These little freaks right here produce a form of milk protein crystal, meaning in the future it might be possible to not just eat the bug, but milk the bug as well.
HOWEVER, that raises the question, what is "bug milk"? Because if you go by the precedent of nut milks, it's a milk of ground and processed bug. But if you go by the precedent of animal milk, then it would refer to the milk FROM the bug
Without clear rules dictating how to speak here, how is someone to know which product they're getting??
I hereby dictate that all "bug milk" be made from equal parts liquefied grubs and actual milk produced by bugs, to resolve all edge cases.
Also I can't stop thinking about the "test" some company trying to make "milk" from liquefied grubs did with ice cream made from said "milk," where they just like went up to random people on the street and gave them grub ice cream and asked how it was, getting a uniform "uh, not very good, actually" response lmao.
gotta stop the bit posting to Express that i would be quite unhappy with being offered ice cream and being told no it's liquefied grub. the only thing that would save them would have been if it tasted good
Yeah it was wild, just these people being like "this is not good ice cream, no" to researchers that are like "it's made of bugs!" to their victims absolute horror and disgust.
If someone told me it's liquefied bug meant to imitate ice cream the cooking freak in me might try it. Like, I even tried a scallop for the first time today, that's like an oceanic trash eating bug that can't even move. I hated it but i tried it. But don't be like "this is ice cream" if there's neither ice nor cream, gott dang it
I agree but only if we fund scientific endeavors into new ways to produce nut milk, so that it can be equal parts nutted milk and ground, milked nuts
https://coolhunting.com/design/design-indaba-2018-gourmet-grubb/
This is one company that made ice cream and other "dairy" products from black soldier fly larvae.
I've never eaten a BSFL, but they do have 20% protein, 9% fat, and 1% calcium. I can easily imagine that crushing them, filtering them, and mixing in sugar and flavorings would yield something that would taste like gelato.