Insect protein is flour in a "bread that tastes like bread"

Edible insects are being transformed into flour for products like bread, offering a sustainable protein alternative in Portugal. B2ECoLAB emphasizes the incorporation of insect protein into familiar foods without compromising taste. The initiative, part of the InsectERA agenda, aims to innovate food solutions using insect protein, supported by significant investment. Insects like Tenebrio provide concentrated protein and require fewer resources for production compared to traditional livestock. Despite current cost challenges, the sector is expected to grow significantly by 2030, with EU support for insect-based food systems.