Bug butter was a yogurt-like food produced by insects called butter bugs, genetically engineered insects developed by Escobaran scientist Enrique Borgos. The substance had all the required nutrients to sustain a person; Borgos claimed that he lived on the stuff for three months on end. Alone, the butter was bland, almost tasteless. However, it often took on some of the qualities of the plant life consumed by the bugs; for instance, when they ate roses, the butter became rosy and creamy. Ma Kosti used the butter to create a popular new alcoholic dessert, Maple Ambrosia.