Organic residues valorization

On farm level, there are parts of fruits and vegetables that are removed from the food value chain, because they do not fit the specifications. Normally these residues are rich in sugars and micronutrients that are important for insect growth. 

Primary processing of grains often includes the removal of bran. But also using grains in fermentation results in byproducts like distillers or brewers spent grains. Their large availability and relatively high starch and/or protein content makes them a valuable feed ingredient for insects. 

While processing tubers (e.g. potato) or sugar cane/beet, several byproducts like peels, cut-offs, pulp, molasse, vinasse and bagasse can occur. Since these materials are normally relatively rich in starch or sugars, they are a valuable source of energy for insects.

The manufacturing of dairy products from milk including cheese and yogurt generates a large amount of high-strength waste byproducts such as whey, buttermilk, or rinsing water. Their relatively high protein and lactose content makes them a suitable ingredient for insect feed formulations.

Every day, large amounts of fruits, vegetables, bread and dairy products are discarded from retail stores, because they cannot be sold anymore. Although the composition might vary from day to day, food discards are a cost-effective source of feed for insects. 

Millions of tons of kitchen waste from restaurants, hospitals but also individual households are generated every year, which imposes a big disposal challenge, especially for large cities. After removal of oil and water, kitchen waste contains all nutrients needed for growing larvae efficiently and economically.