the edible insect revolution comes to NZ
Get rid of your preconceptions.
Insects are consumed by 80% of the population in Asia and South America. Finally, western countries are catching up and appreciating this healthy and sustainable superfood. Insects are not that odd, compared to cheese mold, snails, frogs and oysters, they’re practically ordinary!
Crickets are actually very similar anatomically to shrimps, and they have fantastic food properties. That’s why we made a pasta out of them!
Crickets are full of high quality protein and rich in non-dairy calcium, vitamin B12, Omega 3, iron and all 9 of the essential Amino Acids. That’s why our Cricket Pasta has an exceptional nutritional profile.
The planet won’t survive if we keep eating beef. Cattle require too many resources (and animal suffering). Instead, insects are healthy and sustainable, regardless of what they look like!
Bugsolutely Cricket Pasta is something completely new: a sustainable superfood containing 20% cricket flour.
This unique innovation is at the top of the fast-growing market of bug-based products.
Nutritional values are exceptional and include high levels of protein, non-dairy calcium, iron, vitamin B12 and Omega fatty acids.
According to chefs and customers it is not just healthy but also delicious.
How it’s made
Are you a …
In the news
We cooked it with squids, garlic, chive, kampot green pepper and green lime juice. It was absolutely delicious, my friends loved it! We’ll try it with other recipes soon.
Davy Blouzard – Chef at Bugs Cafe (Cambodia)
I liked how it looked like whole wheat pasta and that it had a slightly different texture (softer) than regular flour pasta.
George Elliott – Writer
I sautéed a portion with olive oil & tomato sauce and topped with parmesan: the pasta absorbed the sauce very well, and it was very rich, delicious. Then I had a a portion with olive oil and tomato sauce, chili, spices & black olives and it was perfect as well. My wife and kids ate all of it, and they said they would eat it again.
Christophe Mercier – Academic Manager, Le Cordon Bleu Chef school
Because of the nutty taste I paired it with a cream and mushroom sauce. It worked great. The pasta has a slight earthy effect that matches the mushroom taste perfectly. Apart from the nutritional properties, this pasta is simply good.
Erez Spiegel – Chef at Culinartz (Thailand)
The noodles tasted mild, with nothing weird going on, and had the proper firm, smooth texture, with no crunch unless prepared al dente. The insect content added intrigue.
Ari LeVaux – Customer
The cricket pasta is delicious! I made it with tomato sauce last night, went down a treat.
Alisa McDonald – Customer