Scientists in Belgium are now coming up with the most environment friendly fat substitute to a dairy derivative. Scientists at Ghent University in Belgium have discovered that larvae fat can actually replace butter fat used extensively in products like muffins, cookies, waffles and cakes.
They are trying to determine if the grease from larvae can actually replace dairy fat, as a result reducing pressure on farm animals and the ecosystem too.
The first experiment happened with soaked Black soldier fly larvae that was blended in a bowl of water, to create a smooth grayish dollop from which insect butter was extracted through a kitchen centrifuge.
According to the same research group, insect fats have far more nutritional benefits that we can imagine. For one, they are more sustainable because (insects) use less land (than cattle), they are more efficient at converting feed and they also use less water to produce butter. The substitute can actually have a huge impact on the whole ecosystem which is being stretched to its limit due to consumption of dairy in all forms.
Customer testing has shown that people could not actually detect a difference in taste while consuming products made from larvae fat. But discovery of a change of ingredient does have a psychological effect, resulting in them leaving the cake half eaten.
Europe and elsewhere scientists have been reportedly looking for alternates to dairy products, making vegan a huge success. The hunt is on for more environmentally friendly and cheap alternative to other types of animal products. Insect foods has high levels of protein, vitamins, fiber and minerals and have known to have sustained military personnel at times, who have survived living in inhabitable conditions.
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