BugBook: Advancing insect utilization for food and feed: standardizing processing methods, enhancing techno-functional properties, and refining feeding trial protocols

This study presents specific baseline protocols and actionable recommendations for processing and evaluating insect-derived products for food and feed applications, addressing current gaps in standardization and market integration. Processing methods and the utilization of insect-derived products are two critical aspects intrinsically linked to their market applicability for both food and feed purposes. Therefore, it is imperative to direct research efforts towards these domains, aiming to standardise procedures and products to support broader market adoption. Currently, thermal processing, mechanical fractionation, and enzymatic hydrolysis are among the most common technologies, but differences in temperature, process duration, and input material result in variable products, which might be more suitable for specific applications rather than other. These inconsistencies hamper process standardization as well as stakeholder and market confidence. To address this, the study proposes a set of core variables-including moisture content, processing temperature, and duration-that should be consistently reported in scientific publications to enhance reproducibility and facilitate quality benchmarking. Conversely, the evaluation of insect-derived products as feed ingredients parallels the inclusion of other raw materials into animal diets. Similarities include assessing their nutritional value, digestibility, and compatibility with existing feed formulations. However, the integration of insect-based feed ingredients also necessitates addressing several unique recommendations and considerations that are specific to insects and their derivatives. Notably, the study identifies the need for refined protein quantification techniques (e.g. adjusted N conversion factors) that account for chitin and other non-protein nitrogen sources. Furthermore, insect-derived products are inherently diverse, encompassing a wide range of forms, including dried powders, liquid extracts, whole (live) insects, and processed meals. Each of these product types presents distinct challenges and opportunities in terms of their handling, storage, and integration into feed systems. To guide future application, we outline tailored strategies for each product type, emphasizing the importance of interdisciplinary research spanning animal physiology, behavior, and nutrition. Overall, this work provides a structured framework to advance the standardization, comparability, and integration of insect-derived products across the food and feed sectors.