Insect protein:
the future of food, starting now

The main ingredient source we use to produce insect-based protein is the yellow mealworm (Tenebrio molitor), the first insect approved in Europe for human consumption. At Divaks, we breed and rear yellow mealworms on a unique diet to provide all the necessary nutrients.

We precisely control the environmental conditions in the insect rearing process to mimic the natural environment and ensure the well-being of the insects. The mature larvae are then separated and prepared for blanching. Blanching is a process that inactivates the insects and ensures microbiological stability. We carry out all these processes in compliance with strict animal welfare and food safety requirements. Finally, we process the larvae using various techniques (grinding, purification, drying, extrusion) to prepare them for consumption as textured insect protein or textured insect protein powder.

Textured insect protein shows a high content of essential amino acids (EAAs) and branched-chain amino acids (BCAAs), comparable to traditional protein sources such as ground beef, pork, chicken, and fish. Specifically, insect protein for human consumption contains 40% EAAs and 19% BCAAs of total protein, which aligns closely with ground beef.

Insect protein is more sustainable because insects require far fewer resources like land, water, and feed compared to traditional livestock. Additionally, insect farming produces significantly lower greenhouse gas emissions and waste. Rearing insects on organic waste creates a circular production model that reduces environmental impact while providing a high-quality source of protein.

Textured insect protein has versatile culinary applications, serving as an alternative or extender in various dishes. Producers commonly use it in meat substitutes like burger patties, meatballs, sausages, and ground meat. Additionally, it enhances meat and poultry products, maintaining flavour and texture in dishes like tacos or nachos. Textured insect protein is also suitable for prepared meals and dishes such as stews, deli-style dishes, burritos, sandwiches, and fajitas. Insect protein’s adaptable texture allows it to be used up to 100% in meat analogues and up to 40% in meat preparations.

Insect proteins are a valuable source of nutrients, with high levels of high-quality protein, essential amino acids, vitamins and minerals. Such proteins are easily digestible and can be an excellent choice for a balanced diet. They are also naturally rich in iron, zinc and B vitamins, which are important for energy production and strengthening the immune system. For these reasons, insect protein is becoming increasingly popular among athletes and healthy eating enthusiasts. It is also worth mentioning that insect proteins are a natural source of Omega-3 fatty acids, which can contribute to improving heart health.

No. As insect protein is made from insects, it is not considered a vegetarian or vegan product. However, it is a more sustainable alternative to meat than traditional animal protein. Insect protein has a similar nutritional value to meat, but its production requires significantly fewer resources, making it an excellent choice for those who are looking to reduce their CO2 footprint, but who are not part of a vegan or vegetarian dietary group.

Some people may be allergic to insect protein. This is especially important if a person is allergic to shellfish such as shrimps or crabs. Tenebrio molitor protein contains chitin, a substance that is also found in seafood and can cause an allergic reaction. For this reason, people who are prone to food allergies or have an allergy to seafood or shellfish should be cautious about including insect proteins in their diet. It is recommended that they consult a healthcare professional before using insect based protein.

The storage of insect protein is relatively simple, as the product in dry form can be stored for up to 12 months at a temperature of +25°C. This means that it does not require special refrigeration conditions like meat or some dairy products. In the case of textured insect protein (TIP), the hydrated (i.e. ready to use) product needs to be stored at +2°C to +10°C and consumed within 24 hours, but this is typical of most protein products. These characteristics make insect protein convenient for both home use and the food industry as it can be easily stored and transported even without cold storage. This gives it an advantage over some animal proteins which require constant refrigeration to maintain their quality.

Insect powder (or textured insect protein powder, TIPP) has a very fine texture. This makes the product easy to mix with both liquid and dry ingredients. The fine particle size of the powder ensures even distribution in mixtures, making it suitable for use in sauces, baked goods or cocktails. Like many traditional protein powders, textured insect protein powder (TIPP) blends easily into the product without altering its structure. It is useful to know that traditional protein powders often contain some added flavours, which textured insect powder (TIPP) does not. However, the product naturally has a light nutty flavour which can add extra dimension to the meals it is used in.

Insect protein companies, including Divaks, are contributing to a greener food industry. Insect farming requires less land, water and energy than traditional livestock farming. Insects can also be grown on recycled food, helping to reduce the amount of food that goes to waste. Compared to beef, insect protein extraction produces fewer greenhouse gas emissions and contributes to the circular economy. In addition, commercial insect farming is more efficient as they grow and reproduce much faster than more traditional animals, resulting in faster protein production. Another important aspect is the flexibility of insect farms. Unlike traditional livestock farms, insect protein companies can optimise the use of space by using vertical farming practices. This allows the production of large quantities of insects in a small area, significantly reducing the environmental impact of production. Also, due to the rapid growth cycle of insects, insect protein production can adapt quickly to market demands and minimise disruption to food supply chains.

One of the biggest misconceptions about insect proteins is that they are unpalatable or have an unpleasant texture. However, textured insect protein has only a mild flavour, which can easily be incorporated into a wide range of recipes, both sweet and savoury. Another myth is that insect protein is unsafe for consumption. In fact, practically every insect protein company, including Divaks, adheres to strict quality and hygiene standards to ensure product safety. A third common belief is that eating insects is generally unusual and unnatural. The truth is that in many cultures around the world it has long been a common practice. In addition, an increasing number of food technology companies are working with insect proteins to develop innovative products. Another common myth is the notion that insect proteins are only for extreme or futuristic diets. In fact, they are becoming an increasingly common ingredient in everyday products such as pasta, bread or snacks, and are accepted as a normal source of protein. It is also often mistakenly assumed that insect protein production is not regulated. However, most countries already have strict regulations in place to ensure product quality, safety and sustainability.

Insect protein companies, including Divaks, operate in line with the principles of international food safety standards such as FSSC 22000, ensuring the highest quality and hygiene at all stages of production. As with any other food product, the companies carry out regular production inspections, monitor the supply chain and analyse production processes in line with the latest research and technological innovation. In addition, special attention is paid to consumer and customer feedback, which helps to continuously improve the production process. For example, all Divaks insect protein products are verified in accordance with EU and Lithuanian legislation to ensure that they meet the highest food safety standards. Many companies, ourselves among them, also invest heavily in research and development to ensure even more sustainable and efficient production methods. In order to maintain long-term quality and safety, insect protein companies regularly review and, where necessary, update their food safety and quality policies to adapt to changing market conditions and consumer demands.