Things you may want to know

The first Crické’s product on sale is Crickelle – the Cricket Crackers. They are enriched with 15% cricket flour (acheta domesticus) which massively increases the product’s protein content. The cricket flour also contains vital micronutrients, such as vitamins, minerals and essential fatty acids. The other ingredients are: semi-wholegrain wheat flour, sesame seeds (6%), yeast, salt and sugar.
Our products are manufactured in the UK for Poseative ltd. In the UK, as well as in several other European countries (the Netherlands, Belgium, Switzerland, Finland, Luxembourg, France …), the production and/or sale of insect-based food products is allowed. You can find our products online on our website and/or on other re-sale outlets.
Crickets are an excellent food, rich in protein, minerals, vitamins and essential fatty acids. For years FAO – Food and Agriculture Organization of the United Nations – has been promoting the consumption of insects, because, besides being highly nutritious, they have a low environmental impact. In fact the breeding requires much less environmental resources than traditional meat.
Although flavours can change according to various factors (the species, the diet, the type of culinary preparation), the taste of crickets is similar to hazelnut. More than 2,000 different species of insects are consumed in the world and each of them has a particular flavour: from bacon to cheese, not to mention wood, honey and shrimp.
According to FAO, the world population will reach 9 billion by 2050. Food consumption will grow by 70%, and meat consumption will double. Currently, in order to satisfy the demand for meat, a third of the world’s lands, and 70% of agricultural land is used. The meat industry is responsible for 20% of greenhouse emissions. Cricket farming is far more sustainable. To produce one kg of beef, for example, 15,000 litres of water and 200 m2 of land are used. For one kilo of crickets you only need 10 litres of water and 15 m2 of land. This also goes for food, energy and greenhouse emissions, with cricket farming, consumption and emission are drastically reduced.

Source: FAO, Edible Insects – Future prospects for food and feed security

Crickets have a high protein content, as much as 70% per dry weight. They are animal protein, hence complete, and containing all the essential aminoacids. They are also rich in all the different micronutrients, vitamins such as B12, minerals such as iron, calcium and magnesium, as well as essential fats like Omega 3 and 6. Therefore, from a nutritional point of view they are a valid alternative to the traditional proteins that meat provides. A beef steak provides 25 g of protein, poultry 11g, pork loin 27g and pork sausage 11g*. 100gr of crickets can contain up to 70gr of protein.

*Source: USDA Food composition database

The cricket flour we use for our products are bought from certified suppliers. They produce flours guaranteed to be human grade, for human consumption. The farming of crickets and all the steps involved in the production take place in a controlled environment in order to obtain the best quality flours. Crickets are killed by lowering the temperature. This avoids any type of microbe contamination.
People who are allergic to crustacean shellfish may also be allergic to crickets.
There are no known cases of transmission of diseases or parasitoids to humans from the consumption of insects (on the condition that the insects are handled under the same sanitary conditions as any other food). Allergies may occur, however, that are comparable with allergies to crustaceans, which are also invertebrates. Compared to mammals and birds, insects may pose less risk of transmitting zoonotic infections to humans.

Source: FAO

FAO promotes entomophagy – technical term for eating insects – and has published several researches, including this book Edible Insects – Future prospects for food and feed security. To stay informed about the topic you can subscribe to our newsletter or follow us on facebook, instagram, twitter. Also on you can find several articles and insights on the topic.

Current legislation on edible insects is not standardized within Eu member states. Purchase from EU countries where selling and consuming edible insects is not allowed may cause customs problems for which we’ll be not responsible for.
Current legislation allows us to market this products exclusively within the EU borders. Purchase from non-EU countries may cause customs problems for which we’ll be not responsible for.
The new EU regulation on novel foods (EU) 2015/2283 will become law starting from 2018. Under EU legislation edible insects are considered as novel food: any food that has not been consumed to a significant degree by humans in the EU prior to 1997. ‘Novel Food’ can be newly developed, innovative food or food produced using new technologies and production processes as well as food traditionally eaten outside of the EU.
Examples of Novel Food include agriculture products from third countries (chia seeds), newly produced nutrients (synthetic zeaxanthin) or extracts from existing food (rapeseed protein)… Throughout history, new types of food, new food ingredients or new production processes have entered Europe from all corners of the globe. Bananas, tomatoes, pasta, tropical fruits, corn, rice, a wide range of spices are all originally arrived in Europe as new foods. The new legislation will standardise the different regulations currently in force in different countries and will simplify the procedures for authorizing the marketing of these new foods.