The alternative is still very expensive for the time being, because insect fat is only produced on a small scale. Researchers view what consumers think of it on a larger scale. “Products with insects, such as insectenburgers, have not been a great success yet,” says bio-engineer Joachim Schouteten. “But with cakes it is more likely that it will be appreciated, because this is only about a form of fat substitute.”
In addition, insect fat is easier to digest and has an antibacterial, antimicrobial and antimycotic effect. This means that it is, for example, able to defuse various viruses, bacteria or fungi in the body.