In this episode, you will hear from Oliver Schlüter, the spokesperson for the Healthy Foods program area at the ATB, the Leibniz Institute for Agricultural Engineering and Bioeconomy.

We talked about the potential role of insect farming and insect biotechnology in connecting and leading the way in research and discussions about alternative proteins and new food systems.

Our conversation stemmed from INSECTSplus, the event hosted by the German Institute of Food Technologies this May, from May 12th to 14th, and co-created by the ATB, which will host the next edition.

Oliver highlighted that PLUS stands for plant-based, lab-based, unicellular, and sea-based biomass. Insects are the key to connecting these different organisms, contributing to circularity and sustainability in biomass production. He emphasized that while edible insects have made significant progress in research and acceptance over the past decade, there are still challenges. Initially, there was little knowledge of edible insects, and no legal framework existed for their use. Today, however, several insect species are approved for human consumption in Europe, and companies have developed expertise in insect processing.

"It’s essential to create a platform for exchanging knowledge and solutions across disciplines," Oliver explained. "Researchers from different fields can learn from each other’s experiences and overcome the hurdles they face together."

He went on to explain that ATB focuses on several program areas, including diversified crop production, individualized livestock farming, and healthy foods. He is the spokesperson for the Healthy Foods program area, where researchers investigate edible insects, as well as macroalgae, and plant-based foods. Additionally, they work on multifunctional biomaterials and integrated residual management, focusing on utilizing side streams from production processes to generate biogas or biochar, which can be used in agricultural fields. Oliver emphasized the importance of integrating these technologies into new bioresource processing systems to promote sustainability in the food and biomass industries.

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In this episode you will listen to the conversation I recorded with Sergiy Smetana, Head of the Food Data Group at the German Institute of Food Technologies.

We talked about organic waste, how to define it and how it is treated, and the role of insect farming in all of this.

All of these topics, and many many more, will be discussed at INSECTSplus, the event hosted by the same German Institute of Food Technologies, which will celebrate its kick-off from May 12th to 14th.

Sergiy discussed the complexity of food waste, emphasizing that there is no clear legal or scientific definition for it. He explained that food waste is often classified as biomass or discarded materials, and once a product is thrown away, it legally becomes waste, even if it remains in its original, untouched packaging. However, if biomass is repurposed in a hygienic and environmentally safe manner, it is not considered waste. And this opens up opportunities for utilizing discarded materials sustainably, reducing waste and creating new production models.

He outlined common food waste treatment methods, starting with composting. While beneficial, composting generates emissions and often requires transportation, adding to environmental impacts. Another widely used method is anaerobic digestion, where food waste is mixed with other organic materials and processed in biogas plants to produce methane, which is then burned for energy. However, this method generates large amounts of digestate, which can lead to nitrogen overconcentration in agricultural soils, posing environmental challenges.

Transitioning to insect-based waste treatment, Sergiy explained that insects, particularly black soldier flies, can bioconvert organic matter into valuable byproducts.

Insects not only process waste but also improve soil properties through their frass, which acts as a soil enhancer rather than just a fertilizer.

Regarding the present and future of edible insect research at the German Institute of Food Technologies (DIL), Sergiy described how their work with insects was exploratory—assessing their potential and providing recommendations to companies. Over time, DIL established a small research facility for producing insect biomass, which was used in projects such as feeding poultry.

As interest in the insect industry grows, DIL aims to facilitate partnerships and cooperation to advance the sector. Sergiy concluded by mentioning an upcoming event, Insects Plus, which aims to further explore opportunities in insects and alternative proteins more generally.

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In this episode, you will hear from a very special guest: Volker Heinz, the director of the German Institute of Food Technologies.

We discussed circularity in the food system, CO2 and nitrogen cycles, new fields, trials and errors, and alternative proteins.

Dr. Heinz's journey into the world of insect-based protein began 15 years ago during a visit to the pet food industry. He recalled that during a discussion about protein sources, his interlocutor mentioned the inevitability of insect consumption in Europe.

"At first, I thought he was crazy," Dr. Heinz admitted. However, during his three-hour drive back to the institute, he began contemplating the role of circularity in food systems.

As an engineer, Dr. Heinz decided to establish an insect farm, driven by the belief that nothing was impossible. During this phase, he invited a leading FAO expert on insect farming, who shared insights and examples from his global research. But the expert was skeptical. "Young boy," he said, "what you are planning is like flying to the moon. Many have tried and failed." Despite this warning, Dr. Heinz remained determined. He saw an opportunity to revolutionize the industry by developing a continuous system.

At the DIL (Deutsches Institut für Lebensmitteltechnik), Dr. Heinz and his team experimented extensively, creating an environment optimized for insect reproduction, including controlled light, wind, temperature, and humidity. It took several setbacks and considerations of abandoning the project before they finally succeeded.

"I still expect problems to come because it is indeed like a flight to the moon—but they made it, and we hope to succeed as well."

Discussing sustainability, Dr. Heinz highlighted the significance of nitrogen and carbon cycles in global food production. "We rarely read about the nitrogen cycle, but it is of similar importance to the carbon cycle, particularly with 8 billion people on the planet." He explained that while nitrogen is essential for protein formation, only 20% of it is effectively recycled back into the atmosphere, with the remainder causing environmental harm.

"One way to make better use of activated nitrogen is through animals," he noted. Historically, livestock played a role in nitrogen storage, but insects offer a far more efficient alternative. "Since insects are so much more efficient than livestock, there are completely new potentials that are badly needed on the planet."

Looking ahead, Dr. Heinz spoke about the upcoming InsectPlus event hosted by DIL in May. "We will invite people to take part in the journey of how biomass can be used efficiently." He emphasized that the entire food system revolves around biomass conversion and that various methods—plants, animals, algae, and even precision fermentation—must be considered. "It’s all about focusing on the most efficient conversions, ensuring sufficient resources for feeding the world, and minimizing waste.

Because anything we don’t circulate, we call footprint.

My name is Umberto Diecinove, I am a documentary photographer and I am currently leading a project titled I N S C T S which explores the potential role of insects in addressing environmental and social challenges. I’m doing it traveling, photographing research centres, farms, communities and companies all over the world and engaging with world experts and people working in the field. I do believe insects could be the next game changer.

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