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Alternative protein

Catalog of solutions for the production and processing of insects and worms into alternative protein

Production and processing of insects
Technologies for the production of food products from crickets
"Smart" worm farms
Mealworm supplements for baked goods, sports nutrition, pasta, meat and alternatives
Automated insect factories
Technology for processing food and feed production waste into protein feed for insects and fertilizers
Cricket Farms
Solutions for start-ups and large industries
Biorecycling of waste by insects
Agro-industry waste into high-quality nutrients and organic chemicals
Vending machines
Vending machines for selling insect snacks
Modular farms
Recycling of waste into feed and fertilizers
Automated Farms
Modern solutions for growing crickets, mealworms and other insects
Experts in the development of new technologies for the production and processing of insects and worms into alternative protein
  • Food and Agriculture Organization of the United Nations (FAO)
    It is a United Nations agency that works to improve food security and nutrition. FAO provides information and resources on the use of insects as food and feed.
  • International Insect Platform for Food and Feed Production (IPIFF)
    It is a non-profit organization that promotes the use of insects as food and feed. IPIFF provides information and resources on insect production and processing.
  • Dutch Insect Protein Association (DIP)
    A non-profit organization working to promote the use of insects as food and feed in the Netherlands. DIP provides information and resources on insect production and processing.
  • Dr. Marcel Dicke
    Professor of Entomology at Wageningen University and Research in the Netherlands. He is an expert on the use of insects as food and feed.
  • Dr. Michael A. Hansen
    Professor of entomology at Cornell University. He is an expert in the field of the nutritional value of insects.
  • Dr. Mark R. Hossain
    Professor of Food Sciences at Texas A&M University. He is an expert in the processing of insects into food products.
  • Dr. Lucrezia R. Pinheiro
    Professor of Entomology at the University of Florida. She is an expert on the use of insects for pest control.
  • Dr. Sophie D. Waters
    Researcher in Food Science at the University of Nottingham. She is an expert in the development of insect-based food products.
Alternative protein
Rapid population growth (according to the UN, the population will reach 9.7 billion by 2050), the environmental costs of animal husbandry, changing consumer preferences and health awareness are driving the search for alternative proteins. By 2050, food production needs to increase by 70% to meet the needs of people around the world. And this is in the presence of only 5% of additional arable land. The introduction of alternative protein into the food chain will reduce the amount of land involved in agriculture by 98% and reduce the consumption of associated resources by 50%, thereby contributing to the fight against climate change and biodiversity degradation, while still offering a healthy, high-quality and abundant protein. In addition, there is a need for sustainable food supply chains that are less related to animal protein production. Plant-based or fermented protein options are no longer niche consumer trends, especially since the protein content of, for example, crickets is 77%, while beef is 26%, chicken is 27%, salmon is 20%, and soy is 19. %, in the egg - only 13%. Alternative protein is going mainstream.
Edible Insects
2.5 billion people already eat insects, mostly in the Greater South. For example, in the Congo, the average household in Kinshasa eats over 300 grams of caterpillars per week. In the Central African Republic, the average person eats about 42 caterpillars a day during the rainy season. In Asia, between 150 and 200 species of insects are regularly eaten. For example, about 80 different types of insects are eaten in Thailand. The red palm beetle is so popular that it is considered a delicacy throughout the Asian continent.

In Mexico, local farmers look for red and white agave larvae to cook - usually the insects are fried and seasoned and then served on a tortilla with a spicy sauce. By the way, Mexico is one of the leading countries with the largest variety of edible insects on the planet, with over 300 different species.

In fact, you already eat over 0.5 kilograms of insects every year without even knowing it. They are naturally present in juices, fruits, vegetables, and food coloring E120, made from cochineal, which gives the red color to many foods.

