ENTOLAB-loppuseminaari: hyönteiskasvatuksen edistäminen Etelä-Pohjanmaalla 4.12.18 Seinäjoki

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
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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
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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%
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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
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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
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8. Current numbers and future volumes
>100,000 t/yr in 2023
>1,000,000 t/yr in 2030
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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
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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
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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
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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
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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
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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
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22. THANK YOU!
Simon Hvid, Consultant, DTI
E: simh@dti.dk
M: +45 7220 3558