Oh yeah…
Bessa was on hand at the city’s Design Indaba conference in the Emerging Creatives section with her trio of flavors—peanut butter, chocolate and chai—specifically to let people have a taste and expand their understanding of entomophagy. She told us they use locally raised black soldier fly larvae to further increase the sustainability factor while adding nutritional value; it turns out these little protein-packed worms are also high in minerals like iron, zinc and calcium.
