Regional circular economy
Our Acheta domesticus are reared according to the guidelines of the Naturland organic association. Beyond that we work on the principles of a regional circular economy: the residual materials from our farm, for example, go back into agriculture as fertiliser.
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The circular economy starts with feeding
We feed our crickets according to their needs. That calls for a carefully balanced mix of different feedstuffs made from various residual materials, plus a small share of protein feed such as field beans and rapeseed cake. Among other things, we make use of part of the residual material from the Bohlsener Mühle.
Curious? On Instagram we regularly share little glimpses of our working day.
Sustainable feed
We did not invent cricket farming, but we have optimised many processes in it: our sustainable feed composition means you can snack with a clear conscience. On top of that, the very high share of residual materials means barely any arable land is needed to produce the feed. Our way of working is certified by Naturland.
You can find out more about Naturland here.
Against waste
Alongside residual materials from regional organic mills, unsold fresh produce from organic supermarkets such as ALECO is also on our crickets’ menu. The speed at which the crickets – Acheta domesticus – process fruit and vegetable leftovers is impressive every time. Incidentally, the composition of the feed affects the taste of the crickets.
You can find out more about our partner ALECO here.
A controlled atmosphere
Away from feeding, too, we control every last detail. Through successfully completed research projects we simulate perfect environmental conditions with energy-efficient technical support. We use district heating to warm our rearing rooms, for example.
Interested in taking part in research projects? Become an Entosiast and take a look at our careers page!
Controlled quality
Our hygiene concept calls for a strict separation between farm and processing. For us that is as much a matter of course as the quality management that is indispensable in food production. We work with high-grade, energy-efficient machines and laboratory-standard measuring instruments to ensure consistent quality in your crickets.
Interested in a look inside our premises? Then have a look at Wissen macht Ah!
Processing to the highest food standards
We roast and process particularly gently at low temperatures, and we also have your products checked regularly by external laboratories. These safety measures let us guarantee that your products are microbiologically sound and that roasting, for instance, produces no harmful substances.
Interested in what customers say? You can find reviews here.
Artisan quality
Consistent quality matters a great deal to us, because the house cricket, like the mealworm, was only recently classified as safe by the European Food Safety Authority. Edible insects off a production line are therefore unthinkable for us. It is only through genuine handwork at our premises in Bremen that our crickets reach the quality you value. Every batch is gently processed, seasoned, checked and packed individually.
You can find the European Food Safety Authority report here.
Trust through transparency
“What the farmer does not know, he does not eat.”
We know that for many people in Europe insects are not, or are no longer, part of the menu. That is why we try to reach you through a range of channels, to inspire you towards a small change in diet. How do we plan to do that? Above all through transparency. We make time for all kinds of newspapers, magazines and television channels.
Are we already in your digital living room? On social media, on YouTube, through our blog and through a newsletter, we give you insights into our everyday life on the farm and in processing.
Mission: to establish crickets as an everyday food.
In the daily flood of information, your attention is a scarce commodity. Although edible insects are a healthy and sustainable alternative to meat, they are unfamiliar to many people in Europe today. We do everything we can to make it as easy as possible for you to enter – or return to – the entotarian world of taste.
Did you know that cockchafer soup used to be a popular student meal in Europe? We have written a blog post about maybug soup. You can find great recipe ideas using our products here.
Not the first – but innovative
We did not invent cricket farming, and it is fine not to be first. In many regions of the world insects have been on the menu for centuries. Our house crickets differ from insects in other parts of the world, though, because we produce locally for the European market. That means we develop products that meet European hygiene standards and taste good to customers from all over the world.
How fit for the future are edible insects? National Geographic, among others, has looked into this. You can find the report here.
Vision: crickets for the future
For a growing start-up, sharing a common vision is one of many important factors in delivering a successful alternative to conventional meat products. For us that picture is clear: a lively family gathered around a barbecue by a lake, grilling a sausage – a sausage made from crickets. In German the word for barbecuing is the same as the word for crickets, and that play on words drives us on.
Read the blog, checked Instagram, subscribed to the newsletter, and still have questions? You can find the contact form here.