With the push for new and innovative protein sources, insects have become an interesting contender in the fight to mitigate the inevitable issues that will arise from the effects of growing population and climate change on conventional agriculture.
If you haven’t already heard about insects in the food space, read literally any article on the up and coming protein trends, because it has been hitting the news in a big way over the last 2 years. In April 2019 independent company Research and Markets indicated the global sales of insect-based products will increase from $1 billion in 2019 to $8 billion by 2030.
With many options being investigated from meat alternatives, to powders, to South Africa’s own dairy alternative, chefs have begun to enter this space to change the game entirely by giving insects their own culinary identity. In April 2019 Food Navigator discussed an interesting approach to ‘normalising’ insects as a food source, where chefs are the ones leading consumers into the realm of the tastes and possibilities of insect as a modern food source.
South Africa not far behind, has just launched South Africa’s
first concept store The Insect Experience in Woodstock, Cape Town
Led by the disruptive start up Gourmet Grubb, and forward-thinking food companies TrueFood and Mane ‘The Insect Experience’ introduces insects to the modern consumer in beautifully plated tasting style dishes. Whilst consumers are warming up to the idea of eating insects one day, the big question at the moment, is where insects will fit into the current and future food industry.
With insects having essentially no identity in the market at the moment, there are companies and researchers who are working hard to create and define the ‘insect identity’, to really see where their best use case will be.
Deep fried dark chocolate ice cream with caramelized lemon
Unlike Cape Town’s usual attractions, The Insect Experience boasts a novel experience without breaking the bank. Tasting dishes range from R30 to R50, giving you the opportunity to try a variety of insects in different applications. The Insect Experience aims to do is provide a place for people to come and try insects through a tasting style menu, encouraging consumers to overcome their apprehension about eating insects and to showcase their true culinary identity.
It’ open from 11am to 8pm everyday of the week, except Sunday.
GoodSpaces, Iron Works, 242 Sir Lowry Road Woodstock, Cape Town.
To find out more about Gourmet Grubb:
www.gourmetgrubb.com
To find out what's happening globally in this sector, read more here:
https://www.foodnavigator.com/Article/2019/04/17/Can-chef-innovations-give-insects-a-culinary-identity
