Insects, algae and krill as alternative protein sources in snacks and treats

Insect proteins are the future

As global competition for proteins in human food, pet food and livestock feed stimulates the development of alternative and sustainable protein sources, treats containing various insect species are increasingly hitting the market. These are usually based on the whole larvae of the black-soldier fly, crickets or the yellow mealworm. Each species has a distinct composition, but the protein quality (amino acid composition) and digestibility are generally adequate. In fact, insects carry a novel protein which seemingly minimises the risk of triggering food allergies. As a result, the major consumers are currently the owners of sensitive pets.

Insect-based meat substitutes are potentially more sustainable than animal meat, but require more advanced cultivation and technology. Insects have a smaller ecological footprint compared to beef, pork or chicken, but bigger than slaughter by-products, protein meals – which already have a small footprint – or crop production.

Microalgae

Whole-cell microalgae can be a feasible alternative to raw materials derived from ocean fish. One of the most popular microalgae in human and pet food is  (spirulina). This unique ingredient has been proven to offer the pet industry a sustainable, natural source of a highly digestible protein. Dried spirulina is made up of approximately 60% protein. Its protein contains all essential amino acids, although with reduced amounts of sulphur-containing amino acids when compared to the nutrition of farm animals. It is, however, superior to a typical plant protein, such as that from legumes.

Marine superfood: krill

Another marine superfood is krill, which is a tiny shrimp-like crustacean called  . Krill oil or krill meal is an increasingly common functional ingredient in snacks and dental chews.

Antarctic krill meal is attracting increasing interest as a source of high-quality protein. Compared to other animal proteins, the advantage is that it is low in fat and a rich source of omega-3 fatty acids. Antioxidant levels in krill are higher than in fish, suggesting benefits against oxidative damage. These sea creatures are caught in the wild. Krill eat algae as their food source, so are free of pollutants and heavy metals.

Their great abundance in waters makes krill one of the largest sources of protein on earth, sought after by fish, penguins and whales as well as humans. However, the global fish farming industry is increasingly relying on krill as food, so much so that they are in danger of extinction. Therefore, fisheries and manufacturers should participate in The Marine Stewardship Council – a certification programme that guarantees seafood is harvested using sustainable methods and is traceable throughout the supply chain.