March 12th, 2019

An interview with Foodvalley Update


In an interview with Foodvalley Update, Protifarm’s CEO Tom Mohrmann explains why the barrier to eating insects is not as big as we might think. Indeed, people in the Western world are still reluctant to consume whole insects, but that is not what Protifarm offers.

At Protifarm, we breed insects and process them into functional ingredients for the food industry. Using these ingredients, producers can fortify or create products that consumers recognize. With the insects being invisible, the barrier for consuming decreases. Insect proteins are a valuable addition to the food industry, being sustainable and of high quality. Moreover, the hurdles that plant-based proteins struggle with, are overcome in insect protein. “Our textured insect protein have more moisture and natural fat in the product, it has a natural, neutral taste and it colours like meat“, Mohrmann says.

Now it is just a matter of upscaling the industry. Together with ingredient houses, creative chefs, foodservice, and others, Protifarm is ready to bring high quality protein to the market.

Read the complete interview here.


  ingredients  insects

Tom Mohrmann

Tom Mohrmann

CEO Protifarm

About Tom Mohrmann

Mohrmann has been Chief Executive Officer at Protifarm since 2018. Protifarm is a Dutch agri-tech leader producing functional and sustainable ingredients for the food industry from food-grade farmed insects. One of his goals is the international deployment of the effective ingredient line, AdalbaPro - made of the Alphitobius diaperinus (also known as the Buffalo Beetle). Besides digestible proteins, AdalbaPro ingredients also contain essential nutrients like vitamins, minerals, fibres, and healthy fats. The high quality food ingredients can add value to applications in for example sports nutrition, meat (alternatives), bakery and many more.

Mohrmann: “In our ambition to solve global challenges of the food industry, our approach is realistic, simple but most of all, effective. We bridge the gap in consumer acceptance by producing recognizable and functional ingredients for the food industry, for every day recipes."



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