What Insect is Used to Make Protein?

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.

Quick Summary

Several insects are processed into protein products, with house crickets, mealworms, and black soldier fly larvae being the most common. These are farmed, dried, and milled into a versatile powder, offering a sustainable, nutrient-rich alternative to traditional livestock protein. These insect-based products are used in various foods, from protein bars to animal feed.

Key Points

• Crickets are the primary source: House crickets (Acheta domesticus) are the most commonly used insect for making protein powder due to their complete protein and commercial viability.

• Mealworms and Black Soldier Flies are also significant: Mealworms and black soldier fly larvae are widely farmed for protein, used in both human food and animal feed.

• High nutritional value: Insects provide a complete amino acid profile, plus high levels of essential nutrients like iron, B12, and healthy fats.

• Sustainable resource: Insect farming is more resource-efficient than traditional livestock, requiring significantly less land, water, and feed while producing fewer greenhouse gases.

• Processing into versatile forms: After harvesting, insects are dried and milled into a fine powder or flour, which can be incorporated into a wide variety of food products.

• Mild, nutty flavor: The subtle taste of most insect protein makes it easy to integrate into familiar foods without an overpowering flavor.

Crickets: The Complete Protein Powerhouse

House crickets (Acheta domesticus) are arguably the most popular and commercially viable insect for producing protein powder, often marketed as "cricket flour". A 2019 study confirmed that some crickets are a complete protein source, containing all nine essential amino acids needed for ideal human function. On a dry weight basis, crickets can contain up to 65% protein. They are also a rich source of vitamins, minerals like iron and zinc, healthy fats, and fiber.

The environmental benefits of farming crickets are substantial. They are cold-blooded, making them highly efficient at converting feed into body mass, and they require significantly less water, land, and feed compared to traditional livestock like cattle. This low resource consumption, combined with a much smaller carbon footprint, makes them an attractive solution for sustainable food production.

Mealworms: A Versatile Ingredient

Mealworms, the larval form of the darkling beetle (Tenebrio molitor), are another widely farmed insect used for protein. They are valued for their nutty flavor and high protein content, which can reach 50% on a dry-weight basis. Mealworms are versatile and can be used in both whole and powdered form for human and animal feed. Their relatively neutral taste makes them easy to incorporate into various food products, from snacks to baked goods.

Other Notable Insects for Protein

Several other insects are also used to produce protein, each with unique characteristics:

• Black Soldier Fly Larvae (Hermetia illucens): These larvae are highly efficient at converting organic waste into high-quality protein and fat. While initially gaining prominence in the animal and fish feed industry, their use is expanding into human food applications.
• Locusts (Locusta migratoria): Consumed for centuries in many cultures, migratory locusts offer high protein and minerals. They are now being considered for industrialized mass production in processed forms.
• Buffalo Worms (Alphitobius diaperinus): These lesser mealworms are another beetle larvae processed into protein powder, often used in food and feed.

The Processing of Insect Protein

Creating insect protein powder typically involves a multi-stage process to ensure safety, nutritional quality, and a desirable end product.

1. Farming and Harvesting: Insects are raised in controlled environments to ensure food safety and biosecurity. Once mature, they are harvested and humanely euthanized by freezing.
2. Cleaning and Drying: The harvested insects are cleaned and then dried using various methods, such as roasting, freeze-drying, or convection heating, to preserve their nutritional content and reduce moisture.
3. Milling: The dried insects are ground into a fine powder or flour. The fineness of the powder is adjusted depending on its intended use; finer grinds are often used for shakes, while coarser flour is used for baking.
4. Optional Further Processing: Some manufacturers may further refine the powder to create protein isolates or hydrolysates, which can improve its functionality in specific food applications.

Insect vs. Conventional Protein Sources: A Comparison

Feature	Insect Protein (Crickets, Mealworms)	Beef Protein	Plant-Based Protein (Soy)
Resource Efficiency	Very high; requires significantly less land, water, and feed.	Low; requires large amounts of land, water, and feed.	High; generally requires less resources than beef, but more than insects.
Greenhouse Gas Emissions	Very low.	High (especially methane from ruminants).	Low.
Nutritional Profile	Complete protein source with essential amino acids, fiber, healthy fats, vitamins (B12), and minerals (iron, zinc).	High-quality complete protein, rich in iron and B12, but can be higher in saturated fat.	High-quality complete protein (soy), but can lack certain micronutrients like B12.
Feed Conversion Ratio	Highly efficient; crickets require only 1.7kg of feed for 1kg of meat.	Inefficient; cattle require up to 8kg of feed for 1kg of meat.	Efficient.
Taste Profile	Generally mild and nutty, easily incorporated into products without altering flavor.	Strong, savory flavor.	Can have a distinct earthy or beany flavor.

