Smoothies made with insect protein, three times stronger meat, for the starting point of Becrit, a start-up made up of two young innovators who have plans to take use this ingredient in other products like burgers, which they believe is the future of gastronomy.
One of the co-founders of Becrit, Sergi Playa, took part in a round table discussion on entrepreneurship and innovation on the second and final day of the Forum for Young Talents of Gastronomy organised by the Basque Culinary Center in San Sebastian.
“We maid a pre-selection of the top niche market niches in Europe and decided to work on a product for sportsmen and women,” says Playa, who maintains this product is ideal for regaining strength as it contains 60 or 70 grams of protein per 100 grams compared with the 20 or 22 grams found in meat.
The insects used to make Becrit’s smoothies are “small larvae that are dehydrated and baked to obtain the powder” which are supplied by a Dutch company.
The smoothies are available in strawberry, chocolate and vanilla flavour, and according to Playa, the insect powder takes like nuts and “it’s delicious”.
Playa believes that “we’re increasingly becoming more aware of the environmental challenge” and one of the needs gastronomic innovation will be directed towards will be the production “sustainable alternative products to meat”.