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Insect protein:
the future of food, starting now

Insect protein, made from insects approved for human consumption, is one of today’s most promising alternative protein sources. As challenges like population growth, urbanisation and resource depletion put pressure on traditional proteins, the demand for sustainable alternatives has never been greater. In contrast to conventional protein sources, insects for food is a solution that allows you to enjoy quality, nutritious food in a way that respects natural resources.

We are Divaks, your partner for alternative protein

Divaks is an insect protein company based in Lithuania. The first concept of producing insect protein was conceived back in 2019, and just one year later, this idea became a reality. Today, we are one of the most innovative European insect protein companies, offering high-quality insect-based products with exceptional nutritional value.

From our very first moments in business, we have firmly adhered to our four core principles: trustfulness, transparency, inquisitiveness, and sustainability. We believe that a successful organisation today must respect each other’s opinions, remain fully transparent, embrace innovation, and, above all, protect our environment. 

Our ultimate goal is to produce high-value, speciality ingredients for the food industry. Most importantly, we remain committed to meeting the evolving expectations of our clients and today’s consumers.

About us

Why choose insect protein by Divaks?

Innovative solution

One product, powered by both plant-based and insect-based protein.

Easy to use

Insect protein is prepared for use by pouring it on and soaking it in hot water.

Versatility

You can use our products in various dishes, such as meat substitutes or baked goods.

Nutritional value

Our insect protein contains >65% protein, 9 amino acids, ±70% unsaturated fatty acids and other beneficial nutrients.

Our products

Textured insect protein (TIP)

Experience the future of meat alternatives with our insect-based protein, featuring a versatile flavour profile and over 61% protein content. With exceptional water-binding capacity, insect-based protein mirrors the texture of traditional ground meat.
Textured insect protein

Take a sample now!
Textured insect protein (TIP)

TEXTURED INSECT PROTEIN POWDER (TIPP)

Cutting-edge hybrid protein powder: meticulously crafted for high-protein diets, it blends insect and plant proteins to perfection. With over 61% protein content and a rich palette of essential amino acids, this powder delivers a unique, adaptable flavor profile.
Textured insect protein powder

Take a sample now!
TEXTURED INSECT PROTEIN POWDER (TIPP)

Traditional protein vs. alternative protein

Traditional protein (meat, dairy, legumes)

  • High environmental impact. Producing traditional protein requires large amounts of land and water resources. Significant greenhouse gas emissions.
  • Livestock farming involves significant amounts of feed. Low feed-to-protein conversion ratio.
  • Health, safety risks. Conventional protein sources may contain antibiotics and hormones.
  • High in protein, but also in fat. Contains fewer amino acids.

Alternative protein (insects for food)

  • Low environmental impact. Insects for food are farmed with far less land and water resources.
  • Less feed is required. Insects efficiently convert feed into protein.
  • Lower health and safety risks as no antibiotics or hormones are used in insect farming.
  • Rich in protein, amino acids and other micronutrients beneficial to the human body.

Research and development for innovative food solutions

Research and development are essential to our success as a company, driving innovative food solutions creation and market launch. At Divaks, our R&D department collaborates closely with local and international universities, academic institutions, and potential suppliers to advance sustainable food innovation. Our primary R&D team focuses on insect rearing, breeding, and food technology, aiming to shape the future of nutrition with scientifically grounded, high-value products that address global dietary needs and benefit consumers worldwide.
R&D

Frequently asked questions about insect protein

Which types of insects are used in Divaks’ insect protein?

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.

How is insect protein sourced and processed?

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.

How does the protein content of alternative protein compare to traditional proteins like beef, chicken or pork?

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.

Why is insect protein for human consumption considered more sustainable than other protein sources?

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.

What are the application possibilities and culinary uses for textured insect 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.

We are in search of collaborative minds, distributors and partners.

Get in touch to receive samples and discuss possibilities.