A Finnish bakery is using ground flour from dried crickets to make bread. The loaf, which is made from wheat flour, seeds, and flour ground from dried crickets, is now on shelves after legislation passed allowing insects to be raised and marketed for food use.

Fazer Bakeries CEO Markus Hellström, told Business Insider: “The crickets are in the form of flour and they have been ground as a whole cricket and then made into dough and then baked to a very delicious product.”

The use of insects in food, known as entomophagy, was encouraged by a 2013 United Nations report, which said, “Insects are everywhere and they reproduce quickly, and they have high growth and feed conversion rates and a low environmental footprint.”

UN Food and Agriculture Organisation (FAO) economics director Eva Mueller told a press conference at the time, “Insects are abundant and they are a valuable source of protein and minerals.

“Two billion people—a third of the world’s population—are already eating insects because they are delicious and nutritious.”

Two edible-cricket bread farms operate in Australia, one in Sydney and another in Pinjarra, Western Australia, which opened to commercial production in August.

Paula Pownall, founder of Grubs Up, told the ABC that she grounds the crickets and sells them in the form of powder.

“Most proteins on the market are actually only 30 per cent; cricket powder is actually 69 per cent protein,” she said.

In Finland, Fazer Bakeries is selling their insect bread in 11 stores around Helsinki, but hopes to offer it in all 47 of its stores by next year.

Bushtucker doughnut

Doughnut Time’s UK stores released a limited-edition Bushtucker doughnut, which is glazed with milk chocolate, and topped with Oreo crumb, shredded wheat, raspberry jam and, the piece de resistance, salt and vinegar crickets. The doughnut was released to celebrate the new season of I’m a Celebrity Get Me Out Of Here UK.