Crickets | Edible Insects with “Thai Basil”

Edible insect: flavors as if you were there!

Producer of edible insects, Next-Food presents its food insects resulting from a careful selection in its eco-responsible breeding.

Prepared with strict respect for quality, they retain the authenticity of their flavor and nutritional quality.

Insect Apero: The Cricket with Thai Basil

To introduce you to the exotic flavors of Asia, we have prepared crickets with Thai basil. Considered an elixir of long life in India, holy basil brings its typically peppery taste. It accompanies most dishes from Asian countries

The ideal is to consume this edible insect as an aperitif in order to discover its flavors and have this explosion of tastes in your mouth!

To do this, simply fry the insects to eat for a few minutes and you’re done.

Also, you can consume these insects to eat in fritters.

Prepare the dough and roll the NEXT FOOD cricket in it. Then fry the food insect in boiling oil. They can also be sweetened or caramelized and taken as a dessert.

For nutritional values, 100 g of edible crickets represents more protein than 100 g of meat, but with less fat. Indeed, crickets are significantly low in fat compared to meat. For production, beef costs three times more compared to edible insects.

Edible insects, a source of protein

From an ecological point of view, the production of edible insects is less polluting compared to the production of traditional meat. With a much higher nutrient intake, advantageous production conditions both financially and environmentally, the calculations are quickly made. Insects are the best option for feeding the 9 billion people who will populate the planet in 2050.

And if customs seem to resist, the figures contradict it. Specialists claim that through foods such as juices, jams, canned soups, each French person consumes 500 g of insects per year. This represents 31,500 tons per year. Indeed, some dyes are based on insect extracts such as cochineal. All told, eating bugs is good for your health, your tastes, and the environment