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Insect ingredients big impact making a

Ÿnsect, the world leader in producing natural insect ingredients, is making significant strides in the human food market amid rising demand for healthy, eco-friendly eating. Having created AdalbaPro, the first ingredient range derived from mealworms, the company is now gearing up capacity amid exciting research and key European Food Safety Authority findings. Report by Andy Probert.

AdalbaPro by Ÿnsect is busily working to fulfil its fantastic potential in developing insect ingredients for the human food sector, with a recipe of science, innovation, high-tech and vision. Firmly convinced that in years to come, insect ingredients will be the new normal for a healthy lifestyle, Ÿnsect has developed the brand AdalbaPro, the world's first ground-breaking food ingredient range made from insects.

The ingredient range, consisting of powders, liquids and ingre dients in textured form, are now being utilised in a wide variety of end applications such as baked goods, sports nutrition, pasta and meat alternatives.

Vertical farming

Based in Ermelo, The Netherlands, Ÿnsect's food division features one of the world's leading vertical farms dedicated to breeding the buffalo mealworm, otherwise known as the lesser mealworm ( Alphitobius diaperinus ).

Product Manager Marloes Martens explained the lesser meal worm is a "nutritious powerhouse" as it is composed of high quality, easily digestible proteins, containing all nine essential amino acids, nutrients essential to human health. They also contain omega 3, 6 and 9 polyunsaturated fatty acids and are naturally high in vitamins, minerals, and fibre.

When the beetle lays eggs, juvenile mealworms hatch from these eggs. These mealworms are fed and grown for several weeks.

On reaching maturity, 95% are processed, sterilised and, through Ÿnsect's innovative processing technology, converted into highquality, functional ingredients by unlocking the nutrients. The other 5% become adults to reproduce and ensure the juvenile population’s renewal.

The vertical farm in The Netherlands is fully automated by robots which feed and harvest the insects. Ÿnsect has also devel oped AI models and computer vision to create the optimal envi ronment for insect production.

The unique part of Ÿnsect's business model is the combination of an insect farm and a food factory. This means that both in the design of the factory, and also in its daily operations, Ÿnsect have to take the right hygiene measures for optimal growth of the insects and for food-safe processing of the insects into ingredients for the food industry. This blend requires specific knowledge of both operations.

Efficient and sustainable

As for effective nutrition, insects are an extremely efficient source of protein. The lesser mealworm, for example, can deliver 151 days of equivalent protein on 100kg of feed compared to just 21 days for beef.

And due to the vertical farming method, Ÿnsect delivers on effi ciency, helping produce more protein per square metre of land than protein sourced from dairy, and wit hin a zero-waste circular economy mode. Ms Martens said Ÿnsect's strategy addressed the global con cern over environmental impact: "Global warming, land occupation, energy and water use are all topics that resonate with us."

Compared to poultry, pork and beef, the lesser mealworm pro duces a tiny fraction of greenhouse gas (GHG) emissions. "Our commitment to GHG reduction doesn't stop at direct emissions but extends to the entire supply chain."

The lesser mealworms are also excellent at converting side-streams of the food industry into high-quality nutrition. The mealworms live on the remains of plants that cannot be processed for human con

sumption. The vertical farm not only maximises productivity per square metre but equates to high-quality nutrition production within a tiny footprint. Compared to traditional livestock, Ÿnsect uses 98% less land.

Ÿnsect constantly evolves its energy needs and aims to operate its farm entirely on renewable energy. Water usage is kept to a min imum as the mealworms prefers a dry environment through their lifecycle, with water only needed for hydration.

AdalbaPro, value-added brand

AdalbaPro is available in textured, liquid and powder form and contains the following ingredients: Fibre Textured Insect Protein (FTIP), Insect Protein Concentrate (IPC), Fibre Powder (FP), Buffalo Mealworm Oil (BMO) and Whole Buffalo Powder (WBP).

