Potentiality of Tenebrio molitor larva-based ingredients for the food industry: A review

Abstract

BackgroundThe very recently released EFSA's scientific opinion on the safety of dried (whole or ground) Tenebrio molitor larvae (yellow mealworm) considering their uses in various food products and the following approval by The Standing Committee on Plants, Animals, Food and Feed, brought T. molitor into the spotlight. This is EFSA's first opinion on edible insects as a novel food pursuant to Regulation (EU) 2015/2283. Scope and approachThis review aims to summarize existing information regarding the features that may corroborate the sustainability and increase the acceptability of T. molitor larvae as food ingredient. Towards this end, aspects related to rearing and farming conditions, nutrient content and technological approaches for the recovery of protein and lipid fractions are addressed. Special emphasis was posed on their protein techno-functional properties and the development of new T. molitor larva-based food products. Key findings and conclusionsThe larvae of yellow mealworm are considered among the most promising alternatives to address the predicted deficiency of conventional food protein. Owing to their notable protein, lipid, vitamin, and mineral content, they could serve as future ingredients for industrial purposes (e.g. substitutes of traditional animal sources) bringing environmental and economic advantages. Several methods of T. molitor larvae protein extraction have been studied leading to different characteristics of the final protein preparations. Compared to conventional protein sources the protein fraction of T. molitor has not been much investigated with respect to its physicochemical and techno-functional properties, the knowledge of which is essential to allow their effective inclusion in food formulations.