Pesquisadores belgas substituem manteiga por gordura de larvas em waffles .
Por Jakub Riha
GHENT, Bélgica (Reuters) - Os waffles belgas podem estar prestes a se tornar mais ecologicamente corretos.
Cientistas da Universidade de Ghent, na Bélgica, estão testando gordura de larvas para substituir a manteiga em waffles, bolos e cookies, já que dizem que a gordura dos insetos é mais sustentável do que os laticínios.
Usando aventais brancos, os pesquisadores encharcam larvas de mosca soldado negra em um recipiente com água, batem tudo em um liquidificador para criar uma massa lisa acinzentada e depois usam uma centrífuga de cozinha para separar a manteiga de inseto.
"Há várias coisas positivas em se usar ingredientes de insetos", disse Daylan Tzompa Sosa, que supervisiona a pesquisa.
"Eles são mais sustentáveis, porque (os insetos) usam menos terra (do que o gado), são mais eficientes na conversão de alimento... e também usam menos água para produzir manteiga", explicou Tzompa Sosa, mostrando um bolo de manteiga de inseto recém-assado.
De acordo com os pesquisadores, os consumidores não notam diferença quando um quarto de manteiga de leite é substituído por gordura de larva em um bolo – mas percebem um gosto incomum quando a medida é 50% e dizem que não comprariam o bolo.
Os alimentos à base de insetos têm níveis altos de proteína, vitaminas, fibra e minerais, e cientistas de outras partes da Europa os estão cogitando como uma alternativa mais ecologicamente correta e barata do que outros tipos de produtos de origem animal.
(Por Jakub Riha, Ciara Luxton e Christian Levaux)
There’s a fly in my waffle! Scientists experiment with larva fat to replace butter
Fat from larvae could be a more sustainable alternative to dairy, say researchers
Scientists at Ghent University in Belgium
are experimenting with larva fat to replace butter in waffles, cakes
and cookies, saying using grease from insects is more sustainable than
dairy produce.
The researchers soak black soldier fly larvae in a bowl of water, put it in a blender to create a smooth greyish dollop and then use a kitchen centrifuge to separate out insect butter.
“There are several positive things about using insect ingredients,” said Daylan Tzompa Sosa, who oversees the research.
“They are more sustainable because [insects] use less land [than cattle], they are more efficient at converting feed … and they also use less water to produce butter,” Tzompa Sosa said as she held out a freshly baked insect butter cake.
According to the researchers, consumers notice no difference when a quarter of the milk butter in a cake is replaced with larva fat. However, they report an unusual taste when it gets to 50-50 and say they would not want to buy the cake.
Insect food has high levels of protein, vitamins, fibre and minerals and scientists elsewhere in Europe are looking at it as a more environmentally friendly and cheap alternative to other types of animal products.
The researchers soak black soldier fly larvae in a bowl of water, put it in a blender to create a smooth greyish dollop and then use a kitchen centrifuge to separate out insect butter.
“There are several positive things about using insect ingredients,” said Daylan Tzompa Sosa, who oversees the research.
“They are more sustainable because [insects] use less land [than cattle], they are more efficient at converting feed … and they also use less water to produce butter,” Tzompa Sosa said as she held out a freshly baked insect butter cake.
According to the researchers, consumers notice no difference when a quarter of the milk butter in a cake is replaced with larva fat. However, they report an unusual taste when it gets to 50-50 and say they would not want to buy the cake.
Insect food has high levels of protein, vitamins, fibre and minerals and scientists elsewhere in Europe are looking at it as a more environmentally friendly and cheap alternative to other types of animal products.
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