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They Gave Them Bread with Insect Flour. the Results of the Experiment Were Surprising.
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The addition of cricket flour improves the nutritional value of bread but worsens its sensory evaluation, according to research conducted among a group of young women. An experiment conducted by the Poznań University of Medical Sciences showed that the mere mention of insects does not lower the product's rating, and sometimes even increases it. Furthermore, respondents rated bread containing insect flour higher when they knew its ingredients.
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