From left: Andrés García de Lis, José Antonio Torres and Francisco José Tébar – Origen insect farm co-founders. Photograph: Courtesy of Origen Farms“We were looking to start a business that was sustainable and profitable,” says García de Lis. Instead, the frozen crickets are shipped to the Netherlands to be turned into flour. Protein-rich totopos made from cricket flour. Tébar uses the cricket flour in a pudding served at his family’s nearby restaurant, while Torres reports making a rather fine risotto with it – and the company is keen to collaborate with chefs to develop the product’s potential.

Source: The Guardian May 25, 2021 04:52 UTC