Hakuna Mince - Based on sustainable insects.

Important results from the project

The project aimed to develop a prototype of grounded insects as a healthy, sustainable and competitive alternative to meat. In comparison with minced meat the prototype surpasses the objectives in terms of protein, fat quality and climate impact. The insects are bred in Sweden on organic feed. The mince has reached a desired consistency and the taste is neutral and easy to season. Further research is required abouts the grounded insects ability to freeze.

Expected long term effects

The prototype has a high goal compliance and the project has increased focus on edible insects in Sweden, creating a demand for the product. The project has generated knowledge about meal worms as raw material and its food properties. In conclusion, the results provides a good basis for a broader effort to develop insect-based food, intended for a Western market. Tasters evaluate the prototype as user-friendly and welcomes the mince as an alternative to meat.

Approach and implementation

The main focus in constructing the prototype was sensory properties. SP Food and Bioscience performed a study on the proteins microstructure, contributing to the design of the ground mince. The hypothesis of crickets as a main component was rejected at an early stage due to its high price, distinct taste and unfavourable texture. With revision for a greater time spent on evaluating ingredients of the mince, the project plan has been followed. Focus groups has been of good use for evaluating the prototype.