Waffles in Belgium could get more environmentally friendly and a tad exotic. But will they like it? Maybe.
Scientists at Ghent University in Belgium are experimenting with maggot fat to replace butter in waffles, cakes, biscuits and other baked goods. Researchers say the use of insect butter is more sustainable than dairy products.
How they got insect butter
Clad in white aprons, Belgian University researchers dip the fly larvae into a bowl of water and put it in a blender to create a smooth grayish spoonful. The last phase is already somewhat "home": the team uses a common kitchen juicer to separate the butter from the insect residues.
"There are a lot of good things about using insect ingredients"Said Daylan Tzompa Sosa, which oversees the research.
"Insects are more sustainable because they use less land than cattle, are more efficient at converting feed and also use less water to make butter"he said Tzompa Sosa while holding out a freshly baked insect butter cake.
For a butter with less water I am in the state also different solutions, based on the dairy products already present.
Insect food has high levels of protein, vitamins, fiber and minerals. Many scientists in Europe see it as a greener and cheaper alternative to other types of animal products.
Yes, but what does it taste like?
According to the researchers, consumers don't notice any difference when a quarter of the milk butter in a cake is replaced with larva fat. However, they report an unusual taste when it reaches 50%, and say they would not like to buy the cake.
And you? Would you buy her a cake with 50% insect butter, or like me you think "maybe we'll talk about it later"?
For more information: here is the study, featured on Food Quality & Preference.