Nearly 2 billion people around the world already supplement their diets in one way or another with insects – from Mexico to Kenya to China to Australia. The western world, in particular Europe, typically doesn’t have the right climate for ready access to edible varieties of insects, which has kept them off the menu. There is also the ‘ick’ factor, with films and literature having negatively portrayed insects in the western mind over many years.
Just think about sushi – for many people, the idea of eating raw fish, even 20 years ago, was completely unappetizing. Today the cuisine is truly global. We think crickets (and the wider practice of eating insects: entomophagy) have the potential to follow a similar journey.
Introducing Cricket Flour
- Contains all nine essential amino acids
- More iron content than spinach
- More calcium content than milk
- Low in saturated fats
- Rich in micronutrients
- Produce 80 times less methane than cattle
The Gryllo Co story… So far
Gryllo co (a play on gryllidae, the scientific name for the cricket family) is founded by three friends – Hamel, Jimmy and Al – based in London, a destination firmly on the map for culinary adventure. We’re passionate about the future of food. We think crickets as milled flour form can cross over into a mainstream food source. We’ve scoured the planet to source the best organic cricket flour – ours is delicious and farmed ethically in Canada. It has a nutty taste with a hint of almond and pistachio, and is incredibly versatile as a source of raw protein. We’ve been working on loads of recipes in our kitchens; including bread, crackers, muffins, pasta and protein snack balls. We want to challenge existing discourse around eating insects and have fun doing it. We’re keen to support research, get involved in discussion and to eventually explore farming crickets here in the UK. But above all we’re keen that you consider bringing cricket flour into your diet.