By Saumya Rastogi | March 12, 2025 | All pictures representational | Images: Freepik
Despite its name, cockroach milk isn’t a liquid like cow’s milk. Instead, it’s a protein-rich crystal that forms inside the gut of the Pacific beetle cockroach, which is the only known cockroach species to give birth to live young
Studies suggest that cockroach milk contains three times more energy than buffalo milk, which is already known to be richer than cow’s milk. It is loaded with proteins, essential amino acids, sugars, and fats, making it a highly concentrated energy source
The Pacific beetle cockroach doesn’t lay eggs but gives birth to live nymphs. The mother secretes a nutrient-dense ‘milk’ inside her brood sac, where the developing young consume it to grow
One of the most remarkable properties of cockroach milk is its ability to release proteins gradually. This slow digestion process could help provide a sustained energy source, making it appealing for athletes or those needing long-lasting nutrition
With the global demand for protein sources increasing, scientists are looking into cockroach milk as an eco-friendly alternative to traditional dairy and meat. Producing it would require far fewer resources than raising cattle, making it a more sustainable option
Although the potential of cockroach milk is exciting, it is not yet available for human consumption. Researchers are still exploring ways to mass-produce it in a lab setting since milking cockroaches individually is impractical
Because of its high nutritional density and slow-release energy properties, some scientists believe cockroach milk could be an ideal food source for astronauts on long space missions
Since cockroach milk is not derived from mammals, it is naturally lactose-free, making it a possible alternative for people with lactose intolerance. However, more studies are needed to determine if it is suitable for widespread consumption
While cockroach milk has promising nutritional benefits, its safety and feasibility for human consumption are still under investigation. Scientists are studying whether it can be produced ethically and efficiently before it enters the mainstream food market