Mealworm (Tenebrio molitor) powder in food technology: An overview of nutrition, applications, and safety considerations

Le Pham Tan QUOC; Nguyen Ngoc THUAN; Nguyen Huynh Dinh THUAN; Pham Thi QUYEN; Pham My HAO; Lam Bach Bao PHUONG

doi:10.55779/nsb17412751

Authors

Le Pham Tan QUOC Industrial University of Ho Chi Minh City, Institute of Biotechnology and Food Technology, Ho Chi Minh City (VN) https://orcid.org/0000-0002-2309-5423
Nguyen Ngoc THUAN Industrial University of Ho Chi Minh City, Institute of Biotechnology and Food Technology, Ho Chi Minh City (VN) https://orcid.org/0000-0002-1644-236X
Nguyen Huynh Dinh THUAN Industrial University of Ho Chi Minh City, Institute of Biotechnology and Food Technology, Ho Chi Minh City (VN) https://orcid.org/0000-0001-8050-9509
Pham Thi QUYEN Industrial University of Ho Chi Minh City, Institute of Biotechnology and Food Technology, Ho Chi Minh City (VN) https://orcid.org/0000-0003-3695-3703
Pham My HAO Industrial University of Ho Chi Minh City, Institute of Biotechnology and Food Technology, Ho Chi Minh City (VN) https://orcid.org/0000-0003-2797-3139
Lam Bach Bao PHUONG Industrial University of Ho Chi Minh City, Institute of Biotechnology and Food Technology, Ho Chi Minh City (VN) https://orcid.org/0009-0004-4152-609X

DOI:

https://doi.org/10.55779/nsb17412751

Keywords:

alternative proteins, mealworm powder, novel foods, sustainability, Tenebrio molitor

Abstract

Mealworm (Tenebrio molitor) powder (MP) has emerged as a promising sustainable protein source due to its high nutritional value and low environmental footprint. However, its technological performance in food systems remains fragmented across studies. This review addresses the central question: “How is mealworm powder applied in food technology, and what impacts does it have on nutritional quality, physicochemical properties, sensory attributes, and product safety?” The analysis synthesizes recent findings on MP production processes, compositional characteristics, and its incorporation into various food matrices, including bread, biscuits, pasta, and meat analogues. Overall, evidence shows that MP enhances protein content, modifies textural and functional properties, and can contribute to desirable sensory attributes when used at appropriate substitution levels. Key limitations include potential allergenicity, flavour impacts influenced by processing, and variability in consumer acceptance. This review highlights both the opportunities and challenges of integrating MP into food products, underscoring its potential role in the development of sustainable and diversified protein sources.

Metrics

Metrics Loading ...

References

Arksey H, O'malley L (2005). Scoping studies: towards a methodological framework. International Journal of Social Research Methodology 8(1):19-32. https://doi.org/10.1080/1364557032000119616

Azzollini D, Wibisaphira T, Lakemond CMM, Fogliano V (2019). Toward the design of insect-based meat analogue: The role of calcium and temperature in coagulation behavior of Alphitobius diaperinus proteins. LWT-Food Science and Technology 100:75-82. https://doi.org/10.1016/j.lwt.2018.10.037

Bogusz R, Bryś J, Onopiuk A, Pobiega K, Tomczak A, Kowalczewski PŁ, … Nowacka M (2024a). The impact of drying methods on the quality of blanched yellow mealworm (Tenebrio molitor L.) larvae. Molecules 29(15):3679. https://doi.org/10.3390/molecules29153679

Bogusz R, Latoszewska M, Szymańska I, Jaworska D, Szulc K, Lipińska E, … Pietrzak D (2024b). The assessment of the possibility of using yellow mealworm powder in chicken and pork pâté production. Applied Sciences 14(19):9038. https://doi.org/10.3390/app14199038

Bogusz R, Nowacka M, Bryś J, Rybak K, Szulc K (2024c). Quality assessment of yellow mealworm (Tenebrio molitor L.) powders processed by pulsed electric field and convective drying. Scientific Reports 14(1):27792. https://doi.org/10.1038/s41598-024-79412-0

