‘Hakuna Matata’ isn’t the only thing you can learn from Timon and Pumbaa.
Bugs have another upside—they can be hacked to improve their nutritional content even further. Researchers have long been experimenting with insect flours to make them blend better with other ingredients such as carbohydrates and fats. Though there are many ways to do this, enzymatic hydrolysis, a process in which enzymes and water are used to break down complex protein chains, is one of the most common.
“The true mass adoption has to start with ‘This tastes freaking delicious.’ How do you get people to eat if not through it tasting good?” says Joseph Yoon, chef and founder of, a catering company and education platform in New York that serves an entire menu featuring insects. Other than experimenting with new recipes like black ant ceviche, Yoon travels across the country talking to people about eating bugs. Research shows Western cultures, labeling it as “famine food” that should only be considered when traditional resources are scarce. Still, Yoon finds his audiences are curious about the practice, especially when he offers up samples.
“You can’t look at crickets in the same manner that you look at steak, because you’re most likely not going to eat a pound of crickets at one time. Nor do you need to,” says Yoon, adding that most people gradually add insects into home-cooked dishes. So even if you spend the same amount of money on crickets as you would on a couple of steaks, your six-legged fixings will last longer.
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