Do you want to cook the banquet on the insects or just munch some healthy and delicious snack crickets? Do you need a new taste neutralizer for wine tastings? Are you looking for crickets for sale?
Roasted crickets are said to taste like rye bread or roast chickpeas. It fits perfectly in every cooking but you can also use it as a snack. Crickets perform better than bread as a taste neutralizer in wine tastings! Buy this sample bag to try the product.
The roasted house cricket is an extremely lasting raw material in cooking. It also absorbs the sauces and tastes deliciously to itself. For example, half a kilo of roasted crickets is more than enough for a ten-liter tomato-based pasta sauce with crickets as half a kilo of roasted crickets is made of two kilograms of fresh crickets.
Insect food can help us in keeping the food system within environmental limits. To get a kilogram of beef one needs 12 times more feed, 100 times more room, and 22 000 times more water than growing a kilogram of insects. The insects offer a new lasting, ethical and delicious way to produce the proteins which are necessary to all of us.
Shipping costs for international orders are high and we want to offer the best possible service to our customers. In case your order weighs one kilogram or more, you should directly contact our customer service. In that way, we can manually tailor your order and plan the best shipping method for your needs!
Williams, J.P.& Williams, J.R., Kirabo, A. & Chester, D. & Peterson, M. (2016), "Nutrient Content and Health Benefits of Insect Insects as Sustainable Food Ingredients — Production, Processing and Food Applications , Ch 3, Pages 61–84, edited by Dossey, Aaron T. & Morales-Ramos, Juan A. & M. Guadalupe Rojas, Academic Press, Elsevier Inc.
Rumpold, Birgit A. & Schlüter, Oliver K. (2013), "Nutritional composition and safety aspects of edible insects Molecular Nutrition & Food Research , Volume 57, Issue 5, May 2013, Pages 802-823. WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
Belluco, Simone & Losasso, Carmen & Maggioletti, Michela & Alonzi, Cristiana C. & Paoletti, Maurizio G. & Ricci, Antonia, (2013), "Edible Insects in a Food Safety and Nutritional Perspective: A Critical Review Comprehensive REVIEWS in Food Science and Food Safety , Volume 12, Issue 3, May 2013, Pages 296-313, A Publication of the Institute of Food Technologists .
Banjo, A.D, & Lawal, O.A. & Songonuga, E.A., (2006), "The nutritional value of fourteen species of edible insects in southwestern Nigeria African Journal of Biotechnology , Volume 5, Issue 3, Pages 298-301, 2 February 2006.
Ghosha, Sampat & Lee, So-Min & Jung, Chuleui & Meyer-Rochowcd, V.B., (2017), "Nutritional composition of five commercial edible insects in South Korea Journal of Asia-Pacific Entomology , Volume 20, Issue 2, June 2017, Pages 686-694, Elsevier Inc.
DeFoliart, Gene R. (Emeritus Professor), (1992), "Insects as human food: Gene DeFoliart discusses some nutritional and economic aspects Crop Protection , Volume 11, Issue 5, October 1992, Pages 395-399, Elsevier Inc.
Ramos-Elorduya, Julieta & Morenoa, Jose Manuel Pino & Prado, Esteban Escamilla, Perez, Manuel Alvarado & Oteroc, Jaime Lagunez & Guevarad, Oralia Ladronde (1997), "Nutritional Value of Edible Insects from the State of Oaxaca, Mexico Journal of Food Composition and Analysis , Volume 10, Issue 2, June 1997, Pages 142-157.
Bukkens, Sandra G.F., (2010), "The nutritional value of edible insects Ecology of Food and Nutrition , Volume 36, 1997 - Issue 2-4, Pages 287-319. Taylor & Francis .
Di Mattia, Carla & Battista, Natalia & Sacchetti, Giampiero & Serafini, Mauro, (2019), "Antioxidant Activities in vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates", Faculty of Biosciences and Technologies for Agriculture, Food, and Environment, University of Teramo, Teramo, Italy, 15 July 2019.
Azuma, Kazuo & Osaki, Tomohiro & Minami, Saburo & Okamoto, Yoshiharu, (2015), "Anticancer and Anti-Inflammatory Properties of Chitin and Chitosan Oligosaccharides >> , Volume 6, Issue 1, 2015 March, Pages 33–49.
Je, Jae-Young & Kim, Se-Kwon, (2012), "Chitooligosaccharides as Potential Nutraceuticals: Production and Bioactivities >> , Volume 65, 2012, Pages 321-336, Elsevier Inc.
Ngo, Dai-Hung & Kim, Se-Kwon, (2014), "Antioxidant Effects of Chitin, Chitosan, and Their Derivatives", Advances in Food and Nutrition Research, Volume 73, 2014, Pages 15-31, Elsevier Inc.
Benhabilesa, M.S. & Salah, R. & Lounici, H. & Drouiche, N. & Goosend, M.F.A. & Mameri, N., (2012), "Antibacterial activity of chitin, chitosan and its oligomers prepared from shrimp shell waste >> , Volume 29, Issue 1, October 2012, Pages 48-56, Elsevier Inc.
Azuma, Kazuo & Osaki, Tomohiro & Minami, Saburo & Okamoto, Yoshiharu, (2015), "Anticancer and Anti-Inflammatory Properties of Chitin and Chitosan Oligosaccharides", Journal of Functional Biomaterials, 2015, 6(1), 33-49.