Embracing edible insects as a sustainable food source in Singapore
Amidst the pale strands of silky noodles and chunks of fried fish, the jet-black fried cricket stood out, almost humorously. The first bite nearly made us gag; its briny, metallic nuttiness provided an umami flavor that was difficult to pinpoint. However, this initially strange experience began to grow on us, with the aromatic, peppery crunch reminiscent of nasi lemak sambal slowly becoming more palatable. Our colleagues watched from across the table, bewildered by our unexpected acceptance of eating bugs.
We bravely finished the remaining crickets and fish slices, the room filled with the sounds of crackling and crunching. Soon, only empty plastic containers remained on the table. We leaned back in our chairs, satisfied and full, checking for any stray bug parts stuck in our teeth. Day one of our cricket-eating challenge was off to a promising start.
The Build-Up to Day 1
“We don’t sell edible insects here. It’s illegal in Singapore. Perhaps you’d like to try our pork crackers instead,” the vendor at the snack store replied sharply. Pork crackers were not what we had in mind.
For the next hour, we navigated the dimly lit corridors of Golden Mile Complex, hoping to find a store that might secretly sell edible insects, avoiding local health regulations. What began as a casual suggestion in our weekly pitch meetings evolved into a week-long challenge, sparking interest from our editors and concern from colleagues, who feared we might have been pressured into eating crickets for content.
Let us assure you—reaches for the signed waiver—we, the interns, are participating willingly and have been made aware of any potential risks.
Finding cricket snacks proved difficult, as the Singapore Food Agency (SFA) enforces a ban on the sale of insects for human consumption. Kai-Ning Chua, Chief Marketing Director at Insectta—Singapore’s first urban insect farm—explained that until there is sufficient demand for edible insects, policymakers won’t prioritize legalizing them. “It’s a chicken-and-egg situation,” she said, adding that changing societal attitudes towards insects could accelerate the process.
Moreover, while edible insects are recognized as an alternative protein source by the SFA, they have yet to pass local safety assessments to ensure food safety. Realizing our search at Golden Mile was fruitless, we returned home, anticipating the inevitable questions from our editors about our progress.
Then, as if fate intervened, Toke, our colleague who had just returned from Thailand, offered to share his bag of edible crickets—purchased on a whim.
Nasi Cricket, Anyone?
Crickets with kaya toast, mealworms in laksa, fried ant rice—these quintessentially Singaporean dishes might soon become a reality. We pondered if crickets could be integrated into our local cuisine at various meals throughout the day. If that’s too ambitious, could they at least become part of our dining options?
We imagined a future where insects could be a regular addition to our meals, envisioning our favorite mala stall selling chili crickets for S$2.99 per 100 grams. Some colleagues suggested we hide these unappealing critters within our food, following the “out of sight, out of mind” philosophy, which might make the experience easier for us.
Most Foods Are Acquired Tastes Anyway
At the challenge’s onset, meals featuring crickets were significant events. Colleagues frequently inquired about our planned dishes. As lunchtime approached, we aimed to share our cricket-based offerings with unsuspecting coworkers engrossed in their usual lunch fare.
However, we understood the initial aversion many felt toward a bowl full of fried crickets. Fried to a crisp, these crickets appeared brown, resembling common cockroaches—creatures we typically associate with dirtiness and poor hygiene.
This unfortunate association solidified the mental barriers preventing many of us from trying them. We convinced ourselves that “the crickets look dirty, so they must be dirty.” Yet this couldn’t be further from the truth. Farmed insects are raised on a strict diet in controlled, sterile environments.
Sean Tan, CEO of Insect Feed Technologies, emphasized, “Farmed insects, like black soldier flies, are not the same as the flies you see in your home. They receive balanced nutrition for healthy growth.” The production process is so clean that anyone could hypothetically consume larvae straight from the farm.
