Belgian researchers try out insect butter

Scientists at a Belgian University are experimenting with insect larva fat to replace butter in waffles, cakes and cookies, saying using grease from insects is more sustainable than dairy produce.

The researchers soak black soldier fly larvae in a bowl of water, put it in a blender to create a smooth greyish paste and then use a kitchen centrifuge to separate out insect butter.

Insect food is cheaper to produce and has high levels of protein, vitamins, fibre and minerals.

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