OKLAHOMA CITY — All Things Bugs LLC and its founder Aaron T. Dossey, Ph.D., have received a US patent (No. 11,337,451 B2) for a production method to convert edible insects into a powder that can be used in food production. The process can be used on numerous insects including superworms, crickets, mealworms, grasshoppers, locusts, katydids, caterpillars or flies.

The wet-grinding and drying technique enables insects to be ground into a fine powder. The end product of the process is a super fine, light-colored powder with a neutral aroma and flavor that can be blended with other ingredients to make a range of food and beverage products, including pasta, baked goods, shakes, smoothies, meat alternatives, puffed extruded snacks, bars, cereals, tortillas, pet food and treats, and many others.

The company has been issued similar patents in Europe, Canada and Mexico.

“This patent represents a historic opportunity for a shift in mindset toward an overall healthier planet,” Dossey said. “It proves the potential for turning insects into high-quality ingredients efficiently and cost effectively. But, more than that, it is an ethical and sustainable solution to the ongoing challenge of scaling up food production without damaging life on Earth in the process.”

For the last decade, as an insect-based food wholesaler, All Things Bugs has developed products, services and research to promote insects as a viable alternative to traditional protein sources such as meat and dairy, according to the company. The company has focused its efforts on food product development, insect processing and ingredients, cutting-edge insect farming automation, and insect genomics and genetic engineering.

All Things Bugs offers its Griopro® cricket powder, which was created using the patented production process. The fine powder boasts a neutral aroma and flavor and is recommended for a range of food and beverage applications. According to the company, “This sustainable, versatile ingredient does not impart any grittiness to the product and can be incorporated at higher levels than other insect powders without affecting flavor, texture, aroma, or overall product quality and functionality. Our process microencapsulates the fats, oils and other nutrients into tiny protein particles which are homogeneous in their makeup and consistency.”

Read more about product development, ingredients and formulation.