Russian Lab Develops Bread with Black Soldier Fly Protein for Extended Shelf Life

A resident company at the Skolkovo innovation center in Russia has created a new type of bread that incorporates protein from black soldier flies. The addition of this insect-derived protein can double the dough ripening process and significantly extend the shelf life of the finished bread product.

The low-fat protein extracted from the black soldier flies was added to the bread flour. This innovative ingredient allows a loaf of bread to stay fresh for 5-7 days without being cut. The general director of the company behind this development acknowledges that the market for insect protein products is not yet established in Russia, and it will require time for consumers to overcome psychological barriers related to consuming insect-based foods.

In October 2023, the Russian government officially recognized black soldier fly farming as an agricultural industry. The authorities have encouraged citizens to keep an open mind and try alternative food products made from fly larvae.

The Biolaboratory company, a resident of Skolkovo, has pioneered the use of black soldier flies in the baking industry. The company breeds the flies in the Arkhangelsk region and adds a few grams of the lean insect protein to each kilogram of flour. This addition can double the ripening process of both yeast and yeast-free dough, while also increasing the shelf life of bread by up to 5-7 days.

Gennady Ivanov, the founder of Biolaboratory, began studying the beneficial properties of the black soldier fly in 2015 after being diagnosed with a hip replacement. Ivanov discovered that the fly could help with his joint issues. The company now aims to overcome the psychological barriers between consumers and the use of insect proteins in food products.

Why this matters: The development of bread with black soldier fly protein constitutes a meaningful advance towards sustainable and alternative food sources. As the world faces growing food security challenges, innovative solutions like insect-based proteins could play a vital role in meeting the nutritional needs of the population while reducing the environmental impact of traditional food production methods.

The use of black soldier fly protein in bread not only extends the shelf life of the product but also showcases the potential for insect-derived ingredients to enhance food quality and sustainability. As more companies and consumers embrace alternative protein sources, it could lead to a shift in the food industry and contribute to a more resilient and eco-friendly food system.

Key Takeaways

• Russian company created bread with black soldier fly protein.
• Fly protein doubles dough ripening and extends bread shelf life.
• Russia recognized black soldier fly farming as an agricultural industry.
• Fly protein overcomes psychological barriers to insect-based foods.
• Insect-based proteins can contribute to sustainable food solutions.