We'll soon be drinking insect milk
Raising cows is controversial: they are responsible for a large proportion of methane emissions and consume hectolitres of water. After meat, it's now the turn of traditional cow's milk to see substitutes appear on the market. Insect milk could well be the solution.
It was a South African start-up Gourmet Grubb that first launched EntoMilk. The product is obtained from the larvae of the black soldier fly. The larvae do not produce milk and are not milked, but ground. The exact production process is kept secret by the company, but EntoMilk is said to be very similar to real milk. Except that it contains more protein and has a healthier fat content.
Lactose-free and sustainable
There are many vegan alternatives to milk, most of them plant-based such as rice, oats or soya. EntoMilk, on the other hand, contains no lactose, but that doesn't make it vegan. So why would the world need an ersatz milk made from insect larvae? Insect milk is a healthy and environmentally-friendly solution. The production process requires far fewer resources than real milk or its plant-based substitutes.
Insect milk is not yet available in shops. The company only markets three flavours of EntoMilk-based ice cream in Cape Town. In the coming months, the start-up plans to launch a yoghurt-like product and an insect cheese as announced in a interview recently.
From milking cockroaches
Three years ago, researchers discovered a kind of "milk" produced by a species of cockroach. The female "diploptera punctate" does not lay eggs, but carries her young. After birth, she feeds them crystallised milk, which has four times more energy than cow's milk. The problem: milking cockroaches is no easy task. The milk is extracted from the cockroaches' entrails, and it takes 1,000 animals to produce 100 grams. Researchers would therefore like to produce this milk artificially using yeast.
You'll soon be able to order a cappuccino with insect milk for brunch at the trendy café down the road. Or even sample an ovi larva. The question is, will you have the courage?
When I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.