South Korean ‘bug bread’ uses crickets to offer alternative source of protein
Insects have long been known as a good source of nutrition that is high in protein. But the appearance and taste of bugs make it difficult for many people to consider adding them to the menu. Now researchers at South Korea’s Chungcheongbuk-do Agricultural Research and Extension Service have come up with a fermented bread made from edible crickets, and far less likely to “bug” squeamish diners.