one hop kitchen: from bug to bolognese, a case study lee...

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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: lee@cfufoods.com

www.cfufoods.com www.onehopkitchen.com

@cfufoods @onehopkitchen