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Loaves of freshly baked bread made partly of cricket flour at Fazer’s in-store bakery in Prisma Kaari Kannelmäki, in Helsinki on 24 November, 2017.
Loaves of freshly baked bread made partly of cricket flour at Fazer’s in-store bakery in Prisma Kaari Kannelmäki, in Helsinki on 24 November, 2017.

 

Fazer on Thursday announced it will bring insect-based bread to the shelves of grocery shops in Finland.

The Fazer Cricket Bread, which contains flour made of house crickets, became available at a total of eleven in-store bakeries on Friday, making the Finnish food industry giant the first in the world to introduce insect-based bread to grocery shops.

The house crickets are dried and ground before the subsequent powder is added to the flour used to make the bread, according to a press release from Fazer. Although each loaf of bread contains roughly 70 crickets, the crickets, because they are light, account for only three per cent of the weight of the bread.

The objective is to make the bread available also at the remaining 36 in-store bakeries once the supply of cricket flour is no longer limited.

“Because this is our first stab at using the ingredient, we thought it might be a bit too much if there were some random [traces of crickets] in the bread,” Markus Hellström, the managing director of Fazer Bakeries, explained in an interview with Talouselämä on Thursday.

He predicts that consumers with an acute sense of taste will nevertheless be able to detect the roasty nuances of the crickets in the bread.

Fazer reveals that it began developing the insect-based bread last summer and was thus able to relatively quickly take advantage of the unexpected decision to lift the ban on selling insects as food on 1 November, 2017. Insects, it highlights, are widely expected to become an important food industry ingredient across the world.

“This is an exciting area. We don’t know what it’ll bring, but we definitely don’t want to miss the boat,” commented Hellström.

Juhani Sibakov, the head of innovation at Fazer Bakeries, also calls attention to the nutritional value of house crickets. “Cricket bread is a good source of protein. Insects also contain good fatty acids, calcium, iron and vitamin B12,” he says in the press release. “Mankind needs new and sustainable sources of nutrition.”

Aleksi Teivainen – HT
Photo: Vesa Moilanen – Lehtikuva
Source: Uusi Suomi

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