Functionalization of insects via extrusion processing

A continuously increasing world population with a growing requirement for food has driven the research for alternative protein sources. Insects like the larvae of the flour beetle (Tenebrio molitor) are a promising option. They are highly nutritious and especially rich in proteins. To increase the acceptance of insects as food, insects can be added to conventional foods such as bread or pasta. However, unprocessed insects have a negative impact on the texture, sensory and microbiological properties of food. The extrusion process can meet these challenges and can be used to specifically modify and improve the functional properties of insects for use in food.