At Bitty, we make a cricket-based baking flour that serves as the basis of our food products, and can also be purchased for home use as a high-protein, grain-free, cup-for-cup replacement for regular baking flour.
We take sustainability and humane processes very seriously, and freeze the crickets before processing them, essentially putting them to sleep. They are then washed, dry roasted and milled into a fine powder, and then this powder is blended with cassava and coconut to create our grain-free baking flour. No toxins whatsoever are used in our processes.
There are cricket farms all over the world, but we source our crickets exclusively from farms in the U.S. and Canada that exceed USDA requirements and supply their insects with high quality feed. Crickets are omnivores, which means they eat plant and animal-based foods. Ours are fed a GMO-free diet.
Our products are all free of gluten, grains, and dairy, so they're great for anyone with food allergies or dietary restrictions. Note for those that are especially sensitive: we are not yet gluten-free certified, and our flour is made in a facility that also processes tree nuts.
Many people with crustacean shellfish allergies are sensitive to crickets, so we suggest speaking to your doctor before consuming our products.
There are actually 2,000 species of edible insects to choose from, but we think crickets are a great "gateway bug" for Americans because they are high in nutrition and feel less creepy-crawly than some other insects might. Crickets are also already commercially farmed in the U.S., so there's a body of knowledge and existing infrastructure.
Insects are already consumed by 80% of the world's cultures throughout Asia, Africa, Central and South America... basically everywhere but the U.S. and Europe.
Yep. By 2050, there will be 9 billion people on the planet and not enough protein to feed them. The United Nations published a report that made world headlines for its conclusion that edible insects have the potential to stabilize the global food supply. We're excited to see top chefs lat Noma and Mugaritz, two of the top restaurants in the world, include insects on their menu.