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Cricket Protein

Eriksson, Oskar (2013) In Diploma work IDEL01 20132
Industrial Design
Abstract
With a growing human population on Earth, the demand of food increases rapidly. Today the meat industry is responsible for 10-12% of the total amount of greenhouse gases emitted by humans. During
2010, USA and Europe consumed approximately 40% of the world’s
total beef production. This by only holding 17% of Earth population.
With a high meat consumption over a small population it’s possible to
affect a larger problem by changing the behavior of this population.

With insects having the same nutritional content as meat and a 13
times higher protein ECI (Efficiency Conversion Index) than cows. Introducing insects as an alternative to meat in the western countries would contribute to more food and less emissions of greenhouse gases.... (More)
With a growing human population on Earth, the demand of food increases rapidly. Today the meat industry is responsible for 10-12% of the total amount of greenhouse gases emitted by humans. During
2010, USA and Europe consumed approximately 40% of the world’s
total beef production. This by only holding 17% of Earth population.
With a high meat consumption over a small population it’s possible to
affect a larger problem by changing the behavior of this population.

With insects having the same nutritional content as meat and a 13
times higher protein ECI (Efficiency Conversion Index) than cows. Introducing insects as an alternative to meat in the western countries would contribute to more food and less emissions of greenhouse gases. The problem with introducing edible insects in western countries is the initial disgust people have towards insects. Also in order to be suitable as a alternative to meat the insects can’t be eaten/used in traditional ways.

In this project the shape of the insects was changed in order to create a raw material that is suitable to the end consumer. By drying the insects and grinding them down to a powder, it’s possible to create a new product; TIP (Textured Insect Protein). This raw material is a dry product that after rehydration (by adding water) is used to create minced meat based dishes. With this shape change it’s possible to bypass the initial disgust people have towards insect, and everyone can now enjoy an environmentally friendly alternative to meat.

A package for the more specific “cricket protein” was developed to
communicate an environmentally friendly product, by a simple graphical expression (with a stylized picture of a cricket climbing a grass straw on the front) printed on a beige recycable paper. On the back useful information about crickets and the environmentally friendly implications the product will have in the future was shown together with simple instruction on how to use the product in order to create dishes.

Further development took place and a bowl was created in order to
enhance the possibilities for the user to prepare the cricket protein
dishes. (Less)
Please use this url to cite or link to this publication:
author
Eriksson, Oskar
supervisor
organization
course
IDEL01 20132
year
type
M2 - Bachelor Degree
subject
keywords
Livestock enteric fermentation, Anthropogenic, Decay, Contraceptives, Entomophagy
publication/series
Diploma work
report number
LUT-DVIDE/ EX--13/50211--SE
ISSN
ISRN
language
English
id
4245463
date added to LUP
2014-01-10 14:31:54
date last changed
2014-01-10 14:31:54
@misc{4245463,
  abstract     = {With a growing human population on Earth, the demand of food increases rapidly. Today the meat industry is responsible for 10-12% of the total amount of greenhouse gases emitted by humans. During
2010, USA and Europe consumed approximately 40% of the world’s
total beef production. This by only holding 17% of Earth population.
With a high meat consumption over a small population it’s possible to
affect a larger problem by changing the behavior of this population.

With insects having the same nutritional content as meat and a 13
times higher protein ECI (Efficiency Conversion Index) than cows. Introducing insects as an alternative to meat in the western countries would contribute to more food and less emissions of greenhouse gases. The problem with introducing edible insects in western countries is the initial disgust people have towards insects. Also in order to be suitable as a alternative to meat the insects can’t be eaten/used in traditional ways.

In this project the shape of the insects was changed in order to create a raw material that is suitable to the end consumer. By drying the insects and grinding them down to a powder, it’s possible to create a new product; TIP (Textured Insect Protein). This raw material is a dry product that after rehydration (by adding water) is used to create minced meat based dishes. With this shape change it’s possible to bypass the initial disgust people have towards insect, and everyone can now enjoy an environmentally friendly alternative to meat.

A package for the more specific “cricket protein” was developed to
communicate an environmentally friendly product, by a simple graphical expression (with a stylized picture of a cricket climbing a grass straw on the front) printed on a beige recycable paper. On the back useful information about crickets and the environmentally friendly implications the product will have in the future was shown together with simple instruction on how to use the product in order to create dishes.

Further development took place and a bowl was created in order to
enhance the possibilities for the user to prepare the cricket protein
dishes.},
  author       = {Eriksson, Oskar},
  issn         = {ISRN},
  keyword      = {Livestock enteric fermentation,Anthropogenic,Decay,Contraceptives,Entomophagy},
  language     = {eng},
  note         = {Student Paper},
  series       = {Diploma work},
  title        = {Cricket Protein},
  year         = {2013},
}