Cricket flour

Finely milled powder from house crickets (Acheta domesticus), used to boost protein, minerals, and functional properties in foods.

Should I eat Cricket flour?

Cricket flour is a nutrient-dense way to raise protein and key minerals in packaged foods. Most people can use it safely, but pay attention to allergy warnings and how the powder was processed.

Summary

Cricket flour provides complete, high-quality protein and naturally adds iron, zinc, and vitamin B12. EFSA’s 2024 review deems partially defatted Acheta domesticus powder safe at approved uses, while emphasizing cross-reactivity for people with crustacean or dust-mite allergies and possible feed-allergen carryover. Small additions (about 5–8% in some studies) can boost protein with modest changes to texture. Processing matters: heat steps are standard for safety, and some partially defatted powders use solvent extraction (hexane or ethanol), which changes the lipid and aroma profile. Choose products that match your dietary restrictions and processing preferences.

Key Research Benefits

Complete, high-quality protein

Cricket protein provides all essential amino acids and shows DIAAS around 90–103, similar to other high-quality proteins.

Adds iron, zinc, and vitamin B12

Cricket powder naturally supplies iron and zinc plus vitamin B12, nutrients that can be low in plant-heavy diets.

Nutrition boost at small doses

Around 5% in bread and roughly 7–8% in bars can meaningfully raise protein while keeping acceptable texture and taste.

Key Research Risks

Allergy cross-reactivity

People allergic to crustacean shellfish or dust mites may react to cricket proteins and should avoid or consult an allergist.

Feed ingredient carryover

Regulators note possible transfer of allergens (e.g., gluten, soy) from cricket feed into the powder; controls differ by producer.

Solvent defatting in some brands

Some partially defatted powders are made with hexane or ethanol extraction, which changes lipid and aroma profiles; choose accordingly if you prefer solvent-free processing.

Overview

What is it?

Source: Farmed house crickets

Method: Blanch, dry/roast, mill; optional defatting

Processing Level: 2 / 10

Why is it used?

Purpose: Protein- and mineral-rich powder used to raise protein and micronutrients.

Commonly found in: protein bars;cookies;bread;pasta;chips

Why manufacturers choose it: Raises protein and B12/iron with small additions and supports sustainability positioning.

Origin

Crickets have been part of traditional diets for centuries in regions of Thailand, Mexico, and parts of Africa. Commercial rearing of house crickets (Acheta domesticus) expanded in the 2010s to serve Western markets. Producers raise crickets in climate-controlled farms, euthanize by freezing or CO2, blanch or roast for safety and flavor, then dry and mill into a fine powder for use in snacks and bakery goods.

Process: Blanch, dry/roast, mill; optional defatting

Steps

1. Rear & Harvest: Crickets reared on plant-based feed are harvested at maturity.

2. Euthanize: Typically by freezing or CO2 to humanely immobilize.

3. Thermal step: Blanching or roasting reduces microbes and develops flavor.

4. Drying: Dehydration to low moisture for stability.

5. Optional defatting: Lipids partially removed to raise protein content.

6. Milling & Sieving: Ground to uniform powder; screened for particle size.

7. Packaging: Packed to protect from moisture and allergens.

Chemicals

Hexane (optional; solvent defatting in some processes)

Ethanol (optional; solvent defatting in some processes)

Research & Safety

Research Summary

Cricket flour is a finely milled powder from farmed house crickets. The European Food Safety Authority found partially defatted Acheta domesticus powder safe at authorized uses, with no genotoxicity signals, but highlighted important allergen concerns and possible carryover of feed allergens. Product trials in bread and bars suggest small additions (about 5–8%) can raise protein while keeping texture and taste acceptable. Research shows cricket protein is complete, with DIAAS around 90–103, and the powder provides iron, zinc, and vitamin B12. Processing matters: powders are heat-treated for safety, and some partially defatted versions use solvent extraction (hexane or ethanol), which changes fat and aroma profiles. For consumers, the main watch-outs are allergy cross-reactivity, potential feed-allergen carryover, and brand-to-brand differences in processing.

Digestive Effects

At typical levels in foods, most people tolerate cricket flour well. Because it contains chitin (a fiber-like component), larger amounts may cause a sense of fullness or mild gas/bloating in some. Many products stay in the 5–15% range of the recipe, which helps limit gastrointestinal effects. If you have a sensitive gut, start with small amounts and assess your tolerance.

Limit Consumption

People with crustacean shellfish or dust-mite allergies face a known cross-reactivity risk with cricket proteins and should avoid or consult an allergist before trying these products (EFSA; FDA guidance). Those with celiac disease or soy allergy should verify whether the producer uses gluten-free/soy-free feed and strong cross-contact controls (EFSA). Infant-specific products require separate evaluation; cricket flour has not been specifically addressed for infant formulas. Individuals with very sensitive digestion may notice fullness or gas at higher intakes and may prefer modest amounts.

Fact Sheet

Regulatory Status

US FDA: Not a listed food additive or GRAS notice; regulated as conventional food ingredient subject to general safety and allergen labeling requirements.

EU Status: Authorized as a Novel Food (partially defatted Acheta domesticus powder) with specified uses/levels; allergen warnings advised.

Codex INS: None (not a Codex food additive).

JECFA ADI: None established (not an additive).

ESG & Sustainability

Environmental Footprint: Generally lower GHG emissions and water use per kg protein than beef; actual impacts depend on feed, energy, and processing.

Sustainability: High feed conversion efficiency; can utilize side-stream feeds where permitted; compact production footprint.

Animal Welfare: Insects typically euthanized by freezing/CO2; welfare standards evolving.

Carbon Footprint: Lower than beef per kg protein in most LCAs; exact values vary by system boundaries.

Allergens and Diet

Allergen Status: None

Diet Compatibility: Gluten-free, Dairy-free, Keto, Paleo, Non-GMO

Natural Alternatives

Egg white powder

Source: Chicken eggs

Processing Level: Moderate

Common Uses: Bars, cookies, pasta

Replacement Benefit: Complete protein with excellent functional foaming/binding and low carbs.

Why it's not used: Cricket flour avoids egg allergens and can market sustainability or novelty; egg is a major allergen.

Pea protein flour

Source: Yellow peas

Processing Level: Moderate

Common Uses: Plant bars, bakery

Replacement Benefit: Plant-based, non-GMO options with fiber and minerals.

Why it's not used: Cricket flour can deliver B12 and a different amino acid profile; pea may lack B12 and methionine balance without blending.

Whey protein concentrate

Source: Dairy (cow's milk)

Processing Level: Moderate

Common Uses: Protein bars and shakes

Replacement Benefit: High-quality protein with very high DIAAS and widely studied safety profile.

Why it's not used: Cricket flour is dairy-free and can fit paleo/keto and sustainability narratives; whey is not suitable for dairy-avoiding consumers.