These roasted and gently BBQ-flavored house crickets are the most delicious possible first contact for those tasting whole insects for the first time! The cricket is also an excellent beer snack and a taste neutralizer between tasting different wines! You can also use our BBQ crickets, for example, as a filling for tacos, like a dried onion or on a salad or soup!
The crickets have a gentle BBQ-flavor that lets cricket's taste to come through.
"THEY ARE LIKE CHIPS!"
Chips and beer nuts are so last millennia... Why not trying beer bugs instead!
Buy crickets online from us!
The History of the Product
Muurahaiskauppa BBQ-crickets is Finland's first insect snack made of whole, spiced crickets.
Your body just loves insect food!
Crickets are a healthy snack for work!
- Edible insects are rich in nutrients. The house insects contain plenty of protein, iron, creatine, calcium, magnesium, zinc, and B12 in addition to which there is the fish's type of omega fatty acid division between the omega-3 and omega-6.
- Did you know that in grasshoppers, there are five times more antioxidants than in oranges?
- As our crickets are not deep-fried but roasted, our crickets do not contain trans fats that are so common in traditional snacks.
- With its high B12 vitamin content and its healthy nourishment composition, insect food is highly recommended for balancing otherwise mostly vegetarian diets.
- The chitin to be obtained from the insect food and its breakdown products, chitooligosaccharides, and chitosan operate like fiber and lower the cholesterol of the blood. They also have antioxidative, anti-inflammatory and anti-cancer effects. It has also been stated that chitin and its breakdown products will prevent the growth of most harmful intestines bacteria.
- As insects lose about 75% of their weight as the water evaporates during the roasting/drying, they are a real power food.
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After an extensive comparison, we found for the production of Muuranaiskaupan BBQ-sirkka a top certified and socially responsible cricket farmer whose crickets are the most delicious on the market.
Ingredients: Farmed and roasted house cricket (96%; acheta domesticus), spices (3%), natural aromas, salt, sugar, acidity regulator (E296), and flavour enhancer (E635)
Farmed in Thailand.
Our crickets come by sea from Thailand where they grow in tropical 35 degrees Celsius heat which is optimal for crickets. As a result, the carbon footprint of our crickets is much smaller than with insects produced in the heated production facilities of the Northern Hemisphere.
Our crickets have FDA, GMP, GAP, and HACCP.
Our cricket farmer follows The Business Social Compliance Initiative (BSCI) is a leading business-driven initiative for companies committed to improving working conditions in the global supply chain.
Nutritional Information (per 100g)
- Energy 1829 kJ / 435 kcal
- Fat 16 g of which Saturates 5.7 g
- Carbohydrate 12 g of which Sugars 3.4 g
- Fiber 1.6 g
- Protein 60 g
- Salt 2.3 g
Insects may cause an allergic reaction to those who are allergic to, for example, dust mites or shrimp. Food allergens are proteins. Sensitization to insect proteins is possible, just like to any other food proteins. The proteins that insects contain are similar to the proteins of e.g. crustaceans and mollusks. Thus persons who are allergic to prawns, for example, may have an allergic reaction from insect food. Insects may contain traces of gluten.
A NOTE ABOUT THE SHIPPING!!!
If you only order 1-3 flat products like this, they can probably be shipped as a letter which is a lot cheaper shipping method than the parcels listed as available shipping methods.
In case you think your order would fit into an envelope, please register as a customer and send us an email so that we can put your order together manually.
Please contact us directly and we will send you our wholesale price list.
Ingrediens: Hussyrsor (96%; acheta domesticus), kryddor (3%), naturliga aromer, salt, florsocker, surhetsreglerande medel (E296), smakförstärkare (E635). Näringsinnehåll (100g): Energi 1829 kJ/435 kcal (, varav från fett 147 kcal), fett 16 g (, varav mättade fettsyror 5,7 g), kolhydrater 12 g (, varav sockerarter 3,4 g), fiber 1,6 g, protein 60 g, salt 2,3g. Ursprungsland: Thaimaa/Thailand. Importör: Bugisphere Oy, Fredrikinkatu 64 B 22, 00100 HELSINKI
OBS! Man kan vara allergisk mot insektmat. Matallergenerna är proteiner. Man kan bli allergisk mot insektproteiner på samma sätt som mot andra proteiner i maten. Proteinerna i insekter är jämförbara med proteinerna i t.ex. skaldjur och blötdjur. Därför kan en person som är allergisk mot t.ex. räkor få en allergisk reaktion av insektmat.
References to health-related statements above
- Williams, J.P.& Williams, J.R., Kirabo, A. & Chester, D. & Peterson, M. (2016), "Nutrient Content and Health Benefits of Insects", in 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", Frontiers in Nutrition, 15 July 2019.
- Azuma, Kazuo & Osaki, Tomohiro & Minami, Saburo & Okamoto, Yoshiharu, (2015), "Anticancer and Anti-Inflammatory Properties of Chitin and Chitosan Oligosaccharides", Journal of Functional Biomaterials, Volume 6, Issue 1, 2015 March, Pages 33–49.
- Je, Jae-Young & Kim, Se-Kwon, (2012), "Chitooligosaccharides as Potential Nutraceuticals: Production and Bioactivities", Ch. 21 in Advances in Food and Nutrition Research, Volume 65, 2012, Pages 321-336, Elsevier Inc.
- Ngo, Dai-Hung & Kim, Se-Kwon, (2014), "Antioxidant Effects of Chitin, Chitosan, and Their Derivatives", Ch. 2 in 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", Food Hydrocolloids, Volume 29, Issue 1, October 2012, Pages 48-56, Elsevier Inc.
- Je, Jae-Young & Kim, Se-Kwon, (2006), "Antioxidant activity of novel chitin derivative", Bioorganic & Medicinal Chemistry Letters, Volume 16, Issue 7, 1 April 2006, Pages 1884-1887, 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, Volume 6, Issue 1, Pages 33-49, MDPI journals.