Periodic Reporting for period 3 - SUSINCHAIN (SUStainable INsect CHAIN)
Periodo di rendicontazione: 2022-10-01 al 2023-09-30
Global population growth and changes in dietary patterns require food production to increase by ~60%. The protein supply for feed and food is critical and requires a transition towards alternative sources. Among alternative protein sources are insects for feed and food. Insects can upgrade low-grade side streams into high-quality protein, amino acids and vitamins efficiently. Insects are thus considered to be the missing link in a circular and sustainable food system. The SUSINCHAIN project aimed to contribute to novel protein provision in Europe by overcoming barriers in a comprehensive and multi-actor approach. The main objective was to test, pilot and demonstrate technologies, products and processes, to realise a shift up to Technology Readiness Level (TRL) 6.
Using living labs and workshops with stakeholders, best practices for large-scale insect rearing have been evaluated. Several experiments were performed on nutritional quality and physical characteristics of substrates, insect transport, and management of insect diseases and pest species. For use in animal feed; insect meals digestibility, performance, and health and product quality were evaluated at two different inclusion levels for fish, poultry and piglets. For use in food, 6 dinner products incorporating edible insects were developed and validated by sensory testing and consumer acceptance, in laboratory settings and in regular family diets. The set goal of replacing meat protein on a weekly basis was partially met. Portion sizes and sensory perception limited intake and persistent meat consumption. Family interventions provided insights into consumer perceptions of insect-based protein substitution in regular diets. Food and feed safety have been evaluated, considering: the influence of the substrate on the safety of the larvae, the safety of the frass, allergenicity of larvae, and effects of processing techniques on the microbiological safety and allergenicity of the larvae. Guidelines for safe production and processing of insects were developed. A decision support system (DSS) related to factors of potential environmental impact, economic costs, and social factors was developed. This provided the knowledge and data for stakeholders in the chain to decrease the cost price of insect products, process more efficiently and market insect protein applications in animal feed and regular human diets that are safe and sustainable.
Using living labs and workshops with stakeholders, best practices for large-scale insect rearing have been evaluated. Several experiments were performed on nutritional quality and physical characteristics of substrates, insect transport, and management of insect diseases and pest species. For use in animal feed; insect meals digestibility, performance, and health and product quality were evaluated at two different inclusion levels for fish, poultry and piglets. For use in food, 6 dinner products incorporating edible insects were developed and validated by sensory testing and consumer acceptance, in laboratory settings and in regular family diets. The set goal of replacing meat protein on a weekly basis was partially met. Portion sizes and sensory perception limited intake and persistent meat consumption. Family interventions provided insights into consumer perceptions of insect-based protein substitution in regular diets. Food and feed safety have been evaluated, considering: the influence of the substrate on the safety of the larvae, the safety of the frass, allergenicity of larvae, and effects of processing techniques on the microbiological safety and allergenicity of the larvae. Guidelines for safe production and processing of insects were developed. A decision support system (DSS) related to factors of potential environmental impact, economic costs, and social factors was developed. This provided the knowledge and data for stakeholders in the chain to decrease the cost price of insect products, process more efficiently and market insect protein applications in animal feed and regular human diets that are safe and sustainable.
A conceptual framework for the analysis of supply- and demand side barriers was elaborated: improving analysis of barriers and risk management; exploring strategies for commercialisation; understanding consumer acceptance; and identifying best practices and policy options for successful commercialisation. This included the development of a roadmap for sectoral transformation, launched at a EU stakeholder workshop. The stakeholder platform was established as a forum between project partners and stakeholders. For insect rearing, a database of substrate pre-treatments was constructed and feed experiments have been performed. Work on transport, diseases, and pest species will result in healthier insects and a safer rearing environment. Novel processing techniques were optimised for industrial implementation and can be applied either for preservation (nitrogen storage, water immersion), decontamination (low-energy electron beam, high-moisture extrusion), or to prolong shelf life (dielectric drying, tricanter centrifugation). For insects as feed, digestibility trials were done and data can be used by feed companies to formulate diets with insect meals. The low consistency of insect batches led to different digestibility results which remain a challenge to be solved. Results for the use of insect meals in feed show that globally, insect meals are suitable protein sources that well sustain animal growth. Results were dependent on animal species, insect source, and age of the animals. For insects as food, 6 dinner products were developed and consumer studies were done in Denmark and Portugal. Results highlighted the importance of sensory qualities. Weekly meat protein replacement was 5.5% vs 9.0% in plant control. To integrate insects into diets, strategies must focus on appealing products and individual values. Scientific data on chemical and microbiological substrate safety can be used by policymakers and industry to ensure safe production for feed and (novel) foods. Insights into metabolization of mycotoxins has great potential for exploitation, after further investigation. Guidelines for safe production and processing will be disseminated. A modular LCA approach to fulfil the known knowledge gaps in environmental impact assessment and cost analysis was developed. Results were used to design multiple potential insect production scenarios, further analysed to define the optimal production chains from a sustainability perspective (economic, environmental and social factors). Analyses became the basis for the second online DSS tool, which allows to define the optimal production chains according to the variations in insect species, feeds, scale of production and potential location.
Results obtained during the project enabled stakeholders to further scale up and commercialise. Strategies to overcome identified supply- and demand-side barriers, and to gain trust and consumer acceptance were developed, and best practices sheets were co-developed. For large-scale insect rearing, the chemical composition and nutritional needs have been compiled per insect species to identify knowledge gaps and conduct experiments to close loops and increase sustainability. Novel standardized protocols were drafted, ensuring comparability of results of academia and farmers. Transmission and control of diseases were assessed via novel methods. Validation of novel processing techniques provided essential knowledge to successfully introduce these in the insect industry; facilitating transport and prolonged storage of insects, and improving stability and food safety. Literature on digestibility coefficients of insect meals was assessed and can be used to formulate diets for fish, poultry, and piglets. The effects of diets including insect meals under real life farm conditions were demonstrated: these can be used without adverse effects on performance, health, and product quality. For insects as food, unique results on actual consumption of insect dinner products inform food innovators and industry about relevant consumer groups to be reached for change to more sustainable dietary patterns. Incorporating insect-based proteins into everyday diets as meat replacement along with other alternatives rely on understanding demographic factors, openness to new foods, and embracing sustainable eating habits. Chemical contaminants, pathogens and allergenicity have been investigated. Results suggest that contaminants do not accumulate, except for some PFAS compounds and microplastics. Pathogens that are of concern include Salmonella. Insects have the potential to cause allergic reactions in persons with an existing seafood allergy. Most processing techniques investigated did not reduce allergenic proteins, except enzymatic treatment. In terms of sustainability, the results of the project provided a systematic overview of environmental impact of several insect species, performed with a single methodology for multiple scenarios, allowing for the selection of optimal sustainable production chains.