The United Nations predicts a global population of around 9.7 billion people by the year 2050. This rapid increase is accompanied by a significantly higher demand for sustainable food production. Edible insects are a climate-friendly alternative to conventional meat products from intensive livestock farming: they require fewer resources and offer high-quality proteins, essential amino acids, and important micronutrients. However, consumer acceptance of insect-based foods remains low.
This is precisely where Solomon Nkaka’s research project comes in. The aim is to lower the barrier to sustainable insect-based foods by integrating them into familiar food categories such as snacks, baked goods, or protein supplements. Nkaka will first analyse the protein content of selected edible insects with regard to their amino acid composition and digestibility, and compare them with conventional protein sources. Based on these findings, snack bars, bread, and biscuits containing varying proportions of insect flour will be developed and tested by potential consumers. In addition, functional properties relevant to food production, such as water and oil holding capacity, will be characterised. The processing of insect flour will take place in cooperation with the State Technical College for Meat and Food Processing Technology (LEMITEC) in Kulmbach.
“Insects offer enormous potential as a sustainable protein source. Through my research, I aim to demonstrate that they are not only ecologically sound, but also technologically and nutritionally valuable – and can be easily integrated into familiar food products,” says Solomon Nkaka.
“Research into alternative protein sources such as insects is a key building block for the food systems of the future. At the Kulmbach Campus, we combine biochemical basic research with practical food development to support sustainable nutrition for tomorrow,” says Prof. Dr. Janin Henkel-Oberländer, Chair of Nutritional Biochemistry at the Kulmbach Campus.
