Traceability
How it is made
Six steps. Nothing hidden.
01
Raised
Our crickets are farmed by specialist growers to strict food-safety standards — a naturally efficient source of whole-food protein.
02
Cleaned
Every batch is cleaned and prepared, ready for gentle processing.
03
Heat-treated
The crickets are cooked and dried under carefully controlled heat — the step that makes the powder safe, stable and shelf-ready.
04
Milled
Once dried, they’re milled into a fine, flour-like powder that blends smoothly into anything you make.
05
Tested
Every batch is checked for quality and nutrition before it’s approved — from protein content to safety.
06
Packed
Sealed, batch-stamped and ready for your kitchen. One ingredient, start to finish.
Production flow
From farm to finished pack.
Every batch follows the same sequence at our production facility. The three control points marked below are the checks the process cannot continue without.
1
Raw material cricket
2
Clean cricket
3
Boiled cricket
3.1
Freeze and store
3.2
Thawing
4
Physical analysis
CCP1
5
Dried process
CCP2
Machine temperature set to 100°C or above. Core temperature held at 80°C or above for 15 minutes. Product temperature after drying 70°C or above. Moisture after drying 11% or below.
6
Whole dried cricket
7
Oil extraction
8
Grinding
9
Sieving
10
Metal detector
CCP3
11
Packing and weighing
12
Sealing and date code
13
Finished goods storage
CCP: critical control point — a step where a check is applied and recorded before the batch moves on.