French pasta made with insect flour? Get ready, this is the food of the future!
More and more often we hear that insects will be the food of the future and will replace meat as a source of protein. The theory is not even very far-fetched, given that in many parts of the world insects have already been eaten regularly since ever.
Among the most open supporters of this idea is the Frenchwoman Stephanie Richard, a producer of homemade pasta, who decided to produce a line of pasta with added insects.
The idea was born trying to put a point of special pasta, with a high protein content, for athletes. Speaking with an insect breeder in Lyon, he decided on his new composition: 93% wholemeal flour, 7% insect flour and whole eggs to mix everything.
Against all expectations, the new type of pasta was enthusiastically received by the market, with numerous orders. It seems, in fact, that the taste of pasta with insects is definitely good. I wonder if we will see it on our plates soon.