Cricket Pasta production has been suspended. We hope to restart it as soon as the EU regulation will allow retail in Europe. 

It tastes good

Our Cricket Pasta is yummy, according to chefs and customers. Cricket flour adds a nutty flavor, and the taste is not much different from wholewheat pasta.

It's healthy

Crickets are full of high quality protein and rich in non-dairy calcium, vitamin B12, Omega 3, iron and all 9 of the essential Amino Acids. That’s why our Cricket Pasta has an exceptional nutritional profile.

It's sustainable

The planet won’t survive if we keep eating beef. Cattle requires too many resources (and causes animal suffering). Insects are healthy and sustainable, which makes them a great substitute regardless of what they look like!

Ingredients: wheat flour 80% – cricket flour 20%
Nutrition facts, evaluation and product datasheet
Weight: 350 g (12,3 oz). Certifications: GMP, HACCP
Shelf life: 2 years

Bugsolutely Cricket Pasta is something completely new: a sustainable superfood containing 20% cricket flour. This unique innovation is at the top of the fast-growing market of bug-based products.

Nutritional values are exceptional and include high levels of protein, non-dairy calcium, iron, vitamin B12 and Omega fatty acids. According to chefs and customers it is not just healthy but also delicious.

are you a…

... chef

Gourmet experts can create new signature (and healthy) dishes. Edible insects are trending now, with more than 1,000 articles published in the last year (on English media alone)! There are over 100 restaurants with bugs on the menu, and a number of recipe books.

... body builder

Or someone on a diet. Crickets are made up mostly of protein, up to 65% of their weight in fact. If you compare by weight, that’s more than double the amount in beef. They also contain a lot of calcium, Omega fatty acid, Vitamin B12 and Iron.

... distributor

Insects are the next big thing in food. Do not believe the “yuck” factor will stop this industry. For example, take a look at processed food products: most people do not seem to have a problem! This is an opportunity you may want to consider. Have a look at all our documentation and certificate here.

  • We cooked it with squids, garlic, chive, kampot green pepper and green lime juice. It was absolutely delicious, my friends loved it! We’ll try it with other recipes soon.

    Davy Blouzard, Chef at Bugs Cafe (Cambodia)

  • I liked how it looked like whole wheat pasta and that it had a slightly different texture (softer) than regular flour pasta.

    George Elliott, writer

  • I sautéed a portion with olive oil & tomato sauce and topped with parmesan: the pasta absorbed the sauce very well, and it was very rich, delicious. Then I had a a portion with olive oil and tomato sauce, chili, spices & black olives and it was perfect as well. My wife and kids ate all of it, and they said they would eat it again.

    Christophe Mercier, academic manager, Le Cordon Bleu chef school

  • Because of the nutty taste I paired it with a cream and mushroom sauce. It worked great. The pasta has a slight earthy effect that matches the mushroom taste perfectly. Apart from the nutritional properties, this pasta is simply good

    Erez Spiegel, Chef at Culinartz (Thailand)

  • The noodles tasted mild, with nothing weird going on, and had the proper firm, smooth texture, with no crunch unless prepared al dente. The insect content added intrigue.

     

    Ari LeVaux, customer

  • The cricket pasta is delicious! I made it with tomato sauce last night, went down a treat.

    Alisa McDonald, customer

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