Mealworms for lunch? Ewww! For many of us, that would be our first reaction to finding these beetle larvae on today’s menu. But if we’re not so quick to “ick,” the protein from these insects has a lot to offer, say some researchers. That’s what’s behind new work to see how insect protein might be used to fortify many types of foods.
Edible insects are a healthy and sustainable source of animal protein. That’s why food scientists have been working to extract it — then turn it into a powder. That means diners don’t have to bite into any heads, legs or wormy bodies. But some extraction methods can degrade certain health benefits of that protein.
The new work seeks to prevent that. If it succeeds, it could open up new prospects for insect-based foods.
We need protein in our diets. That can come from sources such as beans, tofu, eggs or meat. Meat is high in protein. But some insect proteins may be healthier for us than the meat of larger animals, such as beef, fish or chicken. Farming insects is also better for the planet than other types of livestock. It uses less land, water and energy. And it produces fewer greenhouse gases, such as methane.
Overall, “insects have shown great potential,” says Yookyung Kim. She’s a food scientist at Korea University in Seoul. Kim values insects’ high protein content.
But there’s more. Many edible insects are full of vitamins and minerals. They also contain other compounds, such as amino acids and peptides, that can promote good health. In fact, some of these compounds are being studied to treat ailments such as cancer and heart disease. Extracting them from insects might lead to new health supplements.
From yuck to yum
To get there, science will have to pass a few hurdles. First is chitin (KY-tehn). It makes up the crunchy exoskeleton on many arthropods, from insects and arachnids to shellfish. Insect larvae contain some chitin, too. This sugar-based polymer…
Read the full article here
