Butter Made from Bugs Could Soon Be an Actual Thing

Food scientists at the University of Ghent in Belgium are working on a squirmy new alternative to traditional dairy butter: insect fat. The so-called bug butter could be the wave of the future. According to food technologist Daylan Tzompa-Sose, insects “are more sustainable because they use less land, they are more efficient converting feed to weight, they also use less water to produce.” Not everybody can tell the difference between butter and this particular non-dairy substitute.