Technical Research Center of Finland, VTT has developed food ingredients from mealworms and crickets, which are expected to be used in food processing in the future.
The raw materials based in insects can be used to produce meatballs and falafel, said VTT in a press release issued on Thursday.
Researchers at VTT have developed a dry fractionation method, which can easily produce insect fractions with different flavors and degrees of coarseness, it said.
Fat is removed from the insects before the fractionation, so the insect fractions contain up to 80 percent of crude protein. The insect fractions are suitable ingredients for various solid foods.
VTT said it has tested the fractions as raw materials to make meatballs and falafel balls by replacing 5 percent to 18 percent of ingredients.
As a result, a small addition of the insect fractions into falafel ingredients tripled the protein content of falafel balls, as insects are rich in high-quality protein, explained VTT.
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