Making a meal of it: how mealworms and insect protein will change the world

In our most recent episode of Lexicon, we sat down with Jennifer Larouche, the chief scientific officer of Ribozome , a Quebec-based company pioneering the edible insect industry. Ribozome specializes in farming mealworms to produce sustainable, nutritious, eco-friendly edible insect protein.

Jennifer shares her experience and thoughts on the interesting world of mealworm farming, the nutritional and environmental benefits, and the challenges and future potential of edible insects in the food industry.

Join us as we explore this developing field of sustainable and highly scalable protein industry of the future.

The inspiration behind Biozome

During her academic studies, Jennifer Larouche’s journey into the world of edible insects began in 2016. “We were feeding carnivorous fish with housefly larvae. At that time, I did not know that salmon… we consume are fed with fish taken from the oceans. I was kind of outraged by that, knowing that edible insects were such an amazing opportunity to feed them,” Larouche explained.

She explained that this passion for sustainable protein sources inspired her to co-found Ribozome in 2021 alongside her partner, Danny.

A bug’s life

Jennifer explained that farming mealworms is a very tricky process that involves several key stages. One of the key ones being that mealworms are farmed in stackable trays placed on pallets, allowing for efficient use of space.

When it comes to feeding, they are primarily fed dry feed. This, Jennifer explained, is often sourced from local food processors. “The mealworm is fed really dry product, and so we usually start with wheat bran and then evolve by adding other residue,” said Larouche. This circular economy model reduces waste and uses by-products from other industries.

The mealworms grow for about 8 to 12 weeks, after which they are harvested. “The insect will be washed, steamed, boiled, dried, and ground into powder. Most of the time it will be in powder form since people are not really ready to see the insect yet,” Larouche noted.

If you are wondering about how this protein tastes, Ribozome’s unique drying methods give the mealworm powder a chocolate-like taste, making it more appealing to consumers.

Insect protein is good for you and the planet

As Larouche explained to IE , one of the standout features of mealworm protein is its nutritional profile.

“It compares on the amino acid content, so like animal protein, the profile in amino acid is complete,” Larouche explained. This makes mealworms an excellent protein source for those looking to reduce meat consumption without compromising on essential nutrients.

Mealworm powder also contains omega-3 and omega-6 fatty acids and B12 vitamins, which are crucial for a balanced diet. Jennifer went on to explain that, from an environmental perspective, mealworm farming offers significant advantages over traditional livestock farming.

“Compared to chicken, the production of mealworms in a circular economy context generates 300 times less greenhouse gas, requires 13 times less water, two times less feed, and three times less space,” Larouche highlighted.

These efficiencies make mealworms a highly sustainable protein source that can be produced even in urban areas without causing significant odor or pollution.

To eat, or not to eat

Introducing edible insects to the mainstream market comes with its challenges, primarily the “yuck” factor. Ribozome has taken a strategic approach to overcome this barrier. “The best way to introduce insects is by including them in products we are comfortable eating. That’s why we decided to sell our product, which tastes like chocolate,” Larouche explained.

For this reason, Ribozome aims to make the transition to insect protein easier for consumers by integrating mealworm powder into familiar foods like cookies and muffins. They’ve even produced a few recipes for using their products on their website.

Ribozome is heavily invested in research to ensure its products’ safety and nutritional quality. They are collaborating with Laval University on a project to develop a quality assurance tool using metagenomics.

“We want to quickly see the microbial community present in our insects and their feed to identify new pathogens or problems that could emerge,” Larouche said. This proactive approach aims to mitigate risks and enhance the reliability of mealworm products.

The future of Ribozome

The future of the edible insect industry looks promising, with potential applications extending beyond human food. “For the food industry, it will have to pass by the development of various delicious food products. The real way to promote this industry is through animal feeds and pet food,” Larouche predicted.

She also explained to IE the growing interest among pet owners in sustainable and hypoallergenic food options, which is why insect protein is perfect. Furthermore, edible insects could play a crucial role in aquaculture.

“Feeding fish with insects is a more natural and sustainable option than soybean protein or fish meal,” Larouche noted. This could significantly reduce the environmental footprint of fish farming and improve the industry’s sustainability.

Reflecting on her journey, Jennifer also shared a memorable moment from her early days working with insects.

“We received 2000 crickets in our apartment… and realized crickets could eat plastic. They had made a hole in their little cage and there were crickets everywhere in our house,” she explained.

Jennifer’s work at Ribozome highlights the immense potential of edible insects as a sustainable protein source. With continued innovation and consumer education, edible insects could become a staple in our diets, solving many of the environmental challenges associated with traditional livestock farming.

As Larouche aptly put it, “The key to success for the insect industry is to develop and market a lot of products,” paving the way for a more sustainable future.