Time to integrate insects into your food products?

We need to find a way to feed ourselves as a global civilisation because current infrastructures are not designed to sustain supplies at the level required by 2050, while expanding the size of current systems will have a terrible impact on our ecosystem.

Insects are one of the most sustainable animal protein sources that are acceptable for human consumption, and they are just one of many options that scientists are looking at in order to feed future populations. A number of culinary labs and chefs have been experimenting with ways to employ insects, and food products containing insects are legal in many parts of the world. Lately, the food chain Lidl has debuted their "insect burger". This product will have been subjected to comprehensive quality testing and methods to ensure that it is not only safe to consume but also fulfils quality standards and customer expectations.

In certain parts of the world where edible insects are not a component of local diets, insect flour is likely to be the entrance point for those who want to explore the option of insect-based protein rather than nibbling on whole bugs. Mealworm flour, for example, is a flour derived from dried mealworms that is then crushed into a fine dust that mimics maize or gram flour and can be used as an additive or in place of ordinary flour to make pasta, protein bars, cereal, and snacks like crisps and biscuits. 

Texture analysis is an important tool in food development, whether or not the product contains insects. However, texture analysis is especially crucial when producing foods containing insects because insects have a distinct feel that might alter the overall sensory experience of the product.

A Texture Analyser can assist food developers in understanding how insects contribute to food texture and how texture varies over time. Developers can discover which insect species, processing methods, and components generate the desired texture and mouthfeel by analysing the texture of different formulations. Texture analysis can also help guarantee that the final product fulfils the texture and mouthfeel requirements of the consumer. A Texture Analyser, for example, can help ensure that the food has a satisfactory crunch or chewiness, which may be significant to customers.

Latest research in foods containing insects that use a TA.XTPlus Texture Analyser

• Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
• Use of edible insects in thermal-induced protein gels containing porcine myofibrillar protein
• Techno-functional properties of black soldier fly (Hermetia illucens) larvae
• Energy consumption, physical properties, protein structure and digestibility of edible insects dried using three methods
• Silkworm pupae derivatives as source of high value protein intended for pasta fortification
• Functional and physicochemical properties of cookies enriched with edible insect (Tenebrio molitor and Zophobas atratus) powders
• Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations
• Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplusC texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

Get in touch to discuss your specific test requirements