Environmental impact potential of insect production chains for food and feed in Europe

Molecular interactions tailoring the physicochemical, technofunctional, and texture characteristics of textured vegetable-insect proteins

Textured vegetable-insect proteins (TVIPs) offer a sustainable alternative to meat, although extrusion-triggered protein interactions between these raw materials remain underexplored. This study evaluated the effect of cricket meal (CM) incorporation on the physicochemical, structural, and functional characteristics of TVIPs. CM replaced 10 % and 20 % of soy flour (SF), soy protein concentrate (SC), or pea protein concentrate (PC), processed by low-moisture extrusion. CM addition increased fat and insoluble dietary fiber, while increasing random coils and β-turns, particularly in SC and PC matrices. These changes modified protein-protein interactions and network formation, contributing to denser structures with reduced porosity. Technofunctional properties increased at 10 % CM inclusion, with higher water and oil absorption. In contrast, 20 % CM substitution in PC significantly improved protein digestibility while maintaining desirable texture. Overall, these findings demonstrate the potential to tailor CM inclusion levels and protein sources to optimize functionality, texture, and nutritional quality in sustainable high-protein foods.

Set-up and validation of end-point polymerase chain reaction for the detection of edible insect DNA - Acheta domesticus and Tenebrio molitor - in food products

Insects offer an alternative protein supply for both animal and human consumption. Recently, companies in Europe have begun insect production for use in food and animal feed. Following Regulation (EU) No. 2015/2283, edible insects are classified under the novel food category and can be marketed and consumed within the European Union. As a result, methods of authentication are necessary to verify the compliance of these insect-based products. In this study, two end-point polymerase chain reaction assays for the detection of the 16S rRNA gene of Acheta domesticus and Tenebrio molitor were fine-tuned and validated. The primer specificity was tested on insect samples, other animals, and plants, and the gene was amplified only in target samples. The limit of detection was evaluated using different food matrices contaminated with decreasing concentrations of insect powder and was below 0.05% (w/w).

Valorising Insect Exoskeleton Biomass Filler in Bioplastic-Based Eco-Friendly Rigid Items for Agriculture Applications

In this work, by-products from insect farming valorisation are proposed as filler in biocomposite production, with relevant biodegradation in compost and valuable thermal and mechanical properties. Thus, we report on the preparation, properties, and biodegradability in compost of composites based on Poly(butylene succinate-co-adipate) (PBSA) and Poly(3-hydroxybutyrate-3-hydroxyvalerate) (PHB-HV) (70/30% by weight as a polymeric matrix, with filler from insect exoskeleton (I) up to 15% by weight in the 85% by weight of polymeric matrix. The insect biomass was a by-product obtained from grinding the insect's post-protein extraction dry exoskeleton. The composites were produced by melt extrusion and characterised in terms of processability, thermal stability, morphology, and mechanical properties to select formulations optimised for injection moulding processing. The optimised composites (PBSA/PHB-HV) with 15% by weight of filler were used to produce pots by injection moulding on an industrial scale extruder. Selected formulations were tested for biodegradability in compost, which evidenced the relevance of insect exoskeleton filler for meeting the requirements for the disintegration of rigid items. This paper presents a sustainable option for valorising the insect exoskeleton residue that remained after protein extraction for animal feed production and reducing the production cost of PBSA/PHB-HV-based composites without compromising the mechanical properties for application as rigid items in agriculture, all while promoting biodegradability in industrial compost.

Review: Insects as a novel feed ingredient: processing technologies, quality and safety considerations

The current food system is placing significant strain on limited available resources. Novel protein sources have been suggested as a potential solution for ensuring further growth without compromising the natural balance of the planet. In this direction, edible insects appear to be crucial players. Consumers may not always prefer the direct use of insects as human food, indicating that the indirect use of insects as animal feed might be more suitable. Insects are characterised by high nutritional value and similar digestibility compared to more traditional feed such as soybean meal and fishmeal. However, effective introduction of edible insects in animal diets requires one or more processing operations. Processing is paramount for ensuring high microbiological safety while improving the quality, digestibility and palatability of the insect. Additionally, feed processing could allow a combination of insect-based ingredients with other traditional feed ingredients, obtaining a uniform and stable mixture, which can easily and conveniently be provided to the farmed animals. In this review, an overview of the most common processing methods (blanching, grinding, drying, mixing, extrusion) applied to edible insects with the aim of delivering high-quality insect-based feed is presented. Each processing step is carefully evaluated, the pros and cons of each operation are considered and important recommendations are provided. Barriers and opportunities for advancing the use of insects within the feed sector are finally illustrated. A strong emphasis is placed on the need of evaluating the effect of any processing step on the quality and safety of insect-derived products, particularly considering the possibility of replacing traditional feed ingredients with insect-derived materials.

Insects as Sustainable Feed: Enhancing Animal Nutrition and Reducing Livestock Environmental Impression

Insects are emerging as a promising alternative source in animal nutrition, offering high protein content and a low environmental impression compared to traditional feed sources. This abstract explores the potential role of insects in reducing the environmental impact of livestock production. Insects such as black soldier fly larvae, mealworms, and crickets are rich in essential nutrients, including proteins, amino acids, fatty acids and so on. They can be efficiently farmed on organic waste streams, contributing to resource efficiency and waste lessening. Additionally, insect farming needs a small quantity of water, less land, and emits fewer greenhouse gases than conventional animal feed production. Despite these benefits, several challenges must be addressed to realize their potential, including regulatory approval, consumer acceptance, production scalability, and ensuring consistent nutritional quality. By overcoming these challenges through research, innovation, and policy support, insects can be integrated into mainstream animal feed systems, significantly reducing the environmental impact of livestock farming and contributing to a more sustainable agricultural future.

Who has an appetite for insects? Identifying segments of early adopters of insect-based food and their product attribute preferences: Insights from a choice experiment study in Germany

Despite well-documented scepticism among Western consumers about eating insects, there are groups of potential early adopters who will form the initial market for insect-based food. Understanding the different preferences of these potential early adopters is key to developing effective targeted marketing actions. This study aimed to identify segments of potential early adopters and their distinct product attribute preferences. Via an online survey in Germany (N = 922), we conducted discrete choice experiments using real packaging of insect-based meatballs and crackers. Latent class logit analysis identified four consumer segments for each product, three of which showed a willingness to buy the products. While these potential consumer groups varied in their price sensitivity and insect labelling preferences, they all attached the greatest importance to naturalness claims. Interestingly, sustainability and nutritional information were not top priorities for all consumers; instead we observed the importance of an institutional trust indicator, especially for unconvinced consumers. In conclusion, the results of the present study provide interesting insights for both researchers and practitioners to make informed marketing decisions in the development and labelling of insect-based products.