Exotic to Mundane: The Cricket Becomes Boring
By day three, the novelty of buggy meals began to fade. Bowls of fried crickets scattered throughout the office became commonplace as our initial reservations about consuming insects diminished. Kai articulated our earlier hesitation: “The stigma toward eating insects is purely social. Our generation has been conditioned not to view insects as standard snacks. We might change this mindset, but stereotypes persist.”
Some stereotypes arise from the perception that insect consumption is reserved for those lacking options. In our cosmopolitan society, we might feel superior, believing we are above eating insects while beef, fish, chicken, and pork remain easily accessible.
However, overcoming this stigma could begin with simple exposure to eating these critters or incorporating insects into our diets. The crucial step is encouraging people to try them and addressing negative stereotypes later.
Singapore’s Thriving Insect Industry
A 2017 NBC article indicated that crickets are 12 times more environmentally efficient than cattle in converting feed into meat and at least four times more efficient than pigs and twice as efficient as chickens. Sean supported this claim, stating, “Per kilogram of protein, crickets require just 4 square meters of land, while chickens need about 51 square meters. This space efficiency is vital for land-scarce Singapore.”
For other insects like the black soldier fly, minimal land and water are needed for each kilogram of protein produced, resulting in lower carbon dioxide and energy outputs compared to traditional livestock farming. “Compared to other protein sources, crickets are also considered clean protein—without fat,” Sean explained. A 2020 Healthline review also indicated that the human body digests cricket-based protein more effectively than plant-based proteins like rice or corn.
Eating Insects — Green or Red Light?
Our bodies seemed to agree with Healthline’s findings. After seven days, we experienced no stomach issues or discomfort. We also discovered that cricket-based protein shakes provided the same energy boost as traditional protein shakes.
Additionally, like any other ingredient, crickets complement some dishes better than others. We found that crickets paired exceptionally well with mala cuisine, where the aromatic, spicy flavors enhance their crunchy texture. When added to kaya toast, the nuttiness of fried crickets enhanced the salty-sweet elements of the butter and kaya spread. The cold slab of butter coated the crunchy insects, reminiscent of cream crackers with kaya and butter.
However, crickets added to fish soup didn’t create a pleasing flavor. Originally fried until crispy, the crickets became soft in the broth, resulting in a sensory overload from their metallic aftertaste—an assault on the senses that might require more than a week to adapt to. Thank goodness for the chili padi; it mitigated the insect’s metallic taste in our fish-cricket soup.
The pairing of crickets with cupcakes produced mixed opinions. The fried crickets, with their nutty flavor, harmonized with the sweetness of the frosting, and their appearance poking out from the whipped cream added a playful touch.
More Crickets to Come: The Road Ahead
While edible insects have yet to gain acceptance in Singapore, they remain a novelty for adventurous tourists seeking unique stories for their Instagram feeds while traveling in Thailand or Vietnam. However, the reality is far more mundane; Singapore is among the few Southeast Asian nations that have not legalized the sale of insects for human consumption. In many regions, insects are a conventional food source, despite being viewed as pests or creepy crawlies.
Sean noted, “In other places, most insects have been consumed for over 20 years. It’s common in South America and Southeast Asia.” If insect-eating were normalized in Singapore, we envision it becoming as accepted as durians or smelly tofu, with both passionate advocates touting their benefits and detractors repulsed by the thought of consuming critters.
Ultimately, like any contentious food, insects would inspire both love and loathing—an improvement over the current unfamiliarity surrounding insect consumption.
Kai mentioned that “an increasing number of preschoolers and kids visiting our farms have expressed that they’re not afraid of insects,” hinting that our fears of edible insects are largely social constructs. “The future consumers of insects will be the younger generations.”
Amidst growing concerns about climate change and food scarcity, Kai’s prediction could indeed hold true. With the younger generations leading the way, we may soon find ourselves savoring our first bites of mala crickets and fish-cricket soup. We’re ready for it—let’s dig in.