Conclusion: A Sustainable Future for Protein

Insects, particularly crickets, mealworms, and black soldier fly larvae, offer a compelling and sustainable alternative to traditional protein sources. Their high nutritional value, including a complete amino acid profile, and low environmental impact address many of the challenges posed by conventional livestock farming. As technology advances and consumer acceptance grows, insect protein is poised to play a crucial role in enhancing global food security and promoting a more resilient food system. The versatility of insect-based powders allows for their integration into a wide range of food products, making them accessible to a broader audience. While the stigma surrounding entomophagy in some cultures is a hurdle, education and product innovation are helping to overcome this, paving the way for insects to become a mainstream protein.

Resources for Further Learning

• Food and Agriculture Organization of the United Nations (FAO) - Edible Insects: Future Prospects for Food and Feed Security

Why is the house cricket a primary insect protein source?

The house cricket is a primary insect protein source because it is a complete protein, meaning it contains all nine essential amino acids. Additionally, crickets have a neutral, nutty flavor that works well in many foods, and their farming requires significantly fewer resources than traditional livestock.

How are insects processed into protein powder?

Insects are processed into protein powder by being farmed in controlled environments, harvested, and humanely euthanized by freezing. They are then cleaned, dried, and milled into a fine powder, which can be further refined into protein isolates if needed.

What are the environmental benefits of insect protein?

Insect protein offers several environmental benefits, including requiring significantly less land, water, and feed than traditional livestock. The farming process also produces far fewer greenhouse gas emissions and supports a circular economy by feeding insects organic waste streams.

Is insect protein a complete protein?

Yes, many insect species, including the house cricket, are considered complete proteins as they contain all nine essential amino acids necessary for human health. The specific amino acid profile can vary by species, developmental stage, and diet.

What does insect protein taste like?

Insect protein typically has a mild, nutty, or earthy flavor. The taste can be subtle and is often masked when the powder is incorporated into products like protein bars, smoothies, or baked goods.

Is insect protein safe to eat?

Yes, insect protein is safe for human consumption when sourced from regulated farms that adhere to food safety standards. It is important to note that individuals with shellfish allergies may have an allergic reaction to insect protein due to cross-reactivity.

Where can you buy insect protein products?

Insect protein products, including powders, energy bars, and snacks, are available for purchase online and in many health food or specialty grocery stores. Market availability is increasing as consumer interest in sustainable protein grows.

Frequently Asked Questions

What insect is most commonly used for protein powder?

The most common insect used for protein powder is the house cricket (Acheta domesticus). They are favored for their high protein content, complete amino acid profile, and mild, nutty flavor.

Are other insects besides crickets used for protein?

Yes, other insects commonly used for protein include mealworms (Tenebrio molitor) and black soldier fly larvae (Hermetia illucens), which are both used in human and animal feed.

How is insect protein made into powder?

To make insect protein powder, the insects are raised in controlled farms, humanely harvested, and then cleaned and dried. The dried insects are then milled into a fine powder that can be used as a protein supplement or ingredient.

Is insect protein as nutritious as meat protein?

Many insect species, including crickets and mealworms, contain comparable or even higher levels of protein and essential micronutrients like iron and B12 compared to beef and other traditional meat sources.

Can people with shellfish allergies eat insect protein?

Individuals with shellfish allergies are advised to exercise caution or avoid insect protein, as there is a possibility of cross-reactivity due to similarities in the exoskeletons of insects and crustaceans.

Why is insect protein considered sustainable?

Insect protein is considered sustainable because insect farming requires significantly less land, water, and feed than traditional livestock. It also produces fewer greenhouse gas emissions and can use organic waste streams as feed, contributing to a circular economy.

Does insect protein taste bad?

Insect protein typically has a mild, nutty, or earthy flavor. When processed into powder and mixed into foods like smoothies or baked goods, the taste is often subtle and can be easily masked.