Novel methods
New technology
At Entogourmet, we prioritise research which has helped us to develop novel methods of pasteurisation, dehydration and milling. Our well-equipped in-house laboratory focuses on maximising the effectiveness of the equipment we use, and on leveraging it and ensure we set the industry standard for product quality and consistency. Our industrial scale production process means we can develop customised solutions unique to the needs and requirements of our clients while ensuring a high-quality product, delivered on-time and within budget.
Entogourmet crickets are farm raised in a city over 5,500 years old; Lorca located in southeastern Spain. This means full traceability under the food and health standards set out by the European Union. For our partners, it also means none of the devastating ecological impacts, additional costs, and time delays of international shipping.
The growing
process
We comply with the European standards for food health and safety and have a standardised growing process that we adhere to, resulting in a consistently high-quality product on an industrial scale.
Ecological Feed means Ecological Food.
Incubation
Entogourmet practices circular animal production which means we handle the whole process from incubation to growth and finally harvesting in a life cycle that lasts 31 days. Our nymphs are born in modern incubators then transferred to vertically stacked farms to maximise space.
Growth
Crickets in the growth phase are fed a proprietary mix of ecologically sourced feed, fresh fruit and vegetables that are EU certified. We seek to continuously improve the contents of our cricket feed to maximise growth, and produce high-quality crickets consistently. The environment at our farm is strictly controlled and isolated from the exterior neutralising the threat of possible contaminants. Temperature, humidity, light, air quality and the oxygen content are managed within our controlled environments and optimised for cricket welfare and growth.
Preparation and processing
Our crickets are harvested according to generally accepted industry guidelines and EU requirements. Entogourmet has invested in state-of-the-art pasteurisation, freezing, drying and packaging technology and methods. The final stage is to use food-grade packaging in transporting our products to its final destination.
Our circular
production model
State-of-the-art roasting technology employed at our factory reduces the time needed to dehydrate our crickets while preserving the nutrient content. Our unique pasteurisation process also ensures a pure product that is safe to eat and has consistently good flavour.
We continue to move forward towards the goal of ‘closing the circle’ in the circular food production model. From incubation to growth and harvest, our insects are cared for and monitored around the clock.
Our dedicated team
Our team builds on years of expertise in the raising and growing of crickets; we came together with a unified goal to give people a protein that is going to meet the demands of consumers in the 21st century.
We value ecology, and we value health, that is why we use our expertise to raise insects for human consumption, based in southeastern Spain.
Why gourmet?
When we invest in new methods and technologies for producing and processing crickets, we help to ensure we focus on consistently excellent taste, because crickets are not just ecological and healthy. Crickets are a delicacy, versatile and able to be incorporated in unique and exciting new dishes fit for modern cuisine from any country or culture.
