Crickets as a source of protein

Naresuan University, in Thailand’s Northern Province of Phitsanuloke, has been researching crickets as an alternative source of protein, with a vision that this insect could address a protein shortage in the future. 

According to a research paper on insect-based functional ingredients for the food industry, by Associate Professor Dr. KanitthaRutrattanamongkol of the Faculty of Agriculture, Natural Resources and Environment, his team has been researching protein from plants, such as plant-based sausages, plant-based chicken substitutes and insects. 

One of the dishes proposed is healthy ice cream, mixed with cricket flour, to show that protein can be put in deserts without spoiling their taste.  Those interested in learning about alternative protein can visit Naresuan University during an expo to be held at the exhibition centre on the campus from July 3rd-9th. According to the nutrition division of the Department of Health, the amount of protein per 100g of edible insects is equivalent to pork, chicken or eggs.