Bolat B, Ugur AE, Oztop MH, Alpas H (2021). Effects of high hydrostatic pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor. Journal of Food Engineering 292:110359. https://doi.org/10.1016/j.jfoodeng.2020.110359

Bußler S, Rumpold BA, Jander E, Rawel HM, Schlüter OK (2016). Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm (Tenebrio molitor) and black soldier fly (Hermetia illucens) larvae. Heliyon 2(12):e00218. http://dx.doi.org/10.1016/j.heliyon.2016.e00218

Cappelli A, Oliva N, Bonaccorsi G, Lorini C, Cini E (2020). Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour?. LWT 118:108867. https://doi.org/10.1016/j.lwt.2019.108867

Chen W (2021). Evaluation of anti-inflammatory effect of different polar parts of Argyreia acuta Lour. Medicinal Plant 12(4):24-27.

Choi YS, Kim TK, Choi HD, Park JD, Sung JM, Jeon KH, … Kim YB (2017). Optimization of replacing pork meat with yellow worm (Tenebrio molitor L.) for frankfurters. Korean Journal for Food Science of Animal Resources 37(5):617-625. https://doi.org/10.5851/kosfa.2017.37.5.617

Chong HS, Kim SY, Cho SR, Park HI, Baek JE, Kuk JS, Suh HJ (2017). Characteristics of quality and antioxidant activation of the cookies adding with mealworm (Tenebrio molitor) and black bean powder. Journal of Food Hygiene and Safety 32(6):521-530.

Cozmuta AM, Nicula C, Peter A, Cozmuta LM, Nartea A, Kuhalskaya A, … Pruteanu L (2022). Cricket and yellow mealworm powders promote higher bioaccessible fractions of mineral elements in functional bread. Journal of Functional Foods 99:105310. https://doi.org/10.1016/j.jff.2022.105310

Cozmuta AM, Uivarasan A, Peter A, Nicula C, Kovacs DE, Mihaly Cozmuta L (2023). Yellow mealworm (Tenebrio molitor) powder promotes a high bioaccessible protein fraction and low glycaemic index in biscuits. Nutrients 15(4):997. https://doi.org/10.3390/nu15040997

De Smet J, Lenaerts S, Borremans A, Scholliers J, Van Der Borght M, Van Campenhout L (2019). Stability assessment and laboratory scale fermentation of pastes produced on a pilot scale from mealworms (Tenebrio molitor). LWT-Food Science and Technology 102:113-121. https://doi.org/10.1016/j.lwt.2018.12.017

Gantner M, Król K, Piotrowska A, Sionek B, Sadowska A, Kulik K, Wiącek M (2022). Adding mealworm (Tenebrio molitor L.) powder to wheat bread: effects on physicochemical, sensory and microbiological qualities of the end-product. Molecules 27(19):6155. https://doi.org/10.3390/molecules27196155

García-Segovia P, Igual M, Martínez-Monzó J (2020). Physicochemical properties and consumer acceptance of bread enriched with alternative proteins. Foods 9(7):933. https://doi.org/10.3390/foods9070933

González CM, Garzón R, Rosell CM (2019). Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours. Innovative Food Science & Emerging Technologies 51:205-210. https://doi.org/10.1016/j.ifset.2018.03.021

Grossmann KK, Merz M, Appel D, De Araujo MM, Fischer L (2021). New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products. Food Chemistry 364:130336. https://doi.org/10.1016/j.foodchem.2021.130336

Han SR, Lee BS, Jung KJ, Yu HJ, Yun EY, Hwang JS, Moon KS (2016). Safety assessment of freeze-dried powdered Tenebrio molitor larvae (yellow mealworm) as novel food source: Evaluation of 90-day toxicity in Sprague-Dawley rats. Regulatory Toxicology and Pharmacology 77:206-212. https://doi.org/10.1016/j.yrtph.2016.03.006

Khuenpet K, Pakasap C, Vatthanakul S, Kitthawee S (2020). Effect of larval-stage mealworm Tenebrio molitor powder on qualities of bread. International Journal of Agricultural Technology 16(2):283-296.

