Why Our EU-Grown Mealworms Cost More—And Are Worth It
We recently visited our friend Bruno in Valencia for an exclusive, in-depth tour of Feedect. It didn’t take long to see why these worms are priced higher than traditionally grown Chinese mealworms: the entire farming and processing flow follows strict, human-grade certification for how food is produced and packed.
Responsible Farming Inputs
- ✔Locally sourced carrots & grains keep feed miles low.
- ✔Practices aligned with human-grade food production and packing standards.
-
✔Traceable supply chain from farm to finished product.
This level of control is not typically present in traditional mealworm farming and helps preserve quality and food safety.
At a Glance
What sets this process apart:
- ✔Certified processing steps (HACCP / EU food insect standards focus).
- ✔Washing → Blanching → Controlled Drying sequence for safety & quality.
- ✔Consistent outcomes: colour, flavour, and nutritional integrity.
Processing Steps That Protect Quality
Washing: Cleaning
Removes debris and impurities from substrates like bran or grains, including frass and dead larvae.
- ✔Reduces microbial load: Rinsing with clean or slightly warm water lowers surface bacteria and fungi.
- ✔Improves hygiene: Important for human/animal consumption under HACCP or EU food insect standards.
Blanching: Inactivation & Preservation
Brief immersion in hot water (≈ 90–100 °C for 1–2 minutes).
- ✔Kills microorganisms: Heat treatment inactivates bacteria that may survive washing.
- ✔Stops enzymatic activity: Prevents off-odours and rancidity.
- ✔Improves drying efficiency: Loosens exoskeleton lipids so moisture evaporates more easily.
- ✔Enhances colour & flavour: Stabilises pigments to retain a light golden colour after drying.
Why We Prefer Oven Drying Over Traditional Microwave Drying
Besides better protein retention, here’s how oven drying compares across nutrition, safety, and texture.
| Dimension | Oven Drying | Traditional Microwave Drying |
|---|---|---|
| Fats & Lipid Oxidation | Gentler; better preserves unsaturated fats (oleic, linoleic). Lower TBARS → less rancidity/off-flavours. | Rapid local heating can oxidise lipids, creating peroxides/aldehydes (rancid notes). |
| Amino Acids | Protects heat-sensitive AAs (lysine, methionine) → better nutritional balance & bioavailability. | Can accelerate Maillard/oxidation pathways that degrade essential amino acids. |
| Vitamins & Minerals | Slower, controlled drying → less loss of B-vitamins; good retention of iron & zinc. | Greater degradation of heat-labile vitamins (e.g., B1, B2). |
| Microbial Control | Even, predictable inactivation when time/temperature are sufficient. | Fast internal heating, but unevenness can leave untreated pockets. |
| Texture | Denser, chewier profile from slower drying—ideal for controlled bite. | Puffing from rapid vapour expansion → lighter, crispier snack textures. |
What This Means For You
- ✔Higher quality standards from farm to finished product.
- ✔Cleaner flavour, golden colour, and dependable texture.
- ✔Nutrition that’s better protected during processing.
These steps add cost—but more importantly, they add value: safer, tastier, and more consistent mealworms.
See the difference for yourself
Explore our Spanish-grown mealworms.
