Leitat has collaborated on a study led by the Universitat Oberta de Catalunya (UOC) to explore the incorporation of insect protein into high-consumption foods, such as pasteurized dairy products. The research aimed to advance towards more sustainable, nutritious, and consumer-accepted dietary models.
The study, published in Food Science and Nutrition (Wiley), involved Montse Jorba, Area Manager, and Irina Chiriac, Principal Researcher, both from Leitat’s Bioresources & Agrifood Technologies Unit. This is the first tasting trial in the Mediterranean region using hydrolysates from mealworm (Tenebrio molitor).
Leitat’s contribution: technology and formulation to integrate insect protein
Leitat’s participation was key to making the integration of insect protein into a dairy food matrix feasible. Specifically, Leitat contributed its expertise in:
- Processing and optimization of insect flour: Adjusting particle size and functional properties of Tenebrio molitor to enable homogeneous integration into products.
- Development of food formulations: Adapting product formulations to maintain stability, technological quality, and nutritional profile.
- Sensory stabilization: Working jointly with UOC to preserve texture, flavor, and mouthfeel, ensuring a pleasant and acceptable sensory experience for participants.
Towards more sustainable protein sources
The research published in Food Science & Nutrition has shown that insect protein derived from mealworm (Tenebrio molitor) can be successfully integrated into pasteurized dairy products without compromising quality or consumer acceptance.
The collaboration between UOC and Leitat highlights the value of multidisciplinary research in developing food solutions that are both highly nutritious and more sustainable.
