The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry
FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry

FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry

The aim of this project is to test the effects of innovative ingredients (insect larvae) in poultry feeding to allow sustainable production, to improve animal welfare and to potentially meet the consumer demand for healthier, more natural and bettertasting products.

Insect larvae will be reared on food side streams, allowing the valorization of secondary raw materials produced in excess from food industries, and then used as environmental enrichments in laying hens and broilers. Point-source objects (pecking objects and litter/bedding containing insect larvae) will be used to allow species-typical behaviors and maintain animal health, thus resulting in an improvement of birds welfare and quality of food products. Cost-benefit analysis will be finally carried out in order to define the economic effect of such innovative productions and environmental enrichments in the industrial settings.

Partners

Better Origin
MASPEX
University of Turin
Matís

Project Lead

Achille Schiavone
Institution

University of Torino

Contact details

achille.schiavone@unito.it

Related projects

ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods

ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods

Temperature fluctuations during storage of frozen foods result in big chunks of ice causing major quality defects of the product. A controlled deceleration of recrystallization processes can be achieved by specific ice structuring proteins (ISP). So far, the only food-grade available ISP are based on animal or GMO sources.

Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform

Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform

Plant-based foods are growing beyond vegan and vegetarians due to the emerging segment of the flexitarians, who seek to reduce animal protein consumption in their daily diet. Most product developments focus on meat or milk analogues.

PERFECT - Plant Extract for Reduced-sugar Foods, including Extruded Cereals, bars & biscuits, using innovative processing Technologies

PERFECT - Plant Extract for Reduced-sugar Foods, including Extruded Cereals, bars & biscuits, using innovative processing Technologies

Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. diabetes, that currently affects 9% of the global population).

Related articles

Test Farms 2021 – newest innovations in agriculture tested with farmers in Eastern and Southern Europe News

Test Farms 2021 – newest innovations in agriculture tested with farmers in Eastern and Southern Europe

23 August 2021

Test Farms programme links agricultural startups with farmers and testing-land. 

EIT Food launches its Journalism Awards 2021 in Spain, Italy and Portugal News

EIT Food launches its Journalism Awards 2021 in Spain, Italy and Portugal

23 June 2021

EIT Food  announces once again its Journalism Awards, aiming to encourage the work of journalists who bring awareness to the topic of innovation and sustainability in....