Tag: Mealworm

Over two billion people worldwide already include insects in their diet, a practice known as entomophagy. A prominent example of this sustainable food source is the house cricket, the primary insect used to make protein powder and other food products.

In January 2025, the European Commission officially authorized UV-treated powder made from whole *Tenebrio molitor* larvae, commonly known as the yellow mealworm, for market use. This landmark decision means that powder made from flour beetle larvae has been sanctioned as a novel food ingredient across the EU, following a rigorous safety assessment by the European Food Safety Authority (EFSA).

Over two billion people worldwide already include insects as part of their regular diets, yet many in Western cultures are only now discovering them as a protein source. A wide array of insects is being developed and processed to create nutrient-dense foods, revealing what types of bug protein are available for a sustainable and healthy diet.

Facing rising global food demand, alternative protein sources are gaining attention, including edible insects. Certain species offer a high-quality, sustainable protein with a significantly smaller environmental footprint than traditional livestock, prompting many to ask: **Which insect is used to make protein** and what does this mean for our diets?

With over 2,000 insect species consumed globally, entomophagy is a long-standing tradition in many cultures, providing essential nourishment. However, as insect-based products enter Western markets, a primary question remains: is insect protein a complete protein, offering all nine essential amino acids necessary for human health?

Dried edible insects can contain a remarkably high protein concentration, ranging from 35% to over 60% of their dry weight, surpassing many conventional protein sources. This makes understanding **how much protein is in dried insects** crucial for those exploring alternative and sustainable nutrition options.

With a global population that's projected to grow significantly, sustainable protein sources are becoming increasingly important. As a result, the question of what has more protein, meat or bugs, is becoming a hot topic in nutrition. While many people assume meat is the superior source, edible insects often boast a higher protein content by dry weight, along with other nutritional and environmental benefits.

Over 2 billion people worldwide already incorporate insects into their diets, a practice known as entomophagy. As the global population grows and concerns about sustainable food production increase, many are turning to this ancient food source. A primary question often arises: **Which insect is the highest in protein?** And how does it stack up against traditional meat sources?

With the global food system facing pressure from population growth and climate change, a 2021 report from the FAO highlighted insects as a promising, sustainable protein source. This has sparked curiosity about novel food ingredients, including the question: which protein is made from worms and other insect larvae?