Facts about Edible Mealworms
The following information applies to mealworms raised for human consumption in western diets - either as whole insects or as ingredients (powders and oils). Information specific to Planet Bugs is marked in italics.
Sourcing:
Grown in the US, Canada, UK, and across the EU
Genetic Modification: currently none, but in R&D
Available as whole insects, powders, and oils
Powder either ground whole or defatted into a concentrate; no isolate in market
Oils not yet in market, but in R&D as potential replacement for Palm Oil
Processing methods: various chemical and mechanical
Hardy - can grow in most conditions, typically grown indoors in stacked trays
R&D limited, underdeveloped source
Functional Properties:
Solubility: variable - low values at neutral pH (20-30%), but moderate 60-70% at 11-12 pH
Gelling/Binding: higher than Soy and similar to egg albumen
Foaming: similar to egg albumen. However, other research reported significantly lower values
Emulsion: similar to egg albumen. Note this result was consistent with prior research
Nutty/earthy flavor
Nutrition:
PDCAAS: .80 or better
Limiting AA: Methionine
High protein, magnesium, phosphorus, and zinc
Allergenicity: High (similar to shellfish), but research and data is limited
Applications:
Bakery, pasta, protein bars, shakes