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1 One Hop Kitchen: From bug to Bolognese, a case study Lee Cadesky COO, C-fu FOODS Inc. & One Hop Kitchen
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One Hop Kitchen:
From bug to Bolognese, a case study
Lee Cadesky
COO, C-fu FOODS Inc. & One Hop Kitchen
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Insects as food in 2013
Edible insects Future prospects for food and feed security
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The challenge of entomophagy
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Food-Culture Push
Breakfast
Structured ‘meats’
‘Modernist cuisine’
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Solutions – a historical context
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In the early 20th century, Japan’s fishing industry transformed
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A side effect and an unsolved problem
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Abstraction as a method of food-culture “push”
Kamaboko/Fish cakes Surimi
Product Platform
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Entomophagy: An unsolved problem in food science
• Insects are rich in protein & easy to raise on small inputs
• But food has no value if it goes uneaten
How do you cook a scorpion?
How do you teach someone to cook a scorpion?
Where do you even get
scorpions?
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A modern context – why is this important?
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How food fits in space
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What is food?
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The hidden cost of animal agriculture
Data: FAO (2010), Nijdam, Rood & Westhoek (2012), Hall et al. (2000), Ecosalon (2009), Euromonitor (2014), Nierenberg & Niles (2010)
Global meat demand will double by 2050
Livestock take up the land area of 8 Brazils
Bycatch for shrimp trawling is between 3 and 15x catch
Americans ate 83.5 lbs of chicken each in 2010
CO2 equivalent of 4.1 million cars
Livestock produce huge amounts of waste which threaten water and air quality
Most of the world’s antibiotics are fed to livestock
The Economist
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Crickets vs. cows – Appetite for impact
Feed
Emissions
Water
Per 1 lb edible weight:
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Textured insect protein (TIP)
• High in protein • Healthy fats • Rich in omega-3’s • Low carb • Generalizable • Multifunctional • Cooks like meat
Funtionality: TIP browns like meat
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TIP enables varied product development
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And it’s not just savory foods…
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And it’s not just mealworms…
The C-fu process can be applied to any insect, with varying results
Crickets Waxworms
There are 2000 known edible insect species Mealworms have a subtle, earthy flavor Waxworms taste like scrambled eggs Waterbugs taste like bananas
What new flavors will we discover?
Ground meat replacement
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Initial challenges for TIP
• Totally new ingredient • No history of use • No one had any experience using it
• Limited shelf life • Very fresh, high moisture, low acid
• Difficult to communicate use & features to non-technical audience
• Couldn’t make it from crickets, only mealworms
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A supply chain for gourmet crickets
House Cricket
Big difference in flavour
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Creating meat replacing products – Concept selection
Meat products
Long ambient shelf life
Something we could make ourselves
Bolognese Sauce!
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Creating a brand - Ideation
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One Hop Kitchen
• 16 oz mason jar w/CT closure • Glass • Hand-cappable • Comparable serving size to
other sauces • 5 g protein per serving
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One Hop Kitchen – Labeling
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One Hop Kitchen – Launch and Stories
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Marketing and expansion
• In over 25 stores in USA & pursuing growth
• Online sales • Blind tastings
• Come taste it at our booth!
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Expanding insect foods…
Consumer demand
Market Competition
Reduced raw material &
product cost
Industry growth
Regulatory attention &
research
New product development
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Pushing Entomophagy Forward
Genetics & species
selection
Feed optimization
& waste upcycling
Production automation Innovative
processing platforms
New food sector
Marketing & Awareness
Fair & harmonized regulation
Global markets
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Questions?
Lee Cadesky: [email protected]
www.cfufoods.com www.onehopkitchen.com
@cfufoods @onehopkitchen
