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Replacing butter in baked goods with insect fat – researchers highlight taste trials
date:Feb 18, 2020
e types of each version a normal one with only butter; a version in which a quarter of the butter was replaced by insect fat, and a version in which half of the butter was replaced by insect fat.

These three different versions were then served to a taste panel of consumers, asking if they could taste the difference.

The cake with a quarter of insect fat passed the test: the taste panel did not notice that insect fat was used, the researchers said. In the case of waffles, they did not even not

12/23 12:25