Integrating edidle insects into food - Simon Hvid, Danish Technological Institute
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This document summarizes a presentation on integrating edible insects into food. It discusses the global challenges of feeding a growing population by 2050 and how insects provide a more sustainable source of protein compared to traditional livestock. Insects require less land and water use and have a higher feed conversion efficiency. The presentation outlines the industrial potential of certain insect species like black soldier flies and crickets as food. It also discusses current and projected market sizes for insect-based foods in Europe. The remainder covers characterization of insects as ingredients, processing methods to extract high-value components like oils and minerals, sensory analysis, and example product types that have been developed with insect ingredients.
Integrating edidle insects into food - Simon Hvid, Danish Technological Institute
- 1. Integrating edible insects into food Both as separate components and as a whole Nordic seminar on insects for food, feed and circular economy Simon Hvid Consultant, Food Technology Danish Technological Institute
- 2. Food Technology at DTI Agrotech Product development New food concepts, applications, novel technologies Physical and chemical characterisation Characterisation & analysis Process development Microencapsulation, drying and stabilisation of ingredients Food safety Legislation and labelling HACCP, prevention of food fraud Sensory & consumer tests Consumer and market tests Sensory of food and non-food Food waste Reduction of food waste in catering, better use of sidestreams 2
- 3. Global challenges in 2050 60%>1 billion.>800 mio. 18% 70%25% Of all children suffer from malnutrition Of all GHG emmission is related to livestock production Of all suitable land for farming is already in use (77% of that is used for livestock production) People who lack food People without a clean water source Increase in protein demand 3
- 4. Effective use of resources 10 Kg feed is able to produce When taking into calculation, how big a part of the animal that we actually eat in western countries 0.4 kg cow 1.4 kg pig 2.4 kg poultry 4,5 Kg insect Or Or Or Source: Oonincx & de Boer Based on Black soldier fly 4
- 5. Insects with an industrial potential as food Beetles Lesser mealworm (Alphitobius diaperinus) Common mealworm (Tenebrio molitor) Flies Black soldier fly (Hermetia illucens) Crickets House cricket (Acheta domesticus) Banded cricket (Gryllodes sigillatus) ??? Protein: 50-60% Fedt: 10-30% DM: 30-40% Protein: 60-70% Fedt: 10-20% DM: 25-35% Protein: 40-50% Fedt: 25-35% DM: 30-40% 5
- 6. Climate and resource efficient food production Low use of water (>100-1000x) compared to other animal livestock production Currently, ~5 times better feed conversion efficiency compared to cattle Low requirements for production area (1/10 used for production of equivalent quantity of protein from cattle) Very low emission (>100x) of greenhouse gases and ammonia compared to production with pigs and cattle 6
- 7. Markets for food Currently, 70M t meat+fish/yr – estimated to increase to ~130M t/yr in 2050 Estimates from IKEA project, insect-based food to constitute 4% of all food in 2050, resulting in >5M t/yr Source: OECD-FAO Agricultural outlook 2018-2027 7
- 8. Current numbers and future volumes >100,000 t/yr in 2023 >1,000,000 t/yr in 2030 8
- 9. Insect-based food products have a huge potential… but how to capatilize? Currently, the global food market for insect-based products is growing >40% annually Estimated value of more than 400M EUR/year in 2023 (e.g. Global Market Insights) Several European consumer studies indicate that millions of consumers are willing and ready to eat insect-based products 9
- 10. Product types on the EU* market Snacks - whole (roasted) Bars (energy and protein bars) Confectionery Granola Pasta Bread Drinks Spreads Meat alternatives * Mainly NL, BE, UK, DK, FI and CH10
- 11. Product types on the EU* market Snacks - whole (roasted) Bars (energy and protein bars) Confectionery Granola Pasta Bread Drinks Spreads Meat alternatives * Mainly NL, BE, UK, DK, FI and CH11
- 12. Vitamins Insects Chitin Fat/ fatty acids Minerals The approach at DTI, center for Food Technology Insect meal 12
- 13. Protein purification Known industrial processes can be adapted Other ingredients/purities can be obtained Need for optimisation 13
- 14. Protein purification Known industrial processes can be adapted Other ingredients/purities can be obtained Need for optimisation 14
- 15. Characterization of insects as food ingredient • Water binding capacity • Oil binding capacity • Viscosity • Solubility/re-solubility • Foaming capacity/stability • Emulsion capacity/stability • Gel strength (Bloom test) • Particle shape (morphology) • We’re looking for novel fuctionality Fat/ fatty acids 15
- 16. Preliminary studies Water binding capacity Oil binding capacity Emulsion capacity and stability Emulsion stirring power Foaming Processed meal from lesser mealworm Defatted/non-defatted Emulsion stirring power Preliminary studies by Dalius Kaselis 16
- 17. Chemical analysis of insect meal fractions Fatty acid profile Fatty acid fractionation Isolate interesting fatty acids (e.g. omega-3 fatty acids) Amino acid profile Mineral content Vitamin content We are looking for functional ingredients with specific physical attributes Fat/ fatty acids 17
- 18. Processing of high value oils Example of short-path distillation Pre-treatment Filtration Enzymatic digestion Filtration ClarifyingPre- fractionation Post-treatment Fatty acids Functional ingredients High-value oil mixtures Pure high- value oils Final standardizatio n Fractionation Fat/ fatty acids 18
- 19. Other ingredients Minerals Essential in food From natural (insect) source Chitin Processing to high-value products Glucosamine (dietary supplement), chitosan, medical devices etc. Any special properties? Vitamins B1, B2, B12, A, E Based on insect, diet and type Bioactive components Antimicrobials? Antioxidants …? Vitamins Chitosan Bioactive componen ts Mineral s 19
- 20. Sensoric analysis Consumer- and market analysis Test of concept Consumeracceptance Sensoric analysis Test of difference by substituting ingredients Quality control, off flavor etc. Profiling: Decription of sensoric characteristics, visual evaluation, smell, mouth feel Courses – Introduktion to sensoric evaluations What is a sensoric analysis? Theory of the human senses Exercises and interpretation of results 20
- 21. Products we have already participated in developing Snacks Protein bars Drinks with grinded insects Chips Meat replacers Baked goods Ryebread, white bread, crackers Quiche Tarts 21
- 22. THANK YOU! Simon Hvid, Consultant, DTI E: simh@dti.dk M: +45 7220 3558