SUBSCRIBE

Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Research

Read more breaking news

 

 
Key Insights from Food Vision

Insect economics: Insect production could utilise global food waste to produce nutritionally better protein

By Nathan Gray+

28-Apr-2014
Last updated on 28-Apr-2014 at 15:43 GMT2014-04-28T15:43:54Z

Insect economics: Insect production could utilise global food waste to produce nutritionally better protein

The huge amounts of food and agricultural produce that end up as waste could be used to feed insects and produce high-quality animal protein that is better for environment, according to Professor Arnold van Huis.

Speaking to FoodNavigator at the recent Food Vision event in Cannes, the Dutch insect expert noted that from a nutritional standpoint 'insects are more or less comparable to livestock.'

"They are even a bit better, because they have more polyunsaturated fatty acids they common livestock," he added - noting that insects also generally contain more minerals and are much better for the environment than consuming more traditional sources of animal protein.

"Insects produce much less greenhouse gasses," said van Huis. "They are also very efficient in converting feed to edible weight."

Economic benefits?

However, the potential benefits of switching to insect protein are not just in the nutritional and environmental impact. There is a strong economic and business care for investigating the use of insects too:

"There are quite some economic benefits," he confirmed. "First of all you can rear the insects on organic waste streams .

"One third of our food, or our agricultural produce in the world, is wasted. We can grow insects on these waste streams and then end up with a high protein product."

Related products

Unilever revamps margarine packaging

Unilever revamps margarine packaging to promote active plant ingredients

Unilever has partnered with Design Bridge design agency to change its Flora ProActiv spread...

Link to causality: Industry needs to up prebiotic & probiotic efforts

Eran Segal

Data Scientist, Weizmann Institute

Dr Jeff Bland: ‘The future of dietary supplements is to marry itself into this scientific wellness revolution’

Dr Jeff Bland: ‘The future of dietary supplements is to marry itself into this scientific wellness revolution’

Technological advances, from genomic testing to real-time data collection from wearables, will open up...

Glanbia adds sparkle to iron with new Lactoferrin delivery format

Glanbia adds sparkle to iron with new Lactoferrin delivery format

With athletes in mind, Glanbia partnered with Wisconsin-based PoppingFUN for a new confectionary-inspired delivery...

Better omega-3s test will help improve public health outcomes, developer says

Better omega-3s test will help improve public health outcomes, developer says

A streamlined test for omega-3 levels in the blood will help consumers better understand...

Stealth carrots and vegetable ingredients

Stealth carrots: How veggies are finding victory in F&B

Carrots might look dull compared to trendy super fruits and leafy vegetables, but the...

Tate & Lyle opens oat ingredients facility expansion

Tate & Lyle opens oat ingredients facility expansion

Henrik Schmidt

VP & GM Oat Ingredients, Tate & Lyle

Cornelius’ future suite-smelling as new lab opens for business

Cornelius’ future suite-smelling as new lab opens for business

Darren Spiby, Joy Thomas

CEO, Business technical development manager, Cornelius

Trends in fats and oils: It's all about minimal processing, novel ingredients & changing the plant's genetic profile

Trends in fats and oils: It's all about minimal processing, novel ingredients & changing the plant's genetic profile

Consumers are confused over the healthiness of saturated fats, worried about chemical contaminants in...

Overcoming the taboo of vaginal health – the next frontier of probiotics

Overcoming the taboo of vaginal health – the next frontier of probiotics

A paradigm shift is needed to force delicate women’s health issues like vaginal infections...

FiE 2015: Our best bits

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last...

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment,...

EFSA’s Bernhard Url: Science should reserve one private room for open debate

EFSA’s Bernhard Url: Science should reserve one private room for open debate

Since taking the European Food Safety Authority (EFSA) throne last summer, Dr Bernhard Url has become...

Seadragon sets out to breathe fire into Kiwi fish oil

Seadragon sets out to breathe fire into Kiwi fish oil

The town of Nelson will welcome New Zealand's first omega-3 fish oil processing plant...

The taste test: How do you make a probiotic drink taste good?

The taste test: How do you make a probiotic drink taste good?

Probiotic fruit drinks face different challenges to their dairy counterparts - but both face...

African probiotic project reaching 10,000 infants a day

African probiotic project reaching 10,000 infants a day

Professor Gregor Reid

Chair , University of Western Ontario & Human Microbiology and...

Germvangelist set to shake Probiota with holistic shout

Germvangelist set to shake Probiota with holistic shout

Jason Tetro

Researcher, author, The Germ Guy

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Jake Riddle

General manager, Kerry Asia Pacific

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...