The short answer is not really. That does mean we shouldn’t eat. Is there something we can do to make cricket flour taste better?
Cricket flour is low in fat, high in insoluble fiber, high in cooked protein, and has a ‘distinctive’ flavor. These characteristics are generally not well liked.
Here is what to do about it:
- Add Fat – if making snack bars or cookies, make sure there is a good amount of fat in the system. Aim for at least 10%. Some classic and addictive foods like potato chips and pepperoni contain around 30% fat. Sources of fat can simply be vegetable oils. Nuts butters are high in fat. Coconut oil is great because it has a high melting point which can add to a creamy mouth-feel.
- Pulverize flour to a very fine particle size – this will decrease the perception of the chitinous shell. Cricket flour sometimes has a sandy mouth feel. A smaller particle size will improve the texture. And the fat added above will lubricate the particles.
- Balance taste for optimum cravablility – cricket protein can alter the taste of your favorite recipe. Protein can add bitter and umami tastes. Play around with the amount of salt and sweetener in your recipe. Dont hesitate to add salt. Salt can really improve the overall taste and flavor. Protein can also contribute to a chalky texture like in high protein energy bars. Look at other products to see what they have done to help improve the texture.
- Bam! – Use lots of flavoring components to over power the flavor of the cricket flour. This is the oldest and best flavor masking technology in the book. Herbs, spices and other flavorings can provide your product with a unique fingerprint and really improve the overall likability. Keep it simple by using one spice or use a complex blend like pumpkin spices. Dont forget the vanilla.