Belgian waffles with insect fat instead of butter: is this the future?

Wafels met en zonder insectenvet - Insect-based fat is a sustainable and healthy alternative to butter. When in bakery products less than half of the butter is replaced by insect fat, one can hardly taste the difference, according to research at Ghent University in Belgium. The researchers used fat from black soldier fly larvae in waffles, cookies and cake. They baked 3 types of each version: - a normal version with only butter, a version in which a quarter of the butter was replaced by insect fat, a version in which half of the butter was replaced by insect fat. Then they served the bakery products in the 3 different versions to a taste panel of consumers, asking if they could taste the difference. The cake with a quarter of insect fat passed the test: the taste panel did not notice that insect fat was used. In the case of waffles, they did not even notice the presence of insect fat when half of the butter had been replaced.