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Insects Prove To Be The Key To Artisan Pasta Maker’s Success

February 27, 2016: 12:00 AM EST
A French entrepreneur’s pasta-making business began to grow quickly – it is actually struggling to meet demand – after it began adding cricket flour to the recipe. Stephanie Richard tells people who may turn up their noses at the idea of pasta made with bugs, that her product is delicious, rich in easily-digested protein, and complements game meat. Richard's recipe calls for pulverized crickets and grasshoppers, mixed sometimes with ground cepes (mushrooms). According to a U.N. report, insects are routinely eaten by at least two billion people around the globe – thought not so much in Europe or North America – making it “the protein of the future.”
Karen Graham, "Crickets, anyone? This pasta-maker's noodles are a hit", Digital Journal, February 27, 2016, © digitaljournal.com
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