There’s a fly in my waffle! Scientists experiment with larva fat to replace butter

Fat from larvae could be a more sustainable alternative to dairy, say researchers

Scientists at Ghent University in Belgium are experimenting with larva fat to replace butter in waffles, cakes and cookies, saying using grease from insects is more sustainable than dairy produce.

The researchers soak black soldier fly larvae in a bowl of water, put it in a blender to create a smooth greyish dollop and then use a kitchen centrifuge to separate out insect butter.