What is cockroach milk and why are researchers calling it a ‘superfood’?

A study published in the Journal of the International Union of Crystallography found that it provides three times the energy of buffalo milk, once considered the most calorie-dense mammalian milk. “Storage of food in crystalline form not only allows a high concentration of food to be stored but also provides a mechanism for the controlled release of nutrients as they are needed. Understanding the molecular structure of these in vivo-grown protein crystals allows us to appreciate how the principles of thermodynamics (crystal packing) and kinetics (equilibrium between crystalline and solution states) are exquisitely utilised in biology to provide an evolutionary advantage,” they mentioned.

Scientists believe that if production challenges are overcome, cockroach milk could be a future alternative in sustainable nutrition.

Is cockroach milk the next superfood? How it compares to other alternative proteins in digestibility and health benefits

Kanikka Malhotra, consultant dietician and certified diabetes educator, explains that cockroach milk stands out from other protein sources due to its unique nutritional composition. “Its protein crystals, produced by the Pacific beetle cockroach, contain all essential amino acids and release nutrients gradually during digestion, enabling sustained energy delivery — a key differentiator from rapidly absorbed plant or whey proteins,” she says.

Currently, cockroach milk is not considered safe for human consumption. (Source: Freepik)

With three times the calorie density of buffalo milk and four times that of cow’s milk, cockroach milk is rich in proteins, fats, glycosylated sugars, and essential fatty acids like oleic and linoleic acids, which are crucial for cell repair and growth.

Researchers deem it a superfood because of its nutrient profile and sustainability potential. Unlike dairy farming, cockroach farming requires minimal land and water. “While its lactose-free and hypoallergenic properties make it appealing for those with lactose intolerance, ethical concerns, and production challenges limit accessibility,” Malhotra notes.

However, she acknowledges the psychological barrier many might face: “It is a little bizarre to consider cockroach milk a food source! This unconventional protein source challenges our perceptions of nutrition and sustainability in the modern world.”

Is this type of milk safe for human consumption yet?

Currently, cockroach milk is not considered safe for human consumption. Malhotra highlights the lack of research on its safety, particularly concerning potential allergens and contamination risks. “There hasn’t been enough research to confirm its safety, making it a risky choice, especially for vulnerable groups like pregnant individuals or those with shellfish allergies,” she says.

To make it safe, scientists are exploring innovative solutions:

• Lab-based synthesis: Genetic engineering of yeast or microbes to produce the same proteins found in cockroach milk, avoiding the need to harvest insects.
• Safety trials: Extensive human studies to assess allergic reactions and long-term health effects.
• Strict quality control: Ensuring purity and eliminating harmful pathogens.

Malhotra finds the concept fascinating but acknowledges that significant hurdles remain: “While cockroach milk might sound bizarre, its potential as a nutrient-dense option is undeniable. However, until we can address safety and ethical concerns, it remains more of a scientific curiosity than a practical food source.”

DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.