It also generates greenhouse gas emissions and pollutes the water.
Scientists have been developing alternatives like plant-based and lab-grown meats. But plant-based meats often require heavy industrial processing, and making lab-grown meat is incredibly expensive and energy intensive.
This is why researchers are turning to a natural, low-tech and efficient contender: insects. While some find this idea off-putting, nearly 2 billion people globally eat insects every day. Let’s debunk some myths about insect consumption (see table).
Why insects?
As the global population grows, so does the environmental cost of feeding it. Conventional livestock, particularly cattle, leave a surprisingly heavy mark on the planet at every stage of production.
Cows produce almost 10 per cent of the world’s greenhouse gas emissions, mostly through methane produced during digestion and waste. Raising cattle takes up 30 per cent of all land on Earth, and many forests are being cut down to make room for them.
Compared with beef, producing the same weight of cricket requires much less water and generates fewer greenhouse gas emissions.
Researchers have identified over 2,000 insect species that are safely consumed worldwide. They are emerging as one of the most resource-efficient foods on Earth.
But insects don’t just save the planet; they are also a “superfood”. Their amino acid profile is comparable with that of high-quality livestock, offering essential nutrients that many plant protein sources lack.
Edible insects are also packed with hidden benefits. Many species are rich in vitamins and essential minerals, such as iron, zinc and phosphorus. They also contain omega-3 and omega-6 fatty acids, the same brain-boosting healthy fats found in fish.
Embracing change with a disguise
While the idea of eating insects may seem intimidating, insect-based protein is available in more approachable forms. For example, food scientists grind insects into fine, nutrient-packed powders to be mixed into other foods.
Your cart noodles or egg waffle batter could be made with cricket flour in the future.
Adding insects to our recipes could be a smart step towards a sustainable future.
Want to see what’s next on the menu? Visit the Hong Kong Science Museum’s “Living Tech Gallery” to discover how living technologies are revolutionising our diets and saving the future of food.
