Mealworm (Tenebrio molitor) powder in food technology: An overview of nutrition, applications, and safety considerations

Abstract

Mealworm (Tenebrio molitor) powder (MP) has emerged as a promising sustainable protein source due to its high nutritional value and low environmental footprint. However, its technological performance in food systems remains fragmented across studies. This review addresses the central question: “How is mealworm powder applied in food technology, and what impacts does it have on nutritional quality, physicochemical properties, sensory attributes, and product safety?” The analysis synthesizes recent findings on MP production processes, compositional characteristics, and its incorporation into various food matrices, including bread, biscuits, pasta, and meat analogues. Overall, evidence shows that MP enhances protein content, modifies textural and functional properties, and can contribute to desirable sensory attributes when used at appropriate substitution levels. Key limitations include potential allergenicity, flavour impacts influenced by processing, and variability in consumer acceptance. This review highlights both the opportunities and challenges of integrating MP into food products, underscoring its potential role in the development of sustainable and diversified protein sources.