6 May 2025

Innovative protein sources from insects and peas

It is becoming increasingly difficult to meet the growing protein requirements of the world's population with products such as meat, fish, milk or soy. Nordmann partner Divaks is therefore focusing on next-generation protein ingredients: hybrid proteins from insects and peas.

Insect proteins are considered complete proteins. This makes them more efficient than plant proteins. The insects in question are Tenebrio molitor (mealworms). Insect proteins and the powder obtained from them are extremely versatile and are suitable for both sweet and savory applications.

Burger with patty, salad, tomatos, cheese, pickles and ketchup

Texturized insect protein (TIP)

This extruded variant is used as an alternative or supplement to meat products such as:

Burger patties
Patties
Fillings
Toppings for ready meals

Textured insect protein powder (TIPP)

This powdered variant is versatile and is often used in the following areas:

Baked goods (cakes, cookies, bread, wraps)
Cereals and bars as well as energy balls
Chocolate
Sauces or
Pasta

Both the textured (TIP) and the powder form (TIPP) have a dry matter protein content of 61%, less than 20% unsaturated fats and around 6% fiber.

Interestingly, the mixture of insect and plant proteins creates a subtle taste with umami undertones. This combination not only provides a sustainable source of protein, but also a variety of flavors that can be used to great effect in many different dishes.

The products are suitable for health-conscious consumers and those who want to reduce their ecological footprint. They generate particular curiosity and acceptance among young people.