In the search for alternatives to combat the challenges of food insecurity, arising from the increase in the world population, the University of Sao Paulo (USP) is leading research in the field of sustainable food.
Currently, the team of researchers is working to develop food alternatives based on insects, more specifically fly larvae, as a promising solution to these global problems pressing.
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The central motivation of this research is to find more sustainable and affordable sources of protein than traditional animal meat.
Black soldier fly larvae, for example, are a rich source of protein, fats and fibers, and can be grown effectively in relatively small spaces, using food scraps.
The project coordinator, Alessandra Oliveira, shared her vision about this innovation in an interview with CNN Brasil.
“Fly larvae represent a highly efficient source of protein. They develop quickly and can be created sustainably, using organic waste.”
The results so far are promising. Research has already produced two foods made with fly larvae flour: bread and sausage.
In tests with a group of consumers, the products were praised for their flavor and texture.
“Fly larvae-based foods have an appetizing flavor and are rich in nutrients. (…) They could become an intriguing option for those seeking a more sustainable and affordable diet.” says Oliveira.
This initiative also received support from the Food and Agriculture Organization of the United Nations (FAO), which recognized the potential of insects as a promising source of protein for human consumption in a report 2021.
While the idea of consuming insect-based foods may seem unusual to some people, the USP research points to a future in which this alternative may become common among the population worldwide.
In addition to contributing to the food security, is a sustainable initiative that can contribute to reducing the environmental impact left by the food industry, especially the meat industry.
