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It’s a moral dilemma every time you fancy a snack and open a packet. It’s a question you must ask yourself.  When buying crisps.

Do any animals suffer in the making of these?

Should I be eating crickets?  Or is that unconscionable? Why not eat crickets?

A lot do.


The man who can put your mind at ease and fill your basket for you is Milan-born Francisco Majno who has founded “Small Giants Crackers”. made from insect flour made from Thai house crickets.

Crickets are a complete protein source containing essential amino acids- the building blocks of protein. They have up to 70% protein content which is much higher than meat. They are high in vitamin B12. Two billion people who have insects as part of their regular diet can’t be wrong. Thailand has insect farms.

“Small Giants” was founded by Edoardo Imparato and Majno who discovered their love of insects while travelling the Far East. Says Edoardo : “Small Giants Crackers are the best way to try insects for the first time and fall in love with them!

We’re excited to be launching in Sainsbury’s to give more people the chance to taste our revolutionary crunchy snacks. We’ve created a planet-positive insect-enriched snack that tastes great and offers a genuine alternative to those wanting to cut their consumption of animal protein.”

“Most of the cricket farms in Thailand are small family-owned businesses This means that sourcing from them you support the rural farming communities and help them to build a more prosperous life for their families.

Two to three crickets go into each bite.   Allegedly , crickets don’t feel pain and s can be farmed vertically and reared on bio-waste transforming it into high-quality protein.  Although anyone allergic to crustacean shellfish may also be allergic to the humble Acheta domesticus.

There are no known cases of transmission of diseases or parasitoids from insect s to humans so crickets may pose less risk of transmitting zoonotic infections to humans. Which is all very reassuring for a crisp eater.

London-based Small Giant Crackers are made with 15% cricket flour which has an umami taste as well as a  protein punch and a vitamin hit. Sainsbury’s now stocks two cricket flavours Rosemary & Thyme and Tomato & Oregano in  40g packs.

As well as insects, my kitchen cupboards are also full of seaweed.

Cheese ‘n’ onion, Bovril and salt ‘n’ vinegar have had their day.  Crisps are no longer unhealthy and fattening. They are now good for you in between meals as well as at meals. We all should be eating more Atlantic Wakame and Sea Spaghetti crisps.


Wick-based Shore is hoping to prove that seaweed is not just another soon-to-be-washed up trend but a realistic future superfood.

The company in Sutherland has been growing, harvesting and processing its premium, 100% sustainable Scottish seaweed since 2016. They harvest all year round in all weathers to select and hand harvest the best seaweed from up to 17 different varieties before drying and milling to include in their range of chips, clusters, pesto and tapenades that launched in late 2020.

Crammed with nutrients including iodine, antioxidants and prebiotic fibre, the range is stocked nationally at Holland & Barrett and in Coop and Sainsbury’s in Scotland. Shore also supplies its sustainably sourced seaweed to other food and drink manufacturers in Scotland for biscuits, seafood and gin to name a few.


Seventeen varieties of seaweed are used in Shore whereas Phil and Viv Lambe’s Brown Bag crisps are made from lentils.

Former IT man Phil  and local journalist Viv were obsessed with crisps.  They purchased a £99 fryer from John Lewis and started making their own in the garden shed in Surrey.  Now they are sold in Selfridges and around the world.

Wrapped in fully compostable packets, the Vegan Society-approved, 96 cals a bag , gluten-free Source Earth lentil crisps come in Coconut Curry, Smoked Paprika & Chilli and Sour Cream & Chive.

I am weaning myself off Pringle’s and taking each insect and mouthful of bladderwrack one day at a time.