R&D

R&D innovations at our insect protein company

R&D is a central focus for Divaks as an insect protein company. We are committed to developing innovative and sustainable alternative protein, leveraging research to innovate faster, more efficiently and in line with global market needs.

Our research and development efforts are led by a team of experienced R&D professionals, dedicated to practical testing across rearing, breeding and processing of insect protein. The focus on quality control and process optimisation is crucial to producing exceptional products for the insect protein market. Additionally, we closely collaborate with local and foreign universities, academic institutions and potential equipment suppliers to support R&D progress.

How is R&D shaping the insect protein market?

Research and development (R&D) is the study, development and improvement of new products and processes. In our insect protein company, R&D enables innovative ideas and visions to be translated into practical, tangible products – insect protein that meets the highest quality standards in the insect protein market.

Research into alternative protein production covers a wide range of activities. It includes everything from refining rearing practices to improving insect feeding methods. Improvements in processing techniques also enhance the quality of the final product. By continually innovating, we improve our products nutrition, safety and sustainability to meet and even exceed industry standards.

Key focus areas

Our insect protein company’s R&D activities are currently focused on two main areas: breeding and rearing, as well as food technology innovation. These areas allow us to continuously improve our operations and production processes, optimise our resources and create high-quality insect-based food.

1. Rearing and breeding R&D

Rearing and breeding R&D focuses on optimising conditions for the sustainable rearing of insects. We are improving our practices by striving to produce even higher quality, efficient and sustainable insect-based food.

What we have achieved

Since the establishment of Divaks insect protein company in 2020, we have accumulated comprehensive know-how on insect farming and optimising this process. One such example is improving the feeding diet for yellow mealworm larvae, thus reducing production costs and ensuring a higher final product quality.

Current initiatives

We are currently carrying out experiments to improve and speed up insect digestion. If successfully carried out, these tests will lead to a reduction in the time needed to grow the insects and, at the same time, to an increase in the efficiency of the production process.

Future goals

We aim to continue to improve insect rearing procedures to increase productivity and ensure the welfare of the insects. We are developing solutions designed to respond to the growing demand for insect-based protein without compromising on quality.

2. Food technology R&D

Divaks’ insect protein company and its food technology R&D team focus on developing an insect-based protein that meets nutrition and food safety industry standards. We aim to create sustainable and nutritious solutions that benefit both the human organism and our environment.

What we have achieved

Development of insect based protein for human consumption that meets nutritional and food safety standards. Increasing the nutritional value and functionality of Divaks’ product range.

Current initiatives

We are focusing on and plan to further improve the synergies between the different ingredients, in particular when combining insect protein with other protein sources.

Future goals

Future goals include a broader product range for a wider variety of dietary needs and improving the nutritional value of insect protein for human consumption.

Challenges and solutions in insect protein R&D

Compliance with food safety standards

Insect protein is still a relatively new ingredient in the food industry; thus ensuring compliance with food safety standards may still be challenging. Our insect protein company produces protein from yellow mealworms, an insect approved in Europe as safe for human consumption.

High environmental impact in protein sourcing

Traditional livestock farming can be resource-intensive, creating significant negative ecological impacts, such as greenhouse gas emissions. Insect crops are a much less demanding area. Moreover, through research, we are exploring alternative feed sources, optimising production methods and reducing the amount of resources needed and waste generated.

Limited consumer acceptance

Insect protein is an extraordinary product that some consumers still do not accept. Our R&D team is continuously improving the product’s nutritional value, taste, texture and appearance to make insect protein more appealing as part of the daily diet.

Why do we believe that insect protein is the food of the future?

As our world faces increasing challenges in feeding a growing population sustainably, we believe insect protein offers a solution that meets both nutritional needs and environmental goals. Here’s why we see it as a key part of future diets:

Exceptional nutritional profile

Insect protein is rich in amino acids, vitamins and minerals, making it a complete source of protein. It is easily digestible and rich in nutrients that support overall health, making it ideal for people of all ages and dietary needs.

Versatile application

Thanks to advances in processing, insect proteins can be used in a wide range of foods, from snacks and supplements to ingredients in main dishes. Their mild taste and adaptability make them easy to incorporate into familiar and consumer-favourite products or dishes

Low environmental impact

Insect farming requires far fewer resources than traditional livestock farming. Insect protein production uses much less water, land and feed, and produces fewer greenhouse gas emissions, contributing to a more sustainable food system.

Efficient production

Insects are incredibly efficient at converting feed into protein, making them one of the most sustainable sources of protein. We can continuously optimise this process through innovative research and development to make insect protein available on an even larger scale.

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