DAVID GREENE, HOST:
Insects are part of cuisine in many parts of the world - they are a great source of protein after all. But in the United States there is a stigma - let's call it an ick-factor. Well, advocates for bug food are combating that with marketing that's meant to be clever and cute. From member station KUNC, Luke Runyon reports.
LUKE RUNYON, BYLINE: Wendy Lu McGill places toothpicks into bite-sized samples of cookies and protein bars at the Denver County Fair. Her goal - convert skeptical and oftentimes grossed out visitors they should eat more bugs.
WENDY LU MCGILL: Hey, guys - so these are made out of cricket flower, which is crickets.
RUNYON: She's usually met with scrunched up noses and looks of disgust. McGill's been promoting the practice of eating bugs, also known as entomophagy, for years, so she's used to it.
MCGILL: Crickets have as much calcium as milk. And then environmentally, they're a lot more sustainable than chickens and particularly cows - cows and pigs.
RUNYON: The bugs are dried and crushed make a high-protein powder that can be added to almost any processed food. That table is full of slickly designed packages and clever names - you have Hopper Bars a subtle hint at the main ingredient - crickets and protein bars from Exo, a Brooklyn-based food company.
MCGILL: I just noticed the X in Exo is our antenna. Plus Exo is an exoskeleton, so all intelligent cutesiness.
RUNYON: Intelligent cutesiness is a good way to describe this entire sector. The thought is - if you can make people laugh with a pun or cute graphic, it might be enough for them to let their guard down.
JACK CEADEL: There is obviously a hurdle to get over.
RUNYON: Jack Ceadel is a founder of the Austin, Texas-based Hopper Foods, one of the handful bug-infused startups that have popped up in Utah, Massachusetts and California.
CEADEL: The key to this is that people don't want to see the actual bug itself. It's the legs and the antenna that scare people.
RUNYON: Ceadel says he's hyperaware of consumers' squeamishness about eating insects; that's why his products only use cricket flower - where the bug is pulverized so you don't see it. And he says cleverness in advertising and marketing is important to assuage consumer fears. But the growth in edible insects goes far beyond the novelty.
ROBERT NATHAN ALLEN: The only - the only argument against edible insects is a psychological taboo, and I understand it's a big one - it's a really, really big one.
RUNYON: That's Robert Nathan Allen, creator of the nonprofit Little Herds, as in herds of insects. The group's logo is a ladybug with black and white cow spots. He's focused on the environmental arguments in favor of eating bugs. He says once you making comparisons to other forms of protein, like beef and pork, insects look a lot more environmentally friendly. And Alan says after hearing that pitch...
ALLEN: You know, 99 percent people we talk to are willing to at least take a bite. And once they take that bite and they're knowingly eating insect, it starts to break down a lot of those internal barriers and it makes them question you know, what is food to me, what do I consider food?
RUNYON: Getting over the taboo is one hurdle, but Allen says others snares like a lack of federal regulation, research and food grade insect farms are keeping these companies from really taking off.
RUNYON: Back at the sample table at Denver County Fair, Leah Stein is about to try her cricket flour cookie, after just a little prodding.
LEAH STEIN: I didn't know what I was getting into when I walked up - we were just like, free food. There's probably at least one whole cricket in this right?
RUNYON: Stein hesitates and then takes a bite.
STEIN: It tastes like coconut. It tasted like food, not like bugs.
RUNYON: A fairly quick conversion from bug-food skeptic to first-time cricket eater. For NPR News, I'm Luke Runyon in Fort Collins, Colorado.
GREENE: Luke's story came from Harvest Public Media, a recording collaboration focusing on agriculture and food production. This is NPR News.
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