Eating insects may seem like a challenge only presented to celebrities on I’m A Celebrity… Get Me Out of Here! or daring participants on Fear Factor in the UK.
However, the edible insects industry is on the rise, providing not just nutrient-rich meals but also a more eco-friendly production method as it requires significantly less land, water, and resources compared to traditional livestock farming.
Personally, I’ve always been intrigued and enthusiastic about the idea – if a pig is consumable, why not a fly?
Moreover, numerous countries have turned bugs into traditional delicacies.
So, I was thrilled when invited to try the newest dish from meal preparation company STOCKED, who have collaborated with insect-food company Yum Bug to create a ‘Chilli con Cricket’ dish that ‘swaps beef for bugs’.
![Elmira, 26, pictured, says she's always been curious and excited by the prospect of eating insects](https://i.dailymail.co.uk/1s/2024/04/04/13/83235513-13270895-Elmira_26_pictured_says_she_s_always_been_curious_and_excited_by-m-25_1712234928943.jpg)
Elmira, 26, pictured, says she’s always been curious and excited by the prospect of eating insects
Its ‘rich, slow-cooked chilli is packed with smoky chipotle peppers, warming spices and black beans’, and despite it containing minced cricket in place of beef, it still promises the fulfilling experience of the regular meat dish.
STOCKED asserts that their dish tastes ‘just like the real deal’, and they’re absolutely on point.
I was surprised and somewhat disappointed by how normal the dish tasted. Everything from the aroma to the texture mirrored beef perfectly.
The ingredients label describes the unique blend as ‘Cricket Mix [crickets/shellfish]’ – but if any shellfish was present in the mix, it certainly alluded my taste buds.
The harmonious balance of spices creates a smoky, savory explosion of flavors, leaving nothing more to be desired in terms of taste.
The preparation process itself was quick and simple. STOCKED offers pre-packaged, portioned cubes that you can easily break apart to make a meal sized to your preference.
I opted for two to make a quick and easy meat wrap. The instructions are straightforward: just add some water to your cubes and let them simmer in a pan with a lid.
In about 12 minutes (averaging six per cube), my meal was ready and its mouth-watering aroma filled the room. I’m certain anyone walking in unknowingly would have asked for a serving.
![Elmira says she was 'downright underwhelmed and bored by how regular the concoction tasted'](https://i.dailymail.co.uk/1s/2024/04/04/13/83235527-13270895-image-m-13_1712234298822.jpg)
Elmira says she was ‘downright underwhelmed and bored by how regular the concoction tasted’
![STOCKED claim their offering tastes 'just like the real thing' - and they're absolutely right. Pictured, Elmira preparing the mince](https://i.dailymail.co.uk/1s/2024/04/04/13/83235519-13270895-image-m-14_1712234390552.jpg)
STOCKED claim their offering tastes ‘just like the real thing’ – and they’re absolutely right. Pictured, Elmira preparing the mince
I wrapped the meat in a tortilla, choosing to forgo my usual additions – such as cheese, rice, or veggies – to ensure the distinct flavour of the mince wasn’t masked.
As I tasted the first bite, I was anticipating some peculiar aftertaste, a hint of bitterness, or maybe the presence of a stray cricket leg, but the experience was entirely normal.
It tasted exactly like a regular meat wrap, which made me wish I had added more garnishes to enhance the flavour.
My only minor issue was that the dish was slightly more tomato-based than I prefer, but that can be easily addressed by adding other ingredients to the meal.
Leo Taylor, CEO and Co-founder of Yum Bug, stated: “Our goal is to build a more sustainable food system by showing people that bugs are simply a delicious food source.
“Our partnership with STOCKED to produce the new Chilli con Cricket gives people the perfect opportunity to try crickets at home in a quick, sustainable, and delicious dish.”
Additionally, Yum Bug is planning some significant partnerships with major restaurants this year, and they’ve recently opened London’s first permanent bug-based restaurant in Finsbury Park.
“STOCKED was created out of a hate for waste,” shared Sam Moss, a co-founder of STOCKED.
![Elmira said the cooking process was easy, starting off by placing the frozen blocks into a pan to simmer](https://i.dailymail.co.uk/1s/2024/04/05/17/83285495-13270895-image-m-28_1712332986380.jpg)
Elmira said the cooking process was easy, starting off by placing the frozen blocks into a pan to simmer
![Elmira simmered the cubes](https://i.dailymail.co.uk/1s/2024/04/05/17/83235521-13270895-Elmira_simmered_the_cubes-a-26_1712332857222.jpg)
![She placed the chilli in a wrap](https://i.dailymail.co.uk/1s/2024/04/05/17/83235533-13270895-She_placed_the_chilli_in_a_wrap-m-25_1712332853705.jpg)
The cooking process was simple and quick. STOCKED provides frozen, pre-portioned cubes allowing you to create meals of any size you desire.
“Our revolutionary packaging aims to fit more food into less packaging. Our Blocks allow consumers to pick their portion sizes, so busy food lovers can eat what they want each time and decrease food waste.
“Our customers also care about the environment, so we are always seeking pioneering brands that are contributing to making our food system more sustainable. Then we found Yum Bug!
“Our collaboration with Yum Bug is designed to introduce a new protein source to our customers through a dish they already love, and hopefully, we can present the charm of Blocks to some bug-loving consumers.”
Not only was the mince delicious, but it also kept me feeling satisfied for an extended period. The Yum Bug website reveals their mince has ‘up to 50% more protein than beef with 15 times less CO2 emissions’, which explains why I didn’t feel as hungry as usual by dinner time.
If you’re averse to the idea of eating bugs, this would be an excellent introduction. I now feel ready to try other varieties!
According to a study conducted in 2022, replacing animal products with future foods like insect protein or lab-created milk could decrease global warming, water, and land use by over 80%.
Using computer modelling, researchers discovered the perfect diet combination to meet nutritional needs while minimising the impacts on global warming, water, and land use.
The study suggested that swapping meat and dairy products with foods produced using new technologies, such as creating faux steak with bovine cells, could significantly reduce all environmental impacts.
In addition, this alternative would meet nutritional needs and be feasible for consumption, stated experts at the University of Helsinki.
They mentioned that alternative diets such as vegetarianism, veganism, or flexitarianism have already demonstrated the health and environmental benefits of reducing meat consumption.