With the emergence of raw material manufacturers specializing in the cultivation and development of insect protein, the application of insect protein in food and beverage products is becoming more and more extensive.

Asa Berggren, a conservation biologist at the Swedish University of Agricultural Sciences, points out that "as the global demand for protein grows, large-scale insect rearing could play an important role in the future food supply.

Looking at the current global insect protein products, various foods using insects as raw materials have blossomed in many places, such as mealworm biscuits, cricket protein bars, mixed insect snacks, insect protein balls and other innovative products are emerging in an endless stream. Combined with foreign product innovation cases, Digital Food advocates summarizes the following four main application trends, providing foreign experience and inspiration for innovation in the food and beverage industry.

1. Baking snacks

As the wind of health gradually blows into all aspects of life, people's requirements for food have also changed from satisfying appetites to being healthy. Insect protein foods are in line with several attributes that consumers are looking for in food. In particular, the continuous rise of the sustainability boom in recent years has created a good market atmosphere for insect protein.

Insects-based flour can not only be used as an ingredient in biscuits, bread and cereals, but will also help improve the nutritional value of wheat-based foods while also creating insect products that consumers will love.

Insect-based flour or powder is being widely used as a baking ingredient to increase the nutritional value of the product. Taking the most widely used cricket as an example, studies have shown that wheat bread containing 10% cricket flour has a much better nutritional status in terms of protein, essential amino acids and fatty acid composition than bread without insects.

Case: Small Giants: Crackers Bites (Salty Cricket Biscuits)

Small Giant, a British snack start-up, has launched Crackers Bites, an insect biscuit packed with high protein. According to reports, this product is made of 15% cricket powder mixed with pure natural extra virgin olive oil and wheat flour, and each biscuit contains about 9 grams of protein, without adding sugar, with a unique crunchy texture, and a sweet aftertaste. Crackers Bites is aimed at environmentalists who are looking for a high-quality alternative protein source or looking to reduce their consumption of animal food.

Currently, Small Giant is available in three flavors: Tomato & Oregano (Tomato Oregano), Turmeric & Paprika (Turmeric Pepper), Rosemary & Thyme (Rosemary Thyme). The snack was also selected as the first insect-based product to be named the star of the 2020 Great Taste Awards, signed by Tree of Life for distribution in the UK, and is currently available on Amazon and the brand's official website.

Source: Google

2. Sports nutrition

Under the influence of the epidemic, people not only pay special attention to dietary and nutritional choices, but also desire to achieve a healthier body through exercise, the trend of fitness is growing, the demand for high-quality protein and amino acid sources is growing, and protein bars that can allow people to quickly and easily replenish energy during exercise are sought after by consumers.

To meet the needs of discerning consumers, more and more sports nutrition brands are looking for nutritious, low-cost, and readily available protein bar ingredients to meet market demand. In this context, the advantages of edible insect protein are being discovered by more and more manufacturers and are widely used in the manufacture of low-calorie and high-protein bar products.

Case: jiminis-insect protein bar

Based in Paris Jiminis, it aims to bring consumers a natural and sustainable source of protein through its handmade energy bars. Previously, it launched a Kickstarter campaign to announce the launch of a series of energy bars made from cricket powder 'JIMINI'S'. According to reports, 'JIMINI'S' In addition to adding cricket powder as the main protein source of the energy bar, the product also adds a variety of flavors of dried fruits, nuts and organic ingredients, which not only provides more additional nutrients for the product, but also perfectly covers the taste of cricket powder. With up to 15 grams of protein per bar, it's ideal for eco-friendly consumers who are looking for a healthy way to eat while reducing their carbon footprint.

Source: trendhunter

3. Meat substitutes

Unsustainable production patterns and consumption in all sectors have long posed many challenges to the global environment – increasing climate change, nature and biodiversity loss, as well as exhaust air pollution and waste crises, to name a few. Especially in terms of carbon emissions, although the prevention and control of the new crown epidemic has reduced the global new carbon emissions, it still cannot stop the trend of global environmental degradation.

Among them, the carbon emissions brought about by the development of animal husbandry have a huge impact on the environment. According to the Food and Agriculture Organization of the United Nations (FAO) and the World Resources Institute (WRI), livestock farming, including cattle farming, now accounts for nearly 15% of global carbon dioxide emissions. Among all animal foods, beef and milk production are the main sources of carbon dioxide emissions from the livestock sector, accounting for 41% and 20% of the total emissions from the livestock sector, respectively. Pork, poultry meat and eggs accounted for 9% and 8% respectively. Therefore, how to reduce greenhouse gas emissions from livestock has become the focus of attention.

On the demand side, as people's awareness of environmental protection gradually increases, environmentalists are making more and more sustainable choices, turning green and low-carbon by reducing the environmental impact of consumption or buying green products. On the production side, more and more brands are constantly exploring and developing more environmentally friendly and sustainable new sources of protein, trying to bring more efficient, diversified and high-quality solutions to the market. In the application of alternative proteins, we are seeing more and more brands trying to bring insect protein as a sustainable alternative to traditional meat products and bringing it to the table.

Case: Micarna- Pop-Bugs-Products Insect Meatballs

Faced with the challenges the meat industry is facing, Micarna, a meat processing manufacturer from Switzerland, has launched "Pop-Bugs-Products", a meatball product made from insect flour, to meet the growing consumer demand for sustainability. It is understood that Pop-Bugs-Products' protein ingredients containing mealworm larvae extraction, as well as natural ingredients such as carrots, leeks or chickpeas, are 100% natural, GMO-free, and contain no flavor enhancers or other chemical ingredients.

In particular, in order to follow through on sustainability and enhance the eating experience, the Pop-Bugs-Products insect meatballs are packaged in a box that replaces traditional plastic packaging with FSC-certified sustainable paperboard, which is also accompanied by two dipping sauces that consumers can easily match at any time.

Source: Trendhunter

4. Condiment sauces

In addition to nutrition and health, taste is also a constant focus for consumers.

According to a previous report by Comax Trend Flavour Predictions, consumers are looking for fun, fresh flavor blends with some element of surprise, and more and more consumers want clean-label products. At the same time, the fast-paced lifestyle has opened up the market for innovative condiments, and consumers want to quickly add seasonings to their favorite foods for a different culinary experience.

Under the upgrading of consumption, the injection of healthier alternative proteins into traditional recipes has become another trend of high-end condiments.

Case in point: One Hop Kitchen

One Hop Kitchenp, a brand owned by C-fu FOODS, a U.S.-based wholesale supply company, has launched a pasta sauce made from insects instead of beef. It is reported that this product is divided into two flavors: Mealworm Bolognese and Cricket Bolognese. Among them, Mealworm Bolognese is made from earthworms, while Cricket is made from crickets. The insects used in both products are completely edible, and the sauce is infused with extra virgin olive oil and chopped carrots, celery, onions and garlic to taste the same as the classic Italian bolognese.

The company claims that it chose to use insects to make its pasta sauce because it is healthier and more sustainable for the environment in the long run than raising animals. According to its research, the production of a can of pasta sauce made from insects saves about 1,900 litres of water compared to beef. On the other hand, raising livestock also increases greenhouse gas emissions, with about 35% of the world's methane coming from dairy cows in a year, and the introduction of insects into food can effectively reduce animal meat products.