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Replacing butter in baked goods with insect fat – researchers highlight taste trials
date:Feb 18, 2020
In a blind test, a taste panel was unable to tell the difference between baked goods made with butter from those made with insect fat, positioning the latter as a more sustainable alternative to dairy-based butter.

Researchers from Ghent University in Belgium found that when less than half of the butter in bakery products was replaced by insect fat, a panel was unable to taste the difference.

The research team used fat from black soldier fly larvae in waffles, cookies and cake. They baked thre

12/23 10:38