SUBSCRIBE

Breaking News on Supplements, Health & Nutrition - EuropeUS 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

Review: B vitamins, the brain (& deficiencies)

Review: B vitamins, the brain (& deficiencies)

Dr David Kennedy

director of the Brain, Performance and Nutrition Research Centre ,...

The key to securing a sustainable omega-3 supply

Carrot vs. stick: What’s the key to securing a sustainable omega-3 supply?

With around 20-25% of global wild caught fish used for fish meal and fish...

GOED on doubling EFSA’s omega-3 recommendation

GOED on doubling EFSA’s omega-3 recommendation

Adam Ismail

Executive director , Global Organisation for EPA and DHA Omega-3s...

Protein chocolate set for mass-market after Mars & Snickers launches?

Mass-market future for protein chocolate after Mars and Snickers launches?

Protein experts at leading nutraceutical trade fair Vitafoods consider if protein chocolate has mainstream...

'It's still an attractive market': How are companies overcoming political instability in Turkey?

'It's still an attractive market': How are companies overcoming political instability in Turkey?

At the crossroads of east and west, Turkey offers huge promise but given the...

The ‘next generation’ of digestive health drinks? Rhythm tunes into consumer trends

The ‘next generation’ of digestive health drinks? Rhythm tunes into consumer trends

Rhythm Health believes its coconut-based kefir beverages and snacks can be the ‘natural successor’...

Video: Snacking can be a force for good, says nutrition specialist

Video: Snacking can be a force for good, says Campden BRI nutrition specialist

Food developers, manufacturers and ingredients suppliers gathered in Birmingham, UK, last month for a...

Consumers willing to pay more for bioavailability enhancements, consultant says

Consumers willing to pay more for bioavailability enhancements, consultant says

There is an opportunity for companies to use bioavailability enhancement to differentiate their products,...

What does it take to give a niche ingredient superfood staying power? A re-think of the supply chain

What does it take to give a niche ingredient superfood staying power? A re-think of the supply chain

What does it take to give a niche ingredient sustained consumer demand rather than...

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