Efrain C. Barragan
Clif Family Winery
Director Of Marketing & DTC
St. Helena, CA
Heidi: Was there anything you had to overcome to try it?
Efrain: I’ve always been an adventurous eater so I was very excited to try the Aketta cricket flour for the first time.
What do you expect the Aketta products to taste like?
I thought it would have an earthy flavor profile with a bit of a chalky texture. The flavor in fact resembled a very mild dry shrimp.
As an athlete how do you see this being part of your nutrition routine.
I think this is something I can definitely incorporate into my nutrition routine.
How much do you personally taste with your eyes?
For me it’s 40% with my eyes and 60% with my nose, palate and soul.
What do you think about the future of quality high protein ingredients? (many people are concerned about fish being in short supply, the impact of the beef industry on land and water resources )
I could see crickets would be the future for protein consumption as we begin to deplete our resources. The impact on the beef industry would not be significant due to the adoption period of this product.
What do you think is on the rise in the future of food? (or here can you foresee or have you noticed any trends?)
I think bugs will be something that may be slow to adopt but I see other sources of protein coming online in the next few years.