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Sysco Partners With Entosense to Add Edible Insects to Product Line

Sysco Partners With Entosense to Add Edible Insects to Product Line


UNITED STATES
Friday, March 27th, 2020

Protein is arguably one of the sectors being explored the most, as consumers clamor for more plant-based, sustainable, and healthy options that make them feel good both inside and out. And, to wrap all of those attributes up in a bow, suppliers also have to offer a product that’s unique in order to really attract shoppers’ eyes. For Entosense, it isn’t a challenge to differentiate itself from others in the protein sector thanks to its trendy edible insects product.

To help chefs and other restaurant operators have access to a collection of one-of-a-kind edible insects, Sysco partnered with Entosense to now offer four intriguing products

Yes, you read that correctly: edible insects. Though bugs as grub has circulated in the peripheral of our industry, Entosense is kicking the category into high gear after food distributor Sysco picked up the insect provider’s product line.

According to a press release, edible insects as a serious food source has been gaining acceptance across the United States, Canada, and Europe in recent years, especially as consumers have collectively become more environmentally and health conscientious. In response, some of our industry’s most innovative culinary minds have taken to edible insects as eye-catching recipe toppers and menu-stealing ingredients.

For Entosense, it isn’t a challenge to differentiate itself from other protein companies thanks to its trendy edible insect products

And, to help these chefs and other restaurant operators have access to a collection of one-of-a-kind edible insects, Sysco partnered with Entosense to now offer four intriguing products, which include the following delectable insect goodies:

  • Chapulines are toasted and spiced grasshoppers. They are a pre-Hispanic food from Mexico and are becoming popular with high-end Mexican restaurants
  • Sal de Gusano is worm salt (Salt of Worm) made using the Maguey Worm, sometimes called the Agave Worm because it lives in the same Agave plants that tequila and mezcal are made of. Sal de Gusano is the traditional salt used with mezcal which is becoming popular in bars, taverns, and restaurants nationwide
  • Manchurian Scorpions are popular with a similar type of establishment but instead of being used as a traditional edible insect, they are sold as a novelty. Most popular are “Scorpion Shots” and “Flaming Scorpion Cocktails"
  • Gourmet Black Ants are a chef favorite because of their strong citrus taste. Chefs like to spice things up by replacing lemon or lime with Black Ants creating a dish patrons will never forget. Professional chefs also like that the ants are small enough to not immediately look like an insect but strong enough to have an impact

As more unique trends like this catch fire across our industry, Deli Market News will continue to report on the latest.

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