Belgian scientists have taken the old Turkish idiom, that when translated reads “removing fat from the fly” (sinekten yağ çıkarmak) a bit too literally, as they have started experimenting with black soldier fly larvae fat to act as an alternative for regular butter.
Scientists at Ghent University are using black soldier fly larvae fat to replace butter in baked goods like cakes, cookies and of course Belgian waffles. They say that using fat formed from the flies is more sustainably friendly than regular dairy, along with providing a good alternative for those who suffer from allergies or are intolerant to dairy products.
In order to create their butter alternative, the scientists soaked hundreds of Black soldier fly larvae in a bowl of water to soften them. They then placed the larvae into a blender to create a greyish pulp. The next step involved placing the pulp into a kitchen centrifuge to separate out the insect butter.
According to Tzompa Sosa, a scientist who worked on the research “They are more sustainable because [insects] use less land, they are more efficient at converting feed … and they also use less water to produce butter.”
When researchers tested out a loaf of bread made using the insect butter, most consumers couldn’t taste the difference when a quarter of the milk butter was replaced with larva fat, however, they were able to taste a notable difference when the mixture of milk butter and larvae fat reached 50/50.
Take a look scientist create and test out their insect butter in the video below.
— Reuters (@Reuters) February 29, 2020