Crickets offer protein and great flavor

Crickets are being hailed for their superfood powers and flavoursome nature at the Seymour Alternative Farming Expo.

Paula Pownall, founder of Grubs Up insect farm in Perth, will be discussing the benefits of crickets for consumption – with products available to taste and purchase, and she will deliver a keynote speech too.

From roast cricket spice mixes to cricket protein powder, Grubs Up has been incorporating crickets into everyday cooking ingredients in an attempt to reinvent how people react to and imagine insects.

“Insects and crickets are 65 per cent protein and 100 per cent of the insect is used, so there’s no waste,” Mrs Pownall said.

With 80 per cent of the world’s population already incorporating insects into their diet in some manner, she said whether it was introducing the high-protein cricket powder into baked goods, smoothies or as seasoning, there were simple ways to use it that could deliver benefits.

“We live in a really lucky country; we don’t need to eat insects, but our sources of protein, whether that’s pigs in piggeries or cows, all need a viable and sustainable source of protein for their production.

“We just want to share some general information about the benefits of insect farming and how you can do it…whether it be for human or animal feed.”

Mrs Pownall’s keynote speech will be held at the Learning Hub at 10am on Friday, and 11am on both Saturday and Sunday, and Grubs Up will also have a stall at site L25.

The Seymour Alternative Farming Expo will be held from February 16-18, at Kings Park in Seymour. For further information or to buy tickets online and save 17% visit

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