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Marcus Hellström, head of bakery products at Fazer Group, said a loaf of bread contains about 70 dried crickets, which are ground into powder and added to the flour. Hellström said the farmed crickets make up 3% of the bread’s weight.
”Finns are known to be willing to try new things,” he said, citing “good taste and freshness” as among the top criteria for bread, according to a survey commissioned by Fasel.
According to a recent survey of Nordic countries, “Finns have the most positive attitude towards insects,” says Juhani Sibakov, Head of Innovation at Fazer Bakery Finland.
“We made the dough crispy to improve its texture,” he said. The results were “delicious and nutritious,” he said, adding that Sirkkaleipa (which means “cricket bread” in Finnish) “is a good source of protein, and the insects also contain healthy fatty acids, calcium, iron and vitamin B12.”
”Humanity needs new, sustainable food sources,” Sibakov said in a statement. Hellström noted that Finnish legislation was amended on November 1 to allow the sale of insects as food.
The first batch of cricket bread will be sold in major cities in Finland on Friday. The company said its current stock of cricket flour is not enough to support nationwide sales, but it plans to sell the bread in 47 bakeries across Finland in subsequent sales.
In Switzerland, supermarket chain Coop began selling hamburgers and meatballs made from insects in September. Insects can also be found on supermarket shelves in Belgium, the UK, Denmark and the Netherlands.
The Food and Agriculture Organization of the United Nations promotes insects as a food source for humans, saying they are healthy and high in protein and minerals. The agency says many insects produce less greenhouse gases and ammonia than most livestock, such as cattle, which emit methane, and require less land and money to raise.
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Post time: Dec-24-2024