An Ealing company is pioneering the use of 'cricket flour' as an alternative form of protein to aid athletes in faster muscle function, repair and recovery.
Smash Nutrition, based in Hanwell, launched its unique Cricket Protein Formula this year to counter the rising number of athletes suffering from an intolerance to whey, a high source of protein traditionally used in protein powders.
As strange as eating crickets sounds, the insects contain 68% protein - more than double the level found in chicken.
Director of Smash Nutrition, Robert Bordi, said: “When I'm training hard and trying to satisfy my protein requirements, it's hard to avoid red meat.
“But the alternatives – other than pure whey – contained highly dubious additional ingredients. That led me to new, superior sources of protein.
“Cricket flour provides the ideal base for this new protein powder formulation.”
Smash Nutrition's Cricket Protein Formula is designed to be taken directly after a workout and is quickly digested for prolonged recovery and to restore glycogen levels more efficiently.
The formula doesn't consist purely of cricket, but uses a range of natural protein sources as well as providing all the required amino acids and natural protease enzymes.
It uses Acheta Domestica crickets which are commercially raised in controlled, hygienic conditions before being transformed into high quality cricket flour protein.
The almost tasteless powder contains no preservatives, no artificial colours, flavours of sweeteners, and is packed with vitamin B12, calcium, iron and branch chain amino acids.
