西班牙研究机构AZTI开展了一项食品创新实验，在传统奶酪中添加黄粉虫幼虫粉作为蛋白质替代源 [1]。该实验共设计了9种配方，其中虫粉占蛋白原料的比例最高可达50% [1]。
令人意外的是，品尝测试的结果颠覆了人们的预期。8位受过专业训练的试吃员对不同配方进行了评估，结果显示掺入25%虫粉的两个版本（C7和C9）在奶酪风味表现上超越了不含虫粉的对照组 [1]。这两个含虫粉的版本不仅具有更强的奶酪风味和酸感，而且豆腥味更低 [1]。此外，C7和C9在酸感方面也显著高于市面销售的植物奶酪 [1]。
监管方面，欧盟已在2025年1月批准了经紫外线处理的黄粉虫幼虫粉用于包括奶酪在内的食品 [1]，获得批准的申请企业将获得5年的独家市场准入权 [1]。尽管获得批准，目前市场上仍无相关虫粉奶酪产品销售 [1]。
Spanish research institution AZTI conducted a food science experiment incorporating yellow mealworm larva powder as a protein substitute in cheese, with the insect powder accounting for up to 50% of the protein content [1]. The tasting results proved surprising: among nine cheese formulations tested, the versions containing 25% insect powder (designated C7 and C9) demonstrated superior flavor characteristics compared to the control group without insect powder (C2), exhibiting stronger cheese notes and increased acidity while reducing bean-like off-flavors [1]. Eight trained panelists participated in the sensory evaluation [1].
The development aligns with recent regulatory developments in the European Union, which approved UV-treated yellow mealworm larva powder for use in food products including cheese in January 2025 [1]. The approving company was granted five years of exclusive market access [1]. Despite regulatory clearance, no such products have yet appeared on the commercial market [1].
