The Guernseyman trying to feed the world crickets

Thursday 31 January 2019

A former local head chef has set up a Guernsey registered company to fulfil his aim of turning creepy crawlies into a mealtime staple.

Cricket Hop company founder Hayden Smith says there's a lot more to eating insects than what we see on reality TV shows.

Could cricket flour become the next soy or oat milk? The fact is, you've probably already eaten bugs without realising it and that's not just in your sleep. 

Its Vietnamese farm partners recently won first prize at the Hague Innovator's Challenge, and they hope cricket flour could be the next superfood. 

Pictured: Cricket flour made from roasted ground crickets from the company's Instagram

Flour made from crickets apparently has a nutty flavour and can be used in a similar way to wheat flour but as a source of protein. The product launches in April, first in Channel Island stores and a few in the UK. It means the island could be at the forefront of the next wave of sustainable alternative food trends. 

The oat milk phenomenon saw a small Finnish company - Oatly - go from supplying a few trendy cafes to demand far outstripping production which had to increase by over 1250% in 2018. 

Although cricket flour may not sound friendly for the crickets themselves, the company says the environmental impact of crickets as an alternative to beef farming is far smaller. 

Pictured: The Cricket Hop website shows a graphic of the environmental impact of crickets farming vs beef farming.  

Company founder, Mr Smith, has spent intermittent periods on and off island. Most recently working as the head-chef at The Hook before he headed off for his most recent stint in South-East Asia where the idea forCricket Hop was born. 

“We were inspired by local produce and ingredients found during a 2018 motorcycle trip throughout Vietnam. The focus is on producing functional foods that enhance the body and mind, and support sustainable agricultural practices,” he said.

"Cricket Flour, a protein powder made from ground roasted crickets, has a nutty flavor can be easily added to smoothies, baked goods, or savoury dishes to increase protein intake. In addition to protein, cricket flour is also high in Omegas 3 and 6, amino acids, and fiber, and serves as an environmentally-friendly alternative to meat and whey (dairy) protein.

Pictured: A recipe from the Cricket Hop co website.

Cricket flour is made from lab condition crickets roasted and ground and can come in either full fat or a reduced fat version depending on when the crickets are harvested. 

For those who are uneasy about introducing insects into their diets, Mr Smith said it might already be too late for that. 

"Well the truth is that bugs are in all of our foods from food colourings in crisps and sweets, for seasonings and food additives right down to aphids and insects collected when harvesting, rice and grains. 

 “Unless we only eat foods produced by hydroponics then it is never really insect free or vegan. The idea of eating whole bugs scares people. I think your mind jumps straight to a 'I’m a Celebrity' food challenge,” he said.

Capitalising on the worldwide move towards alternative health foods the company will next look towards producing other products such as mushroom protein coffee.