Scientists at the Ghent University in Belgium are experimenting with insect fat to replace butter in waffles, cakes and cookies. According to the team, using grease from insects is more sustainable than dairy produce. They have been working on creating insect butter using black soldier fly larvae. Consumers noticed no difference when a quarter of milk butter in a cake was replaced with larva fat, but the taste became unusual as the quantity was increased, says the study. Scientists are looking at insects as a more environmentally friendly and cheap alternative to other types of animal products.