"We unlock all the great nutrients from our mealworms and convert them into technical and functional ingredients,” said Syta de Visser, Communications Manager. “Our customers, such as food producing companies, process these into delicious con sumer food products."

AdalbaPro is found in numer ous products across Europe, including Zirp bars and burgers available in more than 800 Billa stores in Austria, cereal bars and shakes from Isaac, hybrid protein powder from ROW Nutrition, gourmet burgers from Hey Planet in Danish restaurants and many more.

Ms de Visser explained: “We focus on the development of high-quality protein ingredients delivering great new opportuni ties for various conceptual routes in food development, for

From left to right: Syta de Visser, Marloes Martens, Pablo Pena

example for the sport nutrition and meat-alternatives markets. Our ingredients show interesting functionalities like bite, tex ture and solubility”.

To feed the world without consuming the earth, AdalbaPro col laborates with different stakeholders throughout the food chain. A partner network has been initiated to develop food applications based on ingredients derived from insects. Pablo Pena, Business Development Manager, said its partner network consists of food developers, technologists, researchers, universities, production partners and packaging specialists.

"They have teamed up to combine their knowledge, experience, strengths and ambition. Their shared ambition is to develop effec tive, nutritious food products, consumer relevant products and catchy propositions with a great story," Mr Pena added.

AdalbaPro strives to improve consumer acceptance of insectbased food by helping customers with their product development of tasty and relevant consumer food concepts. It is all about healthy, nutritious and sustainable food, not about edible insects.

Trends can move pretty fast with new foods, think of quinoa and soy-based meat alternatives for example. In a few years consumers will eat 90% less meat than current levels, meat will really be a luxury product at this point. The alternative source will come from all kinds of alternative proteins like plant-based streams, algae, insects and micro-organisms. There is not simply one solution, we need to have a combination of several alternative protein sources.

Highlighting protein quality

In 2021, research by Maastricht University proved for the first time that insect protein is as beneficial as the 'gold standard' milk protein; both have the same performance on digestion, absorption and the ability to stimulate muscle production. Ÿnsect provided its buffalo mealworm for this unique research with human volunteers and the outcome confirmed mealworm-derived protein as a premium and high-value ingredient.

A significant step forward for the insect ingredient industry was achieved in 2022 when the lesser mealworm received posi tive assessment by the European Food Safety Authority (EFSA) for human consumption.

The EFSA assessment still has to be confirmed by the European Commission, which will give the final authorisation for market approval in the European Union before the product can go more widely on sale. Approval is expected before the end of this year. Ÿnsect submitted the application to EFSA with a view to expanding its activities in Europe in line with the EU's sustainability goals and has the infrastructure to expand pro duction and distribution immediately.

Future goals

EFSA's decision offers great potential for the Netherlands site, which was formerly Protifarm before it was acquired and became the food arm of Ÿnsect, the global leader in producing natural insect ingredi ents. Founded in 2011 in Paris by scientists and environmental activists, Ÿnsect has purpose-built state-of-the-art vertical farms to raise its buffalo and molitor mealworms in Ermelo, Dole and Amiens in France, and Nebraska, USA.

Ÿnsect’s 360-strong team has filed more than 350 patents in new technology designed to revolutionise the cultivation of meal worms, and raised around $450 million from major investment

funds, banks and public entities. It is on track to accelerate pro duction with the world's largest vertical farm, currently under construction in Amiens, France, which will produce 200.000 tons of ingredients per year.

Notably, public adoption of insects in the food chain appears to be on the rise. A survey commissioned by Ÿnsect and OnePoll in April 2022 showed 51% of UK respondents were willing to consume insects once the environmental and health benefits had been explained. 89% of the 2,149 adults who had already eaten insects or insect protein said they liked what they ate or would eat insects again. It appears the Ÿnsect mealworm is truly turning in its favour! n

“We unlock all the great nutrients from our mealworm and convert them into technical and functional ingredients”