Will edible crickets “ignite a quinoa-like food craze?” The New York Times believes so.
Thanks to a new profile of this newfangled trend of eating insects, the New York Times is pretty excited to see cricket-based flours hitting the market, hoping to gain a quinoa-like or kale-like devotion. (Clearly, the NYT has not been keeping up with Rene Redzepi or the Nordic Food Lab.) But who’s willing to pay $20 for a bag of bug flour? Those on paleo and gluten-free diets, because of course they are:
[Founder Megan] Miller hopes Bitty Foods will appeal to people who follow a so-called Paleo Diet, which shuns carbohydrates and relies on meat, fruits and vegetables. She’s also marketing her crickets to gluten-free eaters, who spent $10.5 billion on products designed for them in 2013 and are expected to shell out $15 billion in 2016, according to the market research company Mintel.
That being said, of course, those cricket pastas and cookies had better taste damn good if they want to catch on. Said one marketing professor, Kelly Goldsmith, to the NYT, “If you get just regular diners who are not foodies and not gluten-free to try these cookies, and they don’t taste great, … there will not be a repeat purchase.”
Lead the way, gluten-free diners.
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