GHENT, Belgium (Reuters) - Belgian waffles may be about to become more environmentally friendly.

Scientists at Ghent University in Belgium are experimenting with larva fat to replace butter in waffles, cakes and cookies, saying using grease from insects is more sustainable than dairy produce.

Clad in white aprons, the researchers soak Black soldier fly larvae in a bowl of water, put it in a blender to create a smooth greyish dollop and then use a kitchen centrifuge to separate out insect butter.