Insects as new food ingredients
Written by: Markus Nikinmaa — Research Scientist
Sustainable protein sources for the growing global population.
Developing technologies to produce high-value ingredients from insects.
Markus Nikinmaa, Research Scientist
VTT Technical Research Centre of Finland, Food Solutions
Markus Nikinmaa in brief
Research Scientist Markus Nikinmaa is working on his doctoral dissertation. In his studies he is utilizing bioprocessing and fractionation for production of healthy, palatable high-fibre foods. He also has interest in applying these techniques for insect applications to produce new ingredients.
VTT has developed technologies for fat extraction and further dry processing for producing high-value ingredients from insects. This technology produces tasty and highly nutritional ingredients for food products.