The shop currently makes ice cream with insect milk. “Eating insects as is or in powdered form is a tad boring. … Therefore we use entomilk to make our delicious ice cream,” the website notes. Think of entomilk as a sustainable, nature-friendly, nutritious, lactose-free, delicious, guilt-free dairy alternative of the future.”
“Yes, there will be people who think [insects] are icky or have a yuck factor, but the ingredients are so versatile,” he tells Global News.
Goldin, who launched his business in 2014, got interested in the insect market after the Food and Agriculture Organization of the United Nation in 2013 announced people around the world were consuming more than 1,900 insects. As his brothers were already farming insects for fishing and reptile use, Goldin thought it was be a smart business opportunity to focus on food.
“This idea that insects are for the poor and disenfranchised is really missing the point,” he continues. “The truth is there are nutritional health benefits that would be good for everybody.”
And although he doesn’t see an interest in the Canadian market for insect milk as of now, he says he can see insect powder being mixed into other milk alternatives or even something like protein-packed insect milk down the road.
“I appreciate that they are a potentially more economical and environmentally friendly alternative to conventional animal products and if such a context exists that these two considerations trump everything else, perhaps these products could come to further prominence,” he tells Global News. “But I am unsure as to their micro-nutrient content and whether or not it is comparable to more conventional alternatives,”
He says while he sees the taboo that North American culture still has around consuming insects, a lot more research has to be done on their nutrition value.
“I’ve read that some species of insects contain decent levels of nutrients but that it depends on seasonality and what the insects are fed,” he continues. “From what limited information I’ve seen on cricket flour, it may be a good source of B12 but really only a modest source of iron/calcium.”
Goldin says as more research is being done, he is aware some people may not understand the idea of consuming something like crickets or cockroaches. For him, it’s keeping ahead in a growing industry.
“As consumers, you should be able to understand the ingredients in your food. Our challenge is not adoption, but producing more faster.”