The batch of limited-edition Crunchy Cricket Loaves has been whipped up in The Exploratory – Roberts’ concept kitchen.
It has been made using cricket flour, which is supplied by Eat Grub – a UK-based insect food brand – and sourced from the world’s only farm with Grade A BRC food safety certification.
Each loaf contains around 336 crickets, which are dried, ground, mixed with wheat flour and grains and then baked, resulting in a crunchy finish, according to the firm.
“As well as having very strong sustainability and environmental credentials, insects are also seriously tasty and shouldn’t be overlooked as a great recipe ingredient,” said Alison Ordonez, head of innovation at the bakery firm.
“Our Cricket Loaf provides consumers with a good source of protein and an easy way to familiarise themselves with insect-based food.”
Neil Whippey, co-founder at Eat Grub, added: “We’ve been importing and selling insects as a food source since 2013, and we’re always excited to work with likeminded manufacturers who are keen to realise their insect-innovations.
“It has been great to support Roberts in what appears to a UK bakery brand first. What a great way to introduce the joys and benefits of eating insects.”
Roberts’ Crunchy Cricket Loaf contains more protein than standard bread and is also a much more environmentally-friendly and sustainable source of it, claimed the company.
Food experts believe insects can also actually help to significantly reduce body fat, due to being packed with good fatty acids, calcium, iron, vitamin B12 and vitamin C. They’re also low in saturated fat.
In addition, they are also said to be good for the gut, due to the high levels of chitinous fibre found in their exoskeleton. This helps to increase the levels of a metabolic enzyme associated with gut health.
Roberts’ first batch of Crunchy Cricket Loaf is limited to 100 loaves, 10 of which can be run in a competition.