Interviewed by Food Navigator, Marco Ceriani, founder and CEO of Italbugs, talks about the ‘revival’ of the silkworm.
“The idea of using the Bombyx mori was natural. In 1920 in Italy there were 230 silkworm factories for silk production. In no other country (except China) was there so much work on a single insect. Silkworm is really our insect,” said Ceriani.
This revival represents an opportunity to develop a new food ingredient that combines two of the biggest sustainable food trends ‒ protein from insect sources and valorisation of industrial waste.
Moreover the silkworm powder is 80% protein, with essential- and branch chain amino acids. It is low in carbohydrates, fat and sugar, making it suitable for use in sports nutrition and products aimed at the low-glycaemic, gluten-free, paleo and raw food markets.
Silkworm is a sustainable product: good for health and also for the world. Insects have a very low environmental impact,” said Ceriani.