According to recent studies, there are more than 1900 edible insects, but the most famous of them are Orthoptera (grasshoppers, locusts, etc.), as well as beetle larvae (worms, weevils, etc.), Hymenoptera (ants, bee larvae ... ). As with any animal product, the growing conditions and processing of the product will determine the quality of the insects. Today, protein powder and its various variations are primarily produced from insects: snacks, flour and various pastries, ice cream, smoothies and other alternatives to dairy products, and, of course, eaten in their original form - for example, fried crickets are quite popular. The shelf life of insects is usually 8-12 months.
Health benefits of edible insect protein
  • Naturally high protein content
  • High quality protein with a complete amino acid profile
  • Natural high content of vitamins and minerals
  • Natural source of omega-3 fatty acids
  • Natural high fiber content.
Chitin can cause allergies.
Influence of agricultural cultivation of insects on ecology
Fresh insect production has a significantly lower environmental impact compared to other traditional animal protein sources:
  • Limited greenhouse gas emissions (approximately 1.5 kg of CO2, while poultry - 3.7, pigs - 4.66, cattle - 33.07)
  • Comparatively high energy consumption (insects are cold-blooded, a higher ambient temperature is needed to maintain optimal growth; nevertheless, it is about 2 times lower than that required for raising cattle). By the way, it is for this reason (and also for economic reasons) that the production of most European and American companies involved in the production of food from insects is located in Asia or South America (Vietnam and Mexico are especially popular).
  • Efficient use of feed (usually does not require the cultivation of special feed, in particular, production waste, such as flour, can be used)
  • Low land use due to vertical farming (approximately 2.1 square meters, while for poultry - 4.8, pigs - 8.98, cattle - 122.13)
  • Low water consumption (about 0.1 cubic meters, while for poultry - 4.3, pigs - 6, cattle - 15.4)
    In the context of a growing population and increasing demand for food, the search for alternative protein sources is becoming increasingly important. Sustainable development technologies offer innovative approaches to the production and processing of insects, creating new opportunities for cultivating alternative protein. In this article, we will explore various technologies such as cricket-based food production, smart farms for breeding worms, and automated insect factories that contribute to the sustainability and diversity of our food supply.

    Cricket-based food production: Cricket-based food production is one of the most popular technologies in the field of alternative protein. Crickets are rich in protein, and their breeding requires significantly fewer resources compared to traditional animal protein sources. Products such as protein supplements for bakery goods, sports nutrition, pasta, and alternative meats are gaining popularity among consumers, drawing attention to sustainability and innovation in the food industry.

    Smart farms for breeding worms: Worms are another source of alternative protein, and smart farms for their cultivation offer an innovative approach to this process. Automated farms monitor and control the living conditions of worms, providing optimal conditions for their growth and development. This improves production efficiency and ensures consistent access to high-quality protein.

    Waste processing technology into protein feed and fertilizers: Waste processing technology for the production of food and feed waste into protein feed for insects and fertilizers is another important component of sustainable development in the alternative protein field. Insects such as crickets and worms can be used to convert organic waste into valuable protein feed. This helps reduce waste volume, prevents environmental pollution, and creates new opportunities for utilizing food production residues.

    Insect-mediated bioconversion of waste: The implementation of insect-mediated bioconversion of waste is becoming increasingly popular. This technology allows the use of insects to decompose organic waste, such as food scraps and agricultural waste. Insects, through their lifecycle, transform these waste materials into useful products such as biofertilizers and protein feed. Thus, insect-mediated waste bioconversion minimizes negative environmental impact and promotes sustainable resource utilization.

    Vending machines for selling insect snacks: Vending machines offering insect-based snacks are becoming increasingly common. This convenient and accessible solution provides alternative protein sources to a wide audience. Consumers can purchase products containing cricket flour or other insects and enjoy nutritious and environmentally sustainable snacks.

    Modern insect cultivation solutions: Modern technologies and methods are used to cultivate insects with high efficiency. Automated farms and modular systems provide optimal conditions for insect development, increasing productivity and ensuring a stable supply of alternative protein to the market. Smart farms equipped with advanced control and automation systems optimize the conditions for insect rearing, including temperature, humidity, and lighting. Such systems also monitor the health and development of insects, as well as ensure product quality and safety.

    Insect-based food production: Technologies for insect-based food production are becoming increasingly diverse. They include the creation of mealworm-derived additives for bakery goods, sports nutrition, pasta, and alternative meats. These products possess high nutritional value while simultaneously leaving a smaller ecological footprint compared to traditional protein sources.

    Sustainable development technologies for cultivating alternative protein, such as insect production and processing, smart farms, automated factories, and waste bioconversion technology, open new perspectives for ensuring food security and sustainable development. They allow for more efficient use of available resources, reduce negative environmental impacts, and offer innovative, protein-rich food products. The transition to alternative protein not only contributes to solving the issue of food scarcity but also creates new opportunities for sustainable development and a healthy lifestyle.
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