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Cricket Flour To Make Bread? The Idea May Bug You

December 4, 2014: 12:00 AM EST
Specialty food producers are more conscious than ever of consumer demands for better ingredients, sustainable sourcing and packaging, convenient ways to shop, etc. Consumers are looking for strong flavors, more options in sweeteners, greater variety in snacks. Predictions for 2015 from the Specialty Food Association take these trends into account. Thanks to recent legalization efforts in states like Colorado and Washington, look for greater use of “weed” in baked goods and candies – “for that extra punch”. In the area of protein, producers are introducing alternative sources, including meats and cheeses made from plants, and increased use of cricket flour. According to EXO, a cricket flour producer, crickets are a highly sustainable protein source, 20 times more efficient to raise than cattle.
"Announcing Top 10 Food Trends in Specialty Food for 2015", Specialty Food Association, Inc., December 04, 2014, © Specialty Food Association, Inc.
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