Alternative protein innovator, Ÿnsect, has been granted authorisation by the Association of American Feed Control Officials (AAFCO) to use defatted mealworm proteins within dog nutrition.

This is the first time that mealworm-based ingredients for pet foods have been approved in the US.

The authorisation occurred after two years of evaluation by AAFCO, and was granted based on a “comprehensive scientific dossier which included a six-month trial introducing mealworm-derived ingredients into the diet of dogs”, with the results demonstrating the safety of the product and its nutritional benefits.

In addition, a further study was commissioned by Ÿnsect with Professor Kelly Swanson from the Animal Sciences Laboratory at the University of Illinois’ Urbana-Champaign, which “proved that the protein quality of defatted mealworm flour from Tenebrio molitor was comparable to high-quality animal proteins traditionally used in pet food manufacturing, such as beef, pork, and salmon”.

Ÿnsect has shared that the authorisation has opened “huge prospects” for the company and its pet food brand Sprÿng as it now believes pet owners are “increasingly becoming aware of both the nutritional and environmental benefits of animal-based alternatives”.

“We are very proud to have obtained the very first authorization for the commercialization of mealworm-based ingredients for pet food in the United States. It is the recognition of over 10 years of research for the benefit of animal health. This authorization opens the doors to the immense American market just as we are preparing to deliver our first pet food customers from our Amiens farm,” said Shankar Krishnamoorthy, CEO of Ÿnsect.

The company has aims to reduce the environmental impact of pet food through the use of alternative protein sources in its products. It explains that mealworms are raised from agricultural by-products in cereal-producing regions, and says their environmental footprint is “lower than many other traditionally used ingredients”.

“For example, 1 kg of Sprÿng Protein70 flour emits half as much CO2 equivalent as lamb or soy flour, and 22 times less than beef flour,” concluded Ÿnsect.