Kim HM, Kim JN, Kim JS, Jeong MY, Yun EY, Hwang JS, Kim AJ (2015). Quality characteristics of patty prepared with mealworm powder. Korean Journal of Food Nutrition 28(5):813-820. https://doi.org/10.9799/ksfan.2015.28.5.813

Kim HW, Setyabrata D, Lee YJ, Jones OG, Kim YHB (2016). Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages. Innovative Food Science & Emerging Technologies 38:116-123. https://doi.org/10.1016/j.ifset.2016.09.023

Kim Y, Kim I, Jeong Y (2019). Quality characteristics of white pan bread added with Tenebrio molitor powder. Journal of the Korean Society of Food Science and Nutrition 48(2):253-259.

Kowalski S, Oracz J, Skotnicka M, Mikulec A, Gumul D, Mickowska B, … Żyżelewicz D (2022). Chemical composition, nutritional value, and acceptance of nut bars with the addition of edible insect powder. Molecules 27(23):8472. https://doi.org/10.3390/molecules27238472

Lee JE (2024). The quality characteristics of tangzhong pan bread added with Tenebrio molitor powder. Culinary Science & Hospitality Research 30(2):17-27. https://doi.org/10.20878/cshr.2024.30.2.003

Lee JE, Lee AJ, Jo DE, Cho JH, Youn K, Yun EY, … Kang BH (2015). Cytotoxic effects of Tenebrio molitor larval extracts against hepatocellular carcinoma. Journal of the Korean Society of Food Science and Nutrition 44(2):200-207.

Megido RC, Gierts C, Blecker C, Brostaux Y, Haubruge É, Alabi T, Francis F (2016). Consumer acceptance of insect-based alternative meat products in Western countries. Food Quality and Preference 52:237-243. https://doi.org/10.1016/j.foodqual.2016.05.004

Murefu TR, Macheka L, Musundire R, Manditsera FA (2019). Safety of wild harvested and reared edible insects: A review. Food Control 101:209-224. https://doi.org/10.1016/j.foodcont.2019.03.003

Oh E, Park WJ, Kim Y (2022). Effects of Tenebrio molitor larvae and its protein derivatives on the antioxidant and anti-inflammatory capacities of tofu. Food Bioscience 50:102105. https://doi.org/10.1016/j.fbio.2022.102105

Oliveira LA, Pereira SMS, Dias KA, da Silva Paes S, Grancieri M, Jimenez LGS, … Della Lucia CM (2024). Nutritional content, amino acid profile, and protein properties of edible insects (Tenebrio molitor and Gryllus assimilis) powders at different stages of development. Journal of Food Composition and Analysis 125:105804. https://doi.org/10.1016/j.jfca.2023.105804

Oonincx DG, de Boer IJ (2012). Environmental impact of the production of mealworms as a protein source for humans-a life cycle assessment. PLoS ONE 7(12):e51145. https://doi.org/10.1371/journal.pone.0051145

Orkusz A (2021). Edible insects versus meat—Nutritional comparison: Knowledge of their composition is the key to good health. Nutrients 13(4):1207. https://doi.org/10.3390/nu13041207

Pasini G, Cullere M, Vegro M, Simonato B, Zotte AD (2022). Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation. LWT 164:113638. https://doi.org/10.1016/j.lwt.2022.113638

Patel S, Suleria HAR, Rauf A (2019). Edible insects as innovative foods: Nutritional and functional assessments. Trends in Food Science & Technology 86:352-359. https://doi.org/10.1016/j.tifs.2019.02.033

Roncolini A, Milanović V, Cardinali F, Osimani A, Garofalo C, Sabbatini R, … Aquilanti L (2019). Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread. PLoS ONE 14(2):e0211747. https://doi.org/10.1371/journal.pone.0211747

Rumpold BA, Schlüter OK (2013). Potential and challenges of insects as an innovative source for food and feed production. Innovative Food Science & Emerging Technologies 17:1-11. https://doi.org/10.1016/j.ifset.2012.11.005

