Cockroach Flour: The Future on Our Tables

Recently, it is often said that insects will be the food of the future, as this type of farming would be much more eco-sustainable. Many research laboratories and food companies have already organised themselves in this regard, studying and marketing flours made from insects. But why should these preparations replace flour made from wheat? What benefits would we gain from becoming entomophagists and eating cockroach flour? Let’s find out together.

Cockroach Flour

Two researchers from the Federal University of Rio Grande in Brazil have discovered a species of cockroaches suitable for producing flour. The two researchers, Andressa Lucas and Lauren Menegon, stated that Nauphoeta cinerea is the ideal species for consumption. The cockroach flour has been produced in compliance with all hygiene regulations in Brazil and could provide a significant protein intake. But why should we replace wheat in favour of flours made from insects?

Eco-sustainability

Cockroach flour would guarantee a 40% higher protein intake compared to regular wheat flour. This would allow us to use less meat to supplement our diets. Furthermore, insect farming would be much more eco-sustainable and less costly compared to traditional farming, representing a good compromise in light of the growing global population. Additionally, many populations already incorporate insects into their diets without jeopardising their health.

It’s Not a Novelty

Although cockroach flour, like that of crickets, may seem like a novelty, it actually is not. A few years ago, a French company began producing cockroach flour and marketing it. Data shows that the flour produced in this way has been flying off the shelves in French supermarkets. Therefore, it seems necessary to get used to the idea of consuming insects and to make cockroach flour one of the most commonly used foods in our daily lives.