An artisanal pasta-maker in northeastern France is struggling to meet demand after adding a crunchy, protein-rich ingredient to the noodles: insects.
“The name of the ingredient may be a turnoff, but it’s really delicious, especially with game meat,” smiles Alain Limon as he spreads cricket-flavoured fusilli on a drying rack.
Limon, 52, is the only employee at the Atelier a Pates (Pasta Workshop) in Thiefosse, northeastern France.
His boss Stephanie Richard began her homemade pasta business in 2012, and is now hiring again thanks to the success of her latest creations made from insect flour.
“The insect is the protein of the future,” Richard says. “It’s protein of high quality that is well digested by the body.”
In fact, a 2013 by the UN Food and Agriculture Organization (FAO) noted the “huge potential” of insects, for feeding not only people but also livestock.
Insects are already a common food in many developing countries across Asia, Africa, Latin America and Oceania.