Recently, insect-based proteins have emerged in the alternative-protein market, since cultivating protein from insects require far less land, water, and other resources compared to protein derived from livestock and even vegetables. Cricket powder is the most popular insect ingredient due to its ease of cultivation, taste, and protein levels, however, the current methods to produce cricket powder are either energy-inefficient, expensive, or not flavorful. Infrared (IR) drying has emerged in the post-harvest and food processing world because of the fraction of energy and time it takes compared to other drying methods. Tiny Farms is partnering with researchers from the USDA ARS Western Regional Research Center and UC Davis to harness the efficiency and quality of IR drying and apply it with crickets. The proposed research will establish the parameters and determine the best moisture content based off the protein level, functionality, visual sensory, and shelf life of cricket powder produced with IR drying technology. With these results, Tiny Farms will have the technical specifications and cost estimates to produce high-quality cricket powder on a commercial scale. Tiny Farms' goal is to develop the "best" cricket powder on the market using IR drying technology to drive down the costs and increase the availability of a high-quality cricket powder for application in the growing alternative-protein food industry. An energy-efficient, cost-efficient, and high-quality cricket powder will create a foundation and stimulate innovation for the industry to supply the world's growing protein demand, all while minimizing impact on the environment.