Scholliers J, Steen L, Glorieux S, Van de Walle D, Dewettinck K, Fraeye I (2019). The effect of temperature on structure formation in three insect batters. Food Research International 122:411-418. https://doi.org/10.1016/j.foodres.2019.04.033

Severini C, Azzollini D, Albenzio M, Derossi A (2018). On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects. Food Research International 106:666-676. https://doi.org/10.1016/j.foodres.2018.01.034

Siemianowska E, Kosewska A, Aljewicz M, Skibniewska KA, Polak-Juszczak L, Jarocki A, Jedras M (2013). Larvae of mealworm (Tenebrio molitor L.) as European novel food. Agricultural Sciences 4(6):287-291. https://doi.org/10.4236/as.2013.46041

Sobczak P, Grochowicz J, Łusiak P, Żukiewicz-Sobczak W (2023). Development of alternative protein sources in terms of a sustainable system. Sustainability 15(16):12111. https://doi.org/10.3390/su151612111

Son YJ, Lee JC, Hwang IK, Nho CW, Kim SH (2019). Physicochemical properties of mealworm (Tenebrio molitor) powders manufactured by different industrial processes. LWT 116:108514. https://doi.org/10.1016/j.lwt.2019.108514

Spolidoro GC, Ali MM, Amera YT, Nyassi S, Lisik D, Ioannidou A, … Nwaru BI (2023). Prevalence estimates of eight big food allergies in Europe: Updated systematic review and meta‐analysis. Allergy 78(9):2361-2417. https://doi.org/10.1111/all.15801

Sriprablom J, Kitthawee S, Suphantharika M (2022). Functional and physicochemical properties of cookies enriched with edible insect (Tenebrio molitor and Zophobas atratus) powders. Journal of Food Measurement and Characterization 16:2181-2190. https://doi.org/10.1007/s11694-022-01324-2

Stone AK, Tanaka T, Nickerson MT (2019). Protein quality and physicochemical properties of commercial cricket and mealworm powders. Journal of Food Science and Technology 56:3355-3363. https://doi.org/10.1007/s13197-019-03818-2

United Nations (2015). Department of Economic and Social Affairs, Population Division. World population prospects: The 2015 revision, World Population 2015 Wallchart. ST/ESA/SER.A/378.

van Huis A (2019). Edible insects. In Handbook of eating and drinking (pp. 1-16). Springer, Cham.

Verni M, Squeo G, Perri G, Demarinis C, Rizzello CG, Caponio F, … Pontonio E (2025). Optimizing Tenebrio molitor powder as ingredient in breadmaking: Impact of enzymatic hydrolysis on dough techno-functional properties and bread quality. Future Foods:100665. https://doi.org/10.1016/j.fufo.2025.100665

Walia K, Kapoor A, Farber JM (2018). Qualitative risk assessment of cricket powder to be used to treat undernutrition in infants and children in Cambodia. Food Control 92:169-182. https://doi.org/10.1016/j.foodcont.2018.04.047

Wu RA, Ding Q, Lu H, Tan H, Sun N, Wang K, … Li Z (2020). Caspase 3-mediated cytotoxicity of mealworm larvae (Tenebrio molitor) oil extract against human hepatocellular carcinoma and colorectal adenocarcinoma. Journal of Ethnopharmacology 250:112438. https://doi.org/10.1016/j.jep.2019.112438

Xie X, Yuan Z, Fu K, An J, Deng L (2022). Effect of partial substitution of flour with mealworm (Tenebrio molitor L.) powder on dough and biscuit properties. Foods 11(14):2156. https://doi.org/10.3390/foods11142156

Yang A, Chen H, Tian H, An J, Shang L, Tao Y, Deng L (2025). Sustainable protein-enriched biscuits: Effects of mealworm protein powder on the properties of wheat flour and biscuit quality. Foods 14(17):3063. https://doi.org/10.3390/foods14173063

Youn K, Yun EY, Lee J, Kim JY, Hwang JS, Jeong WS, Jun M (2014). Oleic acid and linoleic acid from Tenebrio molitor larvae inhibit BACE1 activity in vitro: molecular docking studies. Journal of Medicinal Food 17(2):284-289. https://doi.org/10.1089/jmf.2013.2968