“Insects require no physical space and very little food.”

Gourmet Grubb is a brand-new food company based in Cape Town with an age-old idea - insects as a food source.

Leah Bassa food scientist and founder of Gourmet Grubb is challenging the way we think about eating insects. Insects already made a relevant appearance into the food scene with fried insects in stir-fries, cricket flour in pasta or powdered insects in health bars. But Leah thinks that there are many more exciting and inviting ways to introduce insects to the Western world and to make it less of an exotic experience and more of a “normal” food product part of our daily diets.

This is where EntoMilk™ was born. The name comes from the term ‘Entomophagy’, which is the practice of eating insects. EntoMilk™ is a dairy alternative made from insects, that is rich, creamy, five time higher in protein than regular dairy and remarkably environmentally friendly.

Farming insects is way more ethical and sustainable compared to livestock farming. Insects require no physical space and very little food. They present a very high capacity of reproduction. They do not release greenhouse gases and require very little energy farming them. Insect breeding is not cruel, but actually caters to their natural habitat and behaviour.