Demands soar as French pasta-maker adds bug to recipe

A French pasta-maker is struggling to meet up with demand after she added crunchy protein-rich insects to her noodles.

“The name of the ingredient may be a turnoff, but it’s really delicious, especially with game meat,” smiles Alain Limon as he spreads cricket-flavoured fusilli on a drying rack.

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Presently, Limon, 52, is the only employee at the Atelier a Pates (Pasta Workshop) in Thiefosse, northeastern France and thanks to increase in sales, her boss Stephanie Richard is now hiring again.

“The insect is the protein of the future,” Richard says. “It’s protein of high quality that is well digested by the body.”

In fact, a 2013 report by the UN Food and Agriculture Organization (FAO) noted the “huge potential” of insects, for feeding not only people but also livestock.

Insects are already a common food in many developing countries across Asia, Africa, Latin America and Oceania.

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