A taste-test between the two kinds of fat had a surprising outcome.
Belgians are experts when it comes to waffles. And yet, when presented with waffles that were made partially with insect fat instead of butter, they could not tell the difference! This surprising discovery, made by researchers from Ghent University, indicates a solid argument for replacing climate intensive dairy-based fats with much lower impact insect fats in baked goods, without affecting flavor, consistency or color.
The study, led by long-time edible insect researcher Daylan Tzompa-Sosa, used fat made from black soldier fly larvae. Three types of waffles were made: one that was all butter with no insect fat, one that was 75 percent butter and 25 percent insect fat, and one that was half butter, half insect fat. Tasters could not decipher among the different recipes.
Tzompa-Sosa has long been an advocate of embracing edible insects for their healthy fats, not just their protein. For too long we've been discarding insect oils, when we really should be eating them because they're arguably healthier for us than other forms of fat. Tzompa-Sosa told the Brussels Times,
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