Leah Bessa

Leah Bessa

Co-Founder of Gourmet Grubb
Cape Town, South Africa
Mini Bio

Leah Bessa is a stirring South Africa woman who has taken a big step outside of many comfort zones when it comes to changing the world’s eating habits and saving the planet.

Her plan is for all of us to eat more insects and she has created delicious products to prove that it’s totally doable.

Leah has a master’s in food science Leah and studied insects as an alternative protein option. Through her research and dedication to sustainability, Leah developed EntoMilk alongside Jean Louwrens. This funny sounding product is an insect-based alternative to dairy products. Ice-cream made from the product tastes amazing. What’s more, it has zero carbs, no refined sugars and a healthy dose of many minerals (including calcium, iron and zinc). Of course, the best bit is that it has more protein than both regular dairy and comparable red meats. For ice cream lovers looking for a healthy alternative, and those who are lactose intolerant, Entomilk is a solution worth trying.

Gourmet Grubb’s ice cream features all-natural ingredients. Alongside the insect based Entomilk, the other stuff consists of raw honey, organic peanut butter, spices, and cocoa.

As Leah is fond of telling people, she wants to change the world one scoop at a time.

Speaker experience
This Startup Makes Ice Cream From Insect Larvae
Newest Features
Business Today - Oct 28, 2019
This Startup Makes Ice Cream From Insect Larvae

A South Africa-based startup Gourmet Grubb has introduced ice creams that is made from insects. The company said that it has used EntoMilk, which is made from larvae of the black solider fly.

Written by: Business Today
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