The Technical Research Center in Finland has developed a technology for turning crickets and meal worms into food ingredients that can be used to make meatballs or falafel, for example. Due to different tastes, structure (depending on the grinding), the powder can become a full-fledged ingredient for many recipes. While the development is awaiting the approval of the EU, the decision of which will determine whether insects will be raised for the food industry and whether the opportunity will open for new profitable business investments.
The center has developed a dry fractionation method that allows you to create insect powders with different tastes, and the different coarseness of grinding determines the structure of the powder: if it is finely ground, the powder containing small pieces of chitin will have a pronounced meat taste, and if you use coarse grinding, the taste will be softer, and chitin pieces - more.
First, insects are prepared for processing, removing fat from them, so the product is very rich in protein (80%). Meatballs were prepared from this powder, the composition of which was changed and 18% of the tested products were added. As a result. Even such an additive powder increased the protein content three times. 
