Cooking with Crickets!

‘Protein’ and ‘sustainable’, are two words that rarely go together, but with the world population estimated to exceed 9 billion by 2050, it’s clear that we need serious innovation towards protein production. Equipped with this as a driving force the Kiwi business, Live Longer – Eat Well, have embarked on a journey of discovery, to find protein from ecologically sustainable sources.

This journey led Live Longer founder, Christopher Wilson, to discover the health and environmental benefits of crickets. 80% of the world already eats insects only some western countries are the exception. In 2013, the United Nations commissioned a report outlining that insects could be the key to solving food insecurity, greenhouse gas emissions and conversion of land and water resources.

Live Longer proudly launch New Zealand’s first cricket flour – a high protein flour made by milling roasted crickets into a fine grain powder. There is ample research showing crickets are the most eco-friendly, highly nutritious and sustainable protein on the planet.When compared to other protein-rich foods, like beef or chicken, crickets use far less water, energy, food, and they produce far less greenhouse gases.

“Crickets are a superior source of protein,” says Live Longer founder, Christopher Wilson. “Gram for gram, crickets contain more protein than beef, up to 77% and are a high source of B12, contain iron, calcium, omega 3, fibre and Amino Acids. Further, our organic Cricket Flour is grain and dairy free"


Photo courtesy of Lily & Louis

“A high-protein diet is essential for the maintenance of our bodies. It rebuilds and fixes muscles tissue, lowers cholesterol, blood pressure, helps arthritis, excellent for digestive health and provides relief for those who suffer from irritable bowel syndrome,” says Wilson.

Live Longer farm and mill their crickets on an organic farm in Canada. As a result Live Longer flour is certified organic by BioGro in New Zealand. Inline with Live Longer’s sustainable and animal welfare values, crickets are euthanized with dry ice.

“Crickets are very similar to shellfish in the sense that when they are put in cold conditions their nervous system shuts down and they are painlessly euthanised. This ensures that there is no cruelty towards the crickets when they are harvested,” says Wilson.

The crickets are roasted and milled into fine flour. The end product is a delicious, nutty-tasting powder that can be used in baking, pancakes, pasta and even smoothies. You will be surprised at just how a little cricket flour can add so much protein to everyday recipes.

Live Longer aren’t stuck on organic cricket flour as their sole source of sustainable protein, but with up to 68.8% protein per volume, and a sustainable story, it is a very good start.